Domestic science (Clark, Cornell home economics)

Cooking of dried fruits. The dried fruits, such as peaches, apricots and apples, if cooked long enough, will require very little sugar. Prunes should never have sugar added to them. Wash all dried fruit carefully and cover generously with cold water. Let it soak over night. In the morning put it on to cook in the water in which it was soaked. Add the sugar, if any is used, and cook slowly two or more hours. The proportion of water and dried fruit is 1 pt. of fruit to 1^ of water. Prunes are better when not soaked. Wash them carefully, then rinse in two more waters. Put them in a stewpan, with IJ pints of cold water to each pint of fruit. Let them simmer for 2^ hours. Turn them into a bowl and set away to cool. Cranberry Sauce — Large Home Recipe. No. i. Put 3 pts. washed cranberries into a granite stewpan. On the top of them put 3 c. granulated sugar and 3 gills (c.) water. After they begin to boil, cook 10 m. Keep closely covered and do not stir. Remove the scum. They will jelly when cool and the skin will be soft and tender. Some prefer the sauce strained, but of course some of it is wasted by this process. Home Recipe. No. 2. Make a rich sweet sauce, equal measure of cranberries and sugar, wash, drain, put in porcelain kettle with enough cold water just to show among the berries, when they are pressed down; when they boil add I of the sugar. Sprinkle it over the berries without stirring. Let it boil again a minute. Add another quarter, etc., till all the sugar is in. Boil up once more and turn out. Boil slowly and do not stir. This method is preferred by those who like a very rich sauce. (In giving the large recipe to the pupils, I should give only the former.) School Recipe. Quarter the amount given and take i c. cranberries, 1^ tbsp. sugar, 1 — 2 tbsp. water. One tbsp. sauce will be sufficient if a thicker sauce is desired. With 2 tbsp. water there will probably be no need of replenishing the water during the process, as there sometimes is with 1 tbsp. Cranberries should be cooked in granite, not tin, because the acid acts on tin and produces a poisonous product. Apple Sauce — School Recipe. 1 apple, 2 tbsp. water, 1 level tbsp. sugar, spk. nutmeg. Method. Wipe, quarter, core, and pare 8 sour apples; make a s3Tup by boiling 7 minutes 1 c. of water and 1 c. sugar, with a thin shaving of lemon rind. Remove lemon, add enough apples to cover bottom of same pan, watch carefully during cooking and remove soon as soft, or when all are cooked. Strain the rest of the syrup over the apple sauce. Notes If apples are selected, the chemical composition may be given to the class. Water 63.3%, sugar 10.8% proteid 3%, fat 3%, free acids, etc. The varieties may be named by the pupils and pictures of the different fruits may be shown. They need not be classified except in a very general way. The pupils themselves will probably suggest that lemons and oranges are much alike, and closely related, and also strawberries and raspberries. Other cases in which the resemblance is striking may be mentioned, but this is not necessary and may well be omitted unless there is ample time. Fruits are not highly nourishing. They are an expensive article as far as nutriment is concerned, for they are not at all concentrated. Order of Lesson 1. In general. The use of fruit and nuts before cooking, for example in America; meaning of fruit; its connection with seed and flower. 2. Composition. Water, carbohydrates, substance which makes the fruit jelly, acids, mineral salts, fat, proteids. 3. Varieties of fruits. BACON AND FATS 121 BACON AND FATS Lesson XXIII