A practical cook and text book for general use

" When freshly sliced fruit is treated with sulphurous acid for a short time the effects are slight, yet such as to protect the fruit from insects. When thoroughly sulphured after drying, however, the fruit is injured in flavor ; and worse still, sulphuric acid is formed in sufficient amount to be injurious to health. By analysis sulphured apricots have been found to contain 2.32 per cent, of sulphuric acid or about 25 grains of oil of vitriol per pound and prunes 3.46 per cent, of sulphuric acid. In most countries of Europe the sale of sulphured fruit is forbidden." Why need we eat poisoned fruits when our government appropriates millions for the investigation and suppression of fraudulent foods ? Simply because they look nice and we do not investigate. Purchase good fruit, not necessarily the most expensive,, although it may present a more attractive appearance put up in fancy boxes. Very carefully look over and wash in several waters all dried fruits previous to using. DATES. Carefully separate, wash and rinse with the hands a few at a time ; drain or dry on a soft towel. Serve them uncooked or steamed a few minutes with or without the addition of water. They are also very nice stewed in an equal quantity of water, with a few thin slices of lemon, or baked ten minutes on an earthern plate. FIGS. Figs that come in bulk sometimes called " pulled figs " are often superior to those in boxes. Wash each one - separately in warm water, rinse well and dry, if to be served without cooking. To cook, steam or stew like dates, or soak them over night in a little cold water and' they will be plump and tender ; they may be baked ten minutes. RAISINS. Raisins have been considered a table luxury to be indulged in by the few who could afford them. Recently they have been pronounced a very desirable nutritious food. The fresh grape is almost a perfect food ; when di'ied it becomes a concentration of rich nutriment, furnishing not only food but a pure sugar that may be utilized in many ways with acid fruits and in various forms of cookery. Like the sugar of the date and the fig, it is more healthy than cane sugar. To Cook Raisins. Wash in two or three waters. Pour boiling water over them and let them soak a few minutes. Drain and seed. A raisin seeder will seed without waste a pound of raisins in a few minutes ; wash but do not scald them for the seeder. To a pound of raisins add four cups of cold water and let them soak over night ; then place them on the range in the water they Have soaked in, adding more if necessary, and allow them to heat very slowly. Keep closely covered and cook until tender, but do not allow them to boil if the skins will become tender without. After soaking over night, they may be steamed until tender. A few slices or the juice of a lemon gives a desirable flavor. Seedless Raisins. Wash and soak them over night and cook as in the preceding recipe. Sultanas and Currants. Look them over very carefully, as bits of flint and stone are often found in them. Separate and wash thoroughly in tepid water, rubbing them with the hands. Then wash and rinse through a colander until perfectly clean. Put in a sauce pan and add double the quantity of cold water. Let them heat and swell very slowly, barely simmering an hour or more, or until tender. Have plenty of juice when done, and if too sweet the juice of a lemon or a few sour currants cooked with them will be an improvement. Prunes. Look them over carefully, put them in warm •water a few minutes, then rub them thoroughly with the hands, and rinse in two waters. Put them in a sauce kettle with sufficient cold water to have plenty of liquid when done, adding more if necessary. Let them soak several hours, or over night, and cook in the same water