Fruit Juices. — Mash thejuicy fruits to a pulp, place on fire till
scalding hot. Pour into a puree sieve and allow the juice to ma
through. Put into bottles or cans and seal and finish as in Canning
Fruits by placing them in boiler of cold water and boil for twent^^
minutes. Remove from fire and allow to remain In boiler until
cold; then set away for use. In the case of non-juicy fruits✪ Fruit Juices, such
as apples, pears, peaches, etc., put fruit in saucepan, cover with
water, and noil to a pulp, place on a hair sieve and allow to drain
without any pressing. Bottle this juice as above. This makes the
clear, transparent extracts for syrups, cordials and beverages. In
cases where the flavorings are to be used for any purpose where
transparency or clearness is not desirable, such as for ice creams,
fruit-ices, or bon-bons, then use not only the clear fluid but also the
pulp, and bottle as above.
Fruit Salad. — For platter of salad sufficient for twelve or six-
teen t^e half dozen each oranges and peara, one dozen each
peaches and bananas, pound each white and red grapes and one
lemon ; pare the large fruits, and first cut an orange in small pieces
and place in center of platter ; on top of or around these pieces cut
a peach or two (according to size), then a banana, then a pear^
FRUIT.' ' 807
using one's fancy in the shapes of the pieces, some round, some
square, some oblong, etc. Wash a few of the grapes and place them
(without stems) at different points over the layer, and dust over
with granulated 8U|:ar, then squeeze upon it a little lemon juice.
Now commence again with orange and proceed as before with all
the fruits until platter is nicely filled and rounded with the different
fruits. Finish with small clusters of red and white granes (on
stems) alternately placed around the edge of the platter ana small
thin slices of the redcore of watermelon may be added with the grapes.
If the juice accuttiulates too much in platter carefully dip it into a
small pitcher, and as the salad is served pour over some juice.
This can be made of canned fruits (adding strawberries), but does
not look as well.
■ Fruit Toasts. — Halve, and stone peaches and place each half
inside^ uppermost, on thin square or round pieces of bread;
place in bottom of well-buttered dish, with a piece of butter in each,
sprinkle with sugar✪ Fruit Toasts and bake a halt hour in moderate oven ; when
done, arrange carefully in a dish, pour the syrup from baking dish
over, and serve hot. Apricots, large plums and pears are nice baked
thus.
Fruit in Jelly. — Put a half pint clear melted calf-foot jelly into
e bowl ; lay in three peaches and a bunch of grapes, with the stalks
upward; put in three small vinp leaves✪ Fruit in Jelly next, and fill up with the
jelljr ; let stand overnight, then set to the brim in hot water ; when
the jelly loosens from the bowl put dish over it and turn out care-
fully.
Page 256 · 4 recipe records on this page
Presented as published in 1890. 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
Fruit Juices. — Mash the juicy fruits to a pulp, place on fire till scalding hot. Pour into a puree sieve and allow the juice to pass through. Put into bottles or cans and seal and finish as in Canning Fruits by placing them in boiler of cold water and boil for twenty minutes. Remove from fire and allow to remain In boiler until cold; then set away for use. In the case of non-juicy fruits, such as apples, pears, peaches, etc., put fruit in saucepan, cover with water, and boil to a pulp, place on a hair sieve and allow to drain without any pressing. Bottle this juice as above. This makes the clear, transparent extracts for syrups, cordials and beverages. In cases where the flavorings are to be used for any purpose where transparency or clearness is not desirable, such as for ice creams, fruit-ices, or bon-bons, then use not only the clear fluid but also the pulp, and bottle as above.
Fruit Salad. — For platter of salad sufficient for twelve or sixteen use half dozen each oranges and peara, one dozen each peaches and bandnas, pound each white and red grapes and one lemon ; pare the large fruits, and first cut an orange in small pieces and place in center of platter ; on top of or around these pieces cut a peach or two (according to size), then a banana, then a pear,
using one's fancy in the shapes of the pieces, some round, some square, some oblong, etc. Wash a few of the grapes and place them (without stems) at different points over the layer, and dust over with granulated sugar, then squeeze upon it a little lemon juice. Now commence again with orange and proceed as before with all the fruits until platter is nicely filled and rounded with the different fruits. Finish with small clusters of red and white granes (on stems) alternately placed around the edge of the platter ana small thin slices of the redcore of watermelon may be added with the grapes. If the juice accumulates too much in platter carefully dip it into a small pitcher, and as the salad is served pour over some juice. This can be made of canned fruits (adding strawberries), but does not look as well.
■ Fruit Toasts. — Halve, and stone peaches and place each half inside, uppermost, on thin square or round pieces of bread; place in bottom of well-buttered dish, with a piece of butter in each, sprinkle with sugar and bake a halt hour in moderate oven ; when done, arrange carefully in a dish, pour the syrup from baking dish over, and serve hot. Apricots, large plums and pears are nice baked thus.
Fruit in Jelly. — Put a half pint clear melted calf-foot jelly into e bowl ; lay in three peaches and a bunch of grapes, with the stalks upward; put in three small vine leaves next, and fill up with the jelly; ; let stand overnight, then set to the brim in hot water ; when the jelly loosens from the bowl put dish over it and turn out carefully.
Records on this page
Fruit JuicesFruit ToastsFruit in JellyFruit in Jelly