Better Meals for Less Money Part 48

662.--GRAPE JUICE AND APPLE SAUCE

1 cup grape juice 4 apples 1/2 cup sugar 4 slices sponge cake or toast

Boil grape juice and sugar for five minutes; pare, core, and slice apples, and cook in grape juice until tender; cool, and serve on toast or cake. Two cups of grapes cooked with one-half cup of water and pressed through a sieve may be used in place of juice.

663.--DARK RED APPLE SAUCE

8 tart apples 1/2 teaspoon nutmeg 1 cup sugar 1/2 cup hot water

Pare and core apples, and cut into eighths; put into an earthen dish; add sugar, nutmeg, and hot water; cover closely, and bake in a slow oven three hours.

664.--BAKED BANANAS

Peel, sc.r.a.pe, and slice six bananas; put into a greased baking dish in layers, and sprinkle each layer with brown sugar; dot a tablespoon of b.u.t.ter over the top, and sprinkle with the juice of half a lemon. Bake in a moderate oven half an hour.

665.--BANANAS WITH FIGS AND NUTS

4 bananas 2 tablespoons powdered sugar 4 figs 1/4 cup chopped nut meats

Peel, sc.r.a.pe, and slice bananas; wash, dry, and chop figs; spread over bananas; sprinkle with sugar and nut meats, and serve with cream. Grape nuts may be used in place of nut meats.

666.--MOCK BAR-LE-DUC CURRANTS

1/2 cup large, hard cranberries 1/2 cup boiling water 1 cup sugar

Cut cranberries in quarters, place in colander, and wash under running water to remove the seeds; heat sugar and water slowly to the boiling point, and boil seven minutes; add cranberries, and boil seven minutes.

Seal in small gla.s.ses.

667.--RED CURRANT CONSERVE

2 pounds red currants 1 cup raisins 2 oranges 1-1/2 pounds sugar

Wash currants; grate rind of oranges and remove pulp; seed raisins and cut in halves; put in preserving kettle with sugar, heat gradually to boiling point, and simmer until as thick as marmalade.

668.--CRANBERRY CONSERVE

1 quart cranberries 1 cup raisins seeded and chopped 1 cup water 2-1/4 cups sugar Grated rind 1 orange 1/2 cup nut meats chopped Pulp and juice of 2 oranges

Wash cranberries and chop rather coa.r.s.ely; put in colander and rinse with running water to remove seeds; add water, oranges, and raisins; cook fifteen minutes; add sugar and boil two minutes; add nut meats and pour into gla.s.ses.

669.--SPICED CRANBERRIES

1 quart cranberries 2 teaspoons cinnamon 2 cups brown sugar 1/4 teaspoon clove 1/2 cup vinegar 1/4 teaspoon allspice 1/4 cup water

Mix in order given, heat slowly to the boiling point, and simmer half an hour. Serve with cold meats.

670.--PRESERVED CRANBERRIES

1/2 cup water 1 cup cranberries 1 cup sugar

Heat water and sugar to the boiling point, and cook five minutes; add berries, and simmer for fifteen minutes, skimming when necessary. The berries should be unbroken. (Useful for garnis.h.i.+ng.)

671.--CRANBERRY SAUCE

1 pint cranberries 1 cup sugar 1/2 cup water

Pick over and wash berries, add the water, and cook until very soft.

Mash with a wooden spoon, add the sugar, and cook until sugar is dissolved. For thick cranberry jelly, press through a sieve and pour into gla.s.ses.

672.--FIG PASTE (Laxative)

1 pound prunes 1/2 pound figs 1 ounce senna leaves Cold water

Soak prunes over night in cold water to cover, add the senna leaves tied in cheesecloth, and cook slowly until prunes are tender. Stone the prunes, and chop fine; add figs chopped fine, put in top of double boiler, remove senna, add prune juice, and cook until thick.

673.--CANDIED GRAPE FRUIT PEEL

Cut grape fruit peel into thin strips, and soak twenty-four hours in salted water, allowing one teaspoon of salt to each quart of water; drain, cover with cold water, and boil about one hour, or until tender, changing the water once; drain, weigh peel, and add an equal weight of sugar; heat slowly, and cook until sugar is almost absorbed; spread on a platter to dry for five or six hours; roll in powdered sugar. If put in airtight jars it will keep indefinitely. Orange or lemon peel may be used in the same way.

674.--BAKED PEARS

8 hard pears 1/2 cup boiling water 3/4 cup sugar 4 cloves

Wipe pears, remove stems, and put in an earthen dish; add sugar, water, and cloves; cover, and bake in a slow oven for four hours, basting occasionally. Serve cold.

675.--PEAR AND GINGER MARMALADE

8 pounds hard pears 1/4 pound preserved ginger Grated rind 4 lemons 6 pounds sugar Juice of 4 lemons

Quarter and core pears, and put through food chopper; add lemon rind, juice, and ginger (chopped); mix fruit with sugar, heat gradually to boiling point, and cook slowly about two hours, or until thick.

676.--SPICED PRUNES

2 cups cooked prunes Juice of 1 orange 1/4 cup chopped cranberries Few gratings orange rind 1/2 cup prune juice 1/2 teaspoon cinnamon 2 tablespoons sugar 1/4 teaspoon paprika