FRUIT

Apples, Baked

Take six cooking apples, place them in a dish with a dessertspoonful of moist sugar, and add a little water. Put thin strips of lemon-peel on the top of each apple, bake in a moderate oven for about an hour, and baste well with the syrup. Serve hot or cold with cream.

Apples and Prunes, Baked

Core a number of apples, place a stoned prune in each, and bake. It is necessary to soak the prunes for some three hours before use.

Apple Snowballs

Pare and core a number of apples without dividing them, putting a small amount of sugar and a clove into each. Boil two teacupfuls of rico in milk until three parts done, then strain. Lay the rice all round, and tie each ball separately in a cloth. Boil until the apples are tender, remove the cloths, and serve.

Apples and Raisins, Stewed

Choose twelve cooking apples, then stone one quarter of their weight JD raisins. Peel and core the apples, and after washing the raisins, cook all together in a little water and sugar. When the apples are tender, place in a glass dish, and serve cold with custard.

Fig Compote

Divide a dozen large figs into quarters and put them into a saucepan, with a small packet of gelatine and two ounces of powdered sugar and water enough to cover thorn.. Simmer gently for two hours; then pour into a wet mould. When quite set, turn out and serve with whipped cream.

Gooseberries and Cornflour

Stew a pound of green gooseberries with sugar until tender, then beat into a pulp and set aside to cool. Make a blanemange of one pint of milk, one small tablespoonful of cornflour, and one large tablespoonful of sugar. Allow this to get cold, then remove skin and beat to a cream; put into a glass dish, and serve with the gooseberries.

Gooseberry Compote

Boil half a pint of water and six ounces of sifted sugar until a clear syrup is formed. Scald a pint of gooseberries in boiling water for three minutes, then drain, and put them for the same length of time into cold water. Place in the syrup, and si ramer gently for ten minutes. Serve cold, with cream or custard.

Peaches

Unripe peaches should be peeled, halved, and stoned, and placed in a syrup of boiling sugar and water. Allow

JANUARY: Apples, Bananas, Cranberries, Grape Fruit, Grapes, Lemons, Oranges, Medlars, Pears, Pineapples, Rhubarb.

FEBRUARY : Apples, Bananas, Grape Fruit, Grapes, Lemons, Oranges, Pears, Pine-apples, Rhubarb.

MARCH: Apples, Bananas, Grape Fruit, Grapes, Lemons, Oranges, Pears, Pine-apples, Rhubarb.

APRIL: Apples, Bananas, Grape Fruit, Grapes, Lemons, Oranges, Pineapples, Rhubarb.

MAY: Apples, Bananas, Grape Fruit, Grapes, Lemons, Oranges, Pineapples, Green Gooseberries, Rhubarb.

JUNE: Apples, Apricots, Bananas, Cherries, Gooseberries, Grape Fruit, Lemons, Melons, Oranges, Pineapples, Raspberries, Strawberries.

JULY: Apples, Apricots, Bananas, Cherries, Currants, Figs, Gooseberries, Grape Fruit, Grapes, Lemons, Melons, Oranges, Pineapples, Raspberries, Strawberries.

AUGUST: Apples, Apricots, Bananas, to simmer for a few minutes and serve cold.

Pears, Baked

Peel and cut into halves some large stewing-pears. Put into a jar with moist sugar, cloves, and lemon-peel; pour sufficient water over the pears to moisten the sugar and prevent the pears from burning. Put the peelings of the pears over them to keep the top ones from becoming dry, then tie kitchen paper over the top, place in a cool oven, and bake slowly. When soft, remove the peelings, and serve the pears in a glass dish.

Pears, Stewed

Pare and quarter some large pears, place in a stewpan, and sprinkle as much sugar over them as will make them sweet. Add a little lemon-peel and a clove or two, just cover with water, and stew till tender.

IS IN SEASON

Cherries, Currants, Figs, Grape Fruit, Grapes, Greengages, Gooseberries, Lemons, Melons, Mulberries, Oranges, Pineapples, Plums, Raspberries, Straw-berries.

SEPTEMBER: Apples, Apricots, Bananas, Blackberries, Bullaces, Currants, Dam-sons, Figs, Gooseberries, Grape Fruit, Grapes, Greengages, Hothouse Grapes, Lemons, Melons, Nectarines, Oranges, Peaches, Pears, Pineapples, Plums, Pumpkins.

OCTOBER: Apples, Apricots, Bananas, Blackberries, Bullaces, Damsons, Grape Fruit, Grapes, Lemons, Melons, Nectarines, Oranges, Peara, Pineapples, Plums, Pumpkins, Quince.

NOVEMBER: Apples, Apricots, Bananas, Cranberries, Grape Fruit, Grapes, Lemons, Medlars, Melons, Pears, Pine-apples, Oranges.

DECEMBER: Apples, Apricots, Bananas, Cranberries, Grape Fruit, Grapes, Lemons, Medlars, Oranges, Pears, Pine-apples.

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