MISCELLANEOUS. i:r; 



out of the pies. These turn- overs are good inaile out of tart, 

 dried or evaporated apples, properly soaked, stewed and 

 seasoned. 



Fruit Stewed..— Peaches, greengages, plums and apri- 

 cots are to be neatly peeled and stoned and laid in a sauce- 

 pan with a pint of cold water to a quart of fruit; over it 

 <iistribute a proper amount of sugar, and just before the 

 fruit comes to a boil skim well. Stir from the bottom of 

 the saucepan with a wooden spatula to prevent burning, 

 and take from the tire when tender, keeping them closely 

 covered to retain the flavor. When it is desired to retain 

 the skins prick them with a large needle and plunge into 

 boiling syrup. 



Syrup for preservinjj Fruit.— To seven pounds of 

 granulated sugar add five pints of cold water; stir till well 

 heated but do not let it boil. Set aside to use in canning 

 fruits or stewing them for sauce. 



Fruit Pies and Tarts.— (Alessandro Fillipini.) The 

 chef of Delmonico in his book "The Table" directs that 

 pies and tarts of peach, apricot, pear, plum, cherry, 

 huckleberry, gooseberry, currant, pine-apple, cranberry, 

 strawberiy, raspberry and blackberry shall be made in the 

 following manner: After linitg the bottom of the pie-dish 

 or tart-mould with paste in the usual way, cover it wi^'h a 

 thin layer of apple marmalade (or apple- sauce) over which 

 arrange the fresh fruit above the apple. Then dust with 

 powdered sugar and bake in a moderate oven twenty 

 minutes. Atthe end of that time draw them to the oven 

 door and sprinkle the edges lightly with sugar, then leave 

 them in the closed oven two mhiutes to allow the sugar to 

 melt thoroughly. Remove them from the flre, put to cool 

 for twenty Hiinutes, and then spread evenly over the fruit 

 one and one-half ounces of apple jelly. Strawberries, 

 raspberries and blackberries are strewed uncooked over 

 the marmalade baked in paste, and over that spread a 

 layer of the apple jelly. 



