Method. — Wash the prunes thoroughly; put in clean water and let soak over night. Next morning put the prunes on to cook in the same water they soaked in ; cook slowly, covered, till the skins are soft. Add the sugar and the lemon juice when nearly done. Apricots are cooked in the same way. {Basis for 2 girls, }/s rule.) CARBOHYDRA TES— FRUITS 71 5. Fruit Cocktails These are served as an appetizer at the beginning of a dinner, and may be made from a variety of fruits. Serve them in dainty tall glasses, or in baskets made from half oranges or grapefruits. Orange and Grapefruit. — Mix equal parts of diced orange and grapefruit pulp. Sprinkle with sugar and a Httle lemon juice. Place on ice until chilled. Fill the chilled glasses just before serving, garnish with wedges of fresh or pre- served pineapple and a candied or Maraschino cherry. Strawberry and pine- apple make a nice com- bination, as do also grape- fruit and strawberries. Watermelon. — Cut with a vegetable cutter into little one-inch balls. Chill and serve in a tall glass with chipped ice. Garnish with mint. Fig. 8. a fruit cocktail. LESSON 8 SOUPS Kinds. — There are two kinds of soup: (1) soups with stock and (2) soups without stock. Soups with stock have as a basis the juices of meats, and are divided into several classes, which we shall study in connection with the meat lessons. Soups without stock have as a basis milk or cream, together with the pulp of vegetables. There are three divisions of soups without stock: — {a) Cream soup, made of vegetables or fish together with milk, cream, and seasoning or with a thin white sauce. {b) Purees are made of boiled vegetables or fish put through a strainer, together with a thin white sauce. These contain more vegetables than the cream soups and are therefore thicker. {c) Bisques are made of shellfish or vegetables with thin white sauce, and are served with fish dice. Soups without stock, when allowed to stand, separate; that is, the vegetables separate from the milk or cream, unless bound together. Materials that bind or keep the solid part from settling to the bottom are called binding materials, examples of which are flour and cornstarch. The best way of binding materials is by using a thin white sauce. Left-over vegetables or those too old to serve whole are good for use in cream soups. They make an economical dish, as well as a very nourishing one. Removing the hard cellulose fiber by forcing the pulp through a strainer makes cream soups very easily digested. 72) SOUPS 73 General proportions for cream soups or soups without stock are: About one half as much vegetable pulp as white sauce, plus the seasoning — salt and pepper. Proportions for white sauce: — 2 tbsp. butter Salt and pepper 1 tbsp. flour to 1 c. of milk If the vegetables contain a large amount of starch, use less flour. If lacking in starch, use from 1 to 3 tbsp. of flour. Name an example where less flour is necessary. Name an example where more flour is necessary. General Directions for Soups without Stock. — 1. Cook the vegetables in water until very soft; then press them through a vegetable press or strainer. Add the water in which the vegetables were cooked. 2. Make the white sauce in a double boiler, using Method 2, Lesson 4.

AI-modernized reading of the original text

Method. — Wash the prunes thoroughly; put in clean water and let soak over night. Next morning put the prunes on to cook in the same water they soaked in ; cook slowly, covered, till the skins are soft. Add the sugar and the lemon juice when nearly done. Apricots are cooked in the same way. {Basis for 2 girls, }/s rule.) CARBOHYDRATES— FRUITS 5. Fruit Cocktails These are served as an appetizer at the beginning of a dinner, and may be made from a variety of fruits. Serve them in dainty tall glasses, or in baskets made from half oranges or grapefruits. Orange and Grapefruit. — Mix equal parts of diced orange and grapefruit pulp. Sprinkle with sugar and a Httle lemon juice. Place on ice until chilled. Fill the chilled glasses just before serving, garnish with wedges of fresh or preserved pineapple and a candied or Maraschino cherry. Strawberry and pineapple make a nice combination, as do also grapefruit and strawberries. Watermelon. — Cut with a vegetable cutter into little one-inch balls. Chill and serve in a tall glass with chipped ice. Garnish with mint. Fig. 8. a fruit cocktail. SOUPS Kinds. — There are two kinds of soup: (1) soups with stock and (2) soups without stock. Soups with stock have as a basis the juices of meats, and are divided into several classes, which we shall study in connection with the meat lessons. Soups without stock have as a basis milk or cream, together with the pulp of vegetables. There are three divisions of soups without stock: — {a) Cream soup, made of vegetables or fish together with milk, cream, and seasoning or with a thin white sauce. {b) Purees are made of boiled vegetables or fish put through a strainer, together with a thin white sauce. These contain more vegetables than the cream soups and are therefore thicker. {c) Bisques are made of shellfish or vegetables with thin white sauce, and are served with fish dice. Soups without stock, when allowed to stand, separate; that is, the vegetables separate from the milk or cream, unless bound together. Materials that bind or keep the solid part from settling to the bottom are called binding materials, examples of which are flour and cornstarch. The best way of binding materials is by using a thin white sauce. Left-over vegetables or those too old to serve whole are good for use in cream soups. They make an economical dish, as well as a very nourishing one. Removing the hard cellulose fiber by forcing the pulp through a strainer makes cream soups very easily digested. 72) SOUPS 73 General proportions for cream soups or soups without stock are: About one half as much vegetable pulp as white sauce, plus the seasoning — salt and pepper. Proportions for white sauce: — 2 tbsp. butter Salt and pepper 1 tbsp. flour to 1 c. of milk If the vegetables contain a large amount of starch, use less flour. If lacking in starch, use from 1 to 3 tbsp. of flour. Name an example where less flour is necessary. Name an example where more flour is necessary. General Directions for Soups without Stock. — 1. Cook the vegetables in water until very soft; then press them through a vegetable press or strainer. Add the water in which the vegetables were cooked. 2. Make the white sauce in a double boiler, using Method 2, Lesson 4.

Domestic science, principles and application