Gancel's culinary encyclopedia of modern cooking

First class fruit and Graham Bread make a delicious breakfast, also berries with bread and milk, and good apples, baked or raw. Apples keep the entire year, and pears of the very best varieties can be kept till the ap¬ pearance of strawberries the next year. Pears and plums can be kept the year round as easily as apples, and summer fruits by bottling can be kept perfectly fresh a year, and by the use of hot houses, fruit can be packed from the trees in winter or spring. We can also preserve them and make into jellies. Yet this process, besides deteriorating from their flavor, impairs their digestibility. Preserves are too rich. Their nutrition is too much concentrated. Most kinds of fruits can be dried, and thus kept, though this process dries out much of its goodness, as well as sweetness. Yet dried fruit stewed is far better than none. Stewed apples sweetened make an excellent relish with bread. Yet after all nothing equals, simple bread, and choice fruits, if people only knew it, both for health and luxury. Green fruit is most pernicious. Nor do we realize how many children especially, lose their lives directly or in¬ directly thereby. When it’ does not kill immediately it often deranges the stomach, breeds worms, and induces other diseases, which, sooner or later, complete the work of death begun by green fruit Foreign fruits are good but indigenous, are better. Nature adopts the pro¬ duct of every climate to its dietetic requisitions; and hence has made those fruits to flourish best’ in every climate which its inhabitants require. Lemonade is healthy and delicious yet this opinion is based on experience rather than science. ABBREVIATIONS’ Com, Composition; Cov, Covered; Cre, Cream; Dec, Decorated; Gar, Garnished; Liq, Liquor; Perf, Perfume; Poa, Poached; Pu, Puree; Sa, Sauce; thi, thicken; w, with. — 397 — GAN CEL’S CULINARY ENCYCLOPEDIA SAUCES FOR SWEET DISHES (Sauces) Anglaise “English” 1 qt. milk, 1 lb. sugar, work well w. 16 egg yolks, cook in bain-marie, vanilla, lemon, etc. Add liquor when cold. Same composition used for French ice cream. Ghocolat, %■ lb. chocolate, 4 gills, water, 1 ounce sugar, vanilla, thi-cre., one nut butter, add sugar if neces¬ sary. Fruit, Pu. all fruit or jam, add syrup. Sabayon, 1 lb. sugar, 12 egg yolks, work well. Moisten 5 gills white wine, cooked in bain-marie. Vanilla, brandy, kummel, rum, kirch-wasser, etc. (See Sa¬ bayon Sauce): Sirop, Syrup, made w. sugar 15 degrees thi. w. fecula, add pu. of fruit or liquors. I FRUITS ENTREMETS Aiglon, Cold. Poa. on vanilla ice cream. Cov. w. spun sugar. Candied violets around. Alexandra, Cold. Poa. on vanilla and strawberry ice cream. Cov. spun sugar, pink and white, sprinkled w. candied rose petals, pink and white. { Alice, Bavaroise w. burnt almonds. Cov. w. Chantilly cream. Latticed w. currant jelly, crust w. puff paste around. Alma, Cold. Poa. w. port wine, rolled in burnt almonds. Chantilly cream around. Almina, Cold. Emptied fil bavaroise w. violets, add lady fingers, dipped in marachino. Cover again. Andalouse, Hot. Poa. on rice vanilla. Cov. w. colored pink meringe, fruit sa. around. Aurore, Cold. Poa. on strawberry mousse ice cream, Sabayon sa. w. curagoa. Baquet, Cold, in tub made of biscuit, fil. w. poa. fruit dec. cream according to fruit. Barquette, Cold, boat made of paste, fil. w. fruit, dec.