General Composition. The largest part of fruit is water. Carbohydrates consist of: starch, especially in bananas; glucose; grape sugar in large quantities in nearly all fruits, especially in sweet fruits; cane- sugar in peaches; cellulose in cocoanut, pineapples, nuts. Pectose (insoluble) is contained in unripe fruits; pectin (soluble) in ripe fruits. Pectin forms the main constituent of fruit jellies. Organic acids are both free and combined. Malic acid is in apples; citric acid in lemon and oranges; tartar in grapes. The organic acids are often combined with potash or soda to form acid salts. Other constituents of fruits are: salts of potash, magnesiirai, lime, iron, and soda, though less in quantity than in other foods; fat, very little except in nuts; and proteid in a small amount. In ripening 106 DOMESTIC SCIENCE and in cooking the starch becomes sugar and the pectose becomes soluble pectin. POMACEOUS GROUP, ROSE ORDER Apples. Apples were known in England before the Conquest. The numerous varieties of cultivated apples have sprung from the wild or crab-apple, — a native of Great Britain. Apples are firmer than most fruits, owing to the greater proportion of cellulose. The presence of malic acid gives them laxative properties, shared also by cider or apple wine. They contain soda, salts. They are rich in pectin and thus readily form a jelly. Apples should be kept in a very cold place. They keep well in a temperature nearly down to the freez- ing-point. If one has a good cool cellar, it is economy to buy the winter and spring supply of apples in the autumn when they are cheap. Pears. The wild pear tree is a native of England. Pears have less acid and cellulose than apples, and a ripe pear should melt in the mouth like a peach. They do not keep so well as apples and are best eaten raw, but they may be preserved in syrup, or sliced and dried in the sun or in ovens, — a practice very common in France. Perry, or pear-wine, is prepared like cider and is similar in properties. Quinces. The quince is harder than apples and pears and is rarely eaten raw. Stewed with sugar, it may be eaten alone or used as a flavoring for apple pie. Quince marmalade is often made, and the seeds are so rich in mucilaginous substances that they convert from 40 to 50 times their own weight of water into a'syrup. Like apples and pears, the quince may be fermented. It is a native of Southern Europe. FRUITS 107 ORANGE OR CITRON GROUP Oranges. All members of this group are char- acterized by an abimdance of free citric acid, notably so the lemon and lime. Since the propor- tion of water in these is very high they have little nutritive power, being chiefly useful for that pur- pose in febrile disorders. Sweet oranges are eaten raw; bitter oranges are used for making marma- lade, while the rind, rich in oil of orange, is dried and candied. Besides its use in cakes, puddings, and confectionery, orange-peel is a useful stomatic. The white portion underneath the rind is very indi- gestible, consisting almost entirely of cellulose, so when oranges or lemons are used as flavoring, as in Russian tea or lemonade, the juice alone should be used. The white should be removed, leaving the yellow outer rind with its store of essential oils. Small unripe oranges, known as orange berries, are used in making curacoa. The orange tree is a native of India but has long been growing in Southern Europe. Orange pulp contains varjring quantities of citric acid, citrate of potash and sugar.

AI-modernized reading of the original text

General Composition. The largest part of fruit is water. Carbohydrates consist of: starch, especially in bananas; glucose; grape sugar in large quantities in nearly all fruits, especially in sweet fruits; canesugar in peaches; cellulose in cocoanut, pineapples, nuts. Pectose (insoluble) is contained in unripe fruits; pectin (soluble) in ripe fruits. Pectin forms the main constituent of fruit jellies. Organic acids are both free and combined. Malic acid is in apples; citric acid in lemon and oranges; tartar in grapes. The organic acids are often combined with potash or soda to form acid salts. Other constituents of fruits are: salts of potash, magnesium, lime, iron, and soda, though less in quantity than in other foods; fat, very little except in nuts; and proteid in a small amount. In ripening and in cooking the starch becomes sugar and the pectose becomes soluble pectin. POMACEOUS GROUP, ROSE ORDER Apples. Apples were known in England before the Conquest. The numerous varieties of cultivated apples have sprung from the wild or crab-apple, — a native of Great Britain. Apples are firmer than most fruits, owing to the greater proportion of cellulose. The presence of malic acid gives them laxative properties, shared also by cider or apple wine. They contain soda, salts. They are rich in pectin and thus readily form a jelly. Apples should be kept in a very cold place. They keep well in a temperature nearly down to the freezing-point. If one has a good cool cellar, it is economy to buy the winter and spring supply of apples in the autumn when they are cheap. Pears. The wild pear tree is a native of England. Pears have less acid and cellulose than apples, and a ripe pear should melt in the mouth like a peach. They do not keep so well as apples and are best eaten raw, but they may be preserved in syrup, or sliced and dried in the sun or in ovens, — a practice very common in France. Perry, or pear-wine, is prepared like cider and is similar in properties. Quinces. The quince is harder than apples and pears and is rarely eaten raw. Stewed with sugar, it may be eaten alone or used as a flavoring for apple pie. Quince marmalade is often made, and the seeds are so rich in mucilaginous substances that they convert from 40 to 50 times their own weight of water into a'syrup. Like apples and pears, the quince may be fermented. It is a native of Southern Europe. ORANGE OR CITRON GROUP Oranges. All members of this group are characterized by an abundance of free citric acid, notably so the lemon and lime. Since the proportion of water in these is very high they have little nutritive power, being chiefly useful for that purpose in febrile disorders. Sweet oranges are eaten raw; bitter oranges are used for making marmalade, while the rind, rich in oil of orange, is dried and candied. Besides its use in cakes, puddings, and confectionery, orange-peel is a useful stomachic. The white portion underneath the rind is very indigestible, consisting almost entirely of cellulose, so when oranges or lemons are used as flavoring, as in Russian tea or lemonade, the juice alone should be used. The white should be removed, leaving the yellow outer rind with its store of essential oils. Small unripe oranges, known as orange berries, are used in making curacoa. The orange tree is a native of India but has long been growing in Southern Europe. Orange pulp contains varying quantities of citric acid, citrate of potash and sugar.

Domestic science (Clark, Cornell home economics)