The Banana grows almost everywhere in the tropics. It is really a variety of
the plantain, and is very much like it. It is a nutritious food, and contains less
water and more nitrogenous matter then most fresh fruits. It is always eaten ripe,
and then contains much sugar, but little starch. A pound of bananas contains as
much nutriment as .S lbs. of potatoes, and there is every reason to encourage their
more extensive use.
DATE SAUCE. — Prepare dates for cooking as directed under
"Cake." (1) Pare, core and quarter apx^les, and stew until nearly
done; then add an equal quantity of dates and stew until tender, but
no longer; sweeten to taste. (2) Another way is to pare and core
apples, without quartering them, fill the center of each apple with
dates, pour on a little hot water, sprinkle with sugar, and bake in the
dish in w^hich they are to be served; then cover with a meringue and
brown slightly in the oven.
COOKED FRUITS 481
DRIED BERRIES, STEWED.— To stew dried berries take
about 1 quart of water to 1 pint of berries, and boil slowly and
steadily ^ hour. Sweeten to taste. The various dried berries are
cooked alike. Easpberries and blackberries mixed are nice, using
the same amount of each.
FIG SAUCE. — Scald and wash ^ lb. of nice figs; take every seed
from ^ lb. of raisins, tearing them in two pieces as you seed them;
cut the figs in very small pieces and mix with the raisins; add water
enough to cover them, and steam 1 hour in a pudding dish. It
makes a delicious sauce for tea, or dessert for dinner.
GOOSEBERRY FOOL.— Take off the tops and stalks from 1 lb.
of gooseberries and stew them with ^ cup sugar in -^ cup water; then
pulp through a sieve. Whip 2 cups cream and
beat into the pulp.
GOOSEBERRY TRIFLE.— Put 1 quart of
gooseberries with 1 lb. of sugar in a kettle and
boil until reduced to a pulp. When cold, place
in a dish, pour over it 1 quart boiled custard, and
cover with whipped cream.
The Goosebeeky belongs to the same order of plants
as the red and black currants. It does not appear to have
been known to the ancients. The name is by some thought
to be a corruption of the Saxon gorst (gorse=berry, mean- goosebeeby.
ing rough=berry). The skin is very indigestible. The acid
is principally citric and malic. Red gooseberries contain
more acid than the white, but when that is masked with sugar they are most
■wholesome. The red variety makes an excellent jelly which is light and refresh-
ing, and is good for bilious and plethoric persons, and invalids generally who need
light and digestible food, but it is not very nourishing.
LEMON BUTTER.— Take the juice of 2 lemons and the grated
rind of 1, 2 cups sugar✪ Gooseberry Fool, 1 tablespoon of butter and 4 eggs; beat all
well together, place over the fire, and stir until the consistency of
honey.
LEMON JELLY. — Mix 1 cup sugar, 2 eggs, and 1 grated lemon✪ Lemon Jelly;
boil until thick.
PEACHES, TO SKIN — If peaches are dipped in boiling hot
M^ater for an instant the skins will readily slip off, saving labor in
paring them.
BAKED PEACHES — Choose those which are ripe, or nearly so,
put them in a deei3 earthen dish, sprinkle on sugar✪ Baked Peaches, and bake until
done, keeping them covered.
PEACH BUTTER.— (1) Take 1 gallon of sweet cider and boil
31
482 COOKED FRUITS ✪ Peach Butter
Page 356 · 8 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The Banana grows almost everywhere in the tropics. It is really a variety of the plantain, and is very much like it. It is a nutritious food, and contains less water and more nitrogenous matter then most fresh fruits. It is always eaten ripe, and then contains much sugar, but little starch. A pound of bananas contains as much nutriment as 5 lbs. of potatoes, and there is every reason to encourage their more extensive use.
DATE SAUCE. — Prepare dates for cooking as directed under "Cake." (1) Pare, core and quarter apples, and stew until nearly done; then add an equal quantity of dates and stew until tender, but no longer; sweeten to taste. (2) Another way is to pare and core apples, without quartering them, fill the center of each apple with dates, pour on a little hot water, sprinkle with sugar, and bake in the dish in which they are to be served; then cover with a meringue and brown slightly in the oven.
DRIED BERRIES, STEWED.— To stew dried berries take about 1 quart of water to 1 pint of berries, and boil slowly and steadily 1/2 hour. Sweeten to taste. The various dried berries are cooked alike. Easpberries and blackberries mixed are nice, using the same amount of each.
FIG SAUCE. — Scald and wash ^ lb. of nice figs; take every seed from ^ lb. of raisins, tearing them in two pieces as you seed them; cut the figs in very small pieces and mix with the raisins; add water enough to cover them, and steam 1 hour in a pudding dish. It makes a delicious sauce for tea, or dessert for dinner.
GOOSEBERRY FOOL.— Take off the tops and stalks from 1 lb. of gooseberries and stew them with ^ cup sugar in -^ cup water; then pulp through a sieve. Whip 2 cups cream and beat into the pulp.
GOOSEBERRY TRIFLE.— Put 1 quart of gooseberries with 1 lb. of sugar in a kettle and boil until reduced to a pulp. When cold, place in a dish, pour over it 1 quart boiled custard, and cover with whipped cream.
The Gooseberry belongs to the same order of plants as the red and black currants. It does not appear to have been known to the ancients. The name is by some thought to be a corruption of the Saxon gorst (gorse-berry, meaning rough-berry). [illustration: GOOSEBERRY] The skin is very indigestible. The acid is principally citric and malic. Red gooseberries contain
more acid than the white, but when that is masked with sugar they are most ■wholesome. The red variety makes an excellent jelly which is light and refreshing, and is good for bilious and plethoric persons, and invalids generally who need light and digestible food, but it is not very nourishing.
LEMON BUTTER.— Take the juice of 2 lemons and the grated rind of 1, 2 cups sugar, 1 tablespoon of butter and 4 eggs; beat all well together, place over the fire, and stir until the consistency of honey.
LEMON JELLY. — Mix 1 cup sugar, 2 eggs, and 1 grated lemon; boil until thick.
PEACHES, TO SKIN — If peaches are dipped in boiling hot water for an instant the skins will readily slip off, saving labor in paring them.
BAKED PEACHES — Choose those which are ripe, or nearly so, put them in a deei3 earthen dish, sprinkle on sugar, and bake until done, keeping them covered.
PEACH BUTTER.— (1) Take 1 gallon of sweet cider and boil
Records on this page
Gooseberry FoolDate SauceFig SauceGooseberry TrifleLemon ButterLemon JellyBaked PeachesPeach Butter