Household science and arts

Wipe, quarter, pare, and core the apples. Make a sirup of sugar, water, lemon rind, and a few grains of salt, by boiling them together for seven minutes. Add enough apples to cover the bottom of the saucepan. As soon as the apples are soft, lift them out with a spoon, and place them in the serving dish. Continue until all the apples are cooked, then strain sirup over them and serve them hot or cold. Digitized by Google FRUIT RECIPE 10. 6 tart apples 1 c. water 1 strip lemon rind i c. sugar Spk. salt RECIPE 11. 6 apples (pared, quartered, and cored) i c. sugar I e. water RECIPE 12. 1 qt. rhubarb (cut into J-inch pieces) 2 c. sugar RECIPE 13. 4 bananas J c. sugar IJ tbs. melted butter 2 tbs. boiling water Juice of 1 lemon 1 qt. cranberries 2 c. sugar APPLE SAUCE Wash, pare, quarter, and core the apples ; cook the water, sugar, salt, and lemon rind for five minutes. Add the apples and cook them until they are tender (stirring them occasionally). Remove the lemon rind. Pour the sauce into a dish and allow it to cool before serving it. BAKED APPLE SAUCE Put the apples into a pudding dish, and .add the water and sugar. Cover the dish tightly and bake the apples in a slow oven until they are soft, and deep red in color. STEAMED RHUBARB SAUCE Cut off the leaves and the root and wash the stalks and cut them into J-inch lengths. Put the rhubarb into a double boiler, add the sugar, and cover the boiler tight. Cook the rhubarb until it is soft ; do not stir it, as pieces should be imbroken. BAKED RHUBARB Prepare rhubarb as in No. 12 and bake it in a covered baking dish in moderate oven, until it is tender and deep red in color. BAKED BANANAS Peel the bananas, cut them into halves lengthwise, and lay them on an old platter. Mix the melted butter, sugar, water, and lemon juice together ; pour half of the mixture over the bananas and put them into a slow oven. Bake them fifteen to twenty minutes, using remaining mixture for basting them. CRANBERRY SAUCE Pick over and wash the cranberries. Put them into a saucepan with the water ; Digitized by Google 2 c. water cover them and cook them for ten minutes. Add the sugar and boil them three minutes longer. Dried Fruits. — The dried fruits most commonly used are apples, apricots, currants, raisins, and prunes. General Directions for Preparing Dried Fruits. — Wash the fruit well in several waters, being sure to remove all dust. When the water is clear, put the fruit into a saucepan, cover it with cold water, and let it soak for several hours, or overnight. Use enough of the water in which the fruit was soaked to cover the fruit, and cook it until it is tender. Sweeten the fruit to taste and cook it five minutes longer. RECIPE i6. STEWED PRUNES 1 lb. prunes Wash the prunes thoroughly, put them i c. sugar into a saucepan, and cover them with cold 1 qt. cold water water. Soak them overnight and cook 4 thin slices lemon them next morning in the same water until they are soft. When they are nearly cooked, add slices of lemon and sugar, and cook them five minutes longer. Let the lemon remain in the juice imtil the prunes are ready for serving. Dry apricots may be cooked in the same way. Vegetables Experiments to show the Structure of Vegetables. 1. Hold a crosswise section of a piece of potato up to the light. How many distinct parts can you find? The outside layer is about one fourth to one half inch thick. It is slightly colored and turns green when left in the light. It is composed of a woody substance which we call cellulose and is denser than the rest of the potato. The next layer contains the great bulk of the food ingredients. The interior or the core is shaped a little like a star and contains Digitized by Google VEGETABLES 43