Boston Cooking-School cook book

Wipe grapefruit and cut in halves crosswise. With a small, sharp-pointed knife (special curved ones are made for the purpose), cut pulp away from membrane in each section. Cut out membrane at core with scissors or cut membrane between sections to remove it entirely. A grapefruit corer may be used. Sweeten or not, as desired. Let stand 10 minutes and serve very cold. If desired, add (for each portion) 1 tablespoon sherry or 44 tablespoon apricot brandy or sloe gin. Canned grapefruit may be used in salads and fruit cocktails. 52 THE BOSTON COOKING-SCHOOL COOK BOOK ORANGES Wash. Serve whole or cut in halves, or serve orange sections with powdered sugar. To Remove Pulp from Oranges. Chill orange. Pare, re- moving as much of the white portion as possible with very sharp knife. Remove pulp by sections, cutting away from tough portion, first on one side of section, then on the other. Any white portion of skin remaining on pulp should be cut off. Removing Orange Sections and Preparing Grapefruit to Serve Chilled or Baked Orange or Lemon Baskets. Cut 2 pieces from each lemon or orange, leaving what remains in shape of basket with handle. Remove pulp from baskets and Pie, and keep baskets in ice water until ready to fill. JAPANESE PERSIMMONS Chill thoroughly. Make several cuts from top to bottom without removing stem. Peel back skin in petals, scraping with a knife to keep skin intact. Serve on fruit plate and eat with a spoon. FRUITS 55 PINEAPPLE Cut off sharp ends of leaves. Pare, cut out eyes with sharp knife. Slice lengthwise (cutting out core) or shred with a fork, holding fruit firmly with another fork! Sprinkle with sugar, if desired. POMEGRANATES Cut in halves and serve with spoon. Seeds as well as juice may be eaten. RASPBERRIES, STRAWBERRIES, ETC. Pick over, place in colander, pour over cold water, and drain thoroughly. Hull and serve with powdered sugar and cream. Large, perfect strawberries may be served, unhulled, around a mound of sugar (to be eaten in the fingers). WATERMELON Serve in wedges or slices, or cut in cubes or balls. Chill thor- oughly and serve with salt or powdered sugar. COOKED FRUITS AND COMPOTES BAKED APPLES Wipe and core sour apples. Put in a baking dish and fill cavities with sugar and spice. Allow 4% cup sugar and 14 teaspoon cinna- mon or nutmeg to 8 apples. If nutmeg is used, a few drops lemon juice and few gratings from rind of lemon to each apple is an im- provement. Cover bottom of dish with boiling water, and bake in hot oven (400° F.) until soft, basting often with sirup in dish. Serve hot or cold with cream. Many prefer to pare apples before baking. When this is done, core before paring, that fruit may keep in shape. In the fall, when apples are at their best, do not add spices to apples, as their flavor cannot be improved; but towards spring they be- come somewhat tasteless, and spice is an improvement. Baked Sweet Apples. Use no spice. Cover and bake 3 hours in slow oven (300° F.), adding more water if necessary. 54 THE BOSTON COOKING-SCHOOL COOK BOOK Belmont Baked Apples. Wipe seiected red apples and make 2 circular cuts through skin, leaving a 34-inch band around apple, midway between stem and blossom ends. GLAZED BAKED APPLES 4 apples V4 to 34 cup sugar Y cup boiling water Cream, plain or whipped Wipe apples, remove cores and skin from top of each, 44 of the way down. Put close together in saucepan, peeled side up. Add water, cover closely, and cook slowly, testing occasionally until . they are easily pierced with a skewer or toothpick forced into the center. Put in baking dish peeled side up. Sprinkle with sugar and put in broiling oven or very hot oven (425° F.) and baste fre- quently with water in which they were cooked until sugar is dis- solved and tops are crisp and delicately brown. Chill. Serve with cream. CINNAMON APPLES 6 apples 6 cloves