Evening Republican, Volume 19, Number 202, Rensselaer, Jasper County, 26 August 1915 — DRIED FRUITS IN DESSERTS [ARTICLE]

DRIED FRUITS IN DESSERTS

Pro parly Used, It May Be Made to Servo to as Good Purpose as the Fresh. Dried trait is quite as pice as fresh, but it has been overworked in the alleged Interest of economy. It will make a dessert second to none, if properly used. The covered enameled ware casserole is the proper cooking utensil for dried fruit. Let it soak over night, and cook very slowly, and it will regain its shape and also its finest flavor. In addition it should have some sort of accompanying flavor. Prunes soaked in just enough wine to cover them. and then cooked in this way taste like something costly. Apricots cooked with raisins are good. So are dried apples cooked in the good, oldfashioned way. in cider. A mixture of two or three kinds of dried fruit, all cooked together, is good. Dried peaches —add a little vanilla to the sirup when they are done. Dried cherries are not used here to any extent, but in England, where the cherry is ah old and famous fruit, they are used with currants in plum cake, and very nice they are. It 1b perfectly practicable to use any sort of dried fruit, cooked slowly In this way, to add flavor to bread puddings or steamed puddings. The fruit can be either mixed with the bread pudding or put in the dish with the bread on top, or in layers; but when it is used the bread Bhould not be soaked in milk; the fruit juice will make enough moisture, and the bread should merely be soaked enough in water to make it soft, and cooked with the fruit, covered.