Pick over and wash the dried apples and soak in cold water over
night. Cook until soft in the water in which they were soaked.
Mash, sweeten to taste, and flavor with lemon juice✪ Dried Apple Sauce.
Baked Apples, No. i
Select apples of uniform size ; wash and core. Put into baking
dish, cover bottom of dish with water. Bake for about thirty
minutes, basting occasionally. They may be served with breakfast
foods.
Baked Apples, No. 2
Core and pare apples; put in a baking dish, fill the centers of
the apples with sugar, add a small piece of butter ; cover the bottom
SUGAR AND FRUITS 49
of the pan with water✪ Baked Apples, No. 1. Bake until tender, basting often. After
taking from oven, sprinkle lightly with cinnamon and granulated
sugar, or put red jelly in the centers.
Apple Compdte
Pare and quarter four apples. Make a syrup with 1^ c. sugar
and 1£ c. water. Boil five minutes. Cook the apples in the syrup
until tender, but do not let the pieces break. Remove the apples
and put in a mold. Soak \ box gelatine in ^ c. cold water, add to
the hot syrup, and stir till dissolved. Add the juice and grated rind
of \ lemon, pour mixture over the apples, and let stand until firm.
Remove from mold and serve with cream sweetened and flavored
with vanilla✪ Apple Compote.
Cranberries. — Cranberries are the fruit of a sraall shrub
which grows in marshy ground. They ripen in October and
are valuable because of their excellent keeping qualities.
Some of the best varieties are grown on Cape Cod and in
New Jersey. Cranberry bogs are also found in Michigan
and other parts of the country.
Cranberry Sauce
Wash and look over 1 pt. cranberries. Put them in a stewpan
with 1 c. sugar and f c. water✪ Cranberry Sauce; cover the pan and let th^m boil
ten minutes without stirring ; remove the scum and let them cool.
Cranberry Jelly
Wash and look over 1 qt. cranberries. Cook with 2 c. water
twenty minutes; strain; add 2 c. sugar✪ Cranberry Jelly and boil five-^nutes or
until it jellies. Pour into a mold and let stand until it is firm.
CHAPTER VI
FOOD PRESERVATION
Classification of Plants. — 1. Green plants contain chloro-
phyll grains in their leaves, which give them the power of
converting the carbon dioxide of the air and water from the
ground into carbohydrates. They feed upon inorganic sub-
stances in the soil in which they grow.
2. Colorless plants or fungi do not contain chlorophyll
grains. They feed upon organic substances in presence of
warmth and moisture.
Classification of Fungi. — 1. Higher fungi include mush-
rooms, toadstools, wood fungi, etc.
2. Molds consist of a dense mass of fibers. They produce
spores or reproductive bodies which sometimes float in the
air, settle upon organic substances and, if kept warm and
moist and out of the sunshine, will grow and produce mold
over the surface of the substance upon which they have
settled.
3. Yeasts are visible only under the microscope. They are
single-celled organisms, oval in shape. They reproduce by
budding, producing a change in certain organic substances
called alcoholic fermentation, by which alcohol and carbon
dioxide are formed.
4. Bacteria are visible only under the microscope. They
are much smaller than yeast plants. They are single-celled
organisms, round, rod-shape, or spiral. They reproduce by
fission, that is, by dividing in the middle, producing two
50
FOOD PRESERVATION 51
Page 23 · 6 recipe records on this page
Presented as published in 1913. 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
Pick over and wash the dried apples and soak in cold water over night. Cook until soft in the water in which they were soaked. Mash, sweeten to taste, and flavor with lemon juice.
Baked Apples, No. i
Select apples of uniform size ; wash and core. Put into baking dish, cover bottom of dish with water. Bake for about thirty minutes, basting occasionally. They may be served with breakfast foods.
Baked Apples, No. 2
Core and pare apples; put in a baking dish, fill the centers of the apples with sugar, add a small piece of butter ; cover the bottom
of the pan with water. Bake until tender, basting often. After taking from oven, sprinkle lightly with cinnamon and granulated sugar, or put red jelly in the centers.
Apple Compdte
Pare and quarter four apples. Make a syrup with 1^ c. sugar and 1£ c. water. Boil five minutes. Cook the apples in the syrup until tender, but do not let the pieces break. Remove the apples and put in a mold. Soak \ box gelatine in ^ c. cold water, add to the hot syrup, and stir till dissolved. Add the juice and grated rind of \ lemon, pour mixture over the apples, and let stand until firm. Remove from mold and serve with cream sweetened and flavored with vanilla.
Cranberries. — Cranberries are the fruit of a small shrub which grows in marshy ground. They ripen in October and are valuable because of their excellent keeping qualities. Some of the best varieties are grown on Cape Cod and in New Jersey. Cranberry bogs are also found in Michigan and other parts of the country.
Cranberry Sauce
Wash and look over 1 pt. cranberries. Put them in a stewpan with 1 c. sugar and f c. water; cover the pan and let th^m boil ten minutes without stirring ; remove the scum and let them cool.
Cranberry Jelly
Wash and look over 1 qt. cranberries. Cook with 2 c. water twenty minutes; strain; add 2 c. sugar and boil five-^nutes or until it jellies. Pour into a mold and let stand until it is firm.
CHAPTER VI
Classification of Plants. — 1. Green plants contain chlorophyll grains in their leaves, which give them the power of converting the carbon dioxide of the air and water from the ground into carbohydrates. They feed upon inorganic substances in the soil in which they grow.
2. Colorless plants or fungi do not contain chlorophyll grains. They feed upon organic substances in presence of warmth and moisture.
Classification of Fungi. — 1. Higher fungi include mushrooms, toadstools, wood fungi, etc.
2. Molds consist of a dense mass of fibers. They produce spores or reproductive bodies which sometimes float in the air, settle upon organic substances and, if kept warm and moist and out of the sunshine, will grow and produce mold over the surface of the substance upon which they have settled.
3. Yeasts are visible only under the microscope. They are single-celled organisms, oval in shape. They reproduce by budding, producing a change in certain organic substances called alcoholic fermentation, by which alcohol and carbon dioxide are formed.
4. Bacteria are visible only under the microscope. They are much smaller than yeast plants. They are single-celled organisms, round, rod-shape, or spiral. They reproduce by fission, that is, by dividing in the middle, producing two
Records on this page
Dried Apple SauceBaked Apples, No. 1Baked Apples, No. 2Apple CompoteCranberry SauceCranberry Jelly