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Show I Dried Fruits Pack I Lots Of Energy ' v jpQNElA GATHERUM r v .. ' " s'- PiicJ fruits are really concentrates of the jV fre-h state. Heavy natural sugars are de-sloped de-sloped to their highest point nuking dried fruits an economical source of accessible 0MSi food energy. -r 1 . THE MINERAL content of the food also benefits from the dry ing process. Iron, cal-Vl"l cal-Vl"l cium. phosphorus and potassium are richly -', present in dried truits. Vitamins, especially A and C are retained ' inhich quanitities. wN 42 THE WELL-KNOWN l.uativ e properties '-V'-T "s- of dried fruit is due to their desirable smooth Y bulk and Riughage. Prunes have been found "J s ; to actually contain certain substances vbhich stimulate intestinal activities. x DntJ fruits are an obvious choice for camp cooking because they are not bulky ' and thev do not spoil easily. CAMP MENUS might include raisins added generously to cooked or dried break-fast break-fast cereals. l. Hot biscuits can be topped like a short - - i , - cake with warm, sweetened dried fruit ' ' sauce or dried fruit can be added to cream :i:Vj t toppings. "J ?-; FRITT dumplings can be made by drop-" drop-" pir.g dumpling dough on the lop of Killing dried fruit. Cook w ith the kettle cov ered. Remember that high altitudes demand 15 to 30 minutes longer cooking of dried fruits S than at average elevations. Additional w a-" a-" ter must be put into the fruit because of the ra:e of evaporation. If fuel is scarce, dried (hit may be soaked ov ernight and cooked in - tie soaking water. lf THESITPLY of recipes using dried fruits . are endless. The follow ing ones hav e been selected because they are uncommon, easy and good. i ' ' DRIED ERLTT HORS D'OELTRES 2doz. dried figs, prunes, apricot, peach, c.-ri pear or nectarine halves .-- 2 2 3-oz. packages cream cheese 4 Tablespoons mayonnaise or cream lOn P- prepared mustard V tsp. garlic, onion, celery or table salt RINSE FRUITS in warm w ater, WTap in a towel and steam about 15 minutes over hot ... aler- A steamer insert for a sauce pan may Alvt be used. Cut prunes dow n one side, remove " " pits and flatten slightly or cut in half. Clip stems from figs and cut in half. Rub skins frotn peaches and nectarines. Slice pears and peaches in two. I Combine cheese with mayonnaise and seasonings and blend smooth, Fill pastry gun or paper cone and decorate tops of fruits. Sprinkle with paprika or chopped nuts; or garnish with red radish rounds, thinly sliced celery, sliced pickle, sliced olives or cucumber. VARIATIONS: Top with cottage cheese, American cheese, mayonnaise mixed with dried beef, minced ham and pickle, cheese. APRICOT FILLED ROLLS Dough: 2 cups lukewarm milk 2 yeast cakes 3 Tablespoons sugar 4 Tablespoon shortening 1 Tablespoon salt 7V cups sifted all-purpose flour DISSOLVE YEAST in milk. Cream sugar, shortening and salt, add milk and flour and mix. Knead. Let rise until double in bulk. Punch dow n and let rise again about 30 minutes. mi-nutes. Pat out into a square about Vi to I inch in thickness. Cut into medium-sized rounds. Place in well-greased pan, edges touching and let rise until double in sie. Make small holes in top of dough and fill. APRICOT FILLING 21': cups dried apricots 1 Vi cups water 1 cup sugar Vi cup butter Vi cup sugar Vi tsp. cinnamon RINSE APRICOTS, slice, add water and boil about 5 minutes. Add sugar and bring to boiling point; cool. Cream sugar, butter and spice. Fill each roll with a portion of the sugar mixture and the prepared apricots. Let rise about 10 minutes. Bake in moderately moder-ately hot oven (400) 30 to 35 minutes. Brush with butter. Makes about 2': dozen. RAISIN CORN MEAL MUFFINS Vi cup raisins l1: cups sifted flour 2 cups yellow corn meal 3 tsp. baking powder 1 tsp. salt 4 Talbespoon brown sugar 1 cup sour milk 1 tsp. soda 2 eggs Vi cup melted shortening RINSE RAISINS in hot water and drain. Sift together flour, corn meal, baking powder pow-der and salt. Add brown sugar and stir to blend. Add milk in which soda has been dissolved and beat. Add beaten eggs and stir. Add shortening and raisins and beat. Bake in greased muffin pans in hot oven (450) 18 to 20 minutes. |