MISCELLANEOUS. IST 



MISCELLANEOUS. 



Fruit Soup.— (Philadelphia Cook Book.) One pint of 

 d'anberries or currants, two quarts of water, one teacupful 

 raisins, one cupful dried apples, one teaoupful drle J paars, 

 two tablnspoonfuls corp-staroh, one half pound of sugar ; cut 

 the apples and pears into small pieces, cover with lukewarm 

 Wiiter and soak oue hour. Stem and seed the raisins. Put 

 the cranberries or currants into the water and boil fifteen 

 minutes, then press them through a sieve. Return to the 

 soup kettle and add the pears, apples, and raisins; boil all 

 together one hour. Moisten the corn-starch with a little 

 cold water, add it to the boiling soup, stir constantly until 

 it thickens, add the sugar and serve. 



Fruit KoUs. — Take bread dough ready for the oven and 

 roll it thin, spread thinly with butter, sprinkle with cur- 

 rants, seeded and halved raisins, sugar, and a little cinna- 

 mon, cut into three inch wide strips, an droll up like jelly- 

 cake. Lay them flat in a baking-tin or pan, cover them, set 

 in a warm place and bake when light. They should be 

 eaten within three or four days. 



Ambrosia.— Slice pine-apple very thin, or pick it apart 

 from the center with a fork, sprinkling it thickly with 

 sugar, and cover the top with grated cocoanut. 



Berry Cobbler. — Fill a deep pie-plate of earthenware 

 with berries of any kind, cherries or other fruit, dredge 

 with sugar and pour in a little cold water if the fruit is not 

 very juicy. Cover the whole with a light pie-paste much 

 thicker than usual, or with biscuit crust, prick with a fork 

 and bake three-fourths of an hour. If the fruit is hard let 

 it simmer half an hour onjthe top of the stove before making 

 the crust. Served either warm or cold the crust should be 

 cut in sections aod tVse inverted on dessert plates befoi* 



