Evening Republican, Volume 16, Number 234, Rensselaer, Jasper County, 30 September 1912 — SOME FRUIT DAINTIES [ARTICLE]

SOME FRUIT DAINTIES

OLD- ANO NEW METHODS If* THEIR PREPARATION..

To Preserve Raspberries Whole—For Spiced Peacnes—Bananas en Casserole—Grapefruit Sherbet — Delicious Apple Fluff.

Raspberries Preserved Whole.— Boil the sugar, allowing three-quar-ters of a pound for every pound of fruit, with a very small quantity of water, till quite clear; put in the raspberries, which should be large and ✓perfectly sound, and. simmer for five minutes, then lift them out very carefully and allow .them to drain. Meanwhile boll the syrup again till small beads rise to the surface; then boil the fruit in it for another five minutes and drain again, while the syrup continues boiling until large Bubbles appear; boil the raspberries on this for the third time, remove with great care, as they will very easily be broken, and pot at once. If desired, the jars may be filled up with the syrup or with apple jelly. Spiced Peaches. —Four poudds of peaches, one cupful of vinegar, one tablespoonful of cinnamon, one tablespoonful of cloves, three pounds of brown sugar, one teaspoonful of ginger, one teaspoonful of salt, and one-eighth of a teaspoonful of red peppef. Boil the sugar and the vinegar. Scald the peaches, remove the skins and cook in the syrup. The spices in a bag and cook with the peaches. When the peaches are tender. pour into stone jars, reheat the syrup evpry day for a week, pouring when boiling over the peaches. All kinds of small fruita may be spiced In this maimer. Bananas en Casserole.—Peel six ripe bananas, scrape off the coarse threads and cut the bananas in halves, lengthwise, and the pieces in halves, crosswise. Put the pieces Into a casserole. Melt a small glass of apple jelly in one cupful of boiling water and pour over the bananas; then squeeze over them the juice of half an orange; cover the dish and let it cook in a moderate oven for half an hour. Serve from the casserole as a sweet entree with roast beef or mutton or with beefsteak. Grapefruit Sherbet. —Six grapefruit, three cupfuls of sugar, two cupfuls of water, two tablespoonfuls of powdered gelatin and the whites of two eggs. Put the gelatin into a saucepan, add the water and the strained juice of the grapefruit and bring to boiling point When cool freeze partially, add the whites of the eggs beaten up and finish freezing. Apple Fluff—Two cupfuls of grated sour apples, five tablespoonfuls of powdered Sugar, a quarter of a teaspoonful of grated nutmeg and three whites of. eggs. Add the sugar to the apples while grating them, then add the nutmeg and the whites, stiffly beaten. Beat thorot .ly for ten minutes. Serve in dainty glasses.