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(Fruits) - (Made-over Dishes)

4 ears of left-over cooked corn
1 egg
2 tablespoonfuls of milk
1 tablespoonful of melted butter
1/2 cupful of flour
1/2 teaspoonful of salt
Score the corn, press out the cooked pulp, add to it the beaten egg, milk,
melted butter and salt. Stir in the flour, and drop by tablespoonfuls into
a little thoroughly heated fat.

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To cook dried fruits thoroughly they should after careful washing be
soaked overnight. Next morning put them over the fire in the water in
which they have been soaked; bring to a boil; then simmer slowly until
the fruit is thoroughly cooked but not broken. Sweeten to taste. Very
much less sugar will be needed than for fresh fruit.

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Young housewives, if they would be successful in "doing up fruit,"
should be very particular about sterilizing fruit jars, both tops and
rubbers, before using. Heat the fruit to destroy all germs, then seal
in air-tight jars while fruit is scalding hot. Allow jars of canned
fruit or vegetables to stand until perfectly cold. Then, even should
you think the tops perfectly tight, you will probably be able to give
them another turn. Carefully run the dull edge of a knife blade around
the lower edge of jar cap to cause it to fit tightly. This flattens it
close to the rubber, making it air-tight.
To sterilize jars and tops, place in a pan of cold water, allow water
to come to a boil and stand in hot water one hour.
For making jelly, use fruit, under-ripe. It will jell more easily,
and, not being as sweet as otherwise, will possess a finer flavor. For
jelly use an equal amount of sugar to a pint of juice. The old rule
holds good--a pound of sugar to a pint of juice. Cook fifteen to
twenty minutes. Fruit juice will jell more quickly if the sugar is
heated in the oven before being added.
For preserving fruit, use about 3/4 of a pound of sugar to 1 pound of
fruit and seal in air-tight glass jars.
For canning fruit, use from 1/3 to 1/2 the quantity of sugar that you
have of fruit.
When making jelly, too long cooking turns the mixture into a syrup
that will not jell. Cooking fruit with sugar too long a time causes
fruit to have a strong, disagreeable flavor.
Apples, pears and peaches were pared, cut in quarters and dried at the
farm for Winter use. Sour cherries were pitted, dried and placed in
glass jars, alternately with a sprinkling of granulated sugar. Pieces
of sassafras root were always placed with dried apples, peaches, etc.

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1 quart can or 12 fresh tomatoes
1 slice of onion
1 blade of mace
1 saltspoonful of celery seed
1 pint of water
1 teaspoonful of salt
1 teaspoonful of paprika
1 tablespoonful of gelatin
Juice of one lemon
A dash of cayenne
Add all the ingredients to the tomatoes, stir over the fire until the
mixture reaches the boiling point, boil five minutes, and strain through a
fine sieve. When this is cold, freeze according to the rule for sherbets,
turning slowly all the time.
Serve in punch glasses at dinner as an accompaniment to roasted beef, or
venison, or saddle of mutton.
If fresh tomatoes are used, simply cut them into halves and cook them
without peeling.
This will fill nine or ten punch glasses.

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Apples, Baked

Peel and core six large sour apples; mix together a cup

of sugar, half a teaspoonful of mixed ground spice, a saltspoonful of

salt, two tablespoonfuls of grated cracker crumbs, and two

tablespoonfuls of milk or water. Fill the core with the mixture; put the

apples in a pan, and bake; serve them hot or cold with sweetened cream.

A border of whipped cream around the apples may be substituted for the

plain cream.

Apples may be served sliced, covered with sugar and a mild liquor poured

over them, and topped off with whipped cream.


Select short, thick, red or yellow bananas; peel and cut them

in quarters lengthwise; serve on a napkin.

Blackberries, Raspberries, Whortleberries, etc., are too well known to

require instructions as to how they should be served; but a word of

caution is necessary. They should be very thoroughly examined before

they are served; all stems, bruised berries, and unripe fruit should be

removed, and a thorough search made for minute particles of grit and for


Cantaloupes, or small melons, should be placed on ice the night

preceding their use. Cut or slice off the top of each melon; remove the

seeds, and replace them with fine ice; replace the covers, and send to

table looking as though uncut.

Should they taste insipid, trim off the rind, cut the remainder into

neat pieces, pour over them a plain salad-dressing, and they will be

found quite palatable.


If large, fine-looking fruit, serve them plain; but they

must be cold to be palatable. Keep them on ice over night, or serve

glasses of fine ice to each guest, with the fruit arranged on top of it.


Large, fine clusters should be served on the stem, arranged

on a fruit-stand alone, or in layers alternated with mulberries,

raspberries, or other seasonable fruits. Serve with powdered sugar.

Figs and Dates

may be served at breakfast.


Malaga, Tokay, Hamburg, and similar varieties of grapes should

be well rinsed in ice-water, and cut into small bunches with fruit

scissors. Place on a glass dish, or dishes surrounded by fine ice, and,

if plentiful, do not divide the clusters, but drain them out of

ice-water. Serve on a neatly-folded napkin, a bunch for each guest.


The best way to eat melons is unquestionably with a little

salt; they should be kept over night in an ice-box and served at the

following breakfast; but melons are very deceptive; they may look

delicious, but, from growing in or near the same garden where squashes

and pumpkins are raised, they often taste as insipid as these vegetables

would if eaten raw. In this case they are made very palatable by cutting

the edible part into slices, and serving them with plain dressing of

oil, vinegar, pepper, and salt.


Of the many ways of serving oranges, I prefer them sliced. If

in summer, keep them cold until wanted. Remove all seeds, and cut large

slices in two. Mandarins are served whole, with the peel scored but not



If the peaches are large and perfect do not slice them, but

serve them whole; wipe or brush off the feathery coating, arrange them

neatly on the fruit-dish, and decorate them with fresh green leaves and


Sliced peaches turn a rusty brown color if allowed to stand after

cutting them. Should this occur, cover them with whipped cream properly



Fine-flavored pears should be served whole; inferior pears,

sliced and dredged with sugar; they are acceptable when mixed with other



are best served as a salad. Pare and dig out the eyes; take

hold of the crown of the pine with the left hand; take a fork in the

right hand, and with it tear the pine into shreds, until the core is

reached, which throw away. Arrange the shredded fruit lightly in a

compote, add a liberal quantity of powdered sugar, a wine-glassful of

Curacoa, and half a wine-glassful of brandy.

Alternate layers of shredded pineapple and fresh cocoanut served with a

sauce of orange juice, seasoned with sugar and liquors, is excellent.


are too often picked before they are quite ripe, which prevents

them from becoming popular as a breakfast fruit; this is true of

Apricots also.


are often objectionable, owing to grit; wash, or rather

rinse them in water, drain on a napkin, and serve with vanilla-flavored

whipped cream for a change.

Nearly all tropical fruits that are imported are excellent breakfast

fruits, such as the alligator pear, Lechosa prickly pear, pomegranate,

tropical mango, and many others.

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Preserve Of Mixed Fruits

Five pounds of ripe currants or cherries, five pounds of granulated

sugar, two pounds of seeded raisins, the pulp of six oranges cut in

small pieces, and the rind of two oranges cut fine. Boil three-quarters

of an hour. Grapes can be used instead of currants or cherries.

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Quatre Fruits

Take picked strawberries, black currants, raspberries, and the little

black cherries, one pound of each, and two quarts of brandy. Infuse the

whole together, and sweeten to taste. When it has stood a sufficient

time, filter through a jelly-bag till the liquor is quite clear.

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