If to be served fresh, pare and slice them just before serving, and sprinkle with powdered sugar. They are not improved by standing, and few fruits discolor so quickly on exposure to the air. If ripe and very juicy, pare and halve them, fill the cavity with sugar, and cover with whipped cream. Pears. Bake whole or stew like apples. Pineapples. Remove every particle of skin. With a strong fork pull the pulp away from the core. Sprinkle with sugar, and leave for some hours before serving. 14 Home Science Cook Book. Plums. Prick with a fork or needle to prevent the skin burst- ing. Stew gently. Add sugar as desired. Prunes. Pick over, wash in tepid water, and soak in cold water till plump, from twelve to twenty-four hours. Heat gradually in the water in which they were soaked, and cook slowly, closely covered, till the skins are soft, letting the water cook away till sirup is thick. Ex- cept in some of the most acid varieties no sugar is needed. Many prunes are so rich in sugar that a little lemon juice is an improvement. Stuffed Prunes. Steam large prunes till tender, but not too soft ; re- move stones and stuff with nuts and dates or raisins chopped fine. Roll in sugar✪ Stuffed Prunes. These are improved by keeping for several days. Quinces. Wipe, core, put in a pan and half cover with water✪ Quinces. Bake in a quick oven, add sugar when nearly done, and eat hot with butter. Or stew like any hard apples. Raisins. Wash, soak, and stew like other dried fruits. Or while cooking add an equal quantity of sliced apple, soaked dried apple, cranberries, or apricots. When using raisins that lack flavor stew in grape juice. Previous soaking and cooking improves raisins for puddings and pies. Raspberries. Equal quantities of currants and raspberries cooked Fruit: 15 together are an excellent combination for canning or immediate use. Rhubarb or Pie Plant. Wash, peel the flat side of the stalk, and cut in half- inch slices. The tender pink varieties need no peel- ing, and the sauce has a finer color if the skin is not removed. Put in an agate kettle with an equal weight, or half as much sugar by measure. Leave several hours till the sugar is nearly dissolved. There will be juice enough without adding water. Stew or bake until the stalks are soft. Strawberries. Wash and hull just before serving if possible. Large perfect berries are served with stems on and simply rolled in powdered sugar. For ice-cream, etc., mash, sprinkle with sugar, and press the juice through a cloth. Tutti Frutti. There are many combinations of different fruits which may be served as a fruit cocktail in small glasses as a relish for breakfast or luncheon, or used as a gar- nish for some custard or cereal pudding, or as the fill- ing for a shortcake. It is hardly possible to combine fruits in such a way that they are unpalatable, but these proportions are especially satisfactory. Make a sirup with the juice of a large lemon and one cup of sugar; when cool mix with the pulp of two oranges and four bananas cut in bits. A cup of grated pineapple✪ Tutti Frutti may be substituted for the oranges. 1 6 Home Science Cook Book. Cereals.

AI-modernized reading of the original text

If to be served fresh, pare and slice them just before serving, and sprinkle with powdered sugar. They are not improved by standing, and few fruits discolor so quickly on exposure to the air. If ripe and very juicy, pare and halve them, fill the cavity with sugar, and cover with whipped cream. Pears. Bake whole or stew like apples. Pineapples. Remove every particle of skin. With a strong fork pull the pulp away from the core. Sprinkle with sugar, and leave for some hours before serving. 14 Home Science Cook Book. Plums. Prick with a fork or needle to prevent the skin bursting. Stew gently. Add sugar as desired. Prunes. Pick over, wash in tepid water, and soak in cold water till plump, from twelve to twenty-four hours. Heat gradually in the water in which they were soaked, and cook slowly, closely covered, till the skins are soft, letting the water cook away till sirup is thick. Except in some of the most acid varieties no sugar is needed. Many prunes are so rich in sugar that a little lemon juice is an improvement. Stuffed Prunes. Steam large prunes till tender, but not too soft ; remove stones and stuff with nuts and dates or raisins chopped fine. Roll in sugar. These are improved by keeping for several days. Quinces. Wipe, core, put in a pan and half cover with water. Bake in a quick oven, add sugar when nearly done, and eat hot with butter. Or stew like any hard apples. Raisins. Wash, soak, and stew like other dried fruits. Or while cooking add an equal quantity of sliced apple, soaked dried apple, cranberries, or apricots. When using raisins that lack flavor stew in grape juice. Previous soaking and cooking improves raisins for puddings and pies. Raspberries. Equal quantities of currants and raspberries cooked Fruit: 15 together are an excellent combination for canning or immediate use. Rhubarb or Pie Plant. Wash, peel the flat side of the stalk, and cut in halfinch slices. The tender pink varieties need no peeling, and the sauce has a finer color if the skin is not removed. Put in an agate kettle with an equal weight, or half as much sugar by measure. Leave several hours till the sugar is nearly dissolved. There will be juice enough without adding water. Stew or bake until the stalks are soft. Strawberries. Wash and hull just before serving if possible. Large perfect berries are served with stems on and simply rolled in powdered sugar. For ice-cream, etc., mash, sprinkle with sugar, and press the juice through a cloth. Tutti Frutti. There are many combinations of different fruits which may be served as a fruit cocktail in small glasses as a relish for breakfast or luncheon, or used as a garnish for some custard or cereal pudding, or as the filling for a shortcake. It is hardly possible to combine fruits in such a way that they are unpalatable, but these proportions are especially satisfactory. Make a sirup with the juice of a large lemon and one cup of sugar; when cool mix with the pulp of two oranges and four bananas cut in bits. A cup of grated pineapple may be substituted for the oranges. 1 6 Home Science Cook Book. Cereals.

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