Watermelons should be served very cold. Cut off a
slice at each end, that each half may stand upright. Serve
the core only, taking it out with a tablespoon in cone-
shaped pieces. Other melons should have the seeds re-
moved before serving, be cut in halves, a lump of ice in
each, and served with sugar or salt.
Bineapples. — Tare, remove the eyes, and cut in thin
slices ; then remove the fibrous centre, and serve in slices,
or cut the tender parts into small pieces and sweeten to
taste. Or pare and pull off the tender part with a fork, as
directed for preserved pineapple.
The Boston Cook Book.
393
Iced Fruits, — Dip selected fruit into the white of egg
slightly beaten, then roll in fine granulated sugar. Drj^,
and serve very cold.
Whole fruit should be served in a high dish, garnished
with green leaves, flowers, or vines, and, with a tasteful
combination of colors, arranged in a convenient way for
serving.
Nuts should be cracked, and served with salt.
Almo7ids and other nuts having a tough inner skin
should be blanched.
Raisins, — Use only choice varieties, and serve with
nuts.
Peel the oranges, divide into sections, and remove the
seeds and tough membrane. Put a la^-er of orange in the
bottom of a glass dish, pour over it a little wine or lemon
juice, and strew wdth powdered sugar ; add cocoanut, and
then the banana cut in thin slices ; repeat the process,
using orange, cocoanut, banana, etc., as before. The top
la^^er is to be heaped high in the centre, and sprinkled
thickly with cocoanut and powdered sugar, and garnished
around the base with slices of banana.
Other combinations of fruit may be arranged to suit the
taste ; and cocoanut cakes or macaroons^ crumbled, or a
meringue of white of egg and sugar^ may take the place
of the grated cocoanut.
The simplest forms of cooking fruit are stewing and
baking. Only a small amount of sugar is needed, and it
is not well to prepare a large quantity at a time, as stewed
fruits do not keep long. In cooking fruit alwa^^s use porce-
lain or granite kettles, earthen dishes, wooden spoons, and
Tropical Snow.
8 sweet oranges.
1 cocoanut, grated.
6 red bananas.
1 glass sherry wine, or
cup lemon juice.
Powdered sugar to taste✪ Tropical Snow.
Stewed and Baked Fruits.
394
The Boston Cook Book.
silver knives, and pare just before cooking, that the deli-
cate flavor of the fruit may be preserved, and its attractive
appearance not impaired hy discoloration.
Stewed Apple Sauce, — Pare, core, and quarter six or
eight tart apples. Make a syrup with one cup of sugar,,
two thirds of a cup of v^ater^ and a little lemon peel✪ Stewed Apple Sauce.
When boiUng, add the apples, and cook carefullj^ two or
three minutes, till the}^ are just tender, but not broken.
Remove them carefullj^, boil the syrup down a little, and
strain it over the apples. Cook them in granite or porcelain
pans, and use a wooden spoon.
Page 230 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Watermelons should be served very cold. Cut off a slice at each end, that each half may stand upright. Serve the core only, taking it out with a tablespoon in coneshaped pieces. Other melons should have the seeds removed before serving, be cut in halves, a lump of ice in each, and served with sugar or salt.
Pineapples. — Pare, remove the eyes, and cut in thin slices ; then remove the fibrous centre, and serve in slices, or cut the tender parts into small pieces and sweeten to taste. Or pare and pull off the tender part with a fork, as directed for preserved pineapple.
The Boston Cook Book.
Iced Fruits, — Dip selected fruit into the white of egg slightly beaten, then roll in fine granulated sugar. Dry, and serve very cold.
Whole fruit should be served in a high dish, garnished with green leaves, flowers, or vines, and, with a tasteful combination of colors, arranged in a convenient way for serving.
Nuts should be cracked, and served with salt.
Almonds and other nuts having a tough inner skin should be blanched.
Raisins, — Use only choice varieties, and serve with nuts.
Peel the oranges, divide into sections, and remove the seeds and tough membrane. Put a layer of orange in the bottom of a glass dish, pour over it a little wine or lemon juice, and strew wdth powdered sugar ; add cocoanut, and then the banana cut in thin slices ; repeat the process, using orange, cocoanut, banana, etc., as before. The top layer is to be heaped high in the centre, and sprinkled thickly with cocoanut and powdered sugar, and garnished around the base with slices of banana.
Other combinations of fruit may be arranged to suit the taste ; and cocoanut cakes or macaroons^ crumbled, or a meringue of white of egg and sugar^ may take the place of the grated cocoanut.
The simplest forms of cooking fruit are stewing and baking. Only a small amount of sugar is needed, and it is not well to prepare a large quantity at a time, as stewed fruits do not keep long. In cooking fruit always use porcelain or granite kettles, earthen dishes, wooden spoons, and
Tropical Snow.
8 sweet oranges. 1 cocoanut, grated. 6 red bananas.
1 glass sherry wine, or
cup lemon juice. Powdered sugar to taste.
Stewed and Baked Fruits.
The Boston Cook Book.
silver knives, and pare just before cooking, that the delicate flavor of the fruit may be preserved, and its attractive appearance not impaired hy discoloration.
Stewed Apple Sauce, — Pare, core, and quarter six or eight tart apples. Make a syrup with one cup of sugar,, two thirds of a cup of v^ater^ and a little lemon peel. When boiUng, add the apples, and cook carefullj^ two or three minutes, till the}^ are just tender, but not broken. Remove them carefullj^, boil the syrup down a little, and strain it over the apples. Cook them in granite or porcelain pans, and use a wooden spoon.
Records on this page
Tropical SnowStewed Apple Sauce