before serving, as they grow so near the ground the}^
are apt to be gritty from the sand in the soil from
which they are taken. Fine large berries are prettier
for a fruit course served with the hulls on. Always
wash the berries before capping them in order to pre-
serve the juice. In the washing the cold water must be
poured over the berries, and never put them in water
to lie for an instant, for they are really better if you
can serve without washing; but if you do feel that you
must wash them, you should run the water on lightly.
Never sugar them, but pass the sugar Avith them. Use
powdered sugar to sweeten fruit of all kinds at the
table. In dishing berries of all kinds pass the berry
spoon close to the edge of bowl to keep from crushing
them. In cooking dried fruits thoroughly w^ash them
in tepid water, and soak them for two or three hours,
and cook very slowly in the water in which they were
soaked.
Fruits are chiefly vegetable, and their uses are very
important from the fact that acid», sugar, salts and the
large quantities of water found in them are refreshing,
cooling and stimulating. They keep the blood in good
condition and act as a tonic. In the fruits we find a
great variety of acids. The different kinds of acids
we find in the fruits make quite a study, and it is
really much to the advantage of the good houskeeper
that she acquaints herself with the different acids in
the fruits. For instance, she wants to know she can not
make jelly unless she has som'e fruit that contains pec-
tose. This acid is found in the currants, quince and
apple, and a few apples cooked with any fruit that
is lacking in this acid will enable her to make the jelly.
Besides the pectic acid that makes the jelly, many of
our fruits contain starch that during the ripening is
8 SCIENTIFIC COOKING.
converted into glucose. The most nutritious of our
fruits are the prune, grapes, figs, dates and bananas,
owing to large amount of sugar and small amount of
water.
The orange, apple and lemon are valuable on ac-
count c-f the potash salts as well as for their citric acid
in which they abound, especially the lemon and orange.
Th^ apple is said to be anti-bilious, and is in. the market
all the year round, and should be used freely in every
family. I w^ould recommend fresh ripe fraijts served
at the meal instead of the made desserts from the
kitchen, for, in my opinion, n"ature has prepared them
for us by cooking them in the sun better than we can.
List of our fruits and where they come from:
Cherry tree, Asia.
Apricot tree, Armenia.
Peach tree, Persia.
Plum tree, Africa.
Quince tree, Greece.
Pear tree, Greece.
Apple tre^f, Greece.
Lemon tree, Media.
Orange tree is claimed by Africa and southern China.
Fig tree, Judea. From the East the fig tree passed
into Greece, Italy, Gaul, Spain and throughout Europe.
Raspberry, Rome.
Strawberry, Greece.
Mulberry tree, Rome.
Almond tree, Greece.
Hazel tree, Greece.
Pistachio tree, India.
Chestnut tree, Thessalony.
Pomegranate, Asia.
Currant is claimed by both Greece and Italy.
cooio:ry. 9
CHAPTER 11.
COOKERY.
Page 4
Presented as published in 1911. 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
before serving, as they grow so near the ground they are apt to be gritty from the sand in the soil from which they are taken. Fine large berries are prettier for a fruit course served with the hulls on. Always wash the berries before capping them in order to preserve the juice. In the washing the cold water must be poured over the berries, and never put them in water to lie for an instant, for they are really better if you can serve without washing; but if you do feel that you must wash them, you should run the water on lightly. Never sugar them, but pass the sugar with them. Use powdered sugar to sweeten fruit of all kinds at the table. In dishing berries of all kinds pass the berry spoon close to the edge of bowl to keep from crushing them. In cooking dried fruits thoroughly wash them in tepid water, and soak them for two or three hours, and cook very slowly in the water in which they were soaked.
Fruits are chiefly vegetable, and their uses are very important from the fact that acids, sugar, salts and the large quantities of water found in them are refreshing, cooling and stimulating. They keep the blood in good condition and act as a tonic. In the fruits we find a great variety of acids. The different kinds of acids we find in the fruits make quite a study, and it is really much to the advantage of the good houskeeper that she acquaints herself with the different acids in the fruits. For instance, she wants to know she can not make jelly unless she has some fruit that contains pectose. This acid is found in the currants, quince and apple, and a few apples cooked with any fruit that is lacking in this acid will enable her to make the jelly. Besides the pectic acid that makes the jelly, many of our fruits contain starch that during the ripening is
converted into glucose. The most nutritious of our fruits are the prune, grapes, figs, dates and bananas, owing to large amount of sugar and small amount of water.
The orange, apple and lemon are valuable on account of the potash salts as well as for their citric acid in which they abound, especially the lemon and orange. The apple is said to be anti-bilious, and is in. the market all the year round, and should be used freely in every family. I would recommend fresh ripe fruits served at the meal instead of the made desserts from the kitchen, for, in my opinion, nature has prepared them for us by cooking them in the sun better than we can.
List of our fruits and where they come from:
Cherry tree, Asia.
Apricot tree, Armenia.
Peach tree, Persia.
Plum tree, Africa.
Quince tree, Greece.
Pear tree, Greece.
Apple tree, Greece.
Lemon tree, Media.
Orange tree is claimed by Africa and southern China.
Fig tree, Judea. From the East the fig tree passed into Greece, Italy, Gaul, Spain and throughout Europe.
Raspberry, Rome.
Strawberry, Greece.
Mulberry tree, Rome.
Almond tree, Greece.
Hazel tree, Greece.
Pistachio tree, India.
Chestnut tree, Thessaly.
Pomegranate, Asia.
Currant is claimed by both Greece and Italy.
cooio:ry. 9
CHAPTER 11. COOKERY.