* Watermelons must also be ihoroughlv chilled by standing on
ice several hours and are served as fruit at dessert. The fruit may be
cut as illustrated and sent to table on a border of green leaves, when it
is served in slices with the rind attached ; or clip the ends of the
watermelons, cut them across in halves, set upon the clipped ends on
a platter, and serve the pulp only, removing it in symmetrical egg-
shaped pieces with a spoon ; or if very large, cut across in thick
slices, and serve in nice triangular shaped pieces "'^ ~~
on the rind. Some season with sugar and some
with salt, and some not at all. Watermelons
have been kept fresh until into the winter by
gathering before quite ripe, wrapping in news-
paper and packing in sawdust.
Chestnuts, — To boil chestnuts, shell, and put- them into warm
water, slightly salted, and cook fast fifteen ininutes. Turn off the
water through a colander ; stir a good-sized piece of butter into the
FKUIT.' 809
hot chestnuts, tossing them over and over until glossy and dry. Or
put half an ounce aniseed into water enough for fifty chestnuts✪ Boiled Chestnuts, and
Doil, first clipping of the points ofiF the nuts. Serve on a hot'napkin
in deep dish. For Stewed Chestnuts^ first roast them and when
done, shell and put in a pan with water, allowing quarter of a pint
to a pound of sugar and two pounds chestnuts. Stew fifteen min-
utes, adding slowly the juice oi a lemon.
Cocoa-nut — A nice dessert is made by grating a large cocoa-nut
into a glass dish, serving with cream, preserves, jellies or jams. Co-
coornut PulFs are also nice for dessert. To prepare, break a fine ripe
cocoa-nut, lav pieces in cold water, drain anddry well, then grate and
put in little heaps on a glass dish. Flatten the heaps in the center
so as to make a noUow and fill with preserves. Whip a pint of rich
cream✪ Cocoa-nut Dessert to a froth, sweeten and flavor with lemon ; pile this on top of
tho preserves and serve. The little heaps should not be larger round
than a dollar. To Dry Cocoa-nut^ grate three or four and put in pan
with one cup sugar ; steam over a kettle of hot water until the sugar
is melted ; set in the oven and stir frequently until dry.
Salted Almonds. — Blanch shelled Jordan almonds, place in a
bed of salt✪ Salted Almonds in dripping pan, put in a rather slow oven, watch care-
fully and when browned and nicely flavored, take out. A quantity
can be made at a time. Serve as a last course at a dinner or even-,
ing party.
Walnuts and Hickory Nuts. — Crack and pick from shells;
sprinkle salt lightly over and serve mixed in same dish. All nuts are
much more wholesome when eaten with salt.
Dried Fruits.
In providing a supply of fruit for winter use, every experienced
and economical housekeeper prepares an abundance of dried fruits.
Drying is much less expensive than canning or preserving, and fruit
wanted for pies, puddings, etc., is better if preserved in this manner,
while many prefer the flavor of dried peaches, when properly done,
to that of the finest canned fruit. Time and care are both required
in its preparation, however, to attain satisfactory results. Always
place to dry in the open air when possible, but when much fruit is
dried, it is necessary to have a house for the purpose. Small quan-
310 DRIED FRUITS.
Page 258 · 3 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
* Watermelons must also be theroughly chilled by standing on ice several hours and are served as fruit at dessert. The fruit may be cut as illustrated and sent to table on a border of green leaves, when it is served in slices with the rind attached ; or clip the ends of the watermelons, cut them across in halves, set upon the clipped ends on a platter, and serve the pulp only, removing it in symmetrical eggshaped pieces with a spoon ; or if very large, cut across in thick slices, and serve in nice triangular shaped pieces "'^ ~~
on the rind. Some season with sugar and some with salt, and some not at all. Watermelons have been kept fresh until into the winter by gathering before quite ripe, wrapping in newspaper and packing in sawdust.
Chestnuts, — To boil chestnuts, shell, and put- them into warm water, slightly salted, and cook fast fifteen minutes. Turn off the water through a colander ; stir a good-sized piece of butter into the
FKUIT.' 809
hot chestnuts, tossing them over and over until glossy and dry. Or put half an ounce anise seed into water enough for fifty chestnuts, and boil, first clipping of the points ofiF the nuts. Serve on a hot'napkin in deep dish. For Stewed Chestnuts^ first roast them and when done, shell and put in a pan with water, allowing quarter of a pint to a pound of sugar and two pounds chestnuts. Stew fifteen minutes, adding slowly the juice oi a lemon.
Cocoa-nut — A nice dessert is made by grating a large cocoa-nut into a glass dish, serving with cream, preserves, jellies or jams. Cocoa-nut PulFs are also nice for dessert. To prepare, break a fine ripe cocoa-nut, lav pieces in cold water, drain anddry well, then grate and put in little heaps on a glass dish. Flatten the heaps in the center so as to make a hollow and fill with preserves. Whip a pint of rich cream to a froth, sweeten and flavor with lemon ; pile this on top of tho preserves and serve. The little heaps should not be larger round than a dollar. To Dry Cocoa-nut^ grate three or four and put in pan with one cup sugar ; steam over a kettle of hot water until the sugar is melted ; set in the oven and stir frequently until dry.
Salted Almonds. — Blanch shelled Jordan almonds, place in a bed of salt in dripping pan, put in a rather slow oven, watch carefully and when browned and nicely flavored, take out. A quantity can be made at a time. Serve as a last course at a dinner or even-, ing party.
Walnuts and Hickory Nuts. — Crack and pick from shells; sprinkle salt lightly over and serve mixed in same dish. All nuts are much more wholesome when eaten with salt.
Dried Fruits.
In providing a supply of fruit for winter use, every experienced and economical housekeeper prepares an abundance of dried fruits. Drying is much less expensive than canning or preserving, and fruit wanted for pies, puddings, etc., is better if preserved in this manner, while many prefer the flavor of dried peaches, when properly done, to that of the finest canned fruit. Time and care are both required in its preparation, however, to attain satisfactory results. Always place to dry in the open air when possible, but when much fruit is dried, it is necessary to have a house for the purpose. Small quan-
Records on this page
Boiled ChestnutsCocoa-nut DessertSalted Almonds