Foods and home making

3. You have learned how valuable a food fruit is. You have learned also that fruit should be eaten every day and several times a day. One of the ways that you can be a worthy home member is to prepare enough fruit for serving the family either at breakfast or at the evening meal. 20 Breakfast Some of the fruits to be served for breakfast may be prepared the evening before. Other fruits should be prepared just before serving. Plan what fruit is to be served, bow you will prepare it, and when you will prepare it. If you want credit for this work at school, a report made according to the following table may be taken to your teacher. Date Served Kind of Fruit Method of Preparing Time Prepared (Evening Before or Morning) Signed, (Signature of pupil) CHAPTER III THREE WAYS OF COOKING FRESH FRUITS Can you answer these questions ? If not, look for the answers as you study this chapter. 1. How does the surface of water appear when the water is boiling? 2. If you were going to cook fruit, what kind of pan — tin, iron, granite, or aluminum — would you select ? Why ? 3. In making apple sauce, when should the sugar be added — before or after cooking? 4. Should fruit be pared so that the parings are thick or so that they are thin ? Give a reason for your answer. 5. Will fruit boiled gently cook as quickly as that boiled vigorously? Explain your answer. 6. How can whole pared apples be cooked so as to become rosy ir color ? 7. Why does an ordinary steel knife blade used in paring an apple discolor the fruit ? Shall fruits be served cooked or uncooked? Who does not like the flavor of fresh strawberries better than that of cooked ones? The flavor of most fruits is not improved by cooking. Moreover, when these foods are cooked at home, some of the valuable nourishing materials contained in them may be de- stroyed. Nature has made most ripe fruits so soft and easy to eat that it is unnecessary to cook them. While fruits are in season, eat most of them raw or fresh. However, it may be a good thing to cook some fruits. Raw, green apples are unfit to eat, but they make delicious and wholesome apple sauce. Fruits that are green or underripe should be cooked. A few fruits, such as certain varieties of greening apples, are insipid in flavor when eaten raw. They are usually good, however, when cooked. It sometimes happens Breakfast that more fruit is on hand than can be eaten before it spoils. In such case, the fruit may be cooked so as to preserve it longer. II % ii 1 APPLE SAUCE 2 pounds apples (6 medium) Water — usually about 1 cup Pinch salt Sugar — | cup or more 1. Wash apples thoroughly. Pare them as thinly as possible. (Why thin parings?) Cut away decayed portions and core the apples. Cut them into quarters or eighths. 2. Pour enough water into an aluminum or enamel sauce pan to cover the bottom of the pan to a depth of \ to i inch. Add the apples. (Note that the water does not nearly cover the apples.) Add the salt. 3. Cover the pan and place it over a low flame. Let the apples cook until, when tried with a fork, they are tender. If long cooking is required, more water may be needed. 4. After removing from the flame, add the sugar at once. For tart apples at least cup will be needed. Stir to mix the sugar with the fruit. Yield : 6 servings.