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I'jaee a canned i)C'acli or some raspberry preserve or any 

 etewed fruit. 



Fritters are made by dipping sections of fruit such as 

 peaches or apples in fritter batter and frying them in deep 

 fat. The sauce made of sugar, cornstarch, and water boiled 

 together twenty minutes may be flavored with lemon juice, 

 or the juice from the fruit, if it was canned fruit. 



Fruit salads may be easily prepared by attr; ctively ar- 

 r'ongmg chilled fruit on crisp lettuce leaves. There are 

 three varieties of salad dressing that may be ssrved. French 

 dressing, made of oil. vinegar, and seasonings and yolks of 

 eggs; or boiled dressing, a cooked mixture of egg.s, milk, 

 vinegar, and seasonings. To the mayonnaise dressing or the 

 boiled dressing whipped cream may be added. 



For desserts the housekeeper has in fruit an unlimited 

 ■■•ariety. There is one kind for cold days, hot puddings with 

 delicious sauces; one kind for warm days, gelat'ne desserts; 

 one kind for hot days, ice creams, mousses, and sherbets. 

 She can make the hot desserts when she expect.? to be busy 

 in the kitchen for some time before the meal; gelatine des- 

 serts for supper on the day when she expects to make calls, 

 or for Sunday dinner when she expects to go to church; 

 frozen desserts in vacation time when the boys are home to 

 crack the ice and turn the freezer for her. 



Hot puddings may be grouped under a few heads; those 

 made with a cake mixture, those with a baking powder bis- 

 cuit mixture, and those with pastry. Place blackberries or 

 l>lueberries or sliced peaces, or sliced apples in a buttered 

 baking dish, sprinkle with sugar, dot with butter, and pour 

 over the prepared fruit a one-egg cake mixture. Bake about 

 forty minutes and serve with cream or an egg sauce. A bak- 

 ing powder biscuit dough may be spread over the frui.t in 

 place of the cake mixture. This same fruit may be mixed 

 with a slightly stiffer cake mixture and steamed about two 

 hours. To make apple dumplings, roll out baking powder 

 biscuit dough or pastry, cut in five-inch squares, place a 

 cored, pared apple in the center of each square, fill the center 



