FoodNet

Principles of cooking

1914

Page 21 · 5 recipe records on this page

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Fruits are dried so that they may be preserved for use. Bacteria and molds which cause the decay of fruits need moisture for development and growth. If the moisture in fruits is evaporated, the fruits will keep indefinitely. When dried fruits are to be used, they must be washed thoroughly and. soaked for several hours, or overnight, in water so as to restore as much water as possible. They should be cooked until soft in the same water in which they are soaked. ‘Sugar is added about five minutes be- fore they are removed from the fire. Fresh fruits may be cooked in a variety of ways. The commonest ways are: baking, steaming, and stewing. Baked Pears.— Wash and core Seckel pears. Put in a baking dish. Fill the center of the pear with sugar and add enough water in the dish to prevent burning✪ Baked Pears. Cover and cook slowly until the pears are soft. Remove from the baking dish and pour the liquid from the pan over the pears. Other varieties of pears are good for bak- ing, but the Seckel are the most delicious. Note. — In this recipe, and in all recipes which follow, if it is possible, find the cost of the prepared food. Learn at what meal it could be served, and in a general way its nutritive value. Later learn to calculate the nutritive value of each food. Steamed Apples. — Wash, pare, and core sound, tart apples.✪ Steamed Apples Place on a plate in a steamer over a kettle of boiling water and let steam until tender. Remove from the steamer carefully so as not to break the apples, and serve with cream and sugar, or with sirup. 56 FRUITS AND GREEN VEGETABLES U. S. Department of Agriculture Office of Experiment Stations A. C. True: Director Prepared by CG. F. LANGWORTHY Expert in Charge of Nutrition Investigations COMPOSITION OF FOOD MATERIALS. POLO TES. OR a eae é Fat Carbohydrates GRAPES EDIBLE PORTION (7. Gt ) Basi; SOD) , ss vs a 455 CALORIES PER POUND CANNED FRUIT Water:7/7.2 ~~ Protein: 0. ie eee eg en eel Fueu_vatue: hydrates: 21.1 405 cacories PER POUND GRAPE JUICE Water: 79.2 ES] ao Fuel Value Water Ke Sq.!In.Equals RAISINS 1000 Calories EDIBLE PORTION 2 Protein:2.6 PETE FRAP Ew BRP E Se Pe Wee SEG8 1) beer cOsre Kew Seel\es~ SF hydrates: 76.1 Fue. vaAtue: 1560 catories PER POUND FRUIT JELLY Carbo- Water:21.0 hydrates :20.3 . pe a OK Carbo- at ea ela hydrates:/8:3° [2 3 ! FuEL VALUE: ‘1415 catories . PER POUND | . COMPOSITION OF FRUITS. FRUITS AND GREEN VEGETABLES a7 U.S. Department of Agriculture Office of Experiment Stations A. C. True: Director Prepared by C. F. LANGWORTHY Expert in Charge of Nutrition Investigations oN OF Stead siden ERIALS. earn Fat earbohviate. APPLE EDIBLE PORTION Carbohydrates: 14, > Fue 285 cacories VALUE: PER POUND STRAWBERRY ED!BLE PORTION Water:90.4 175 cacories PER POUND a) Fuel Value aoe Xe S9.1n. Equals Water 1000 Calories DRIED FIG EDIBLE PORTION Carbohydrates:74.2- : — Fue 1435 cacories VALUE: PER POUND BANANA EDIBLE PORTION Protein:1|.3 Fat:0.6 Ash:0.8 445 CALORIES PER POUND COMPOSITION OF FRUITS. 58 FRUITS AND GREEN VEGETABLES Sirup. — Boil one cup of sugar and one third cup of water✪ Sirup 3 minutes. Pour over fruit. Cranberry Jelly or Sauce. — Wash one quart of cran- berries, add one cup of cold water, and cook slowly until tender. Press through a strainer until nothing remains but the skins. Add two cups of sugar to the pulp✪ Cranberry Jelly or Sauce and boil five minutes. Turn into molds and let it stand until it is firm. Serve with poultry or game. Stewed Prunes. — Wash the prunes thoroughly. Soak overnight in cold water. Cook in the water in which they have been soaked, until soft. Add sugar and cook five minutes longer. The quantity of sugar added depends on individual taste, but one fourth cup of sugar to one pound of prunes is a good proportion.✪ Stewed Prunes ,