128 FEUITS AND HOW TO USE THEM. 



piling on the fi-uit. It is a good way to dispose of fruit that 

 is not perfectly ripe. 



Berry Musb.—Simmer a quart of berries in a pint of 

 water, sweeten to taste, and stir in a heaping teaspoonful 

 of corn-starch, wheat flour or arrowroot to give the berries 

 consistency. Serve cold with cream. If made stiffer the 

 mush can be cooled in moulds for a summer dish. 



Fruit and Bread. Dessert.— Heat any kind of fruit, 

 either fresh or canned, boiling hot and sweeten to taste. 

 Butter thin slices of bread with which line the bottom of a 

 deep dish and cover it with the hot fruit. Add other slices 

 of bread and a layer of fruit until the dish is full, having 

 fi-uit CD the top. Bat while it is warm. 



JTraifc Whip.— Sweeten to taste either strawberries, rasp- 

 berries, nectarines or peaches, mash the fruit and to every 

 quart allow the whites of four eggs well beaten. Set on th^ 

 ice and "serve with or without cream. 



Jellied Fruit.— Make a stiff jelly with isinglass as di< 

 rected upon the label. Ii berries are to be used or any 

 ,iuicy fruit, mix the expressed j nice with the isinglass, in- 

 %tead of water. In a fancy mould or a pyramid pour in 

 two inches of jelly, then a layer of the fruit, when the jelly 

 has set. Add more jelly and fruit and when cold serve with 

 cream. Peaches cut in halves are fine, so are all kinds of 

 berries. Peaches should be peeled and pitted. 



Fruit and Sago.— Soak a teacupful of sago half an hour 

 in a teacupful of cold water and boil it till it is clear, adding 

 just enough water to cover it. When it is transparent pour 

 a little into a mould which has been wet, then put in a few 

 tablespoonfuls of stewed apricots, berries, preserved cher- 

 ries, peaches or plums, and after that more of the sago, and 

 alternate with the fruit. Set on the ice and turn from the 

 mould when served, as it will become a solid jelly. Serve 

 with real or mock cream or boiled custard. 



Fruit Toast,— Toast nicely slices of stale breaw, butte' 



