Fruit recipes

To one quart of heated milk add three well-beaten eggs, one cup of sugar, and a pinch of salt. Cool, add the fruit or juice desired, and freeze. With custard, also, it is sometimes best to partially freeze before adding to it the fruit juice. FRUIT ICES AND SHERBETS Make a syrup in general proportion of one quart of water to a pound of sugar with a pinch of salt and boil five minutes. The sweetness or tartness of the fruit used necessitates varying the amount of sugar. When cold add to the syrup a pint of fruit juice, also pulp if wished. Sherbets or ‘‘sorbets’’ are made by adding to the ice made as above, when partially frozen, the whipped white of an egg (or two if liked) for the above quantity, or with a little sugar added. Granites are coarse-grained ices packed in the can and set away without stirring till the expiration of an hour when the sides are scraped fresh and the mixture re-packed. This is twice repeated. It is not until the ice is scraped and stirred that the fruit is added, lightly mixed in. , FRUIT JUNKET Make with junket tablets according to given directions on all such packages. Fill large dish or individual serving cups or sherbert glasses with fruit, fresh or stewed, sweetened, about one-half full, On this pour the tablet when dissolved according to instructions. Let this “‘set”’ till quite firm before placing on ice to chill. SOUFFLES The connection is immediate between the word soufflé, or the souffié concoction, and the French verb souffler: to inflate; to swell; to blow out, etc., the foundation of souffiés being the whipped egg which rises and falls again. Two simple forms of soufflé are here given which may be adapted to any fruit or its juice. 1. Simple Souffié Separate six eggs; add a pinch of salt to the whites and whip till ‘“‘dry.”” Whip separately three of the yolks then fold in lightly with the whites, adding a tablespoon of any fruit juice and sprinkling sugar over the top. Bake quickly in hot oven ten minutes. 2. Soufflgé—With Cooked Foundation Take two tablespoons each of butter and flour; rub smooth and add to a pint of scalding milk (in double boiler). Cook till thick. Add yolks of three eggs and three tablespoons sugar, stirring two minutes, then removing and cooling. Add fruit juice or pulp as wished then fold in the stiff-whipped whites of the eggs and bake ten or fifteen minutes in individual souffié dishes. If made into one large soufié the baking will require about thirty-five minutes. SIMPLE OMELET There is a difference of opinion among cooks as to the beating of the eggs for omelets, many holding that the yolks and whites should be whipped separately, and others that it makes no difference, but that twelve strokes. given to yolks and whites together is all sufficient. Use three eggs; if double the quantity is required make in separate omelet pans. Four tablespoons of milk may be added for three eggs. Many people also prefer the addition of a teaspoon of flour. Sprinkle salt and pepper on the eggs before beating them and have the pan heating, placing in it a tablespoon of butter. When the latter is ‘‘sizzling”’ pour in the omelet and let set. When browned turn one side over on the other then toss onto the serving platter. TO CAN FRUIT ’ As a general proportion allow two cups of water to one of sugar for the lighter canning syrup. Prepare the fruit and pack closely in the jars to be used, which should be sterilised by placing cans, rubbers, funnel, spoons, and tops in cold water, bringing to boiling point and boiling for five minutes. Meantime have ready the syrup, skimming when it has boiled. (Very little water should be used with the