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(Fresh Fruits And Compote) - (The International Jewish Cook Book)

Cleanse thoroughly, soak in water ten or twelve hours, adding a little
granulated sugar when putting to soak, for although the fruit is sweet
enough, yet experience has shown that the added sugar changes by
chemical process into fruit sugar and brings out better the flavor of
the fruit. After soaking, the fruit will assume its full size, and is
ready to be simmered on the back of the stove. Do not boil prunes, that
is what spoils them. Simmer, simmer only. Keep lid on. Shake gently, do
not stir, and never let boil. When tender they are ready for table.
Serve cold, and a little cream will make them more delicious. A little
claret or sauterne poured over the prunes just as cooking is finished
adds a flavor relished by many. Added just before simmering, a little
sliced lemon or orange gives a rich color and flavor to the syrup.

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This is good enough even for an English "dinner-party." Beat the whites
of six eggs stiffly. Take four dessert-spoonfuls of apricot jam, or an
equal quantity of those dried apricots that have been soaked and stewed
to a purée. If you use jam, you need not add sugar. If you use the dried
apricots, add sugar to sweeten. Butter a dish at the bottom, and when you
have well mixed with a fork the beaten whites and the apricot, put it in
a pyramid on the dish and bake for fifteen minutes in a moderate oven.
Powder with sugar.

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Stewed Prunes Or Pruens

Purchase the cheaper kind of small prunes sold at 4d. per lb.; put

them into a saucepan with a pint of water, a bit of lemon-peel, and two

ounces of sugar, and allow them to simmer and stew very gently for about

half an hour, and then let them become nearly cold. Boil some rice in a

cloth, as directed in No. 92, and when done and turned out on its dish,

pour the prunes over it for the children's dinner. Once in a way, this

cheap and wholesome meal would prove a great treat.

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