474 -Di2. CEASE'S RECIPES. 



perfect satisfaction — ^the nicest dish of baked fruit that, I think, I ever partook 

 of. It was repeated many, many times, and, finally, when canning-time came, 

 more than half that was put up was done in this way, and also proved entirely 

 satisfactory, and was continued as long as she lived. The author will guaran- 

 tee satisfaction to all who try it fairly. Many people, of late years, ask: "Will 

 you warrant this to be, or do, as you say?" — I will, hence the guarantee above. 



Peach, Apple, and Berry Fritters.— Wash, pare, halve or quarter 

 peaches or apples, according to their size, as many as you desire. Make a bat- 

 ter of sweet milk (if you have it, if not, water), flour, and baking powder, at 

 tbe rate of 2 tea-spoonfuls to 1 qt of flour, and a little salt, with an egg, if you 

 have it, to each pint of milk used; when of proper consistence, stir in the pieces 

 of fruit, and with a large spoon take up 1 or 2 pieces with some of the batter 

 and drop into hot lard and brown nicely. Serve hot, with cream and sugar. 

 They make an excellent substitute for pies and puddings. 



For Baspbenies Blackbeirm, Strawberries, etc. — Make the batter the same, 

 but for each cup of berries, sprinkle upon them 1 table-spoonful of sugar; fry 

 the same, but dust them thickly with powdered sugar to serve. 



Remarks. — Thus, with a little judgment on the part of the cook, an endless 

 variety of dishes or articles of food may be prepared to meet the varied tastes of 

 guests or of the family. English currants, or raisins, both properly stewed in 

 but little water, and the raisins cut into halves to prevent their bursting and 

 scattering the hot fat when put in; or any of the home-dried fruits may be used 

 in this manner, thus extending the variety. 



Apples Dried, Their Wholesomeness as Food, and 'Manner 

 of Cooking. — The Indiana Farmer recently made a lengthy plea for dried 

 apples, from which I condense the necessary points to a full understanding oi 

 the subject. It says: 



" Dried apples are not only a cheap article of food, but very wholesome; 

 and if the girls will pay attention, I will tell them how to cook them," etc. 

 These two points being admitted, their cheapness and wholesomeness, I can now 

 condense very much, still retaining everything essential. Ck)ok but few at a 

 time, as they become flat, or stale, by long standing. Take only %■ as much 

 bulk as you need when cooked, as they swell very much. Put them into a pan 

 of milk warm water 10 to 15 minutes; then mash thoroughly, and carefully 

 examine every piece to see there are no worms in them, especially so if they 

 •were dried upon strings; rinse nicely, and place in a porcelain kettle, or in a tin 

 pan, and cover handsomely with cold water; cover tightly and slowly bring to 

 a boil, having hot water to replenish with if .more is needed. When tender, 

 but not mushy, add sugar to taste. If stewed too long they shrink and turn 

 ■dark. Have plenty of juice, and sugar to make them rich, but not to deaden 

 the flavor of the apples, and you have a dish better than half the canned fruits 

 in use. 



The Juice of Dried Apples a Great Beverage for the Sick. 

 — The editor closes by saying: ''I must not omit to mention that the juice off 

 €f mcely stewed dried apples is a delicious beverage for the sick, and possesses 



