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Show COOKED IN ITALIAN STYLE Delicious Ways of Preparing Fru,t That May Be a Novelty to Some Housewives. For the many who prefer cooked to raw fruits the various delicious ways' known to the Italians may be receiver with pleasure. Different from the usual apple sauce is this method of cooking. Pare and quarter apples of any Eize, drop lr,t0 a saucepan, for every six applet add the Juice of one orange, and a quarter of the pee! sliced with the pulp, if not sufficient juice a little water may be added and granulated sugar to taste. Cook only until the apples are fender, not long enough for them to lose form. Pears cooked the sans way are very good Apricots, fresh or dried, are cooked in the same way. If dried soak for eight or ten hours. Place in a bakin? J pan, cover with sugar and marsala I wine, or a good quality of sherry. I Place in the oven, cook until soft and juicy, basting occasionally. Plums will be found equally good cooked as a ricots. prunes, always seasonable, are won-! won-! df-rfully delicious when prepared in ' the true Italian way. Soak over Light : prunes of any size in sufficient red I wine to cover the fruit and for each : pound of fruit add half a cup of i granulated sugar. Cook until tender ! and add more wine if much juice ii desired. Just what the wine does tc I the flavor of the prunes it U diSiculi I to say, but certainly they are wll I worth trying. Dried cherries, as well j as the fresh ones, are good cooked ihif j way. and blackberries stewed with : claret instead of water will prove I new delicacy. i Peaches cooked with brandy are e' course not a Loveliy. but r.eac'r.'-' cooked with raspberry syrup iEstead ; cf sugar and the usual brandy w.i 1 be something to r-rr.err.ber. |