Science of food & cookery

STEWED DRIED PEACHES Wash thoroughly, cover with warm water, and soak overnight. If the fruit was ripe when dried, the skins will slip off easily. If there are a few pieces that were not ripe, and that are not loosened, use a knife for these. After removing the skins, add fresh water, and soak several hours, when the peaches will be soft, like fresh peaches. Do not boil, but simmer slowly until done. Sweeten to taste. PUDDINGS AND JELLIES STEAMED FRUIT PUDDING il/2 cups soaked stale bread 3 tablespoons sugar I cup seedless sultana raisins I egg • The grated rind of l/2 lemon i tablespoon vegetable butter Soak the raisins overnight, drain, and put on a slow fire until hot through; then add the vegetable butter. Have the bread soaked in cold water until soft all the way through, and press out lightly. Beat the egg, and mix all the ingredients, using a silver fork. Put into a thin cloth, leaving a little room to rise, and steam for i */2 to 2 hours. Turn out on an oiled pie tin, bake for a few minutes, and serve with lemon sauce. This last baking may be omitted if not convenient. If seeded raisins are used, they should be added without soaking. GRAHAM FRUIT PUDDING 5J/2 cups water i cup Graham flour (toasted Yz cup sugar lightly in the oven) i% cups seeded raisins 2 slices lemon A few grains of salt Put the Graham flour into a medium slow oven and toast lightly, but avoid browning in the least. Add i cup of the water to the toasted flour and stir smooth. Add sugar, lemon, raisins, and a few grains of salt to the water, bring to a boil, and let boil gently until the liquid measures 4 cups ; then pour the hot mixture gradually on the wetted Graham flour, and stir smooth. Let boil gently for a few minutes, or until quite thick. Pour into wetted molds and let cool. Turn out on a sauce dish, and serve with cream or vanilla sauce. FRUIT TAPIOCA l/3 cup minute tapioca Y2 cup cold water 2 cups boiling water l/2 cup sugar A slice of lemon Soak the tapioca in the cold water for 10 minutes. Add boiling water, sugar, and lemon, and let boil until transparent; then pour over cooked and sweetened fruit, such as pared, quartered, and baked apples, stewed and drained peaches, cooked strawberries, etc. Set into the oven to simmer for 20 minutes or more, cool, and serve with cream. CREAM TAPIOCA PUDDING Y$ cup minute tapioca 2 eggs 2J.-2 cups hot milk */? cup sugar l/2 cup cold milk Vanilla flavor . A sprinkle of salt Soak the tapioca in the cold milk for 10 minutes, add the hot milk, and cook in a double boiler until transparent. Beat the egg yolks, the sugar, and a sprinkle of salt together. Add the hot mixture gradually, stirring with a spoon as it is being added. Let continue to cook until it begins to thicken ; then remove from the fire. Beat the whites stiff, flavor with ,a teaspoon vanilla, and fold in the hot mixture, chill, and serve. APPLE SNOW Cook 6 tart apples, pared and sliced, with fy cup water and Y$ cup sugar, until tender. Mash through a fine strainer, and let cool. Put il/2 cups of the apple pulp into a bowl with the