Blue Ribbon cook book

Syrup for Compotes—A good rule is to allow 2 cups of water for each cup of sugar (more sugar may be needed if fruit is very acid), boil 5 minutes, the syrup is then ready for use. Apple Compote—The apples may be left whole, or cut. If whole they are better pared and cored. Make syrup as above, adding a little lemon rind or Blue Ribbon cinnamon. Put in just enough apples to cover the surface of the syrup. Cover, cook slowly until clear, lift out on dish, cook remaining apples. Boil syrup down if liked and add 1 tablespoon lemon juice; pour over apples. If apples are whole they are called Coddled Apples. The centres may be filled with jelly. Pears, peaches, apricots, bananas, and other fruit may be prepared the same way; but it is best to stone peaches or apricots, Dried Apple Sauce—Look over and wash the apples, and let them soak over night in water; cook slowly until they are tender; about 5 minutes before taking from the stove add sugar to sweeten; mash through a sieve, and flavor with Blue Ribbon cinnamon or lemon. Dried Peach Sauce can be made the same way, but do not mash it; season it less. Rhubarb Sauce—4 cups rhubarb, 1 cup sugar. Wash rhubarb, cut in small pieces, add a little water; cook. When almost done add sugar. LiZ Blue Ribbon Cook Book Cranberry Sauce—3 cups cranberries, 1 cup boiling water, 1 cup sugar, Pick over and wash cranberries. Add water, cover, and cook slowly until skin bursts — about 10 minutes, Add sugar when almost done. Stewed Prunes—Take 14 pound prunes, wash thoroughly, soak overnight in cold water enough to cover. Cook very slowly in the water in which they were soaked. Add 14 cup sugar, if liked, and 1 tablespoon of lemon juice and cook a moment longer. Any dried fruit, as peaches, pears, figs or apricots, may be cooked in the same way. Gooseberry Fool—Stew 1 quart gooseberries in a little water, then rub through a coarse sieve or colander to remove skins. While hot add 1 cup sugar. Beat yolks of 3 eggs and add to the gooseberries. Whip until light; combine with beaten whites mixed with 3 tablespoons sugar, or spread whites on top. Bake in a slow oven. If desired the pulp may be beaten into 2 cups of whipped cream and served cold. Fruit Cup—This is served first at dinner or luncheon as an appetizer, and consists of fresh fruit placed in individual glasses as sherbet glasses or fruit dishes; or served in orange or grapefruit cases. Garnish with a cherry or small strawberry. There is usually a combination of fruits, though a tart one, such as grapefruit, may be served alone. Canned fruit can be used, but fresh fruit is better. Fruit Cup—1 grape fruit, 2 oranges, 1 banana, 1 apple, 2 slices pineapple, V4 cup pineapple juice or maple syrup, 3 or more tablespoons sugar. Remove pulp from grapefruit and oranges, keeping sections whole, or cutting. Be sure that the tough covering of the section is removed. Cut pineapple in small pieces. Add sugar and juice. Chill. Do not add apple and banana until shortly before serving, as they darken. The entire fruit can be chilled before cutting. Garnish. It is better to chill in individual glasses, as the fruit is apt to become mussy. Almost any combination of fruit is good, but some tart fruit is needed. Cherries or grapes are nice, and also pieces of marshmallows cut small. BE Sie CANNING Methods of Canning: 1, Open Kettle—This is the method used when the food is completely cooked in a kettle and then poured into the jar. To be successful ail jars should be sterilized by boiling at least 20 minutes. 2. Cold Pack—In this method the cooked or partly cooked food is packed in a jar and covered with water, syrup,or juice. It is then sterilized in boiling water or steam for a certain period. Canning 113 3. Oven Canning—Here the jars are filled the same as for cold pack, but