Evening Republican, Volume 19, Number 162, Rensselaer, Jasper County, 10 July 1915 — COOKED IN ITALIAN STYLE [ARTICLE]

COOKED IN ITALIAN STYLE

Delicious Ways of Preparing Fruit That May Be a Novelty to Some Housewives. For the many who prefer cooked to raw fruits the various delicious ways known to the Italians may be received with pleasure. Different from the usual apple sauce is this method of cooking. Pare and quarter apples of any size, drop into a saucepan, for every six apples add the juice of one orange, and a quarter of the peel sliced with the pulp. If not sufficient juice a little water may be added and granulated sugar to taste. Cook only until the apples are tender, not long enough for them to lose form. Pears cooked the same way are very good. Apricots, fresh or dried, are cooked in the same way. If dried soak for eight or ten hours. Place in a baking pan, cover with sugar and marsala wine, or a good quality' of sherry. Place in the oven, cook until soft and juicy, basting occasionally. Plums will be found equally good cooked as apricots. Prunes, always seasonable, are wonderfully delicious when prepared in the true Italian way. Soak over night prunes of any size in sufficient red wine to cover the fruit and for each pound of fruit add half a cup of granulated sugar. Cook until tender and add more wine if much juice is desired. - Just what the wine does to the flavor of the prunes it is difficult to say, but certainly they are well worth trying. Dried cherries, as well as the fresh ones, are good cooked this way, and blackberries stewed with claret instead of water will prove a new delicacy. Peaches cooked with brandy are of courpe not a novelty, but peaches cooked with raspberry syrup instead of sugar and the usual brandy will be something to remember.