19 1 5 



BETTER FRUIT 



Page II 



Oregon ^ 

 Agricultural 

 College i 



For the advancement of General Scientific and Industral Education." Forty-seventh School Year Opens September 1(. lUlo 

 Agriculture; Home Economics; Engineering; Mining; Forestry; Commerce; Pharmacy and Music. Vocational Courses in Agri- 



culture. Dairying, Home Making, Mechanical Arts. Forestry and Business, 



A college plant, oomprisiog 35 swbstaDlial bulldinga, located od a beautiful campus, in an ideal college town amid aurroinidings of exceptional 

 a faculty of 200 trained teacbers; a self-governing student body; a wholesome and bappy college life; living expenses moderate, 



abort courses, 25:57; total, 4176 



enie beauty: 

 Enrollment, long courses, 1039: 



Write to the Registrar, Corvallis, Oregon, for catalogue and illustrated booklet. 



The Anniie WrigKt 

 Seminary 



Tacoma, Washington 



Thirty-first Year 



An endowed church scliool for girls, coUege preparatory 

 and general courses. Certificate admits to Smith, Welles- 

 lev, Vassar and the leading state universities. 



Special advantages in domestic science, music and art. 



ADELAIDE PRESTON, Principal 



RT. REV. F. W. KEATOR, D. D. 



President of the Board of Trustees 



A Few Valuable Fruit Receipts 



Bv Miss Hek-ii A. Syman, PittsQeUI, Muss:icluisftts 



Grape Blanc Mange. — Take one-half 

 cup of grape juice which has l)een 

 sweetened to taste. When boiling stir 

 in two teasjjoonfuls of cornstarch, 

 blended with one tablespoonful of 

 water. Let boil about five minutes, 

 then pour into a prettv mouki, a cup 

 will do. The mould should be rinsed 

 in cold water. Turn out on a saucer 

 and place whijjped cream around it. 

 Any kind of fruit juice may be added. 



Plum Sweetmeats. — When damson 

 plums are ripe, peel and divide them, 

 taking out the stones; jjut them over a 

 gentle heat to cook in their own juice; 

 when soft rub them through a sieve 

 and return to the stove, adding just 

 enough sugar to sweeten, a little cinna- 

 mon, and when nearly done add wine 

 in ([uantity to suit the taste. This is 

 <lone for the flavor. If sealing cans 

 cannot be had, paste over with white 

 of eggs on top. 



Compote of Pears with Maraschino. 

 — One pint of stewed pears; drain syru]) 

 into a saucepan and arrange the pears 

 on a dish. Add one ounce of sugar, a 



ST. HELEN'S HALL 



PORTLAND, OREGON 



Diocesan BoanlinR jiihI Day Scbool fur (iirls \infipr tlic 

 care of tlie sisters of St.. John Baptist { Kpiscopal ( 'luirrti i 



Forty-Seventh Year begins September 15th 



CoIleLre I'repuratory and OctitTal Courses. :\riisic. Art. 

 ElMcution, Oyninasiiim, swlnimins:. plf. Moiilessnrt 

 Kiniiergarten for littl*- i)OVs aod uirls iimiHr s^-vi'ti. I-"or 

 Catalogue, address, THE SISTER SrPKRIOK. 



tablespoon of maraschino and a vanilla 

 bean to the syru]); let simmer on fire 

 to one-half the quantity; then strain 

 the syrup over the pears and serve. 



Cherry Tapioca. — Let stand over 

 night one cup of pearl tapioca in 

 cold water; in morning put in double- 

 boiler and add one pint of boiling wa- 

 ter; let it cook until clear, then add 

 the juice of one lemon and one-half 

 cup of sugar and one pint of stoned 

 cherries; pour into a mold, set on ice 

 to get good and cold. When ready to 

 serve, unniold and serve witli whiijped 

 cream llavoi'ed with lemon extract. 



Queen's Pears. — Select small, hard 

 pears, not too lipe, and boil until they 

 can be pierced with a straw, in water 

 enough to cover. For every six pears 

 add one large cupful of brown sugar 

 and one-fourth of a cupful of New 

 Orleans molasses. Boil until the syiu|) 

 is thick and still". Chill in the ice-box 

 over night. Dissolve in three cupfuls 

 of cold water one and a half cupfuls 

 of white sugar, add tablesjjoonful of 

 mixed spice; in this boil rice until ten- 

 der: press the rice into small molds, 

 chill and ari'aiige upon a jilatter. Place 

 M i)ear on each mould of rice and cover 

 with syrup. .Serve with cream. 



Pineapple Cream. — One grated jiine- 

 apple, two eggs, one cup of sugar; put 

 in a double-boilei-; when it boils put in 

 a tablespoonful of Hour wet with a 

 little walci-; cook until it thickens; 



when cold pour over it one-half pint 

 of whipped cream. 



Peach Pudding. — Mix one cupful of 

 sponge cake crumbs in one quart of 

 milk, add one-half cupful of sugar, the 

 well-beaten yolks of three eggs and the 

 stifTly-whipped whites of two eggs; 

 mix well and bake until firm in center. 

 Spread over the tops a thick layer of 

 pared and thinly-sliced peaches and 

 cover with whites of two eggs whipped 

 to a very stiff froth with two table- 

 spoonfuls of powdered sugar. Return 

 to the oven with the door half open 

 and leave until the meringue is a pale 

 straw color. This is very nice and 

 delicious. 



Bavarian Cream with Peaches. — Cut 

 peaches in bits and boil with enough 

 sugar to sweeten them. When soft rub 

 through a colander. Then add a half 

 box of gelatine and one cupful of 

 cream. Stir well and when it begins 

 to set add one pint of whipped cream, 

 ])reviously prepared. Pour over mold 

 and put on ice. Serve garnished with 

 peaches cut in halves. 



Peach Sherbert. — Melt one-half of a 

 pound of sugar in a quart of water and 

 cook twelve peaches in this syrup until 

 tender. Mash the fruit fine. Soak a 

 level teaspoonful of gelatine in cold 

 water and dissolve it over heat. Add 



IF YOU WANT TO MARKET 

 YOUR 



FRUIT 



RIGHT 



ALWAYS SHIP TO 



W. B. Glaf ke Co. 



WHOLESALE FRUITS 

 AND PRODUCE 



108-110 Front Street 

 PORTLAND, OREGON 



WIIFN WKlliNt. AUVKRTISEKS MtlNflON BLTTER FRUIT 



