The home science cook book

'Fruit. ii Cherries. Remove part or all of the stones if possible. This fruit stews quickly and requires considerable sugar. Jellied Cranberries. Pick over and wash one quart of cranberries. Put in a granite kettle with one pint of sugar and one cup of water. Cover till they begin to boil, then with a wooden spoon press the uncooked berries under the sirup. When all have burst pour into earthen molds. When cold the fruit will be jellied, and can be turned from the mold. Strained Cranberry Jelly. Cook one quart of cranberries with one pint of water till all are burst, about ten minutes. Rub through a strainer fine enough to retain the seeds. Add one pint of sugar and cook ten minutes longer. Put in molds and chill. Currants. Dip fine clusters of currants in beaten white of egg, then in powdered sugar. Half ripe currants may be stewed like cranberries. Strained currant juice, sweetened, combines well with sliced bananas. Dates. Wash each date separately, put on a plate, place in a steamer, and cook for fifteen minutes. Dates may be stewed, sifted, and used much like pumpkin and squash. Stewed Figs. Use the whole figs which come in bags and have 12 Home Science Cook Book. not been pressed in packing enough to break them. Rinse and soak them in cold water, and pull them into shape; then put them in a steamer or into a stew-pan, add a very little water, and let them steam an hour, or until very soft. Remove them from the pan, boil the sirup till thick, strain, pour it over the figs. Serve with whipped cream. Gooseberries. Remove stems and blossom ends; wash and stew with a little water. Then add half as much sugar as fruit or enough to make them palatable. Grapes Spiced. Remove skins, stew pulp, strain out seeds, and put pulp and skins together. Add half the \veight of the fruit in sugar. Tie a few cloves, allspice, and bits of cassia in a cloth and cook with the fruit for about half an hour. Grapefruit. Cut across in halves and cut out a portion of the center, removing pith and seeds. The pulp may be then eaten with a spoon without difficulty and with or without sugar as preferred. Lemons and Limes. These are mainly used for beverages and for flavoring other foods. Melons. Cantaloup should be cut in halves across, and have the seeds removed. A lump of ice is often put in each section, but it is better to chill them without diluting the juice. Fruit. 13 A sprinkle of sugar or salt will improve a tasteless melon. Watermelon should be chilled for ten or twelve hours before serving. Cut across and cut enough from either end to make the sections stand firmly. Scoop out the pink pulp in cone shapes with a spoon. Orange Cups. Cut oranges in halves, and with a spoon scoop out the pulp and juice, then scrape out the white membrane, and set the cups in a pan of ice. Cut Malaga grapes in halves and remove the seeds. If the skins are tough, peel them before cutting. Have equal parts of grapes and banana, cut in small pieces. Add the juice of one lemon to the juice of three oranges, and sweeten it. Add also a dash of salt. Fill the orange cups with the mixture of fruits, pour the sweetened juice over the fruit, and put a spoonful of thick whipped cream on top. Serve very cold. Peaches.