Biltmore Hotel, Los Angeles, California

Ingredients :

1 quart strawberries
Rum enough to cover berries
1/4 lb, powdered sugar

Directions :

Stem and wash berries throughly. Drain.

Place on napkin ti further drain off water.

Add rum and sugar to berries and let stand

for 2 hours before serving. Not too long, 

however the berries will become Soggy. 

Drain Add sauce and serve very cold.

APPLES

, of which there are at least a thousand varieties,
are probably the best known of the non-tropical fruits.
Some apples mature early in the summer, while others
do not ripen until late in the fall. The late apples can be
kept during the entire winter if they are properly stored,
but the summer varieties must generally be used immediately,
as they do not have good keeping qualities. Apples of all
kinds may be prepared in a large variety of ways. They are
much used for sauce, pie, and numerous dessert, as well as
for jelly and, with various fruit mixtures, for jams and preserves.

APPLE DESSERT

Pare some large tart apples, remove the cores, put into 

the cavities a little quince jelly, lemon flavored sugar, or

grated pineapple and sugar, according to the flavour desired.

have as many squares or bread with the crust taken off as there

are apples, and place filled apple on each piece of bread earthen

pie plates; moisten well with a little quince jelly dissolved in water,

lemon juice or pineapple juice, according to the filling used. Cover

closely, and bake in a rather quick oven till the apples are tender.

Serve with whipped cream and sugar.

APPLE MERINGUE DESSERT

Pare and core enough tart, easy-cooking apples to make

a quart when stewed. Cover closely and cook slowly till

perfectly tender, when they should be quite dry. Mash 

through a colander, add a little sugar and a little grated

pineapple or lemin peel. Beat light with a silver folk, turn

into a pudding dish, and brown in a moderate oven ten

or fifteen minutes. The cover with a meringue made with 

two tablespoonfuls of sugar and the beaten whites of two 

eggs, and return to the oven for a moment to brown.

Serve cold.

Baked Pineapple Hawaiian

Ingredients :

1 large pineapple

1/2 cup sugar

4 tablespoons cognac

1 tablespoons cinnamon

1 tablespoon brandy

Directions :

Cut off the pineapple top down the fruit 1 1/2 inches.

Reserve this for use later. Cut out the heart with a curved

grapefruit knife, but do not dig through the shell. Dice the

fruit, discarding the pithy center. Coat the fruit with sugar

and put back in the shell. Add the juice of the pineapple.

Pour the cognac over the fruit. Dust the fruit with cinnamon.

Put the top back on and skewer in place. Bake in 350 

degree oven 30 to 40 minutes until the fruit is tender. 

Remove top and serve on a silver platter.

Light brandy and bring to the table blazing.

Fried Peaches

Ingredients :

1 tablespoon butter

6 to 8 peaches, peeled

1 cup brown sugar

1/2 cup cream

Directions :

Place butter in frying pan and let melt. 

Place whole peaches in pan.

Put brown sugar over peaches and let

simmer for 30 minutes. Keep turning

the peaches. Just before serving, pour

cream over peaches and let it boil up.

Serve hot.

Peaches Supreme

Ingredients :

8 to 10 peaches, halved

1 vanilla bean

1/2 cup sugar

1/2 cup water

1 quart rapberries, fresh

Directions :

Cook first four ingredients just enough to tenderize peaches.

Set aside to chill. Mash raspberries into a puree. Chill.

It's so simple to make Peaches Supreme.

Only 3-4 step to make it, and it must be delicous.

You can try this at your home, and only 5 ingredients

to make Peaches Supreme.

Thanks, please wait for other fruit dessert recipes.

Peaches Flambee Royale

Ingredients :

4 peaches

1 pint cold water 

1/2 cup sugar

1/4 stick cinnamon

1 lemon peel, whole

1/2 cup strawberries or raspberries, crushed

1/2 cup syrup (that the peaches were cooked in)

4 oz.brandy

2 oz. of curacao

3 or 4 small pieces of orange peel

4 scoops of vanilla ice cream

Directions :

Cook peaches with skin on in mixture of cold water, sugar, cinnamon

and lemon peel. Let water come to boiling point and boil for 15 minutes,

keeping the pot covered all the time. Take out the peaches, skin cut them

in half, and remove pits. Place them in a chafing dish.

Put berries and syrup in chafing dish with the peaches and let get hot.

Add brandy, curacao, and orange peel to the above, and set aflame.

Put ice cream in individual dishes and pour the flaming ingredients

over all.

Killarney Cherries

Ingredients :

1 lb.ox-hearth or Bing cherries

1 pint claret 

1 cup sugar

1 stick cinnamon bark

12 whole cloves

2 tablespoons red currant jelly

3 tablespoons cherry brandy

1 1/2 cups whipped cream

1 tablespoon Kirschwasser

1 tablespoon sugar

Directions :

Let first five ingredients come to boil, cover, and then reduce

heat and simmer 12 to 15 minutes. Drain the cherries and chill.

Cook juice until it reduces to about 1/3 to make the sauce.

Add jelly to sauce, melt, and chill. Put brandy in sauce just

before serving. Serve cherries in silver dishes, set in bed of

ice. Pour sauce over cherries and top with whipped cream,

combined with Kirschwasser and 1 tablespoon of sugar.

Should be very cold.