23fl PKUIT.:! AND HOW TO USE THEM. 



the upper crust and bake. Take off the top, pour in fre-,h 

 fruit mashed and sweetened, cover with alittle sweet cream, 

 replace the crust and Serve. 



In all cases, in the recipes, where " spoonfuls," either 

 lai'ge or smin 1 are mentioned, rounded spoonfuls are meant, 

 not heaped. 



This little book will fulfill its mission if it satisfies a few 

 housekeepers that the shedding of blood and bacrifice of 

 animal life, especially in the summer season, is not neces- 

 sary in order to furnish a table both wholesome and at- 

 tractive. In the long list of excellent cook books now at 

 hand, with " Marion Harlaud's Common Sense in the House- 

 hold" at the head, prevails a mixed dietary in which fruits 

 have not received a reoognitioa of that value which will be 

 accorded to them in the civilization of the future. This is 

 due to the fact that even two years ago fruits were to be 

 found in the market less plentifully than they are to-day, 

 and also that they were less luscious and easily preserved. 

 As a courier of far greater prodigality and richness on the 

 part of Nature's choice productions, "How to use Fruits" 

 presents its modest claims. 



