Foods and home making

Dried Peaches. — Dried peaches have a good flavor. To be sure, there is a greater difference in flavor between dried and canned peaches than between dried and canned apricots. Never- theless, dried peaches have a characteristic flavor which is much liked. Dried peaches usually cost less a pound than dried apri- cots. Like apricots, dried peaches are less expensive than canned peaches. Raisins. — When you purchase raisins, the grocer may ask you whether you want seeded or seedless raisins. The former are raisins from which the seeds have been removed. The The Value of Dried Fruits 45 seeded raisins come in packages ; they are desirable for puddings and other dishes. The seedless raisins are prepared from grapes which are grown without seeds. They are smaller than the seeded kind and have a different taste. Seedless raisins are sold in packages and in bulk. When buying package raisins, note the number of ounces printed on the label. Does a package weigh a pound? You will also find so-called table or cluster raisins at market. These raisins are prepared from grapes which are not removed from the stems. Cluster raisins usually cost more a pound than seeded or seedless raisins. Then, too, in buying a pound, one pays for stems and seeds. These raisins are, however, very attractive for table use. Dates. — Dates may be purchased both in bulk and in package. The question arises as to which is the cheaper. When you go to market get the price by the pound of bulk dates and the cost by the package of package dates. Note the weight printed on the package. Compute the cost a pound of package dates as follows : Cost a package ^ ^ _ Cost a pound of package Number of ounces in package dates That is, divide the cost of a package of dates by the weight in ounces of the package. Then multiply the quotient by 16. The product equals the cost by the pound of package dates. Pitted package dates cost more than unpitted dates. There are two types of dates — golden brown and black. The golden brown have larger seeds, thicker skins, and coarser tex- ture. The black have smaller seeds, thin skin, sweet rich flavor. Figs. — Different styles of dried figs are found at market. Cooking or stewing figs are generally sold in bulk or in strings and are inexpensive. Pressed figs are pressed and packed in layers. These are more expensive than the cooking dried figs. Pulled 46 Breakfast figs, i.e., high-grade meaty fruit, square or round in shape, are packed in boxes. There are two chief types of figs — black , or Mission variety, and white, or Smyrna and Adriatic varieties. In order of qual- ity, Smyrna figs rank first ; Mission, next ; and Adriatic, third. How shall dried fruits be cooked? If we learn to cook one dried fruit, we should be able to cook any one of the dried fruits, for the general method is the same. Since different kinds of dried fruit vary in sweetness, the quantity of sugar used for each may vary. As you follow these directions, try to think out the reason for each step. DRIED FRUITS \ pound dried fruit 1 pint (2 cups) hot water _ f for prunes — i to i cup or none Sugar w . . . . { for apricots or peaches — \ cup