How to buy. — Since we should eat fruit daily, and not
merely as a " treat," it is important to practice economy in
buying it. Fresh fruits in season, and dried fruits are the
cheapest. Canned fruit is economical when it is a product
of one's own garden, or put up when some fruit has a low
market price. Prices are so variable, even with one variety,
that no definite sum can be given as a fixed price. Apples
vary from fifty cents a bushel near the orchard and in season,
to ten cents apiece for a fancy table variety in the winter.
When you buy fresh fruit, inquire the prices of the many kinds
offered, note which is cheapest, and then observe whether
the cheaper kind is such because it is abundant, or because it
is of inferior quality. If you chance to want apples for cook-
ing, and the only cheap apples are spotted and bruised, then
buy dried apples, or even canned. It is best to decide upon
the fruit after you have studied market conditions rather than
before. ^
GENERAL METHODS AND RECIPES
Fresh Fruits
Principles of preparation.
Thorough cleansing in clear water.
Cleanliness, in avoiding use of the fingers.
Making convenient for eating, sometimes by paring or cutting or
expressing the juices.
Adjuncts. — Sugar.
The juice of an acid fruit with an insipid fruit.
Tools. — A sharp steel knife for paring and peeling.
A silver-plated knife for cutting.
A glass lemon squeezer.
92 FOODS AND HOUSEHOLJ) MANAGEMENT
Methods.
Berries, — Pick over.
Wash in colander with a gentle stream of water, and shake
carefully to avoid bruising and breaking.
Chill in the refrigerator.
Sprinkle with sugar when served.
Oranges, — Scrub the peel with a brush.
(1) Cut in two crosswise and serve.
(2) Peel with a sharp knife and remove the pith.
Cut crosswise, remove seeds, and break up the slices.
Sprinkle with sugar.
Chill in the refrigerator.
Grapefruit. — The same method as with the orange, but in
method (2) the pulp only should be served.
Bananas. — Wash thoroughly.
(1) Cut in two lengthwise, and serve, or
Pour a teaspoonful of lemon juice on each half, and
sprinkle with sugar.
Chill in the refrigerator.
(2) Pull ofif the skin, lengthwise.
Cut in slices crosswise.
Chill, and serve with sugar and creai^L, or
Pour on lemon or orange juice, add sugar, and chill.
Peaches. — Wash gently.
Hold the peach on a fork at one end.
Peel with a plated knife, and slice.
Chill in the refrigerator for a short time only before serving,
as peaches discolor quickly.
Sprinkle with sugar when served.
Pears and apples. — When very mellow, these are delicious
• sHced and served with sugar and cream. '
Fruit juice. — Cut the fruit in two, and press on the glass squeezer
over a cup.
Cooked Fruits
Principles of cooking.
The fiber, and skin when retained, are softened.
Flavors are developed at a low temperature long continued. A
high temperature at the end of process, browns, and adds
flavor.
FRUIT AND ITS PRESERVATION 93
Flavors retained by prevention of evaporation through covering
tightly.
Bacteria and molds are destroyed.
Adjuncts. — Sugar. Sometimes a bit of butter.
Acid fruit juices, or
An acid jelly.
Seeded raisins, with acid fruit, as sour apples.
Nutmeg or cinnamon with some fruits.
Cooking processes. — Stewing and baking.
Utensils. — Knife and corer.
Page 50
Presented as published in 1914. 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
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How to buy. — Since we should eat fruit daily, and not
merely as a " treat," it is important to practice economy in
buying it. Fresh fruits in season, and dried fruits are the
cheapest. Canned fruit is economical when it is a product
of one's own garden, or put up when some fruit has a low
market price. Prices are so variable, even with one variety,
that no definite sum can be given as a fixed price. Apples
vary from fifty cents a bushel near the orchard and in season,
to ten cents apiece for a fancy table variety in the winter.
When you buy fresh fruit, inquire the prices of the many kinds
offered, note which is cheapest, and then observe whether
the cheaper kind is such because it is abundant, or because it
is of inferior quality. If you chance to want apples for cook-
ing, and the only cheap apples are spotted and bruised, then
buy dried apples, or even canned. It is best to decide upon
the fruit after you have studied market conditions rather than
before. ^
GENERAL METHODS AND RECIPES
Fresh Fruits
Principles of preparation.
Thorough cleansing in clear water.
Cleanliness, in avoiding use of the fingers.
Making convenient for eating, sometimes by paring or cutting or
expressing the juices.
Adjuncts. — Sugar.
The juice of an acid fruit with an insipid fruit.
Tools. — A sharp steel knife for paring and peeling.
A silver-plated knife for cutting.
A glass lemon squeezer.
92 FOODS AND HOUSEHOLJ) MANAGEMENT
Methods.
Berries, — Pick over.
Wash in colander with a gentle stream of water, and shake
carefully to avoid bruising and breaking.
Chill in the refrigerator.
Sprinkle with sugar when served.
Oranges, — Scrub the peel with a brush.
(1) Cut in two crosswise and serve.
(2) Peel with a sharp knife and remove the pith.
Cut crosswise, remove seeds, and break up the slices.
Sprinkle with sugar.
Chill in the refrigerator.
Grapefruit. — The same method as with the orange, but in
method (2) the pulp only should be served.
Bananas. — Wash thoroughly.
(1) Cut in two lengthwise, and serve, or
Pour a teaspoonful of lemon juice on each half, and
sprinkle with sugar.
Chill in the refrigerator.
(2) Pull ofif the skin, lengthwise.
Cut in slices crosswise.
Chill, and serve with sugar and creai^L, or
Pour on lemon or orange juice, add sugar, and chill.
Peaches. — Wash gently.
Hold the peach on a fork at one end.
Peel with a plated knife, and slice.
Chill in the refrigerator for a short time only before serving,
as peaches discolor quickly.
Sprinkle with sugar when served.
Pears and apples. — When very mellow, these are delicious
• sHced and served with sugar and cream. '
Fruit juice. — Cut the fruit in two, and press on the glass squeezer
over a cup.
Cooked Fruits
Principles of cooking.
The fiber, and skin when retained, are softened.
Flavors are developed at a low temperature long continued. A
high temperature at the end of process, browns, and adds
flavor.
FRUIT AND ITS PRESERVATION 93
Flavors retained by prevention of evaporation through covering
tightly.
Bacteria and molds are destroyed.
Adjuncts. — Sugar. Sometimes a bit of butter.
Acid fruit juices, or
An acid jelly.
Seeded raisins, with acid fruit, as sour apples.
Nutmeg or cinnamon with some fruits.
Cooking processes. — Stewing and baking.
Utensils. — Knife and corer.