220 FBUITS AND HOW TO USE THEM. 



pudding-dish and pour over them the tapioca, as prepared 

 above. Bake and serve with sweet liquid sauce. 



Cherry, raspberry, strawberry, peach, orange and i)lne- 

 npple tapioca are made by stirring fresh or canned (ruit in- 

 to the boiling tapioca when it has slowly cooked till it be- 

 comes clear. It is prepared like apple tapioca though to a 

 cup of tapioca there need be only two and a half cups of 

 water. The fruit juice furnishes so much li'^uid that it 

 may be cooked d7ier than when it is baked with apples. 

 After it has boiled till clear, turn into the boiling tapioca 

 one quart of fresh berries or one pint of stewed fruit, in- 

 cluding cherries, sweeten according to theij' acidity, turn 

 into a serving-dish, and set away to cool. 



TEOZEN FRUIT. 



Frozen Fruit.— Take very sweet grated apples, pears, 

 peaches or quinces and freeze like oieam. Canned fruit 

 can be prepared in the same manner. All kinds of fruit 

 can be chopped or mashed and frozen. The addition of 

 gelatine and cream greatly improves them, but thf^y are 

 toothsome without. 



Apricots Frozen.— Drain the juice from a quart can of 

 apricots and mash them fine, after removing the stones. 

 Into the syrup stir half a pint of sugar and one pint of wa- 

 ter, boil it up and skim. To this add a heaping tabler.poon- 

 ful of gelatine, dissolved in a little cold water, then the 

 mashed pulp of the fruit. Freeze when thoroughly cold. 



Frozen Bananas.— lOut six large ripe red bananas 

 crosswise, in very thin sliceb; add half a pound of powdered 

 sugar to them, let them stand an hour, then add a quart of 

 water and the grated peel of a lemon. When sugar is die- 

 solved put the fruit in the freezer and freeze like ice- 

 cream. The juice of one or two oranges is an addition. 



Frozen Cherries.— Sweeten one quart of pitted cherries 



