IL 'i 
 
 JL JL* V* i 
 
 :JLJ Vw J 
 
 her- lav 
 
 RIOTS COMPANY. 
 
 ' 5 AN FRANCISCO. 
 
Unlv.of III. Library 
 51 
 
 <2 
 
Dainty fruit 
 Recipes 
 
 PUBLISHED BY 
 
 THE COAST PRODUCTS COMPANY 
 
 ST. LOUIS 
 
 KANSAS CITY 
 
 SAN FRANCISCO 
 

 T HIS book, dear madam t tells the 
 secret of those dainty dishes that 
 make the table a delight to both 
 eye and palate* 
 
 The recipes are gathered from all good 
 sources* We trust that, like the memory 
 of a well-enjoyed dinner, they will dwell 
 in your mind and recall to you Califo 
 Brand, the best California i Fruits, the 
 best California Asparagus, the best Ha- 
 waiian Pineapple* 
 
 
 — 2 — 
 

Row to Serve Canned fruit 
 
 C ALIFO Brand California Canned 
 Fruit is cooked thoroughly under 
 the most sanitary conditions in 
 canning and is, therefore, ready to serve 
 as it comes from the can, without further 
 preparation* 
 
 All Canned Fruits should be emptied 
 from the can as soon as it is opened* 
 They should be poured into a porcelain 
 or enamel vessel* 
 
 Califo Brand fruits are preserved with 
 a heavy syrup* This syrup, if not served 
 with the fruit, should be saved, as it 
 makes delicious sauces for puddings and 
 other desserts* 
 
 Always place the can of fruit on ice for 
 several hours before serving, so that it 
 will be thoroughly chilled through* 
 
 While Canned Fruit is generally served 
 just as it comes from the can, in its own 
 syrup, there are many excellent ways of 
 varying this with little trouble. 
 
 — 3 — 
 
fruit Dressings 
 
 A N excellent way is to drain and 
 place Califo Brand Peaches in the 
 bottom of the glass serving dish 
 and cover them with a heavy layer of 
 whipped cream* This may be further 
 decorated with maraschino cherries or 
 raisins* 
 
 Plain, rich cream, thoroughly chilled, 
 makes an excellent accompaniment for 
 Califo Peaches, Apricots, Prepared 
 Prunes or Figs* 
 
 Another dressing for canned fruit that 
 is delicious and that is equally applic- 
 able to all varieties of fruit is made by 
 adding a half teaspoonful of gelatine, dis- 
 solved in cold water, to the syrup, and 
 allowing it to partially harden on ice* 
 This will never become hard like jelly, 
 and may be poured over the fruit in the 
 serving dish* Whipped cream may be 
 added if desired* 
 
 A wineglass or two of sherry and a dash 
 of lemon juice added to the syrup pre- 
 sents another way of serving canned 
 fruit that is different and unusually good* 
 
 — 4 — 
 
Digitized by the Internet Archive 
 in 2016 with funding from 
 
 University of Illinois Urbana-Champaign Alternates 
 
 https://archive.org/details/daintyfruitrecipOOcoas 
 
peaches or Hpricots en Surprise 
 
 F ROM Califo Brand Peaches or Apri- 
 cots select halved sections of fruit 
 that, when placed together will 
 form a perfect fruit* With Califo Brand 
 fruit this will be easy* Fill the peach or 
 apricot with either a maraschino cherry 
 and whipped cream, a Califo Brand Pre- 
 pared Prune and whipped cream, or 
 chopped nuts with whipped cream* Unite 
 the halves of the fruit with a toothpick* 
 Serve one to a plate t surrounded with 
 whipped cream* 
 
 31 
 
 — 5 — 
 
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Califo peach Salad 
 
 L INE the salad bowl with crisp let- 
 tuce leaves* Drain a can of Califo 
 Sliced Lemon Cling Peaches thor- 
 oughly and add one cupful of chopped 
 nuts, either almonds, pecans or walnuts* 
 Place the peaches in the bowl and cover 
 with mayonnaise dressing made accord- 
 ing to any satisfactory recipe* Chill and 
 serve* 
 
 3 
 
 — 6 — 
 
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fruit Royals 
 
 H OLLOW out the center of a large 
 sponge cake, leaving a floor of 
 cake about an inch in thickness 
 and walls of about the same width* Pour 
 into this the contents of a can of Califo 
 Brand fruit* Add shredded cocoanut, 
 maraschino cherries, as desired, and 
 powdered sugar* Cover with a thick 
 layer of whipped cream, chill and serve* 
 
 — 7 — 
 
fruit Gelatines 
 
 O NE of the most attractive ways of 
 serving fruit is in one of the forms 
 of a fruit gelatine* The basic re- 
 ceipt for such gelatines calls for one box 
 of gelatine to one can of Califo Brand 
 fruit, and this will make about two 
 quarts of gelatine* 
 
 Soak the box of gelatine in less than a 
 pint of cold water until dissolved* Add 
 a pint of boiling water and about one 
 cupful of sugar* Drain the syrup from 
 the can of fruit, and add this to the gela- 
 tine mixture* Allow the gelatine to set 
 in the mold until partially firm before 
 adding the fruit, either whole or cut into 
 squares* This will prevent it from settling 
 to the bottom of the mold* 
 
 Any variety of Califo Brand fruit may 
 be used to advantage in a fruit gelatine, 
 Peaches, Apricots, Bartlett Pears, Ha- 
 waiian Pineapple, Plums, Cherries, or any 
 of the others, either alone or in combina- 
 tion* 
 
 Chill the gelatine, and serve with 
 whipped cream or other dressing* 
 
 — 8 — 
 
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fruit Sponges 
 
 A SPONGE is made by adding the 
 whipped whites of eggs to a gela- 
 tine mixture, as given in a pre- 
 ceding recipe, before the fruit is added 
 or the mixture placed in the mold* Such 
 a sponge mixture should be beaten until 
 it commences to harden, and the Califo 
 Brand fruit added, before placing in the 
 mold* 
 
 Fruit Sponges are very dainty and de- 
 licious, although they are not as well 
 known nor served as often as Fruit 
 Gelatines* 
 
 Sponges, as well as Gelatines, should 
 be served, thoroughly chilled, with 
 whipped cream or custard dressing* 
 
 — 9 — 
 
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Bavarian Cream 
 
 D ISSOLVE one-half box of gelatine 
 in one-half cupful of water* Heat 
 to the boiling point a cupful of 
 milk with one-half cupful of sugar and a 
 pinch of salt* Add the softened gela- 
 tine, then strain and add one-half cupful 
 of chopped Califo or The Coast Brand 
 fruit* Beat until it becomes cool and 
 thickened, when add lightly a pint of 
 cream well whipped and place on ice to 
 harden* 
 
 — 10 — 
 
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fruit Capiocas 
 
 T HERE are many ways of preparing 
 tapioca for puddings, but one of 
 the most delicious and simplest, 
 as well as the best to combine with fruit, 
 is made as follows: 
 
 Allow about three-fourths of a cupful 
 of tapioca or sago to one quart of milk* 
 Let the tapioca soak in a little of the 
 cold milk until softened* Place the rest 
 of the milk in a double boiler to heat, 
 with two teaspoonfuls of sugar and one- 
 half teaspoonful of salt* When the 
 tapioca is soft, add it to the milk and 
 cook until thick* 
 
 The tapioca mixture is now ready to 
 bake with the fruit* This may be done 
 in different ways: 
 
 Two cupfuls of Califo Brand fruit with 
 its syrup may be added to the tapioca, 
 stirred in well, and the whole browned 
 in a baking dish or individual baking 
 cups, care being used to prevent burning* 
 If preferred, the whole pieces of Califo 
 Brand fruit may be arranged in the bot- 
 tom of the baking dish or cups, and the 
 tapioca poured in on top of them and 
 baked* When cool the whole may be 
 turned out onto a serving platter* 
 
 — 11 — 
 
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fruit ^unhets 
 
 M AKE the junket from junket tablets 
 in accordance with the directions 
 given in each junket package* 
 Fill a large dish or individual cups with 
 any variety of Califo Brand fruit, either 
 whole or chopped* The fruit should fill 
 the cups or dish from one-half to three- 
 quarters full* On this pour the junket, 
 and allow it to set quite firm before 
 placing it on ice to chill* 
 
 These Fruit Junkets are particularly 
 appetizing and nourishing for the most 
 delicate child or invalid* 
 
 — 12 — 
 
fruit Blanc JVlange 
 
 C ORNSTARCH Blanc Mange, made 
 in the ordinary manner and poured 
 over Califo fruit placed in a dish 
 or in individual cups t as given for Fruit 
 Junket, makes equally an appetizing and 
 delicious a dish as the junket, and a much 
 more attractive and appealing dish than 
 a plain or chocolate Blanc Mange* 
 
 — 13 — 
 
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 v 
 
fruit Custards 
 
 A CUSTARD made with three eggs 
 and a cup each of flour and sugar 
 may be poured over Califo Brand 
 fruits placed in the bottom of a baking 
 dish or individual baking cups, in the 
 same manner as for Fruit Junket or Fruit 
 Blanc Mange* Bake and chill thoroughly 
 before serving* 
 
 Use any variety of Califo Brand fruit, 
 as all will give excellent results* Peaches, 
 Apricots or Bartlett Pears may be used as 
 they come from the can, or cut into 
 small squares, as desired, but Plums 
 should be pitted and shredded* 
 
 — 14 — 
 
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fruit Rice pudding 
 
 P ARTIALLY cook one large teacup- 
 ful of rice in just enough water to 
 leave it fairly dry* Line the sides 
 and bottom of an unbuttered earthenware 
 pudding dish with this rice, then pour 
 nearly full with Califo or The Coast Brand 
 fruit* Cover with balance of the rice, 
 tie a cloth tightly over the top and 
 steam one hour* Serve with a sweet 
 sauce or fruit syrup* 
 
 — 15 — 
 
fruit Souffle 
 
 D RAIN any variety of Califo or The 
 Coast Brand fruit, chop, and rub 
 through a sieve until pulpy, mak- 
 ing the pulp as dry as possible* Stir 
 about one cupful of this pulp with a cup- 
 ful of powdered sugar and the beaten 
 yolks of three eggs* Whisk together for 
 about ten minutes* 
 
 Beat separately the whites of the eggs 
 until quite stiff, then fold carefully into 
 the egg and fruit mixture* Turn the 
 whole into a baking dish, sprinkle with 
 sugar, and bake in a brisk oven until 
 well browned* 
 
 — 16 — 
 
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fruit Snow 
 
 P REPARE the fruit pulp as for Fruit 
 Souffle* Whip stiff the whites of 
 three eggs with a pinch of salt 
 and six or eight tablespoonfuls of pow- 
 dered sugar, beating these well into the 
 egg* Add a cupful of the pulp gradually 
 at the same time with the sugar, first a 
 little sugar, then a little pulp, and so on* 
 Continue whipping until the snow has 
 risen to over a quart in bulk, for it will 
 swell enormously* Chopped nuts, raisins 
 or grated cocoanut may be added if 
 desired* 
 
 Do not cook, but chill thoroughly 
 before serving* 
 
 Fruit Snow is particularly delicious 
 when made with The Coast Brand grated 
 Hawaiian Pineapple* 
 
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Cracker pudding 
 
 O NE large teacupful cracker crumbs. 
 One quart of milk. 
 
 Yolks of three eggs. 
 
 One whole egg. 
 
 Pinch of salt* 
 
 Bake in a moderate oven until done. 
 Cover with Califo or The Coast fruit, 
 already warmed, and serve. 
 
 — 18 — 
 
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fruit Crifles 
 
 C UT the contents of a can of Califo 
 or The Coast Peaches, Pears, Apri- 
 cots or Pineapple into small 
 pieces* If Plums or Prunes are used, 
 shred and remove pits* 
 
 Fill a baking dish with alternate layers 
 of sponge cake, sprinkled with shredded 
 cocoanut, and the fruit, making each 
 layer about one-half inch in thickness* 
 Pour over the top the yolks of three 
 eggs whipped with one-half cup of sugar* 
 Bake until brown, then add a meringue 
 of the whites of the eggs, replace in oven 
 until well browned and serve when cold, 
 with whipped cream, if desired* 
 
 This is a very simple but delicious fruit 
 dessert, and should be tried with every 
 variety of Califo or The Coast fruit. 
 Greater variety may be obtained, and 
 small left-over portions of the fruit util- 
 ized if alternate fruit layers are made 
 of different fruits, such as pears and 
 pineapple* 
 
 — 19 — 
 
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fruit pudding, Uncooked 
 
 P LACE in the bottom of a buttered 
 baking dish a loose layer of lady 
 fingers or broken pieces of sponge 
 cake* Pour over this a layer of Califo 
 Brand fruit of any variety, allowing the 
 syrup to soak thoroughly into the lower 
 layer, which should be at least an inch 
 thick* If Califo Brand Peaches, Apricots 
 or Pears are used, they may be arranged 
 with the cut side of each halved fruit 
 down, or may be sliced or chopped* 
 
 Cover the fruit with a thick layer of 
 whipped cream, or a layer of Fruit Snow, 
 as given in a preceding recipe* 
 
 Chill and serve without cooking* 
 
 — 20 — 
 
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fruit Bread puddings 
 
 C HOP or shred the fruit of a can of 
 Califo or The Coast Brand into 
 small pieces, although the large 
 pieces may be used if preferred* Place 
 one-half of the fruit and syrup in a pud- 
 ding dish* Have ready one and one-half 
 pints of bread crumbs mixed with a table- 
 spoonful of butter, one-half cup of sugar, 
 a cup of warm water and, lastly, the 
 beaten whites of two eggs* 
 
 Place this on the fruit in the baking 
 dish, and pour over it the remainder of 
 the fruit* Grate a little nutmeg over the 
 fruit, and sprinkle on a few spoonfuls of 
 bread crumbs and a little sugar* Bake 
 covered an hour and a quarter, removing 
 cover the last few minutes to brown* 
 Serve with a hard or sweet sauce, cream 
 or the remainder of the fruit syrup* 
 
Delmomco pudding 
 
 T AKE three tablespoonfuls of corn- 
 starch t the yolks of three eggs, 
 and one-half cupful of sugar* 
 Beat the eggs until light, then add the 
 sugar, beating all the time* Mix the 
 cornstarch with a little milk* Combine 
 the eggs and the cornstarch, and add to 
 one quart of milk with a pinch of salt in 
 it just as it is about to boil* Stir until 
 well thickened* Pour this into a pudding 
 dish and place in the oven until stiff 
 enough to bear a layer of fruit* Place 
 Califo Peaches, Apricots or other fruit in 
 a layer on top of this, cut side down* 
 It will improve the pudding if the fruit 
 syrup is added to the pudding mixture* 
 Beat the whites of the eggs into a stiff 
 froth, adding gradually one cupful of 
 powdered sugar* Pour this over the fruit 
 layer and brown quickly in the oven* 
 
 — 22 — 
 
/ 
 
fruit Charlottes 
 
 L INE a well-buttered baking dish, 
 both sides and bottom, with slices 
 of bread and butter dipped in milk* 
 Pour in any variety of Califo Brand 
 fruit from which two-thirds of the syrup 
 has been drained* 
 
 Cover with thick slices of bread and 
 butter dipped in milk and bake* When 
 done, turn out, sift sugar over the loaf 
 and cover with whipped cream* 
 
 — 23 — 
 
* / 
 
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fruit Omelette 
 
 S HRED the contents of a can of Calif o 
 or The Coast fruit and cook gently 
 until the juice is somewhat reduced* 
 Make a five-egg omelette and fold in the 
 hot fruit while the omelette is still 
 somewhat soft* Dust the top thickly 
 with sugar and brown* 
 
 A quick and delicious luncheon dessert* 
 The Coast Brand Grated Pineapple used 
 in this manner makes a delicious pine- 
 apple omelette* 
 
 — 24 — 
 
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fruit Omelette No. 2 
 
 B EAT three eggs thoroughly with a 
 tablespoonful of sugar, adding just 
 at the last a teaspoonful each of 
 lemon juice and fruit pulp, together with 
 a pinch of salt. The omelette pan should 
 be heated, containing a teaspoonful of 
 melted butter or oil. 
 
 Place the eggs therein and as they cook 
 break the omelette once in a while with 
 a silver fork. When still quite moist, 
 sprinkle on top of one-half of it a cupful 
 of the fruit pulp, fold over, brown and 
 serve at once, sprinkling sugar over the 
 top. 
 
 — 25 — 
 
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pineapple Muffins 
 
 T O two well-beaten eggs add gradu- 
 ally one teacupful of sweet milk 
 and one-third of a cupful of butter, 
 melted* Thicken with one sifted quart 
 of flour in which has been mixed three 
 teaspoonfuls of baking powder, a heap- 
 ing teaspoonful of powdered sugar and a 
 teaspoonful of salt* 
 
 When thoroughly beaten add one cup 
 of Califo or The Coast Brand Grated Ha- 
 waiian Pineapple and bake until quite 
 done in hot greased muffin pans* This 
 will require about one-half hour* Fill the 
 muffin pans a trifle over half full* 
 
 — 26 — 
 
pineapple Compote 
 
 C OOK rice after the Southern style, 
 boiling quickly in a large quantity 
 of hot water, draining through a 
 sieve and drying in the oven or on the 
 back of the range* Make the hot rice 
 into little mounds on the dish from 
 which it is to be served, and place on top 
 of each mound a slice of Califo Brand 
 sliced Hawaiian Pineapple* Place a 
 maraschino cherry in the center of each 
 slice of pineapple if desired* 
 
 Make a sauce by adding butter, sugar, 
 a little boiling water and a dash of lemon 
 to the juice of the pineapple from the can* 
 Pour this over the rice and pineapple, 
 and serve warm* 
 
 Use either as a dessert or as an entree, 
 as desired* 
 
 — 27 — 
 
Charlotte Russe mXb pineapple 
 
 C OOK a can of The Coast Grated Pine- 
 apple with a cupful of sugar and a 
 teaspoonful of dissolved gelatine* 
 Dilute with a little water if necessary* 
 Stew for a few minutes, then rub through 
 a colander and place on ice* When it is 
 on the point of setting, add a pint of 
 whipped cream, mix it well, and place in 
 the Charlotte Russe mold lined with 
 sponge cake or lady fingers* 
 
 — 28 — 
 
Stewed prunes 
 
 I NSTEAD of the long soaking and 
 stewing of ordinary dried prunes, 
 empty a can of Califo Brand prepared 
 prunes into a serving dish* If desired, 
 flavor with a dash of sherry, lemon juice, 
 or nutmeg or cinnamon* 
 
 Not only is all trouble and expense so 
 saved, but the results will be much su- 
 perior to any obtained with dried fruit* 
 
 — 29 — 
 
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prune Croquettes 
 
 S TIFFEN the pulp from a can of Calif o 
 Brand Prepared Prunes with fine 
 cracker or bread crumbs t adding also, 
 if desired, chopped nuts* Roll in egg, 
 then in crumbs, and fry in a deep kettle 
 of boiling fat* Serve hot* 
 
 — 30 — 
 
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prune Soup 
 
 S ET the contents of a can of Califo 
 Brand Prepared Prunes on the back 
 of the stove and add an equal quan- 
 tity of water* Let them come slowly to 
 the boiling point* Add a little cinnamon 
 and lemon juice and two tablespoonfuls 
 of tapioca or sago* Allow the whole to 
 simmer until the tapioca is dissolved, 
 then add a half cupful of claret and let it 
 boil up quickly* 
 
 Strain through a colander after re- 
 moving, and serve hot or cold, as de- 
 sired* An excellent and unusual soup for 
 a summer luncheon* 
 
 — 31 — 
 
Gden Vale prune 5ttbip 
 
 T AKE one can of Califo Brand Pre- 
 pared Prunes, one-third of a pint 
 V ) of thick cream, the whites of six 
 
 eggs and raspberry or currant jelly ♦ After 
 thoroughly draining the primes from 
 their syrup, pit them and rub them 
 through a colander, avoiding rubbing the 
 skin through as much as possible* 
 
 Beat the whites of the eggs to a stiff 
 froth, then by degrees beat this into the 
 prune pulp* If not sweet enough to suit 
 the taste, add a tablespoonful of sugar* 
 The delicateness of this dish depends 
 largely upon the thoroughness with which 
 these two ingredients are beaten together* 
 When they are well beaten pour them 
 into a glass dish* Whip the cream and 
 spread evenly over the top, then flick 
 the whipped cream with bits of the jelly* 
 
 — 32 — 
 
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paetry for fruit pice 
 
 potato paste, without Shortening 
 
 T O three-fourths pint very mealy 
 potatoes, add one-half teaspoonful 
 salt and sufficient flour to make 
 quite stiff* Soften this with cream suf- 
 ficiently to roll out easily. Bake quickly. 
 
 Oatmeal paste, without Shortening 
 
 S CALD two cupfuls fine oatmeal with 
 one cup of boiling water, mixing 
 thoroughly. Roll thin and line pie 
 tins, then bake lightly before filling with 
 pie mixture. 
 
 pastry JVIade with Cream 
 
 O NE and three-fourths pints of flour 
 in which has been sifted a half- 
 teaspoonful of baking powder and 
 same amount of salt. Mix into this 
 quickly one cup of cream, rolling thin 
 the resulting dough. Spread on this one 
 dessertspoonful of butter, roll over and 
 roll out again. 
 
 — 33 — 
 
Bread Dough paste 
 
 R OLL shavings of butter in bread 
 dough, rolling out and spreading 
 it three times. 
 
 plain pastry, with Shortening 
 
 W ITH three cupfuls of flour, sift 
 one teaspoonful of salt and one- 
 half teaspoonful of baking pow- 
 der. Rub into this three-fourths of a cup 
 of shortening. Moisten with just enough 
 ice water to bind together and roll out. 
 If finely chopped beef suet is used for 
 shortening, use one-half cupful to each 
 cupful of flour. 
 
fruit pic fillings 
 
 A FRUIT PIE usually brings to one's 
 mind a solid crust, no matter how 
 light or well made — filled with one 
 of the cheaper grades of canned or evapo- 
 rated fruit — fruit that, in general, one 
 would hesitate from serving in any other 
 way* Such grades of fruit have come to 
 be known as “Pie Fruit/' and the general 
 impression exists that it is at least un- 
 necessary or inadvisable to use better 
 grades of fruit for this purpose* 
 
 Such, however, is not the case* A deep 
 pie crust, baked hard so as not to absorb 
 the juice, and filled with Califo or 
 The Coast Brand Sliced Lemon Cling 
 Peaches, or other fruit, makes a pie that 
 is, in the estimation of many, superior in 
 flavor and richness to one made with fresh 
 peaches, and inconceivably better than 
 one made with "Pie Fruit" or evaporated 
 peaches* A pie so made must be tasted 
 once to be fully appreciated — but once 
 tasted, other pies lose their flavor and 
 become altogether insipid* 
 
 Make Califo or The Coast pies deep, and 
 fill liberally* 
 
 Peach Pies, by the way, may be varied* 
 There are Lemon Cling, White Heath and 
 Yellow Free Peaches, each with its own 
 distinctive flavor* 
 
 — 36 — 
 
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Unusual fruit pic fillings 
 
 I T must also be recognized that the 
 usual old-fashioned pies t even when 
 made with Califo fruits, are not the 
 only delicious combinations of pie crust 
 and fruit that can be made* Others can 
 only be suggested here* 
 
 For summer a most pleasing pie can be 
 made by arranging the large, luscious 
 pieces of Califo fruit in the empty crust 
 and pouring over it a gelatine mixture, 
 using the syrups from the can, thinned 
 with water* When this has set, cover 
 with a layer of whipped cream* 
 
 In colder weather, a custard filling may 
 be substituted for the gelatine, and served 
 hot, if desired* 
 
 Or the crust may simply be filled with 
 heavily whipped cream, in which the 
 delicious pieces of Califo fruit are hidden* 
 These are merely suggestions, which 
 may be varied indefinitely at will* 
 
 — 36 — 
 

 ; 
 
 t 
 
Califo peach pie 
 
 L INE the bottom and sides of a deep 
 pie tin with dough and bake to a 
 hard pie crust. Remove from the 
 pan when baked, and allow to cool, then 
 place on a serving platter. 
 
 Fill the crust thickly with halved 
 Califo Peaches, arranging carefully so that 
 all of the cut sides are down. 
 
 Add to the syrup one teaspoonful of 
 gelatine, dissolved in cold water. Bring 
 to a boil, then pour over the peaches in 
 the pie crust. It should not cover them 
 completely. 
 
 When ready to serve, cover with a 
 thickly beaten layer of whipped cream, 
 dotted with Maraschino Cherries. Serve 
 cold. 
 
 — 37 — 
 
( 
 
Spider pies 
 
 P LACE the contents of a can of Califo 
 or The Coast Peaches, Apricots, 
 Bartlett Pears or other fruit in the 
 bottom of an earthenware baking dish, 
 and cover with a thick crust, as for Fruit 
 Cobbler* 
 
 When baked, remove the cover whole* 
 Place one-half of the fruit on a serving 
 platter, and then place over it the 
 crust, turned upside down, then the rest 
 of the fruit* 
 
 Serve with cream* 
 
 — 38 — 
 
Carts 
 
 A TART is most commonly regarded 
 as a fruit pie in which the upper 
 crust is lacking, or only partially 
 replaced by lattice strips* A tart, there- 
 fore, requires fruit that will appeal not 
 only to the taste, but to the eye as well, 
 and for this there is no fruit more suitable 
 than Califo or The Coast Peaches, Pears, 
 Apricots or Pineapple* 
 
 The fruit should be carefully arranged 
 in the open crust, cut side down, and as 
 tightly packed as possible* Over it should 
 be poured the syrup, and the whole baked 
 until the syrup thickens* 
 
 Individual tarts can be made by lining 
 muffin pans with crust, and placing in 
 each a half of a Califo Peach or Apricot* 
 
 — 39 — 
 

 
fruit Cobblers 
 
 P ACK the halved portions of Califo 
 or The Coast Peaches, Apricots or 
 Bartlett Pears in the bottom of a 
 deep earthenware baking-dish, standing 
 the pieces on edge and pressing closely. 
 Over the fruit, on which the syrup 
 should be poured, place a crust of light 
 but thick pastry. Pinch this down 
 around the edges t slash the center, and 
 prick well. Bake until brown. 
 
 Serve hot or cold with cream. 
 
fruit Sbortcahes 
 
 R UB half a pound of fresh butter into 
 a pound of flour, add a pinch of 
 salt, four tablespoonfuls of pow- 
 dered sugar, a beaten egg and as much 
 milk as will make a smooth dough* Roll 
 out about a quarter of an inch thick and 
 bake on tin until lightly colored* 
 
 The foregoing is a good recipe for short- 
 cake* For the filling, one of the most 
 delicious shortcakes imaginable may be 
 made by using two layers of either Califo 
 or The Coast Peaches or Apricots, cut 
 side down, and carefully arranged* Pour 
 the syrup over the whole shortcake and 
 the result will be as appetizing as though 
 fresh strawberries had been used* 
 
 Califo Sliced Hawaiian Pineapple, each 
 slice cut into blocks, also makes a tempt- 
 ing shortcake* 
 
 — 41 — 
 

 

 4 
 
 Rice Sbortcahe 
 
 (An Unusual Recipe) 
 
 R UB six ounces of butter into a 
 pound of finely ground rice; add 
 a pinch of salt and as much cold 
 water as is necessary to make a smooth 
 dough* Roll this out, stamp it into cakes 
 and bake in a brick oven; then use the 
 same as other pastry for shortcakes* 
 
 — 42 — 
 
Batter for fruit fritters 
 
 T O one cupful of flour add a good 
 pinch of salt and a half teaspoon- 
 ful of baking powder* Sift well* 
 Into the middle of this stir two well 
 beaten eggs and half a cupful each of 
 sugar and milk, beating the whole thor- 
 oughly* 
 
 If one egg only is used, use a full tea- 
 spoonful of baking powder* 
 
 — 48 — 
 
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 e 
 
pineapple fritters 
 
 D RAIN the slices of a can of Califo 
 or The Coast Hawaiian Pineapple, 
 and cut each slice into halves* 
 Dip each half into fritter batter and fry 
 in a kettle of hot fat* 
 
 Dust with powdered sugar and serve 
 with the Pineapple juice* 
 
 Or, if Grated Pineapple is used, mix 
 one cupful of fruit, drained, to three cup- 
 fuls of batter* 
 
 — 44 — 
 
Bahed fruit Dumplings 
 
 R OLL out biscuit dough rather thin 
 and cut in about four-inch squares. 
 Place Califo, or The Coast Fruit of 
 any variety, in the center of the square 
 of dough, draw up the four corners of the 
 same, and pinch together at the top. 
 Place in a baking pan rather close to- 
 gether, and pour over them the fruit 
 syrup. Sprinkle cinnamon over the top 
 of each. Bake in a brisk oven about forty 
 minutes. This is the best form of fruit 
 dumplings. 
 
 Boiled Dumplings 
 
 P REPARE the Dumplings as for 
 Baked Dumplings, tie each one into 
 a cloth, plunge into boiling water 
 and boil hard for an hour and a half. 
 
 — 46 — 
 
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 c 
 
Simple Biscuit Dough 
 
 S IFT one teaspoonful of salt and two 
 rounding teaspoonfuls of baking 
 powder into one quart of flour and 
 rub into the whole one heaping table- 
 spoonful of shortening* In the center 
 pour gradually one pint of sweet milk, 
 or part milk and part water, making a 
 soft dough with as little mixing as pos- 
 sible* 
 
 Cup Dumplings 
 
 P LACE a half of a Califo or The Coast 
 Brand Peach or Apricot in the bot- 
 tom of a well greased cup, and drop 
 on top of it a tablespoonful of simple 
 biscuit dough* Bake or steam for forty 
 minutes* Serve with a custard or liquid 
 sauce* 
 
 If desired, the cup may also be lined 
 with the dough before putting in the fruit* 
 Any Califo or The Coast Brand Fruits 
 are suitable for — and make— delicious 
 J Cup Dumplings* 
 
 — 46 — 
 
fruit Curnovers 
 
 T AKE one pound of puff paste and 
 roll out quite thin* Cut Into 
 circles, lay a large half section of 
 Califo Peaches on one-half of the circle 
 and fold the other half over it, pinching 
 the edges together* Bake twenty min- 
 utes* Serve hot or cold with the syrup 
 from the peaches, or other sauce* 
 
 2 
 
 — 47 — 
 
fruit Suet pudding 
 
 H EAT a quart of milk and mix with 
 a pint of New Orleans molasses, 
 then let cook Add to this one- 
 fourth pound chopped suet and four eggs 
 beaten light, a teaspoon each of ginger 
 and cinnamon and a pinch of nutmeg* 
 Add sufficient Indian meal to make a 
 thick batter* 
 
 Into this batter stir a pint of canned 
 peaches, or other fruit, chopped small if 
 preferred, and carefully drained of all 
 syrup* Place in pudding cloth dipped 
 in hot water then dredged with flour, 
 leaving room to swell* Boil hard for five 
 hours. 
 
 Serve with hard sauce, or, preferably, 
 with the syrup previously drained from 
 the fruit, boiled down slightly if desired. 
 
 i 
 
Steamed fruit pudding 
 
 M IX well a cup of flour and two 
 of bread crumbs with half a 
 cupful of chopped nuts t preferably 
 almonds* Stir in the yolks of three eggs t 
 three-fourths of a cupful of sugar, a little 
 lemon juice and two heaping cupfuls of 
 chopped fruit, Calif o or The Coast 
 Peaches, Apricots, Pears or Pineapple* 
 Last, add the stiffly whipped whites of 
 the three eggs* Place in a buttered mould 
 and steam two hours* Serve with the 
 fruit syrup* 
 
 49 — 
 
< 
 
 ( 
 
•> 
 
 
 Commcal fruit pudding 
 
 I NTO one quart of scalded milk stir 
 three rounded tablespoonfuls of corn- 
 meal t one tablespoonful of flour, one 
 tablespoonftil of butter and two-thirds of 
 a cup of molasses* Let it thicken on the 
 stove, stirring all the time to prevent 
 burning* 
 
 Stir in a large cupful of chopped Califo 
 Fruit, any variety, and a teaspoonful of 
 ginger* 
 
 Set in a moderate oven and bake until 
 done — probably about an hour* 
 
 — 50 — 
 

 1 
 
 I 
 
peach Batter pudding 
 
 D RAIN a can of Califo or The Coast 
 Peaches* Beat well three eggs, 
 and take one tablespoonful butter, 
 one-half teaspoonful salt, two cups flour. 
 
 Sift the flour and salt together, rub in 
 the butter until perfectly fine; beat the 
 eggs and add to the milk, stirring them 
 slowly into the flour* 
 
 Beat to a smooth batter and pour half 
 of it into a buttered pudding dish hold- 
 ing two quarts* Pour in the drained 
 fruit and add the rest of the batter* 
 
 Bake in a quick oven half an hour and 
 serve at once* 
 
 — 51 
 
( 
 
 ( 
 
Baked peach thudding 
 
 P LACE a can of Califo Peaches 
 (halves) in a stewing pan with their 
 syrup and heat thoroughly ♦ While 
 still hot, place in a warmed pudding dish 
 and pour this batter over them* 
 
 To one quart of milk take six eggs and 
 six tablespoonfuls of flour* Beat the 
 yolks and whites of the eggs separately, 
 stir the flour to a paste with half a cup 
 of cold milk, placing the remainder of the 
 milk on to boil* Add the yolks to the 
 flour when the milk boils, stir into it 
 the mixture, and keep stirring until it 
 thickens* Then add the whites, quickly 
 beating the whole and pouring it over 
 the peaches* 
 
 Bake half an hour and serve with 
 custard sauce* 
 
 Also excellent with Califo Pears, Apri- 
 cots, Cherries or other fruit* 
 
 — 52 — 
 
fruit pudding 
 
 R UB butter the size of an egg into a 
 pint of flour, and add half a tea- 
 spoonful of salt and a large tea- 
 spoonful of baking powder* Beat one 
 egg until light, add it to a pint of milk, 
 and pour this over the flour; give it a 
 thorough beating and pour the whole 
 into a greased pudding dish* The batter 
 should be about an inch thick* 
 
 Place the halves of a can of Califo 
 Peaches or Apricots on top of this batter 
 and bake in a quick oven thirty minutes* 
 Serve hot with cream and sugar. 
 
 i 
 
 — 53 — 
 

 
i 
 
 t 
 
 fruit pudding 1 
 
 S TIR two tablespoonfuls thick cream 
 in a pint of buttermilk, add a scant 
 teaspoonful of soda, a teacupful of 
 sugar, and enough sifted flour to make a 
 light batter. 
 
 Butter a pudding dish and place in it 
 any Califo or The Coast Fruit to the depth 
 of an inch or more, and pour the batter 
 over it* 
 
 When it is baked, turn it bottom side 
 up on a large platter and serve with 
 cream* 
 
 — 54 — 
 
c 
 
fruit pudding, Boiled 
 
 M AKE a thick batter of one cup of 
 flour into which has been sifted a 
 teaspoonful of baking powder, 
 three-quarters of a cup of milk and two 
 well beaten eggs* 
 
 Stir in as many Sliced Lemon Cling 
 Peaches, Sliced Apricots or other Califo 
 or The Coast Fruit as it will hold, turn 
 into a buttered dish and plunge into 
 boiling water, which must not cease 
 boiling for an hour, or it will be heavy* 
 Serve hot with hard sauce* 
 
 — 56 — 
 
c 
 
%> 
 
 €> 
 
 Old-fashioned Batter pudding 
 
 T HIS is an old-fashioned foundation 
 batter pudding, which may be 
 used plain with a fresh or stewed 
 fruit sauce or the fruit cooked with the 
 pudding* The pudding may be baked in 
 a buttered dish for thirty-five minutes, 
 or boiled in a close covered mould in 
 rapidly boiling water for two hours* 
 
 To a pint of cold milk allow two eggs, 
 a little salt and four tablespoonfuls of 
 flour* Sufficient for four people* 
 

Pineapple and potato pudding 
 
 P RESS through a coarse sieve enough 
 parboiled sweet potatoes to make a 
 pint of pulp, which must be added 
 to a little less than a half pint of sugar, 
 creamed with an even tablespoonful of 
 butter and the well-beaten yolks of three 
 eggs* 
 
 Mix in the potato pulp slowly, beating 
 all the while to keep the mixture light* 
 Then stir in a large cupful of new milk, 
 another of grated Hawaiian Pineapple, 
 The Coast Brand, half a teaspoonful of 
 vanilla, and lastly, the well-beaten whites 
 of the three eggs* 
 
 Bake in a pudding dish in a moderate 
 oven* Serve with cream sauce or pine- 
 apple syrup* 
 
 
 — 57 — 
 
( 
 
 ( 
 
Pear Klosse 
 
 (A German Dish) 
 
 1% M INCE finely the pears from a can of 
 It 1 Califo or The Coast Brand Bartlett 
 Pears, after draining from them 
 the syrup* 
 
 Mix with them half a grated nutmeg, 
 two ounces of clarified sugar, a dash of 
 lemon juice, four well-beaten eggs, and 
 enough bread crumbs to make the mixture 
 stiff and smooth* Mould into egg shape 
 with the bowl of a large spoon, drop into 
 boiling water and simmer half an hour. 
 Serve on a hot dish with powdered sugar 
 and a trifle of cinnamon* 
 
 — 58 — 
 
6 
 
Calif o prune Roll 
 
 M AKE a sweet biscuit dough* Roll 
 this dough out thin, and cover 
 with a thick layer of shredded 
 Califo Prepared Prunes* Cover the prunes 
 with a layer of chopped nuts, and sprinkle 
 the whole with nutmeg* 
 
 Roll over as for jelly roll, and bake in a 
 moderate oven for an hour* Serve with 
 whipped cream or hard sauce* 
 
 — 69 — 
 
plum Duff 
 
 R EMOVE the flesh from Califo or 
 The Coast Brand Damson t Egg or 
 Green Gage Plums* 
 
 Mix a sweet, soft biscuit dough with the 
 plum pulp, allowing one quart of fruit 
 pulp to each pint of flour In the dough* 
 
 Tie up In a pudding cloth and boll hard 
 for three hours* 
 
 Serve with a hard or brandy sauce* 
 
 
 . — 60 — 
 

 a 
 
Steamed peach pudding 
 
 M IX well a cup of flour and two of 
 bread crumbs with half a cup of 
 chopped nuts (almonds prefer- 
 ably)* Stir in the yolks of three eggs, 
 three-fourths cup of sugar, a little lemon 
 juice, two heaping cups of Califo Peaches, 
 chopped or sliced, and, last, the stiff- 
 whipped whites of the eggs* Place in 
 buttered mould and steam two hours* 
 Serve with the syrup from the peaches* 
 
 
 — 61 — 
 

 /• 
 
 
prune pudding 
 
 T AKE three tablespoonfuls of sugar, 
 two of butter, one egg, one large 
 cup of buttermilk, one teaspoonful 
 of soda dissolved in milk, one and one- 
 half cups of Califo Prepared Prunes, seeded 
 and chopped fine, one and one-half cups 
 of flour, a little salt and nutmeg* Steam 
 three hours* This is to be served with a 
 sauce made of one cup of butter, one 
 spoonful of flour, a cup of sugar and two 
 cups of hot water* Boil thoroughly and 
 flavor* 
 
 * 
 
 — 62 — 
 
Sbermed peach pudding 
 
 L INE a dish with stale sponge cake 
 dipped in sherry f and heap on 
 this the Califo Peaches* Spread a 
 meringue over the top and brown quickly 
 by placing the dish in another larger one 
 filled with ice water* In this way the top 
 will brown without heating the contents* 
 Serve with cream* 
 
 — 08 — 
 
 
( 
 
Pineapple Sponge pudding 
 
 C OVER the bottom of a buttered 
 baking dish with a layer of crushed 
 or grated The Coast Grated 
 Hawaiian Pineapple, and pour over it a 
 sponge cake batter made by any reliable 
 recipe* Bake until the batter leaves a 
 broom straw clean* Serve with the fruit 
 syrup* 
 
 # 
 
 — 64 — 
 
peaches (Sdytbe 
 
 D RAIN and wipe the halved peaches 
 of a can of Califo Lemon Cling or 
 White Heath Peaches, and lay, cut 
 side up, on a flat serving dish* 
 
 Mix equal parts of brandy and apricot 
 or currant jelly, though apricot is by far 
 the best, and fill the center of each peach* 
 Pour brandy over the whole mass and 
 light* Serve blazing* 
 
 > 
 
 — 65 — 
 
/ 
 
 c 
 
Sauces for puddings 
 
 T HE best sauce for most fruit pud- 
 dings is the heavy syrup in which 
 Califo fruits are preserved, and 
 which should be saved for this purpose. 
 
 plain F)ard Sauce 
 
 S TIR together one cupful of sugar 
 and half a cupful of butter until it 
 is creamy and light. Add flavoring 
 to taste. 
 
 
 Caramel Sauce 
 
 P LACE a saucepan on the fire. When 
 it becomes hot, put into it four 
 tablespoonfuls of sugar and one 
 tablespoonful of water. Stir it contin- 
 ually for three or four minutes, until the 
 water evaporates. Then watch it care- 
 fully until it becomes a delicate brown. 
 Have ready a pint of cold water and a 
 cupful of sugar, mixed with some flavor- 
 ing, such as vanilla. Turn this into the 
 saucepan at the right instant, and let it 
 simmer for ten minutes. Add a half glass 
 of brandy or wine. 
 
 — 66 — 
 

Brandy Sauce 
 
 S TIR a heaping teaspoonful of corn- 
 starch into a little cold water* Add 
 to it a cupful of boiling water with a 
 cupful of sugar t and a piece of butter the 
 size of an egg* Boil together for ten 
 minutes* Remove from the fire and 
 allow it to cool* Stir into it half a cupful 
 of wine or brandy* It should be about as 
 thick as a thin syrup* 
 
 plain Sauce 
 
 A GOOD SAUCE to go with plain 
 fruit puddings is made by mixing 
 one cupful of brown sugar t one 
 cupful of molasses, half a cupful of butter, 
 one large teaspoonful of flour* Add the 
 juice and grated rind of one lemon, half a 
 nutmeg grated, half a teaspoonful of 
 cloves and cinnamon* When these are 
 all stirred together, add a teacupful of 
 boiling water, stir constantly, put into 
 a saucepan and boil until clear, then strain* 
 
 I 
 
 — 67 — 
 
f)ot Cream Sauce 
 
 P UT half a pint of new milk on the fire, 
 and when it boils stir into it one 
 teaspoonful of flour, four ounces of 
 sugar and the well-beaten yolks of three 
 eggs* Remove from the fire and add the 
 grated rind and juice from one lemon* 
 Stir it well and serve hot* 
 
 Common Sweet Sauce 
 
 I NTO a pint of water stir a paste made 
 of a tablespoonful of cornstarch or 
 flour (rubbed smooth with a little cold 
 water)* Add a cupful of sugar and a 
 tablespoonful of vinegar* Cook well for 
 three minutes* Take from the fire and 
 add a piece of butter the size of a small 
 egg* When cool, flavor with vanilla or 
 other extract* 
 
 
 — 68 — 
 
/ 
 
 t 
 
 t 
 
Ice Cream 
 
 F OR a plain foundation ice cream, use 
 an equal quantity of new milk and 
 cream* Heat to boiling point (not 
 beyond), adding one cup of sugar with a 
 pinch of salt* Let cool before adding 
 fruit juice or pulp, or both, with perhaps 
 a little lemon juice to bring out the flavor* 
 It is often advisable, where the fruit juice 
 is uncooked or very tart, to partially 
 freeze the cooled cream and milk before 
 adding the juice* 
 
 About one heaping teaspoonful of gela- 
 tine (dissolved before adding) for each 
 pint of the milk and cream gives the 
 smoothness of a mousse, which is also at- 
 tained by the addition of whipped cream* 
 Evaporated cream or condensed milk 
 may be used with excellent results* 
 
 Whipped cream and the whipped whites 
 of eggs in equal portion may be frozen and 
 merely flavored with fruit juice or have 
 added an equal part of sweetened fruit 
 pulp* 
 
fruit Icee and Sherbets 
 
 M AKE a syrup in the general propor- 
 tion of one quart of water to a 
 pound of sugar, with a pinch of 
 salt, and boil five minutes* The sweetness 
 or tartness of the fruit used necessitates 
 varying the amount of sugar* When cold 
 add to the syrup a pint of fruit pulp* 
 Sherbets or “sorbets” are made by the 
 adding to the ice made as above, when 
 partially frozen, the whipped white of an 
 egg (or two if liked) for the above quan- 
 tity, or with a little sugar added* 
 
 Granites are coarse-grained ices packed 
 in the can and set away without stirring 
 for an hour, when the sides are scraped 
 fresh and the mixture re-packed* This 
 is twice repeated* It is not until the ice 
 is scraped and stirred that the fruit is 
 added, lightly mixed in* 
 
froze n Custard 
 
 T O one quart of heated milk, add 
 three well-beaten eggs, one cup of 
 sugar, and a pinch of salt* Cool, 
 add the fruit or juice desired, and freeze* 
 With custard, also, it is sometimes best to 
 partially freeze before adding to it the 
 fruit juice* 
 
 l 
 
 — 71 — 
 
Pineapple Ice Cream ]Vo* 1 
 
 P ARTIALLY freeze one quart of 
 cream, one cup of sugar and one 
 quart of milk before adding one 
 quart of The Coast Grated Hawaiian 
 Pineapple, which has been allowed to 
 stand with a little sugar and lemon or 
 orange juice* Complete freezing* 
 
 — 72 — 
 
Califo peach Sherbet 
 
 M ASH a few pieces of Califo Lemon 
 Cling or White Heath Peaches and 
 make a sherbet or ice, using all of 
 the syrup from the cam 
 
 Place the half of a Califo Peach in each 
 sherbet glass, round side down, and set 
 these glasses on ice to chill* 
 
 When ready to serve, heap up the sher- 
 bet or ice in the glasses, and sprinkle with 
 chopped nuts or Maraschino cherries* 
 
 I 
 
 — 73 — 
 
Califo pineapple Ice 
 
 D RAIN the syrup from a can of Califo 
 Pineapple, and thoroughly chill 
 the slices* 
 
 Make a sherbet or water ice, using this 
 syrup and as much The Coast Grated 
 Pineapple as desired* 
 
 When ready to serve, place one slice of 
 the chilled Pineapple on each plate, and 
 cover with a heaping cone of the ice, plac- 
 ing a Maraschino cherry at the top of 
 each mound* 
 
 — 74 — 
 
frozen peaches or Hpricots 
 
 F OR one can of Califo or The Coast 
 Sliced Lemon Cling Peaches or 
 Apricots, use two coffee cupfuls of 
 sugar and a pint of water* Break the 
 peaches slightly, mix with the water and 
 sugar, and let stand half an hour, stirring 
 once in a while to dissolve the sugar* 
 Then add the stiff-whipped whites of three 
 eggs , place in mould, and pack in salt 
 and ice for six hours* 
 
frozen prunes 
 
 P IT the contents of one can of Califo 
 Prepared Prunes, breaking the fruit 
 as little as possible* Dissolve one 
 and one-half cups of sugar in one pint of 
 water* Mix the prunes, sugar and water, 
 and the stiff-whipped whites of three eggs 
 so as to break the fruit very little* Place 
 in mould and pack in ice and salt for six 
 hours* 
 
 — 76 — 
 
•r 
 
 frozen pineapple Cuetard 
 
 A DD to a quart of milk a teacup of 
 sugar and bring to a boil* Add 
 four well-beaten eggs and let the 
 mixture thicken, watching carefully, how- 
 ever, that the mixture does not again 
 become thin* Let this cool, then add one 
 pint of grated The Coast Hawaiian Pine- 
 apple and freeze* A little lemon juice will 
 bring out the fruit flavor* 
 
 — 77 — 
 
( 
 
plum Ices 
 
 R UB Califo or The Coast Green Gage, 
 Damson or Egg Plums to a pulp 
 through a colander* 
 
 Sweeten to taste and use as for other 
 Ices* 
 
 A good plan is to boil the pulp and 
 syrup, adding the sugar necessary and 
 about half as much water as pulp* Then 
 allow to cool and freeze* 
 
 — 78 — 
 
Grape Ice Cream 
 
 T HE pulp of Califo White Muscat 
 Grapes mixed with the syrup from 
 the can t makes an excellent base 
 for Ice Cream, using one quart of this 
 pulp to one quart of rich cream and one 
 quart of milk, with about one cupful of 
 sugar* A dash of lemon will bring out 
 the grape flavor more strongly* 
 
 — 79 — 
 
pear Ice or Sherbet 
 
 T HE contents of a can of Califo Pears 
 may be used to good advantage in 
 preparing pear ices* Mash the 
 fruit in its own syrup until it can be put 
 through a coarse sieve* Add the juice of 
 one lemon or a little wine* The addition 
 of the whipped whites of eggs, when the 
 fruit is partly frozen, will make the 
 ordinary sherbet* Or, the mashed fruit 
 may be added to an ordinary ice cream or 
 custard foundation, and frozen* 
 
 I 
 
 — 80 — 
 
frozen Cherries 
 
 T HE dark Califo Cherries give the 
 finest results for frozen cherries* 
 Stone, without cutting, one quart 
 of Cherries and place them in their syrup* 
 Add a wineglass of Maraschino* Sweeten 
 to taste* Let stand an hour or more* 
 Place in freezer, pack and let stand in 
 ice and salt six hours* 
 
 » 
 
 — 81 ~ 
 
Iced pudding 
 
 B OIL one scant half-teaspoonful of 
 arrowroot in one pint of new milk, 
 and into it stir one and one-half 
 quarts of hot milk* Then add three cups 
 of sugar, three well-beaten eggs, and a 
 pound of Califo or The Coast Brand fruit 
 of any variety, chopped fine* Freeze hard* 
 
 — 82 — 
 
f rc2en Rice pudding with fruit 
 
 M AKE a thin rice pudding, using 
 plenty of milk, and a large amount 
 of Califo or The Coast Brand fruit 
 of any variety* Cook until the rice is 
 very tender* Allow the pudding to cool 
 thoroughly, then skim the top clean and 
 pour into the freezer, adding more milk if 
 necessary* Frozen Rice Pudding is best 
 when not frozen quite as hard as plain 
 ice cream* 
 
 — 83 — 
 
f rc2cn 'Capioca Custard 
 
 P UT one cup of pearl tapioca, with 
 two cups of milk, into the double 
 boiler* Cook for one hour* Add 
 two cups of milk and one-half cupful of 
 granulated sugar* Cook for ten minutes, 
 stirring frequently, then add the beaten 
 yolks of two eggs and cook for one minute 
 more* Take from the fire and cool* Add 
 one cupful of grated Hawaiian Pineapple 
 or other fruit and put into the freezer* 
 When partly frozen, add one cupful of 
 cream beaten to a stiff, dry froth* Finish 
 freezing, pack and let stand at least an 
 hour before serving* 
 
 — 84 — 
 
/ 
 
fruit Snow f ro2en 
 
 P ACK the Snow as made in the recipe 
 for Fruit Snow in a mould, and set 
 in a mixture of ice and salt for six 
 hours before serving* 
 
 — 85 — 
 
» 
 
 peach JYLousse and Russe 
 
 T O each cup of peach pulp allow a 
 heaping teaspoonful of gelatine* 
 Dissolve gelatine in one-third cup- 
 ful of cold water t then place over steam to 
 dissolve, and strain into the Califo Peach 
 Pulp* Sweeten well, and add a little 
 lemon juice* Coat the lining of a fancy 
 mold with a tablespoonful of melted gela- 
 tine, then pour in the above mixture, pack 
 well, cover with ice, and freeze six hours* 
 Make the Russe in a similar manner, 
 but fold in at the last a pint of whipped 
 cream and the grated rind of a lemon, 
 instead of the lemon juice* Use also a 
 little almond flavoring* These may be 
 used as filling for a mold lined with 
 vanilla ice cream* 
 
 — 86 — 
 
i 
 
 
 * 
 
pineapple JHousse 
 
 P LACE in a saucepan with one cup of 
 The Coast Grated Hawaiian Pine- 
 apple, one-half cup of sugar, one- 
 fourth cup of water, and simmer for five 
 minutes* Add juice of one lemon, take 
 from fire, cool, stir in one cup of whipped 
 cream or one-fourth cup of gelatine dis- 
 solved in one-fourth cup of water, pack 
 the mould around with ice and let stand 
 two hours* 
 
 — 87 
 
peach JYLelba 
 
 S AUCE* A good substitute for the 
 usual sauce made by boiling a pound 
 of fresh raspberries with one-third of 
 a cupful of sugar, and straining, is to 
 soften a glass of good raspberry jelly with 
 boiling water, straining through a fine 
 sieve* 
 
 Both the Califo Peaches and the sauce 
 should be put in the ice box some hours 
 before serving* 
 
 Put a round piece of sponge cake about 
 half an inch thick in the bottom of a deep 
 plate* Cover this with a layer of about 
 an inch of vanilla ice cream* On top of 
 the cream, arrange the peaches, and over 
 all pour the chilled raspberry sauce* 
 
 A good sauce for Peach Melba comes 
 already prepared* 
 
 — 88 — 
 
/ 
 
 ( 
 
 
peach Cetra22iru 
 
 P LACE a Califo halved Lemon Cling 
 Peach in a tall grape-fruit glass* 
 Surround with sliced oranges, pieces 
 of Califo Sliced Pineapple, or strawberries 
 if in season* Pour over the fruit Port 
 wine and Maraschino, and cover with 
 vanilla ice cream* If desired, pour the 
 same sauce over the ice cream as for 
 Peach Melba* 
 
pineapple kayer Cahe^JNfo, 1 
 
 B EAT together one and one-half cup- 
 fuls of sugar, one-half cup of butter, 
 9 When creamy , add one cup sweet 
 
 milk and two and one-half cupfuls of flour 
 sifted with one teaspoonful baking powder 
 and a saltspoonful of salt. Flavor with a 
 few drops of almond and vanilla. Lastly, 
 beat in lightly the whites of four well- 
 whipped eggs and bake in two layers. 
 
 Do not ice cake until cold. 
 
 For icing, soak one-third box of gelatine 
 in a little water, then beat until dissolved. 
 In a separate bowl whip well the whites of 
 two eggs, adding to them when stiff one- 
 half cupful of sugar, the dissolved gelatine, 
 two cupfuls of The Coast grated Hawaiian 
 Pineapple, Stand in cold place one-half 
 day before using. 
 
 — 90 — 
 
paradise puricb 
 
 Sarah Tyson Rorer* 
 
 O NE-HALF dozen lemons* 
 
 One pound sugar* 
 
 One can grated pineapple* 
 
 Three oranges 
 
 Grate the yellow rind from three lemons 
 and two oranges* Put the sugar into a 
 saucepan with one quart of water* Add 
 the grated rind and stir over the fire until 
 it boils* Boil five minutes and strain* 
 When cool, add the juice of all the lemons 
 and oranges, and the pineapple* At 
 serving time put it with a block of ice in 
 the punch bowl and dilute with two quarts 
 Apollinaris or plain water* 
 
 This will serve twenty persons* 
 
 — 91 — 
 
/ 
 
Hawaiian pineapple Salad 
 
 C ALIFO Sliced Hawaiian Pineapple 
 makes a delicious salad course for 
 a luncheon* Serve it, minced, 
 with Mayonnaise or French dressing, on 
 lettuce leaves* 
 
 Can be mixed to good advantage with 
 grape-fruit, shredded, tart apples or 
 halved Malaga grapes* 
 
 The syrup should be drained off and 
 saved for sherbets or pudding sauces* 
 
 — 92 — 
 
fiawaiian pineapple Salad 
 
 M IX one cup chopped Calif oHawaua 11 
 Pineapple with a shredded grape- 
 fruit and a half cup of chopped 
 nuts or celery* Add some Maraschino 
 cherries, and serve on lettuce, with Mayon- 
 naise dressing* 
 
 
 — 93 — 
 
/ 
 
 
 
Inde* 
 
 Page 
 
 Apricots, en Surprise 5 
 
 No special recipes are given for apricots, as they can be used 
 wherever peaches are used. See peaches, also the general 
 recipes, such as puddings, pies, fritters, etc. 
 
 Bavarian Cream 10 
 
 Biscuit Dough, Simple 46 
 
 Blanc Mange, Fruit 13 
 
 Charlotte Russe with Pineapple 28 
 
 Charlottes, Fruit 23 
 
 Cherries, Royal Anne or Black Frozen 81 
 
 For other recipes for cherries, see the general recipes, puddings, 
 pies, ice creams, etc. 
 
 Cobblers, Fruit 40 
 
 Dressings for Fruit 4 
 
 Dumplings 
 
 Cup 46 
 
 Fruit 45 
 
 Fritters 
 
 Batter for 43 
 
 Pineapple 44 
 
 Gelatines, Fruit 8 
 
 How to Serve Canned Fruit 3 
 
 Ice Cream, Ices and Sherbets 
 
 Califo Peach Sherbet 73 
 
 Califo Pineapple Ice 74 
 
 Frozen Cherries 81 
 
 ** Custard 71 
 
 “ Peaches or Apricots 75 
 
 “ Pineapple Custard 77 
 
 “ Prunes 76 
 
 “ Rice Pudding 83 
 
 “ Tapioca Custard 84 
 
 Fruit Snow Frozen 85 
 
 Grape Ice Cream 79 
 
 Ice Cream, basis for fruit 69 
 
 Ices and Sherbets, Fruit 70 
 
 Iced Pudding 82 
 
 Pear Ice or Sherbet 80 
 
 Pineapple Ice Cream 72 
 
 Plum Ice 78 
 
 Snow, Fruit, frozen 85 
 
 Jellies, Fruit (see Gelatines), 
 
 Junket, Fruit 12 
 
 Omelette, Fruit No, 1 24 
 
 No, 2 25 
 
 Paradise Punch 91 
 
c 
 
Inde* 
 
 Page 
 
 Peaches, Lemon Cling, White Heath orYellowFree 
 
 Califo Peach Pie 37 
 
 Califo Peach Salad 6 
 
 Califo Peach Sherbet 73 
 
 Frozen Peaches 75 
 
 Peaches, Edy the 65 
 
 Peaches, en Surprise 5 
 
 Peach Melba 88 
 
 Peach Mousse and Russe 86 
 
 Peach Tetrazzini 89 
 
 Sherried Peach Pudding 63 
 
 Steamed Peach Pudding 61 
 
 See also all of the general recipes, puddings, pies, ice creams, 
 snow, etc* 
 
 Pears, Bartlett 
 
 Pear Ice or Sherbet 80 
 
 Pear Klosse 58 
 
 See also the general recipes, puddings, 'pies, etc. 
 
 Pies, Fruit 
 
 Califo Peach Pie 37 
 
 Fruit Pie Fillings 35 
 
 Pastry for Fruit Pies 33, 34 
 
 Spider Pies 38 
 
 Unusual Fruit Pie Fillings 36 
 
 Pineapple, Hawaiian 
 
 Califo Pineapple Ice 74 
 
 Compote of 27 
 
 Charlotte Russe with Pineapple 28 
 
 Fritters 44 
 
 Frozen Pineapple Custard 77 
 
 Hawaiian Pineapple Salad 92 
 
 Hawaiian Pineapple Salad No, 2 93 
 
 Ice Cream 72 
 
 Layer Cake 90 
 
 Muffins 26 
 
 Pineapple and Potato Pudding 57 
 
 Pineapple Mousse 87 
 
 Pineapple Sponge Pudding 64 
 
 Pineapple may also be used in all of the general recipes, such 
 as puddings, pies, etc. 
 
 Plums, Green Gage, Egg or Damson 
 
 Plum Duff 60 
 
 Plum Ices 78 
 
 See also the general recipes, puddings, pies, etc. 
 
 Prunes, Prepared 
 
 Califo Prune Roll 59 
 
 Croquettes 30 
 
 Eden Vale Prune Whip 32 
 
c 
 
Inde* 
 
 Prunes, Prepared — (Continued) Pa 2 e 
 
 Frozen Prunes 76 
 
 Prune Pudding 62 
 
 Prune Soup 31 
 
 Stewed Prunes 29 
 
 Califo Prepared Prunes may also be used in many of the 
 general recipes* See pies, puddings, etc* 
 
 Puddings 
 
 Baked Peach 52 
 
 Boiled Fruit 55 
 
 Bread Pudding, Fruit 21 
 
 Cracker Pudding, Fruit 18 
 
 Custards, Fruit 14 
 
 Cornmeal Fruit 50 
 
 Delmonico 22 
 
 Iced Pudding 82 
 
 Old Fashioned Batter 56 
 
 Peach Batter 51 
 
 Pineapple and Potato 57 
 
 Pineapple Sponge 64 
 
 Plain Fruit No* 1 53 
 
 Plain Fruit No* 2 54 
 
 Plum Duff 60 
 
 Prune Pudding 62 
 
 Rice, Fruit 15 
 
 Rice, Fruit, Frozen 83 
 
 Sherried Peach 63 
 
 Sponges, Fruit 9 
 
 Steamed Fruit 49 
 
 Steamed Peach 61 
 
 Suet 48 
 
 Tapioca, Fruit 11 
 
 Uncooked Fruit 20 
 
 Royals, Fruit 7 
 
 Salads 
 
 Califo Peach Salad 6 
 
 Hawaiian Pineapple No* 1 92 
 
 Hawaiian Pineapple No. 2 93 
 
 Sauces for Puddings 66, 67, 68 
 
 Shortcakes 
 
 Fruit , 41 
 
 Rice and Fruit 42 
 
 Souffle, Fruit 16 
 
 Snow, Fruit 17 
 
 Fruit, Frozen 85 
 
 Tarts, Fruit 39 
 
 Trifles 19 
 
 Turnovers, Fruit 47