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Show FRUITS IN WINTER WHAT flowers do for your summer table, fruits can do for your table in winter find more. You can't eat flowers, at least with any decree of satisfaction, satis-faction, although there ar nasturtium nastur-tium and chrysanthemum salads, and such dolicacies as sugared violets. vio-lets. Fruits, on the other hand, are not only the foods which we especially espe-cially need and enjoy during this season of heavier meats and richer foods, but they are also vSry decorative dec-orative foods. Feast Your Eye and Vour Appetite A fruit dessert, perhaps a molded mold-ed dessert, in a lovely bowl, , can be used as the centerpiece for yonr table a dish to feast your eyes on throughout the meal, and to feast bountifully on for dessert. Individual fruit salads add to the beauty of your table if you combine com-bine such glowing colore as the red of canned cherries with the nilver of grapefruit and the gold of apricots, and dress the salads prettily with crisp cress or hearts of lettuce. If you are serving a fruit cup for the first course, and you prefer pre-fer the flavor of such delicately tinted fruits as pineapple, pears and grapes, serve them in fruit cups of deep ruby red; if your combination, on the other hand, riv- Includes the warm colored fruits, such as oranges, peaches and black cherries, green glass cups are very appropriate. Apricot and Pineapple Here are some fruit recipes which will enhance the appearance appear-ance as well as the flavor of meats, vegetables and desserts: Fried Ham with Apricots: Fry ham in the usual way. Remove to a hot platter. Drain one can of apricots well, reserving the syrnp, dip in a little flour and saute to a nice brown in the ham fat. Arrange around the ham. Make a sauce by caramelizing two tablespoons sugar, adding the apricot syrup and cooking until smooth. Then add three tablespoons table-spoons orange juice and two teaspoons tea-spoons flour mixed with two tablespoons cold water. Cook until slightly thick, and serve with the ham and apricots. Fruited Rice Ring: Boil one-third one-third enp of rice in the usual way and drain. Soften one tablespoon gelatin in fonr tablespoons cold water, dissolve in one cup of crushed pineapple which has been brought to boiling with one-fourth cup sugar. Cool, and, when it begins to set, fold in the rice and one cup of cream beaten. Turn into a wet ring mold and chill. Turn out and fill the center with sliced oranges. This serves eight persons. Cherriet Add Their Cheer Cherry and Raisin Pie: Drain one No. 2 can of pitted red cherries. cher-ries. Let one and one-half cups of seeded raisins stand in three-fourths three-fourths cup of the cherry syrup for half an hour. Add the cherries, cher-ries, two tablespoons flour, one-half one-half cup sugar and a few grains of salt mixed together. Heat almost al-most to boiling and pour into a pastry-lined pie tin. Dot with butter, but-ter, and cover with strips of pastry. pas-try. Bake at 425 degrees for ten minutes, then reduce the heat to 375 degrees and bake for twenty to twenty-five minutes. This makes one pie. Chinese Chicken:In one tablespoon table-spoon of butter cook for five minutes, without browning, two tablespoons onion, cut in shreds lengthwise, and one-third cup of celery which has. beett cut in narrow nar-row strips. Add one-half cup canned sliced mushrooms, and continue cooking for three minutes. min-utes. Add one tablespoon of flour and stir until smooth. Then add the mushroom liquor and one-half cup of thin cream slowly, stirring constantly until creamy. Add one-half one-half cup of pitted red cherries and one cup of canned' chicken. Heat well. Serve with fluffy boiled rice and accompany with Soy sauce. This serves six persons. V) |
