FRUIT BREAD. — Take a pound of flour and mix in a dessert-
spoonful of baking powder and a pinch of salt. Rub into this a quarter
of a pound of beef dripping, and add a quarter of a pound of sugar and
half a pound of currants, one ounce of finely-minced lemon peel, and the
half of a grated nutmeg. Mix into a light dough, with new milk✪ Fruit Bread, pour
into a buttered tin, and bake in a moderately hot oven for one hour.
FRUIT PIE (PLAIN). — Mix together half a pound of flour,
half a teaspoonful of baking powder, half an ounce of white sugar, and
a little salt ; rub in three ounces of dripping, and make into a paste with
water. Roll out the paste a little larger than the top of the pie-dish. Cut
some strips off the paste, and after moistening the edges of the dish, put
the strips round. Put half a pound of fruit into the dish, cover it with
two ounces of moist sugar, put another half pound of fruit in, and pour
in half a gill of water✪ Fruit Pie (Plain). Wet the paste round the edges, put on the top
crust, press the edges together, and bake in a hot oven for about half an
hour. When half done sprinkle it with water and white sugar.
FRUIT PUDDING. — Chop up a quarter of a pound of beef
suet, mix it with half a pound of flour, half a teaspoonful of baking
powder, and a little salt ; make it into a light, firm paste with water, and
put it on a floured board. Cut off one-third, roll out the large piece, and
line a greased pint pudding basin. Put in half a pound of any fruit in
season, two ounces of moist sugar, and a little water✪ Fruit Pudding, then another half
pound of the fruit. Roll out the remainder of the paste, put it on the
top ; damp it and draw the lining over it ; tie in a floured cloth, and put
it into a saucepan filled with boiling water. Boil for two hours.
FRUIT SALT, To Prepare. — Take two ounces of bicarbonate
of soda, two ounces of tartaric acid, two ounces of cream of tartar, two
ounces of magnesia citrate, one ounce of Epsom salts, and half a pound
of loaf sugar dust✪ Fruit Salt, To Prepare. Dry thoroughly in the oven, mix, and put into
stoppered bottles. Keep in the dry. Dose: A teaspoonful in a tumbler
of water.
FRUIT STAINS FROM THE HANDS, To Remove.— Fruit
stains may most readily be removed from the hands by washing in water
in which some pearl-ash has been dissolved.
FRUIT STAINS FROM LINEN, To Remove. — See Linen,
To Remove Fruit Stains from.
FRUIT, To Preserve. — All kinds of fruits can be preserved for a
year, or more, with the use of little or no sugar, and at the same time
retain nearly all their natural flavour. The process is not more difficult,
and is less costly, than the stewing process, while the fruit is far more
delicious and healthful. The whole operation depends upon simply heating
the fruit through, and then keeping it entirely free from the access of air.
Page 77 · 4 recipe records on this page
Presented as published in 1891. 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
FRUIT BREAD. — Take a pound of flour and mix in a dessertspoonful of baking powder and a pinch of salt. Rub into this a quarter of a pound of beef dripping, and add a quarter of a pound of sugar and half a pound of currants, one ounce of finely-minced lemon peel, and the half of a grated nutmeg. Mix into a light dough, with new milk, pour into a buttered tin, and bake in a moderately hot oven for one hour.
FRUIT PIE (PLAIN). — Mix together half a pound of flour, half a teaspoonful of baking powder, half an ounce of white sugar, and a little salt ; rub in three ounces of dripping, and make into a paste with water. Roll out the paste a little larger than the top of the pie-dish. Cut some strips off the paste, and after moistening the edges of the dish, put the strips round. Put half a pound of fruit into the dish, cover it with two ounces of moist sugar, put another half pound of fruit in, and pour in half a gill of water. Wet the paste round the edges, put on the top crust, press the edges together, and bake in a hot oven for about half an hour. When half done sprinkle it with water and white sugar.
FRUIT PUDDING. — Chop up a quarter of a pound of beef suet, mix it with half a pound of flour, half a teaspoonful of baking powder, and a little salt ; make it into a light, firm paste with water, and put it on a floured board. Cut off one-third, roll out the large piece, and line a greased pint pudding basin. Put in half a pound of any fruit in season, two ounces of moist sugar, and a little water, then another half pound of the fruit. Roll out the remainder of the paste, put it on the top ; damp it and draw the lining over it ; tie in a floured cloth, and put it into a saucepan filled with boiling water. Boil for two hours.
FRUIT SALT, To Prepare. — Take two ounces of bicarbonate of soda, two ounces of tartaric acid, two ounces of cream of tartar, two ounces of magnesia citrate, one ounce of Epsom salts, and half a pound of loaf sugar dust. Dry thoroughly in the oven, mix, and put into stoppered bottles. Keep in the dry place. Dose: A teaspoonful in a tumbler of water.
FRUIT STAINS FROM THE HANDS, To Remove.— Fruit
stains may most readily be removed from the hands by washing in water in which some pearl-ash has been dissolved.
FRUIT STAINS FROM LINEN, To Remove. — See Linen,
To Remove Fruit Stains from.
FRUIT, To Preserve. — All kinds of fruits can be preserved for a year, or more, with the use of little or no sugar, and at the same time retain nearly all their natural flavour. The process is not more difficult, and is less costly, than the stewing process, while the fruit is far more delicious and healthful. The whole operation depends upon simply heating the fruit through, and then keeping it entirely free from the access of air.
Records on this page
Fruit BreadFruit Pie (Plain)Fruit PuddingFruit Salt, To Prepare