Stewed Apricots And Prunes

Pick over and wash one-fourth pound each dried apricots and prunes. Put in saucepan, cover with cold water, place on range, bring to the boiling point and drain. Repeat three times; again cover with cold water and add one cup sugar. Again bring to the boiling point and let simmer until soft.

Sauted Pineapple

Drain canned, sliced pineapple from syrup and dry on a towel. Saute in butter until delicately browned. Serve around roast turkey or roast chicken.

Pineapple Saute

Empty a can of sliced pineapple into a shallow graniteware baking pan, not allowing slices to overlap one another. Place on back of range and let simmer two or three hours, when pineapple will be quite clear. Remove to serving dish and garnish centre of each with a glaced cherry. Serve as an accompaniment to meat or game.

Rector Leaf

4 grape fruits.

1/2 cup powdered sugar.

2 teaspoons orange curacoa.

1 teaspoon lemon juice 1 teaspoon Kirsch 1/8 teaspoon salt.

Remove pulp from grape fruit, add remaining ingredients and chill thoroughly. Serve in coupe glasses having six fresh mint leaves arranged lengthwise at equal distances around inside of each glass.

Rector Leaf.

Rector Leaf. - Page 393.

Watermelon Cubes, Sherry Dressing

Cut centre of a thoroughly chilled watermelon into three-fourth-inch cubes and remove seeds. Pour over Sherry Dressing, put in jar and let stand in ice box several hours. Arrange for individual service on green leaves, placed on a fancy plate, allowing seven cubes to each portion. If leaves are not at hand, serve in champagne glasses.

Sherry Dressing

Mix one-half cup sugar, one-half cup Sherry wine, two tablespoons sloe gin and a few grains salt. Let stand until sugar is dissolved. The sloe gin may be omitted.

Canteloupe Supreme

Wipe canteloupes, cut in halves crosswise, remove seeds and stringy portion and shape into balls, using a French potato ball cutter. Arrange in double coupe or grape fruit glasses (having crushed ice in outer glass), sprinkle with sugar and pour over each one-fourth teaspoon maraschino. If a more elaborate coupe is desired, arrange balls in cases made from halves of orange peel and serve in single glasses.

Canteloupe Supreme.

Canteloupe Supreme.-Page 394.

Lemons Cut For Garnishing

Wash and wipe lemons, and cut in slices crosswise, sections lengthwise, fan-shaped pieces, cups or baskets. Decorate with sprigs of parsley, parsley finely chopped, paprika, canned pimiento (cut in strips or fancy shapes), radishes sliced, or red portion of radishes, chopped or removed and cut in fancy shapes.

Lemons Cut for Garnishings.

Lemons Cut for Garnishings.-Page 395.

Apple Ginger

Wipe, quarter, pare, core and finely chop sour apples; there should be ten cups. Add ten cups sugar, thin shavings from the rind of two lemons, and two two-inch pieces of ginger root. Put in preserving kettle, bring gradually to the boiling point and let simmer, stirring frequently, until apples are transparent, the time required being from two and one-half to three hours. Great care must be taken, otherwise the mixture will burn. It is well to have the kettle placed on an asbestos mat. Turn into a crock or jelly tumblers.

Plum Gumbo

5 pounds plums.

2 pounds seeded raisins.

3 oranges.

5 pounds sugar.

Wipe plums, remove stones and cut in pieces. Force raisins through a meat chopper or chop. Wipe oranges, and cut in thin slices crosswise, removing seeds. Put fruit in preserving kettle, add sugar, bring to boiling point and let simmer until of the consistency of a marmalade. Fill jelly glasses with mixture, cool and seal.