Food and freedom

PEEL ripe pears; do not cut ofif the stems. Cut them into halves. Cook in a rather' heavy syrup until very tender. A few cloves may be added to pears while cook- ing. When done, drain pears, and arrange pieces on thin slices of toast. The toast should be cut to fit the pears, and each slice dipped into the hot syrup before it is put on the plate. Top each portion with a few preserved strawberries, bits of quince, or peach, or any other pre- served fruit that may be convenient. Add a spoonful of whipped cream, if available. What remains of the syrup may be poured around the pears on the dish. If cream is not available, the pears may be served plain or with a Custard Sauce. 176 FOOD AND FREEDOM Strawberry Rice Ingredients }4 cupful rice H level teaspoonful salt 3 cupfuls milk 1 cupful ripe berries For Strawberry Sauce 1 cupful ripe berries 1 cupful sugar }4 cupful water Chipped rind 3^ orange Time: Preparation and cooking, i hour, about Number served: 4-6 persons WASH the rice. Put the milk into a double boiler, add the rice, salt, and cook until the rice is soft and has absorbed all the milk. This will take about one hour. Turn into individual cups or a large mold, and when cold turn out and serve with Strawberry Sauce. To make the sauce: Put the sugar and the water and the orange rind into a small saucepan; heat slowly, stirring, until sugar is dissolved; boil gently to a heavy syrup, one that will spin a thread when dropped from the tip of a clean spoon. Remove from the fire, add the berries, which have been carefully washed, hulled, and cut into halves. Pineapple Tapioca Ingredients 1 small pineapple, shredded and \% cupfuls water sweetened % level teaspoonful salt J^2 cupful fine tapioca % cupful sugar Juice of 1 orange Time: Preparation and cooking, 45 minutes Number served: 6 persons "DRING water to boiling-point, add salt, stir in tapioca, -^ and cook until thick. Add sugar, pineapple, cover and let cook until clear. Add orange juice, pour into in- dividual glasses. Serve slightly warm. Pass Ice-cream sauce. To make sauce: Beat one egg yolk until light, add one-fourth cupful confectioners' sugar and one-half cupful cream, whipped, but not too stiff. YOUR RECIPES 177 Date-Nut Puddings Ingredients % cupful soft bread-crumbs H cupful sugar ^2 cupful chopped walnuts or 1 level tablespoonful butter sub- pecans stitute J^ cupful dates, chopped 3^ cupful milk 1/2 level teaspoonful baking- 1 egg ; pinch of salt powder Time: Preparation, 15 minutes; baking, 30. minutes Number served: 4-6 persons MIX dry ingredients; add fat, melted, and milk and egg, beaten together. Pour into well-greased gem- pans; bake in a moderate oven until a golden brown. Serve warm with cream, or Lemon Sauce. To make sauce: Mix two level tablespoonfuls corn- starch, an equal quantity of butter substitute, one-half cupful sugar, and one egg. Add two cupfuls boiling water, and cook carefully, stirring, until smooth and rather thick. Remove from fire, add juice and grated rind of one lemon, and a few grains of salt. Zuni Peach Pudding Ingredients 1 cupful fine commeal 2 eggs 1 cupful flour 1 cupful milk 1/2 level teaspoonful salt K cupful granulated sugar 4 level teaspoonfuls baking- 14. level teaspKJonful ground cin- powder namon 3 level tablespoonfuls melted fat Ripe peaches, peeled and halved