Domestic science, principles and application

3. Do not eat acid foods with milk or cream. Why? 4. Cook overripe fruit to make it safe for use. 5. Use sweet fruits, as dates and figs, with cereals, since they supply the necessary sugar. 6. Do not swallow the tough skins of fruits or the seeds of such fruit as the grape and apple. 7. Serve fruits cold. 8. Serve fruits in season. They are more economical. Care of Fruit. — 1. Fruit should be kept covered and cool. CARBOHYDRATES— FRUITS 69 2. Wash or wipe off all fruit when it comes from the market. Rinse off berries quickly and drain. 3. Do not soak fruit, as it loses its flavor. 4. Cook fruit in dishes other than tin, as the acid acts on tin and forms a poison dangerous to the body. 5. Pare peaches just before serving, for they discolor quickly. Cooking Fruit. — Fruit is usually either baked or stewed. Baking is used with large, watery, whole fruit; as, peaches, apples, or pears. Stewing. — Cut large fruit in pieces. Leave small fruit and berries whole. Put into a saucepan w4th one-half as much water as fruit, and allow M to 3^^ c. of sugar to each pint of fruit. The juice must cover the fruit. If it does not, add more water. Cook fruit until soft, but not mushy. If more sugar is needed, add it when nearly done. If the sirup is too thin, remove the fruit and boil down the sirup; then pour it back over the fruit. Hard fruits, like quince, should be cooked until tender before adding the sugar. Cook cranberries and strawberries without sugar; add it just at the last. The berries are a brighter red and the jelly clearer than when cooked with the sugar, besides less sugar will be required. Why? Dried fruit. — Wash fruit well in several waters. Soak the fruit in fresh water several hours or over night. Cook until tender; then sweeten to taste and cook a few minutes longer. 1. Baked Apples Method. — Pare and core good, uniform apples. Put into a baking pan, fill the center of each apple with sugar, and add a bit of butter on the top. Add enough water to cover the bottom of the pan. Cinnamon or nutmeg may be sprinkled on top if desired. Bake in a hot oven until soft; baste with the juice in the pan. 2. Apple Sauce 6 tart apples Small piece of lemon rind 3^ c. water 6 whole cloves (if desired) }/2 c. sugar Method. — Wipe, core, peel, and quarter the apples. Some apples may be cooked with the peel. Put the water, sugar, and lemon rind into a saucepan and cook 4 or 5 minutes; then add the apples. Cook until tender, being careful not to mash the apples much ; remove the lemon peel and cloves and serve cold. If apples are quite soft and cook up much, mash them or put through a vegetable press. (Each two use 1 apple.) 3. Cranberry Sauce 1 pt. cranberries 1 c. sugar 2 c. water Method. — Pick over and wash the cranberries. Put into the saucepan with the water and cook about 10 minutes; then add the sugar the last few minutes of cooking. Cranberries cooked without the sugar, and uncovered, retain their color and make a clearer sauce. {Each two use 34 rule.) 4. Stewed Prunes 1 lb. prunes }4 c sugar 1 qt. water 2 or 3 slices of lemon