Peel one-half dozen oranges and cut them in slices crosswise, picking
out the seeds. Then sprinkle generously with pulverized sugar and set in
a cool place. The colder any raw fruit can be made the better the flavor.
W. T. M.
BANANAS.
Strip off the outer skin and cut the fruit in slices. Pour cream over
and serve. P. E. F.
WATERMELON AU NATURAL.
Procure the watermelon a day or so before they are to be used and
place in a cold cellar or put on ice. They can be sliced across or length-
wise but need no dressing of any sort. Amy.
STUFFED DATES.
Select large dates, remove the seeds and refill with blanched almonds
or pecan nuts✪ Stuffed Dates. Excellent for a final course to luncheon. Greta M.
STUFFED PRUNES.
Select very targe prunes, soak a short time so they will swell and
become plump, remove the pit and stuff with other prunes as full as they
can be stuffed. Sift over powdered sugar✪ Stuffed Prunes and pile on bonbon dish. Very
fine. Theresa M.
CRYSTALLIZED ORANQES AND LEMONS.
Boil together for one-half hour one cupful of granulated sugar and
one of water. Dip the point of a skewer or darning needle in the syrup
after it has been boiling the given time and then in water. If the thread
formed breaks off brittle the syrup is done. Pare some oranges✪ Crystallized Oranges and Lemons, divide
them into eighths and wipe free of moisture. Pour part of the hot syrup
27
422 FRESH FRUITS.
into a cup, which keep in boiling water. Take the pieces of orange on
the point of a large needle or skewer and dip them in the syrup. Place
them on a dish that has been buttered lightly. Care must be taken not to
stir the syrup as that spoils it. Mary B. Burns.
FRUIT QLACE.
Prepare syrup as above and take any prepared fruits desired✪ Fruit Glace (grapes,
pineapple, cherries, etc.) on point of a darning needle; dip them in the
syrup; when cold they are ready for use.
Note. — Apples, it is said, are now considered to contain far more
brain food than any other fruit or vegetable, and to be much more nutri-
tious than potatoes, which enter so largely into the component parts of
every meal. M. B. B.
CHESTNUTS CRYSTALLIZED WITH WHITE SUGAR.
Make syrup as above. Boil the requisite quantity of chestnuts✪ Chestnuts Crystallized with White Sugar until
soft, and peel them, taking care not to break them. Take them on the
point of a skewer, one at a time; dip them first into the syrup and then,
quickly, into cold water. Slip them off the skewer into a wire sieve and
dry them in a warm place. G. S. T
STUFFED DATES— No. a.
Remove seeds. Replace with blanched almond. Roll in coarse
sugar✪ Stuffed Dates. H. F. L.
CHESTNUTS CRYSTALLIZED WITH CARAMEL.
Prepare as above only instead of putting the chestnuts on a sieve to
dry have ready a broad flat basin, put some brown sugar or caramel in it✪ Chestnuts Crystallized with Caramel;
dip the chestnuts into it, leaving them to drain. When they are cold
arrange them tastefully on a dish. S. T, O.
OUPS ^
WITHOUT MEATS
w
ITH the Increased interest in
vegetarian ideas, it is well to
be able to make dishes in which meat
plays no part. Vegetable soups pro-
vide food for the human species
entirely free from adulteration and yet capa-
ble of furnishing wonderful nutrition,
ONION SOUP. ✪ Onion Soup
Page 294 · 8 recipe records on this page
Presented as published in 1917. 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
Peel one-half dozen oranges and cut them in slices crosswise, picking out the seeds. Then sprinkle generously with pulverized sugar and set in a cool place. The colder any raw fruit can be made the better the flavor.
BANANAS.
Strip off the outer skin and cut the fruit in slices. Pour cream over and serve. P. E. F.
WATERMELON AU NATURAL.
Procure the watermelon a day or so before they are to be used and place in a cold cellar or put on ice. They can be sliced across or lengthwise but need no dressing of any sort. Amy.
STUFFED DATES.
Select large dates, remove the seeds and refill with blanched almonds or pecan nuts. Excellent for a final course to luncheon. Greta M.
STUFFED PRUNES.
Select very targe prunes, soak a short time so they will swell and become plump, remove the pit and stuff with other prunes as full as they can be stuffed. Sift over powdered sugar and pile on bonbon dish. Very fine. Theresa M.
CRYSTALLIZED ORANGES AND LEMONS.
Boil together for one-half hour one cupful of granulated sugar and one of water. Dip the point of a skewer or darning needle in the syrup after it has been boiling the given time and then in water. If the thread formed breaks off brittle the syrup is done. Pare some oranges, divide them into eighths and wipe free of moisture. Pour part of the hot syrup
into a cup, which keep in boiling water. Take the pieces of orange on the point of a large needle or skewer and dip them in the syrup. Place them on a dish that has been buttered lightly. Care must be taken not to stir the syrup as that spoils it. Mary B. Burns.
FRUIT GLACE.
Prepare syrup as above and take any prepared fruits desired (grapes, pineapple, cherries, etc.) on point of a darning needle; dip them in the syrup; when cold they are ready for use.
Note. — Apples, it is said, are now considered to contain far more brain food than any other fruit or vegetable, and to be much more nutritious than potatoes, which enter so largely into the component parts of every meal. M. B. B.
CHESTNUTS CRYSTALLIZED WITH WHITE SUGAR.
Make syrup as above. Boil the requisite quantity of chestnuts until soft, and peel them, taking care not to break them. Take them on the point of a skewer, one at a time; dip them first into the syrup and then, quickly, into cold water. Slip them off the skewer into a wire sieve and dry them in a warm place. G. S. T
STUFFED DATES— No. a.
Remove seeds. Replace with blanched almond. Roll in coarse sugar. H. F. L.
CHESTNUTS CRYSTALLIZED WITH CARAMEL.
Prepare as above only instead of putting the chestnuts on a sieve to dry have ready a broad flat basin, put some brown sugar or caramel in it; dip the chestnuts into it, leaving them to drain. When they are cold arrange them tastefully on a dish. S. T, O.
WITHOUT MEATS
w
ITH the Increased interest in vegetarian ideas, it is well to be able to make dishes in which meat plays no part. Vegetable soups provide food for the human species entirely free from adulteration and yet capable of furnishing wonderful nutrition,
ONION SOUP.
Records on this page
Stuffed DatesStuffed PrunesCrystallized Oranges and LemonsFruit GlaceChestnuts Crystallized with White SugarStuffed DatesChestnuts Crystallized with CaramelOnion Soup