Prepare the gooseberries in the same manner as for compot, but use more water. When done, strain and thicken with cornstarch. Let boil 10 to 15 minutes. Serve hot or cold with cream.
STEWED BLACKBERRIES.
Wash a pint of blackberries, put on to cook with two pints of boiling water and a stick of cinnamon. Let simmer slowly and add a few tablespoonfuls of sugar. When nearly done thicken with a little cornstarch. Cool and serve with milk rice, custard or pancakes.
STEWED HUCKLEBERRIES.
Prepare the same as stewed blackberries. Strain, if desired.
Fruits are an important article of diet, but few people know how to use them wisely. A large percentage of deaths in young children is due directly to the wrong use of fruits.
BAKED APPLES IN OIL.
Wash some tart apples, wipe and core them. Have some vegetable oil, boiling hot, drop in the apples and cook until tender. Let cool and reheat when needed.
STRAWBERRIES WITH WHIPPED CREAM.
Select fresh ripe berries and wash. Put the desired amount on flat medium sized plates. Beat up some cream with the whites of several eggs and a little powdered sugar. Cover the berries with the cream and serve with wafers or triscuit.