Delmas Persimmon ‘ ‘ , . 286
(Permission of U. S. Department of Aevivitics’
Tropical Papaw . : : : . 287
(J. C. E. Ensminger, Santen Fila.) :
Apple and Pear Guavas ‘ ; ‘ : . 287
(R. M. F. Berry, Orlando, Fila.)
The Alligator Pear: Aguacate ; . : 290
(F. W. Hunt, Key West, Fla.)
Pomegranates : ‘ : . 290
(Permission of G. L. Taber, Glen St. Mc ary, Fla, J
The Sweet Sop or Sugar Apple ; ‘ : . 291
(F. W. Hunt, Key West, Fla.)
Xviii ILLUSTRATIONS
FACING PAGE
The Sour Sop : : ; ‘ : : - 291
(F. W. Hunt, Key West, Fia.)
Mammee Sapota . ‘ ; ‘ a ‘ . 302
(F. W. Hunt, Key West, Fila.)
The Mangosteen . : . . ‘ : - 302
(Scowen & Co., Ceylon)
The Sapodilla : : : i ‘ » 303
(F. W. Hunt, Key West, Fla.
The Bread Fruit . : ; 7 P - 303
(Photograph by Scowen & Co., Ceylon,
Conney oF eis Art Co., Boslon, ahass.)
The Prickly Pear . ‘ : . . A . gto
(F. W. Hunt, Key West, Fla.)
Mammee Apple or St. Domingo Apricot . - «310
(F. W. Hunt, Key West, Fla.)
Cashew Nut or Apple . ; F » gir
(Permission of P. W. Ri » Oneco, Fla.)
Fruit of Spanish Bayonet . . 3 : - grr
(T. P. Robinson, Orlando, Fla.)
The Tamarind. : . : ; . + 314
(F. W. Hunt, Key West, Fla.)
Tamarind Tree. : ; : ‘ 3 + 314
(F. W. Hunt, Key West, Fla.)
Mulgoba Mango . : : P a : - 315
(Permission of U. S. Department of Agriculture’
One of the “Stringy Mangoes” F ‘ ‘ » 315
(F. W. Hunt, Key West, Fila.)
WEIGHTS AND
2 saltspoons
2 coffeespoons
60 drops
3 teaspoons (dry)
4 teaspoons (liquid)
4 tablespoons (liquid)
4 tablespoons (liquid)
8 large tablespoons or 2 wine
glasses
2 gills
1 cup”
2 cups or 32 tablespoons
2 pints or four cups
1 cup granulated sugar
1 cup butter (solid)
1 rounding tablespoon butter
1 heaping tablespoon sugar
1 tablespoon of liquid
MEASURES
equal
one coffee spoon
teaspoon
teaspoon
tablespoon
tablespoon
wineglass
half cup
gill
cup
half pint
pint
quart
half pound
half pound
ounce
ounce
half ounce
FRUIT RECIPES
INTRODUCTORY RECIPES
THERE are certain foundation formulas or recipes which
are applicable, with variations, to every known fruit, such
as blanc mange, custard, fruit soup, etc. These are given
below so that where special formulas are not given later
the general rule may be applied.
FRUIT SOUPS
Fruit Soups are usually served cold—where convenient
chilled on ice—in very small china or glass bowls or bouillon
cups. With this daintiness of service, however, it may be
forgotten or not realised that such soups are not to the
stomach mere empty, introductory flourishes, ‘whatever
the intent. Fruit soups are foods and as such are used in
many countries by even the peasants, though they may
lack delicate table appointments. It is true that a fruit
may be used which is not of itself substantial (though the
opposite may hold, as with prunes) but the sago, arrowroot,
or tapioca used for thickening furnishes a certain amount
of heat-producing material and where wine is added this
is increased, so it may readily be understood why, when
used in quantity, such combinations may approach, of
themselves “‘substantial meals’? or why, even in small
measure, fruit soups with but slight additions of foods
containing other balancing elements, may arrive at the
right to be chief “dish” of a luncheon or light supper.
As a general rule stewed fruit passed:-through a sieve may
have added to it an equal quantity of water and to each
pint a heaping teaspoon or scant dessertspoon of sago,
arrowroot (for which cornstarch may be substituted) or
3
4 FRUIT RECIPES
Fruit recipes
1907Page 4
Presented as published in 1907. 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
Delmas Persimmon ‘ ‘ , . 286 (Permission of U. S. Department of Agriculture)
Tropical Papaw . : : : . 287 (J. C. E. Ensminger, Sanford, Fla.) :
Apple and Pear Guavas ‘ ; ‘ : . 287 (R. M. F. Berry, Orlando, Fila.)
The Alligator Pear: Aguacate ; . : 290 (F. W. Hunt, Key West, Fla.)
Pomegranates : ‘ : . 290 (Permission of G. L. Taber, Glen St. Mary, Fla.)
The Sweet Sop or Sugar Apple ; ‘ : . 291 (F. W. Hunt, Key West, Fla.)
Xviii ILLUSTRATIONS
FACING PAGE
The Sour Sop : : ; ‘ : : - 291 (F. W. Hunt, Key West, Fia.)
Mammee Sapota . ‘ ; ‘ a ‘ . 302 (F. W. Hunt, Key West, Fla.)
The Mangosteen . : . . ‘ : - 302 (Scowen & Co., Ceylon)
The Sapodilla : : : i ‘ » 303 (F. W. Hunt, Key West, Fla.
The Bread Fruit . : ; 7 P - 303
(Photograph by Scowen & Co., Ceylon, Courtesy of Ellis Art Co., Boston, Mass.)
The Prickly Pear . ‘ : . . A . gto (F. W. Hunt, Key West, Fla.)
Mammee Apple or St. Domingo Apricot . - «310 (F. W. Hunt, Key West, Fla.)
Cashew Nut or Apple . ; F » gir (Permission of P. W. Riley, Oneco, Fla.)
Fruit of Spanish Bayonet . . 3 : - grr (T. P. Robinson, Orlando, Fla.)
The Tamarind. : . : ; . + 314 (F. W. Hunt, Key West, Fla.)
Tamarind Tree. : ; : ‘ 3 + 314 (F. W. Hunt, Key West, Fla.)
Mulgoba Mango . : : P a : - 315
(Permission of U. S. Department of Agriculture’
One of the “Stringy Mangoes” F ‘ ‘ » 315 (F. W. Hunt, Key West, Fila.)
WEIGHTS AND
2 saltspoons 2 coffeespoons 60 drops
3 teaspoons (dry)
4 teaspoons (liquid)
4 tablespoons (liquid)
4 tablespoons (liquid)
8 large tablespoons or 2 wine glasses
2 gills
1 cup”
2 cups or 32 tablespoons
2 pints or four cups
1 cup granulated sugar
1 cup butter (solid)
1 rounding tablespoon butter
1 heaping tablespoon sugar
1 tablespoon of liquid
MEASURES
equal
one coffee spoon
teaspoon teaspoon tablespoon tablespoon wineglass half cup
gill
cup
half pint pint
quart
half pound half pound ounce ounce
half ounce
THERE are certain foundation formulas or recipes which are applicable, with variations, to every known fruit, such as blanc mange, custard, fruit soup, etc. These are given below so that where special formulas are not given later the general rule may be applied.
FRUIT SOUPS
Fruit Soups are usually served cold—where convenient chilled on ice—in very small china or glass bowls or bouillon cups. With this daintiness of service, however, it may be forgotten or not realised that such soups are not to the stomach mere empty, introductory flourishes, ‘whatever the intent. Fruit soups are foods and as such are used in many countries by even the peasants, though they may lack delicate table appointments. It is true that a fruit may be used which is not of itself substantial (though the opposite may hold, as with prunes) but the sago, arrowroot, or tapioca used for thickening furnishes a certain amount of heat-producing material and where wine is added this is increased, so it may readily be understood why, when used in quantity, such combinations may approach, of themselves “‘substantial meals’? or why, even in small measure, fruit soups with but slight additions of foods containing other balancing elements, may arrive at the right to be chief “dish” of a luncheon or light supper.
As a general rule stewed fruit passed:-through a sieve may have added to it an equal quantity of water and to each pint a heaping teaspoon or scant dessertspoon of sago, arrowroot (for which cornstarch may be substituted) or