In the Soviet, ice cream and compote are the favorite desserts.
The compotes are simple but delicious, made of fruits in season, the
more different kinds, the better, just stewed together with sugar
and served cold in their juice. In contrast, fruit salad is popular in
England where both fruit and money are much scarcer among the
workers; so their salad is a watery concoction with a few discolored
slices of banana floating in it and a couple of wilted grapes cut in
half.
Everybody dotes on baked apples and knows how easy it is to
make a dish of them, but we're likely to forget that baked pears,
peaches, plums, quinces, oranges — almost any fruit is just as salu-
brious and easy to do in this fashion:
Here are sample recipes:
RUMMY GRAPEFRUIT
Cut 3 heavy grapefruit in halves, remove seeds, but not the core,
and loosen pulp from skin and section membranes. Cover with
sugar to start the juice running and after >^ hour add more sugar
and let stand another ]/2 hour. Then put in baking pan, add still
more sugar and i tablespoon of rum or brandy to each half. Bake
for 25 minutes in a hot oven, take out and let cool. Meanwhile stir
some more rum or brandy into the pan juice and you have an in-
toxicating sauce to pour over the fruit. If California brandy is used,
this costs less than 10^ a serving and is worth it.
CLOVE PEACHES
Pare and halve firm, ripe peaches, put in buttered baking pan,
stick 3 cloves in each half peach and fill the hole with i tablespoon
sugar, dot with butter and sprinkle with lemon juice. Cover and
bake in slow oven until peaches are golden brown. Serve hot, and if
there is any juice left in the pan pour that over them.
I 82 MOST-FOR-YOUR-MONEY COOK BOOK
BAKED PEARS
You don't want expensive California pears for this, but any
good-sized hard pears, usually with a green skin, although ripe,
costing 2 or 3^. Peel 6 pears, halve lengthwise and dig out core and
seeds. Put in buttered baking dish and sprinkle with two table-
spoons of sugar in which you've mixed about ^ of a teaspoon of
powdered cinnamon✪ Baked Pears. Put yi cup of water in the pan, cover and bake
in moderate oven until pears are soft enough to stick a fork right
through — this may take an hour. Chill and serve plain or with
whipped cream. We don't think adding the whipped cream is worth
the difference, but many people do. You may be able to make
whipped cream out of a good brand of evaporated milk, according
to directions on the can, but we have trouble in making this stand
up long enough.
STEWED PEARS
Slice I beet and cook it 20 minutes in 2 cups water, saving only
the red water. Pare, core and quarter 3-4 ripe pears, cook these
in the beet water, sweetened to taste and seasoned with a little
grated lemon peel✪ Stewed Pears. This makes an appetizing, rosy-pink pear.
BREAKFAST SHORTCAKE ✪ Breakfast Shortcake
Page 102 · 6 recipe records on this page
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In the Soviet, ice cream and compote are the favorite desserts. The compotes are simple but delicious, made of fruits in season, the more different kinds, the better, just stewed together with sugar and served cold in their juice. In contrast, fruit salad is popular in England where both fruit and money are much scarcer among the workers; so their salad is a watery concoction with a few discolored slices of banana floating in it and a couple of wilted grapes cut in half.
Everybody dotes on baked apples and knows how easy it is to make a dish of them, but we're likely to forget that baked pears, peaches, plums, quinces, oranges — almost any fruit is just as salubrious and easy to do in this fashion:
Here are sample recipes:
RUMMY GRAPEFRUIT
Cut 3 heavy grapefruit in halves, remove seeds, but not the core, and loosen pulp from skin and section membranes. Cover with sugar to start the juice running and after >^ hour add more sugar and let stand another ]/2 hour. Then put in baking pan, add still more sugar and i tablespoon of rum or brandy to each half. Bake for 25 minutes in a hot oven, take out and let cool. Meanwhile stir some more rum or brandy into the pan juice and you have an intoxicating sauce to pour over the fruit. If California brandy is used, this costs less than 10^ a serving and is worth it.
CLOVE PEACHES
Pare and halve firm, ripe peaches, put in buttered baking pan, stick 3 cloves in each half peach and fill the hole with i tablespoon sugar, dot with butter and sprinkle with lemon juice. Cover and bake in slow oven until peaches are golden brown. Serve hot, and if there is any juice left in the pan pour that over them.
BAKED PEARS
You don't want expensive California pears for this, but any good-sized hard pears, usually with a green skin, although ripe, costing 2 or 3¢. Peel 6 pears, halve lengthwise and dig out core and seeds. Put in buttered baking dish and sprinkle with two tablespoons of sugar in which you've mixed about ^ of a teaspoon of powdered cinnamon. Put yi cup of water in the pan, cover and bake in moderate oven until pears are soft enough to stick a fork right through — this may take an hour. Chill and serve plain or with whipped cream. We don't think adding the whipped cream is worth the difference, but many people do. You may be able to make whipped cream out of a good brand of evaporated milk, according to directions on the can, but we have trouble in making this stand up long enough.
STEWED PEARS
Slice I beet and cook it 20 minutes in 2 cups water, saving only the red water. Pare, core and quarter 3-4 ripe pears, cook these in the beet water, sweetened to taste and seasoned with a little grated lemon peel. This makes an appetizing, rosy-pink pear.
BREAKFAST SHORTCAKE
Records on this page
Baked PearsRummy GrapefruitClove PeachesBaked PearsStewed PearsBreakfast Shortcake