3. Those of the dried fruits which are richest in sugar and which contain the smallest amounts of fibrous cellulose are edible raw. These are dates, figs, currants, and raisins. They should always be sterilized by pouring boiling water over them or by steaming before eating, unless the}' are put up in sterilized packages, in which case the above precaution is unnecessary. When the dried fruit is to be cooked we have as our aims the softening of the fiber present, and in some cases the addition of sugar for flavor. We accomplish this by: A. Soaking to restore the water lost in drjdng. B. Slow cooking in the water in which soaked until tender and juice concentrated. C. Addition of smallest amount of sugar necessary to give the flinor desired without destroying the fruit flavor. 4. Uses of dried fruits: A. As a substitute for fresh-fruit sauce. B. As a confection or cake filling. C. As a source of sugar and flavor in desserts. METHOD OF DEVELOPING LABORATORY WORK. Samples of all dried fruits available on the local market should be on hand with prices of each. If some are not available that should be, discuss the possibility of having them ordered by a local grocer. Suggest the home drying of fruits when they are available as a means of saving waste, and providing a valuable food for the winter. Samples of each fruit should be cooked according to method gnen in 3, and compared for flavor. Estimate the amount of sugar needed for those which are not sufficiently sweet. See that the flavor of the fruit is brought out and not masked by the sugar used. Show that sirup can be used instead of sugar in case of sugar shortage. Demonstrate or have the students prepare fruit paste by grinding a mixture of dried fruits (equal parts of figs, dates, and raisins or any other dried fruits available). Nuts may or may not be added. They had better be omitted if this confection is to be eaten by chil- dren. Moisten the paste Avith a small amount of sirup, and shape into squares or balls. These may be rolled in crushed nuts or dipped into melted chocolate. Thip paste may also be used as a cake filling. A dried-fruit dessert should be demonstrated, either one sug- gested below or a similar one. Have the students bring in recipes in wliich dried fruits are used and discuss possible modifications by substituting dried fruit for a portion or all of the sugar called for. 38 USE AND PREPARATION OF FOOD. PIJUNE WHIP. Whites, 4 eggs. Lemon juice, i tablespoon. Sugar, J cup. Prunes, i pound✪ Prune Whip. Cook the prunes until soft. Rub through a sieve, making' a thick pulp. Stir in the sugar and lemon juice. Beat the egg whites stiflC, fold in the prune pulp, place in a buttered dish, and bake 20 minutes in a moderate oven. APKICOT SOUFFL^. 3 eggs. Apricot pulp, 1 cup. Thick white sauce, 4 cup. Salt, i teaspoon. Sugar, i cup✪ Apricot Soufflé. Beat the egg yolks, add sauce, salt, sugar, and fruit pulp. Fold in the stiffly beaten whites and bake in a moderate oven. PEACH PASTE. ✪ Peach Paste

AI-modernized reading of the original text

3. Those of the dried fruits which are richest in sugar and which contain the smallest amounts of fibrous cellulose are edible raw. These are dates, figs, currants, and raisins. They should always be sterilized by pouring boiling water over them or by steaming before eating, unless the}' are put up in sterilized packages, in which case the above precaution is unnecessary. When the dried fruit is to be cooked we have as our aims the softening of the fiber present, and in some cases the addition of sugar for flavor. We accomplish this by: A. Soaking to restore the water lost in drjdng. B. Slow cooking in the water in which soaked until tender and juice concentrated. C. Addition of smallest amount of sugar necessary to give the flinor desired without destroying the fruit flavor. 4. Uses of dried fruits: A. As a substitute for fresh-fruit sauce. B. As a confection or cake filling. C. As a source of sugar and flavor in desserts. Samples of all dried fruits available on the local market should be on hand with prices of each. If some are not available that should be, discuss the possibility of having them ordered by a local grocer. Suggest the home drying of fruits when they are available as a means of saving waste, and providing a valuable food for the winter. Samples of each fruit should be cooked according to method given in 3, and compared for flavor. Estimate the amount of sugar needed for those which are not sufficiently sweet. See that the flavor of the fruit is brought out and not masked by the sugar used. Show that sirup can be used instead of sugar in case of sugar shortage. Demonstrate or have the students prepare fruit paste by grinding a mixture of dried fruits (equal parts of figs, dates, and raisins or any other dried fruits available). Nuts may or may not be added. They had better be omitted if this confection is to be eaten by children. Moisten the paste with a small amount of sirup, and shape into squares or balls. These may be rolled in crushed nuts or dipped into melted chocolate. Thip paste may also be used as a cake filling. A dried-fruit dessert should be demonstrated, either one suggested below or a similar one. Have the students bring in recipes in which dried fruits are used and discuss possible modifications by substituting dried fruit for a portion or all of the sugar called for. PRUNE WHIP. Whites, 4 eggs. Lemon juice, i tablespoon. Sugar, J cup. Prunes, i pound. Cook the prunes until soft. Rub through a sieve, making a thick pulp. Stir in the sugar and lemon juice. Beat the egg whites stiflC, fold in the prune pulp, place in a buttered dish, and bake 20 minutes in a moderate oven. APRICOT SOUFFLÉ. 3 eggs. Apricot pulp, 1 cup. Thick white sauce, 4 cup. Salt, i teaspoon. Sugar, i cup. Beat the egg yolks, add sauce, salt, sugar, and fruit pulp. Fold in the stiffly beaten whites and bake in a moderate oven. PEACH PASTE.

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Use and preparation of food