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Show MAKING THE- BEST OF CANNED FRUITS v"e housekeeper? were allowed a certain amount of yugar this aulumn when sugar was at a premium to preserve fruiti it which wc would find practical use this winter. . . ' Are.w.e playing fair and usinp these canned frulta to .the. beat advantage'? Sugar Is still needed oven If res trlctlon have been removed And we can conserve con-serve It In whole or In part by using canned fruits in recipes that call tor fresh fruit and sugar. These suggestion? will prqvc It: Berry Bread. This recipe i excellent, as It requires no cooking save, heating the fruit. Blueberries, Blue-berries, strawberries raspberries and blackberries are all delicious. Uffe a stale loaf of bread, cut thin slices aml rpread with olep. Heaf a ctuarL can of ai)y variety va-riety of berries and place in a deep dish a layer of tbe buttered bread. Pour over this, a. quantity of the, boiling mixture, then aJd more bread and fruit until the dish la nearly filled. Cover c'loselv. -and on the ice and when rcadv to serve onmould and pervr with t'.iln cream or milk from the top of the bottle. , Delicate Prult Pudding. This pudding may have a its' bt,sl? the strained canned "Juice of almost any variety va-riety of fruit put up with sugar. Take a cupful and a. half rr nuch J'llce or syrup, add half a cuoful of water. a few grains of salt, and bring quickly to the boiling point- Stir in two tablespoonfuls of cornstarch corn-starch wet with coId"waler and stir untl smoothlv thickened and clear. v-ook over n Tniirate heat for elshtl minutes, then cut in lightly the stiffly vhlppcd whites of two cegs Cook oily for a moment after the eggs are added and pour Into a. mould with alternate layers of the ea.me fruit, cut or whole, according to elr.c cold vrlth a cus'tird jauce. 1 . i Peach Pudding. Thlcky butler a melon mould and sprinkle lhc bottom, aqd jdt with chopped . nut meals, and ehreddod citron, I"lll ttfo . nU looanrr arith' apa'al pfseu' of tannic cake and fllcen of drained canned peaches (have the fruit dry). Make a raw custard from a ncant pinto milk! a pinch .of salt, half a "tablespodnful of 6ugar and Iwo lightly beaten, eggs. Pour this over the cake ahd frulL cover with a buttered -paper and set the mould Iri a-pan of hot waier. . Cook In a moderate oven until sc. and sor-ve warm (unmouldcd) with a sauce made from the fruit syrup. Stra.wbc.rry Bice Mould. This recipe takes some nugar. but the quantity Is small. . ynsh well four table-spoonfuls, table-spoonfuls, of rlco and put on to boll with one quart of milk. Dissolve onc-olghth teaspoonfnl of gelatine In cold water and stir Into the rlc with half a toaspoonful of varjlla. extract, one lablcspoonful of sugar and three lablcspoonfuls of strawberry straw-berry Jam. , Remove from the fire, cool and stiu occasionally. oc-casionally. When It begins to stiffen fold In half a pint of sweet cream whipped solid. Turn info a mould rinsed with Ice water and set on the Ice to harden. Farina Pineapple Souffle. Put two cupfuls of milk and the grated, rind of a quarter of n lemon Into the; upper part of the double boiler. When ncaldcd stir In four tablespoonfula of farina and rook for eight inlnulrs. Remove from the fire, pour on lhc yolk of-throe eegs that ha.ve been beaten with one tablenpoonful of sugar, and stir occasionally as It cools. Let it become cool. ,but not stiff, and add one cupful of finely chopped canned pineapple pine-apple fdraincd) and the stiffly whippea cgs white's that "have been whipped with a saltspoonful of salt. Turn Into a buttered souffle dish, put In a pan of hot water and bake in a moderately hoi oven for twcnty-fve mlnules. |