Scientific cooking with scientific methods

Wipe the orange after it has been chilled, and cut into halves, or cut off the stem end about an inch from the stem, and with a sharp knife cut around the edge and loosen the pulp from the rind, and make two cuts across the center, cutting the core to the bottom each way. Serve on a fruit-plate with an orange spoon to right of plate, or the orange may be peeled and the white portion removed, and pulp removed in sections FRUITS FRESH, CANNED AND PRESERVED. 353 and placed on a fruit-dish. If the orange contains seeds, remove the seeds. To Prepare Grape-fruit. Wipe grape-fruit and cut into halves crossways. With a small, sharp-pointed knife separate the pulp from the skin around the entire circumference, then in the same way separate the pulp from the tough part, which divides it into sections. Remove the core and tough portions in one piece, with the seeds, by cutting the stem or blossom end with a pair of scissors to the skin. Sprinkle generously with sugar, and stand for ten or fifteen minutes. Serve on fruit-plate with spoon. You can garnish with Maraschino cherries. Grape-fruit with Sherry. Prepare as above. Add one tablespoonful of sherry, and chill for one hour. You can also use apricot brandy, using a little less, or with gin. In either case you use less and chill longer before serving. Fruit Cocktail. Mix grape-fruit with pineapple, orange and Malaga grapes, and a few strawberries or cherries. There should be three cupfuls of the fruit. Pour over a dressing made of one-half cup of sherry wine, threefourths cup sugar and four tablespoons apricot brandy. Chill and serve in cocktail glasses. Garnish with cherries and leaves. To Serve Cantaloupe. See that your melons are quite ripe, and the outside thoroughly washed and wiped. Chill in ice-box before cutting. They can be cut either crosswise or length- wise, according- as fancy may suggest. They are prettier cut crosswise. To Serve Pears and Plums. Wipe and have them cold, and serve whole for breakfast or luncheon. Be sure to place finger-bowls for each person, to prevent staining the napkin, and a fruit-knife instead of a spoon. Baked Apple. Select a smooth, well-shaped apple. Wash, wipe and remove the core. Put in a baking-dish and fill the cavities with sugar, using three-fourths cup of sugar to eight apples. A little lemon juice can be used if desired, or either nutmeg or cinnamon. When apples are fresh and in season, they need no extra seasoning. Cover bottom of dish with boiling water, and bake in a moderate oven until soft, basting frequently with the syrup in the bake-dish. Serve with cream or without, as your taste dictates. Apples Pared and Baked. Remove the core, pare and place in baking-dish. Use three-fourths cup of sugar and a piece of butter size of a filbert. Bake until tender, using enough boiling water to cover bottom of dish. Apple Sauce I. Use a bright red apple. Wash, wipe and remove any imperfect places and seeds, cut into quarters, and put on in enough boiling water to come up in the saucepan so you can see it. Cook rapidly for some time, until they are quite tender. Remove from fire and rub through colander. Sweeten to taste and serve hot or FRUITS — FRESH, CANNED AND PRESERVED. 355>