FRUIT DESSERTS

Chronicle (Levin), 11 March 1947, Page 8

FRUIT DESSERTS

(Contxributed by the SarahpAline Rhodes Fello'wshijp in ilome Sdeiice.) Now that diffierent kinds of fruit are on the market we can think of reeipes using fruit as a basis. This kind of Jish is always acceptable to the family .ind brings a ehange in our nienus. PLUM WH1P: 1 tabiespoon gelatin, A cup water, f cup fruit pulp, ^ cup mgar, 1 tabiespoon leinon juicej 2 egg vchites. . " - Soak gelatin in cold water for 5 min-

utes. Heat fruit juiees ahd sugar. Add gelatin mixture and stir untii digsolved( ..-ool and add fruit pulp. Fold ijito stilfly-beaten egg whites. Any fruit pulp can be nsed in the reeipe including prunes and dried apricots. Serve with a custard sauce. i CHOCOLATE PE-ARS: Stew, lMbs. ;f pears till tender. DrUin off juice and place pears in dish. Cover with this sauce. — Mix 1 tabiespoon of cocoa, 3 cablespoons of sugar, 3 tablfispoons of coriiflour with the pear juice and 1-i cups of milk. Melt loz. of butter in iaucepan and add ^ cup of caster sugar. Cook till caramel brown. . Add to other mixture and cook well for approximately five minutes. STEAMKD PEACH PUDDING; PeacheS 2 •cups, raisins or sultanas .1 cup, flour 2 cups, milk 1 cup, nutmeg h teaspoon, eggs 2, salt A teaspoon, baking powder 4 teaspoons, fat 2 tablespoons, brown sugar J- cup, cinnamon 1 teaspoon. • Sift. the dry ingredients, add milk, eggs and spices. Tlien add the uncookeii idiced or cubec) peaches and melted sliortoning. Steam 2 hours. RANANA P1E: Line a medium-sized pie plate with pastry, Iiaving a flutcd edge. Bake at 450 deg." F. for 12-15

minutes. ' Cream butter 1 tabiespoon, and $ cup of sugar, add 2 egg yolks beateu slightly, l-3rd cup flour and !{ cup of boilitig water. Cook iii the top of a double boiler, stirring constantly until it thickens. Cool and add -I teaspoon vanilla. 81ice 3 bananas and place a laver in botlom of baked pastry shell. Spread with a layer of filling, ,au other layer of bananas and top with the filling. Make a meringue by beating the 2 egg whites and 6 tablespoons of sugar. Bake at 300 deg. F. APR1COT vSOUFFLE: Cook 2 cups of halved apricots until soft.. Drain off I juice (should be !j- cup) and press pulp th rough a sieve. Melt 3 tablespoons of butter, add pincli of salt, 2 tablespoons of flour and 2 tablespoons cornflour — blend and add gradually, while stirring. Ihe cup of apricot juice. Gook till clear and smootli and take from the (ire. Beat into it -t cup of sugar, cool a little and add beaten yolks of 3 eggs. Fold in stiffly beaten egg whites last. Bake in buttered floured pudding dish Stand in pan of water until mixture is flrm. Serve with the following Sauce: Stir j2 tablespoons of sugar into 2-3td cup of apricot pulp. Tlien add 1 cup of top milk, beaten if possibie. Serve very cold. Mav also be served with custard sauce. DUTCH APPIjE CAKE : Prepare a ricli biscuit dougli using 2 cups of flour, 3 teaspoons of baking powder, 1 - teaspoon salt, 1 tabiespoon sugar, 6 tablespoons of fat, 1 egg and adding §-1 cup of milk. Spread Aip. thick in a sliallow oilcd baking pan. Cut apples in slices and place tliem, sharp edge down, in parallel rows on top of the mixture. •Sprinkle with 2 tablespoons sugar mixed with A teaspoon of cinnamon. Bake in moderate oven 25 to 30 minutes. Serve with liard sauce. FRENCH FRIED PEARS: 1 cup sifted flour, 1 teaspoon baking powder, A teaspoon salt, '1 teaspoon sugar, 3 eggs well beaten; 1 cup milk, 6 large ripe pears. Mix and sift Aout. baking powder, salt and sugar. Combine eggs and milk, and add to flour mixture, stir until smooth. Pare, halve and core pears, dip into batter, eovering pears completely, and fry in hot deep fat for 2 minutes, or until brown; drain on unglazed paper. Serve with lemon juice or lemon sauce. Peach or apricot halves may' bo fried in the same way. QU1NCE DUMPLINGS: Mix and sift 2 cups flour, 4 teaspoofis of baking powder, cut in 3 tablespoons of shortening. Add 1 cup of milk, stirring rjuiekly to make a thick dough. Cook several ripe quinces and put thfough a sieve to pulp, or chop fmely. Fil3 muffih-pans ltalf fyll of quinceS, or the iiottoni 6f a?.is|a!tow paflx 3)rop dum'p-, ling mixture on top. Bake in hot oven 425 deg. F. for 15 to 20 minutes, or steam in steamer for 15 minutes. NECTAR1NE HONEY ROLL: Cut 5 ozs. of b'utter into 10 ozs. of flour, 2A teaspoons of baking powder, A teaspoon salt,. 2} ozs. of sugar, sifted together. Mix with enough milk to make pastrv consistency (fairly stiff). Roll out to inch thickness, making rectaitgle. Stew 2'lbs. of nectarines. Cover rectangle with fruit, roll up and place in greased dish. Pour over a hoiiev syrup niade with l cup of hone'.t and i cup of. water. Bake at 350 deg. F. .1 to li hours. Serve with fruit satice. For fruit sauce, thicken tlie juice in which' tlie nectarines are eooked with cornflour.