Читать книгу The Myrtle Reed Cook Book - Reed Myrtle - Страница 9

Table of Contents

I. Wipe with a dry cloth and serve with fruit-knives. A green leaf on each plate is a dainty fruit doily.

II. Canned.—Drain, rinse in cold water, arrange on plates, and let stand several hours before serving. Sugar or not, as desired. Save the syrup to flavor syrup for pancakes, or to use for puddings, fritters, etc.

III. Dried.—Soak over night, cook very slowly in the water in which they were soaked, adding very little sugar. Serve with cereal, or separately.

IV. Sauce.—Cook as above, and rub the fruit through a sieve. The canned, drained, and freshened fruit may be used in the same way.