Public school household science

A- Fresh Fruit. 1. Stewed. — Put the prepared fruit in a saucepan with enough water to keep it fi'ora burning. Cover closely and boil gently until tender, stirring often. Add the sugar and let it boil a minute more. 2. Cooked in Syrup. — Make syrup of one part sugar to two or three parts water. Put the prepared fruit in the hot syrup, cover closely and simmer until tender. B. Dried Fruit. Wash the fruit thoroughly. Cover with cold water and soak twenty-four hours. Put on to cook in the same water in which it was soaked. Add spices if FRUIT. 29 desired. ' Cover closely and simmer until tender. Add the sugar and simmer ten minutes longer. Take out the fruit and if necessary boil down the syrup, then pour it over fruit. 6.— STEWED PRUNES. 8 prunes. I ^ in. stick cinnamon. 1 whole clove. I ^ tbsp. sugar. Follow the rule for dried fruit given above. With so small a quantity it will be necessary to boil down the syrup. 7.— BAKED APPLES (Plain). Choose firm, perfect apples. Wash and wipe them. Put them in a shallow baking pan, and bake in a moderately hot oven until tender to the center. Remove carefully to the serving dish, and serve hot or cold. 8.— BAKED APPLES (Sweetened). Pare and core, without breaking, tart apples. Put them into a shallow earthen dish, fill the cavities with sugar, add water to cover the bottom of the dish. Bake in a quick oven until soft, basting often with the syrup. (Quinces may be baked in the same way.) 9.— CODDLED APPLES. 1 apple. I i cup water. I cup sugar. | Wash, core and pare the apple, keeping the apple whole. Put the sugar and water in a saucepan and boil two minutes. Add the fruit, cover closely and simmer until tender, turning occasionally. Take out the fruit carefully, pour the syrup over, and serve hot or cold. Note. — One cup of sugar will do six or seven apples. 10.— CRANBERRY SAUCE. 1 cup cranberries. I | cup boiling water. 4 cup sugar. I Pick over the berries, removing any imperfect ones. Put them in a saucepan, cover with boiling water and let stand a moment, then drain away all this water. Then add the quarter cup of boiling water and cover closely. Boil until the berries burst well, stirring occasionally; add the sugar and boil three minutes. Turn into a mold and stand away to cool. 11.— CRANBERRY MOLD. Pick over and wash four cups of cranberries. Put in a stew-pan with one cup of boiling water and boil twenty minutes. Rub through a sieve, then add two cups of sugar and cook slowly ten minutes. Turn into a mold or glasses. 12.— FRUIT SALAD. Arrange alternate layers of shredded pineapple, sliced banana and sliced oranges, sprinkling each layer with powdered sugar. To Prepare Fruit for the Salad. 1. Pineapple. — Pare and cut out the eyes and pick off in small pieces with a silver fork. 2. Oranges. — Remove skin and white covering, slice lengthwise so that the tough centre may not be served. 3. Grapes. — Cut in halves and remove seeds. Chill before serving. 4. Strawberries, apples, or Malaga grapes may be used in fruit salad. Dry vegetables contain a large percentage of albuminoids and starch. The root vegetables contain a considerable amount of carbo-hydrates in the form of starch, sugar and gum. Each has its special value. They may be classified as follows : — 1. Fresh.