A laboratory manual of foods and cookery

21. --Decay of fruit (B). Make a cut through the skin of an apple with a knife blade that has been previously dipped into the midst of a mass of mold spores. Put the apple aside in a jar and examine carefully until it decays. Note that the decay begins rather quickly and starts at the point of the cut where the spores were inoculated. 22. - - Experiment. Apple Sauce i apple 2 tbsp. sugar 5 tbsp. water £ tsp. nutmeg Prepare apple sauce by paring and slicing the apple and cooking it in the water until soft. Let half the class (a) add sugar at beginning of process ; the other half (ti) add sugar at end of process. Use the thermometer constantly and compare the temperatures throughout the making of the apple sauce. Account for differences in color, taste, and consistency. 23. Experiment. Baked Apple Prepare baked apples in the following ways : in each case core and fill cavity with sugar. a. Wash and remove skin from apple. Bake in slow oven. (Temperature ?) b. Repeat with a second apple but bake in a hot oven. (Temperature ?) c. Wash and core third and fourth apples. Do not remove skin. Bake one in slow, and one in hot oven. d. Wash and core fifth and sixth apples. Make a slit around each apple, through the skin. Bake one in a hot oven, one in slow. Which method and temperature produces best result ? Baked Apples Ingredients : 8 apples 4 c. sugar \ tsp. cinnamon Method : Select apples of uniform size. Wipe and core apples. Make an incision in the skin to allow steam to escape, place in baking dish, and fill cavities with sugar and spice. Surround apples with boiling water and bake in a hot oven until soft, basting frequently. Variations The apples may be pared before coring. The cores may be filled with : brown sugar sugar and lemon juice raisins and nuts sugar and orange juice cooked prunes and nuts cooked oatmeal and raisins jelly uncooked custard Steamed Apples \ Wipe, pare, and core apples. Place in double boiler, cover and steam until apples are soft. Serve with sugar and cream. Apples-in-Bloom Wipe and core red apples. Steam until tender and remove skins. The apples should be pink when steamed. Apple Sauce Ingredients : 8 apples water i c. sugar nutmeg Method : Wipe, pare, and slice apples. Cook in a small amount of water until soft, add sugar and cook until sugar dissolves. Strain. Grate nutmeg over the sauce. Stewed Apples Ingredients : 8 apples i c. water i c. sugar 2 tbsp. lemon juice Method : Wipe and pare apples. Core and cut in halves, quarters, eighths, or circles, or cut in balls with vegetable cutter. Place in cold water while preparing a sirup of the sugar and water by boiling 3 minutes. Cook apples, a few at a time, in the sirup until soft. Remove all sirup, add lemon juice, and boil until thick. Strain the thick sirup and pour it upon the apples. Baked Bananas Peel bananas, scrape with silver knife, and cut in halves lengthwise. Place on buttered pan, sprinkle with sugar and lemon juice, and bake in a slow oven until soft, basting often with the sirup. Bananas may also be baked in the skins. Baked Crabapples Crabapples should be left whole. If cooked slowly enough the liquid in the pan will form a red jelly. This should be served with the crabapples. Baked Quinces Ingredients :