THE ART OF FRUIT COOKERY

Many will be grateful for a fruit cookery book that brings together so many half remembered and rarely found recipes. Everything related to fruit is here missing only a few fruit confections from an earlier generation's repertoire). Here are some bits of valuable basic advice, such as sweetening fruit in compotes with light corn syrup, honey or light brown sugar rather than water and white sugar; use of liqueurs rather than wines and adding them to the finished fruits, etc. Fruit for appetizers, in more variety than found elsewhere; fruit soups -- a neglected European delicacy; fruit sauces, garnishes and aspics; fruit breads, muffins, cakes, cookies; fruit pies and tarts- with the pastry given full treatment; hot desserts, frozen desserts, beverages (even raspberry vinegar is here), preserving. One finds again baked apple dumplings with cinnamon syrup; steamed fruit puddings; even fruit bread pudding. With fruit as important for older people as for children, this is a bonanza. Stella Standard needs no introduction to a gourmet market, and the lovely spot drawings by John Alrn enhance the text.