ITALIAN FRUIT & ALMOND SQUARES Dessert


I forgot to put the toasted almonds on the very top of the dessert for the photos! Ding bat....

This marvelous, crunchy dessert is prettiest and tastes the best when served on the day of making.

1 ½ cups plain flour
½ tsp. baking soda
¼ tsp. salt
¾ cup light brown sugar, packed in cup
1 ¾ cups quick oats
¾ cup butter or margarine, melted
½ cup granulated sugar
1 T. cornstarch
½ cup orange juice
2 T. lemon juice
¼ cup water
Dash of salt
1 pint fresh strawberries; sliced, then diced
1 large, fresh, ripe kiwi berry; peeled, sliced, & cut into small pie-shape pieces
Slivered almonds, toasted

 

 

 

 

 

 

 

 

Preheat oven and a baking pan to 350 degrees.  In a large bowl, mix the flour, baking soda, and salt.  Stir in the brown sugar, and mash to remove all sugar lumps; then mix in the oats.  Stir in the melted butter or margarine until well blended.  Prepare a 9 x 13-inch baking dish with spray-oil.  Put the oat mixture into the baking dish and press it down to make a compressed dessert base.  Place the baking dish on the preheated baking pan and bake in the oven for 20 to 22 minutes.  Allow  base to completely cool.  While base is cooking, combine the granulated sugar with the cornstarch in a small saucepan until well blended.  Then, gradually stir in the orange juice, keeping the mixture smooth.  Add the lemon juice, water, and salt; bring to a boil, and allow to boil 1 minute.  Remove sauce from heat, and allow to completely cool (can be refrigerated to cool). When the base has cooled, arrange the diced strawberries evenly on top; then arrange the kiwi pieces on top of strawberries.  Spoon the cooled orange/lemon glaze evenly over all of the fruit.  Additional spreading with a fork may be needed to cover all fruit; then sprinkle the entire top evenly with the toasted slivered almonds. Cut into squares to serve.  You may want to refrigerate any dessert left overnight.

 

Cooking in “THE GOOD OLD DAYS” & More continues:
From the “WHITEHOUSE COOKBOOK 1910:

“An ingenious housewife will manage to do with less conveniences, but articles, if they can be purchased in the commencement of housekeeping, will save time and labor, making the preparation of food more easy – and it is always economy in the end to get the best material in all wares, as, for instance, the double plate tin will last for years, whereas the poor kind has to be replaced in a short time; the low-priced earthenware is soon broken up, whereas the strong stoneware, costing but a triffle more, lasts almost a lifetime.

The hands of the cook should be always thoroughly cleansed before touching or handling anything pertaining to the cooking.  Next there should never be anything wasted or thrown away that can be turned to account, either for your own family or some family in poor circumstances.  Bread that has become hard can be used for toasting, or for stuffing and pudding.  In warm weather any gravies or soups that are left from the preceding day should be boiled up and poured into clean pans. This is particularly necessary where vegetables have been added to the preparation, as it then soon turns sour.  In cooler weather, every other day will be often enough to warm up these things.”   

Don’t forget, in “The Good Old Days” there was no refrigeration!

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