When to add the sugar to cooked fruits — before or after cooking — is a practical problem for every housewife. Fruits contain acids, and most cooked fruits require the addition of sugar to make them palatable. When granu- lated sugar is boiled with an acid, it is changed in part to invert sugar, or the sugar becomes inverted. Invert sugar has a flavor different from that of granulated sugar. Some authorities say that it is not as sweet as granulated sugar. Others say that invert and granulated sugar differ in flavor and not in intensity of sweetness. However that may be, it is conceded that a less desirable flavor results — the fruit " loses " more of its " fresh flavor " — if the sugar is cooked with the fruit. Hence sugar should be added to the fruit after cooking, unless it is desired to preserve the shape of the fruit or unless fruit is made into jelly. Fruit is cooked in a syrup if it is desired to preserve its shape. Kinds of Fruits. — In a broad sense fruits are seed vessels. This classification includes many foods that are ordinarily considered vegetables. So in this text seed vessels that are used as desserts are termed fruits. Rhubarb is not prop- erly a fruit, but because it contains the same substances as fruit, it is used as such. As to nutritive value, fruits are divided into two classes : (a) flavor fruits and (6) food fruits. Fruits containing a large quantity of water, such as apples and oranges, are called flavor fruits. The flavor fruits contain very little nutriment. They are valuable in diet, however, for the acid they contain. These acids are pleasant in flavor and stimulate digestion. Fruits containing a considerable quantity of sugar are 1 32 THE COOKING OF FOODS called food fruits. Bananas and the dried fruits belong to this class. Fruits should be used in abundance in the diet. When fresh fruits are out of season, the dried fruits are especially valuable as well as economical. Suggestions for Cooking Fruits. — Fruits should be washed, cut into pieces, and then pared or peeled, unless they are to be strained after cooking. For some fruits it is not neces- sary to remove the skins before straining. We have all seen the dark stain on a steel knife that has been used for paring fruit or certain vegetables. This black substance is formed by the action of the acid of the fruit or vegetable on the metal. It is disagreeable in taste and may produce harmful results. For this reason all fruits should be cooked in granite or earthenware Utensils. The characteristic odors from cooking fruits indicate loss of flavor. This can be prevented somewhat by cooking fruits at a low (simmering) temperature in a covered utensil. The casserole used on top of, or in, the oven of a range is most desirable for cooking fruits. Slow cooking prevents some fruits from breaking into pieces. FRUIT SAUCES Cook fruit in enough water to keep from scorching. When the fruit is tender remove it from the fire, stir or beat until smooth, or press through a colander or strainer. Add the sugar at once and stir until the sugar is dissolved. Use \ to \ cupful of sugar for each cupful of cooked fruit. If fruit is somewhat lacking in flavor, it is often improved by adding spices or other flavoring. Some apples are made more palatable by adding cinnamon, nutmeg, or lemon juice. STEWED FRUITS Make a syrup of sugar and water, using one cupful of water and £ to 1 cupful of sugar. ✪ Fruit SaucesWhen the syrup is boiling, add SUGAR WITH FRUITS 33 the fruit and cook gently until tender. If the syrup is not thick enough when the fruit is tender, remove the fruit from the syrup, cook the syrup until of proper consistency, and then pour over the fruit. Very firm fruit, such as quinces and sweet apples, as well as some unripe fruits, should be cooked in clear water until tender and then sweetened.

AI-modernized reading of the original text

When to add the sugar to cooked fruits — before or after cooking — is a practical problem for every housewife. Fruits contain acids, and most cooked fruits require the addition of sugar to make them palatable. When granulated sugar is boiled with an acid, it is changed in part to invert sugar, or the sugar becomes inverted. Invert sugar has a flavor different from that of granulated sugar. Some authorities say that it is not as sweet as granulated sugar. Others say that invert and granulated sugar differ in flavor and not in intensity of sweetness. However that may be, it is conceded that a less desirable flavor results — the fruit " loses " more of its " fresh flavor " — if the sugar is cooked with the fruit. Hence sugar should be added to the fruit after cooking, unless it is desired to preserve the shape of the fruit or unless fruit is made into jelly. Fruit is cooked in a syrup if it is desired to preserve its shape. Kinds of Fruits. — In a broad sense fruits are seed vessels. This classification includes many foods that are ordinarily considered vegetables. So in this text seed vessels that are used as desserts are termed fruits. Rhubarb is not properly a fruit, but because it contains the same substances as fruit, it is used as such. As to nutritive value, fruits are divided into two classes : (a) flavor fruits and (6) food fruits. Fruits containing a large quantity of water, such as apples and oranges, are called flavor fruits. The flavor fruits contain very little nutriment. They are valuable in diet, however, for the acid they contain. These acids are pleasant in flavor and stimulate digestion. Fruits containing a considerable quantity of sugar are called food fruits. Bananas and the dried fruits belong to this class. Fruits should be used in abundance in the diet. When fresh fruits are out of season, the dried fruits are especially valuable as well as economical. Suggestions for Cooking Fruits. — Fruits should be washed, cut into pieces, and then pared or peeled, unless they are to be strained after cooking. For some fruits it is not necessary to remove the skins before straining. We have all seen the dark stain on a steel knife that has been used for paring fruit or certain vegetables. This black substance is formed by the action of the acid of the fruit or vegetable on the metal. It is disagreeable in taste and may produce harmful results. For this reason all fruits should be cooked in granite or earthenware Utensils. The characteristic odors from cooking fruits indicate loss of flavor. This can be prevented somewhat by cooking fruits at a low (simmering) temperature in a covered utensil. The casserole used on top of, or in, the oven of a range is most desirable for cooking fruits. Slow cooking prevents some fruits from breaking into pieces. FRUIT SAUCES Cook fruit in enough water to keep from scorching. When the fruit is tender remove it from the fire, stir or beat until smooth, or press through a colander or strainer. Add the sugar at once and stir until the sugar is dissolved. Use \ to \ cupful of sugar for each cupful of cooked fruit. If fruit is somewhat lacking in flavor, it is often improved by adding spices or other flavoring. Some apples are made more palatable by adding cinnamon, nutmeg, or lemon juice. STEWED FRUITS Make a syrup of sugar and water, using one cupful of water and £ to 1 cupful of sugar. When the syrup is boiling, add SUGAR WITH FRUITS 33 the fruit and cook gently until tender. If the syrup is not thick enough when the fruit is tender, remove the fruit from the syrup, cook the syrup until of proper consistency, and then pour over the fruit. Very firm fruit, such as quinces and sweet apples, as well as some unripe fruits, should be cooked in clear water until tender and then sweetened.

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