The practical cookbook

Stewed figs. Use pulled figs when possible. Wash and examine carefully ; soak for i hr. in water enough barely to cover. Use same water for cooking them and simmer gently till tender. Sugar and a little lemon juice may be added after cooking if desired. Serve with or without whipped cream. May be cooked in a double boiler. d,:_.ul,CjOO^:;Ic Stuffed prunes. Cook as for Stewed prunes (p. 7). When fruit is soft, remove the stones carefully, place half a walnut in each cavity, and roll prune firmly round it Place fruit, when prepared, in a serving-dish and pour over it the sirup left from cooking the prunes. The sirup should be rather sweet Serve with cream (plain or whipped). Stuffed dates. Dates will not require soaking, but should be washed and dried thoroughly. Remove the stones with a sharp knife and refill the dates with nuts, crystallized ginger, fondant, peanut butter, or cream cheese, made into small rolls after seasoning with a little salt and paprika. When nuts, ginger, or fondant are used, roll the dates in powdered sugar and serve as a confection. Cheese dates or nut-butter dates may be served with a salad or after diimer with crackers. Fresh Fruits Source. See Dried Fruits. Food Value. See Dried Fruits. Cost. Apples, 35^ per pk. 40 to 50 = i pk. Cranberries, 10^ per qt. 4 c. = 1 qt Pineapples, 20^ each. Bananas, 25 ^ per doz. Grapefruit, 8^ each. Rhubarb, 3^ per lb. Oranges, 30^ per doz. Lemons, 25^ per doz. F-».T Su=.. WA«. L.KO« Prics Baked apples .... ^ 8tb, I c. *tsp. _ Scuffed apples 8tb. I c. _ Glaied apples . I c. _ Applesauce . — Cranberry sauce z c. I c. _- — Cranberry jelly 2 C. 1 c. — — Baked bananas i c- _ Fruit mac^doine _ _ J Fruit punch I c. _ Rhubarb sauce I c. - _ d,:...l,CjOO^:;Ic General Directions. Fruit should be kept in a cool place and should be thoroughly washed before being used for the table or for cooking. All decayed portions should be carefully removed. Apples must be pared, except for baking ; cranberries should be picked over thoroughly ; grapefruit should be cut in halves, the seeds removed, and the pulp separated from the tough membrane ; pineapples should be pared, the eyes removed with a sharp knife, and the fruit shredded with a silver fork ; bananas should be peeled and scraped ; oranges for slicing should be pared with a sharp knife in order to remove the thin as well as the thick skin, and sliced so that the core will not be included ; lemons should be cut crosswise, not from stem to blossom end ; rhubarb, when young and tender, should not be peeled, as the red skin gives an attractive color to the sauce. Baked apples. Pare and core apples (or, if it is desired to retain the color, do not pare) ; put in a buttered bakingdish, fill centers with sugar and spice mixed, pour the water around them, and bake in a moderate oven until soft, basting occasionally. The dish should be covered. Stuffed apples. Additional ingredients: 4 tb, raisins, 2 tb. chopped nuts. Mix these with the sugar, which may be either brown or white, and proceed as above. Serve with whipped cream. Glazed apples. Boil sugar and water gently for 5 min. Quarter and core the apples ; put \ the pieces into the sirup, removing when soft ; put in the remainder of the apples and cook in the same way. When all are cooked, strain sirup over them. Lemon rind, thinly pared, may be cooked in the sirup if the apples are not sour, or a bit of stick cinnamon or ginger root may be added.