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Fruit(How To Cook, Season, And Measure) - (Twenty-five Cent Dinners For Families Of Six)
Fresh fruit is a very important food, especially for children,
as it keeps the blood pure, and the bowels regular. Next to grains and
seeds, it contains the greatest amount of nutriment to a given quantity.
Apples are more wholesome than any other fruit, and plentiful and cheap
two-thirds of the time; they nourish, cool, and strengthen the body. In
Europe laborers depend largely upon them for nourishment, and if they
have plenty, they can do well without meat. They miss apples much more
than potatoes, for they are much more substantial food.
All fruit should be bought ripe and sound; it is poor economy to buy
imperfect or decayed kinds, as they are neither satisfactory nor healthy
eating; while the mature, full flavored sorts are invaluable as food.
Preserved and dried fruits are luxuries to be indulged in only at
festivals or holidays. Nuts are full of nutritious oil, but are
generally hard to digest; they do not come under the head of the
necessaries of life.
A VOL-AU-VENT OF FRUIT.It is now the fashion to fill _vol-au-vents_ with fruits richly stewed
with sugar until the syrup is almost a jelly; it forms a very pretty
RICE FRUIT TARTS.For persons who dislike pastry, the following is an excellent way of
preparing fruit. Boil in milk some whole rice till perfectly soft,
sweeten with white sugar, and when nearly cold, line a dish with it,
have ready some currants, raspberries, cherries, or any other fruit,
which must have been previously stewed and sweetened, fill the dish
with it; beat up the whites of three eggs to a froth, mixed with a
little white sugar, and lay over the top, and place it in the oven for
half an hour.
BREAD FRUIT TARTS.Line a dish with thin slices of bread, then lay the fruit with brown
sugar in alternate layers, with slices of bread; when the dish is
filled, pour over half a tea-cup full of water, and let the top be
formed of thin pieces of bread thickly strewed over with brown sugar,
bake until thoroughly done.
HUNGARIAN FRUIT SALADMix together equal parts of banana, orange, pineapple, grapefruit and
one-half cup of chopped nuts. Marinate with French dressing. Fill apple
or orange skins with mixture. Arrange on a bed of watercress or lettuce
leaves. Sprinkle with paprika.
RUSSIAN FRUIT SALADPeel and pit some peaches, cut in slices and add as much sliced
pineapple, some apricots, strawberries and raspberries, put these in a
dish. Prepare a syrup of juice of two lemons, two oranges, one cup of
water and one pound sugar, a half teaspoon of powdered cinnamon, grated
rind of lemon, add one cup red wine and a half glass of Madeira, arrak
or rum. Boil this syrup for five minutes, then pour over the fruit,
tossing the fruit from time to time until cool. Place on ice and serve
GRAPE FRUITCut in half, with a sharp knife, remove seeds, and sprinkle with sugar,
or loosen pulp; cut out pithy white centre; wipe knife after each
cutting, so that the bitter taste may be avoided. Pour in white wine or
sherry and sprinkle with powdered sugar, and let stand several hours in
ice-chest to ripen. Serve cold in the shell. Decorate with maraschino
DRIED FRUITSTo cook dried fruits thoroughly they should after careful washing be
soaked overnight. Next morning put them over the fire in the water in
which they have been soaked; bring to a boil; then simmer slowly until
the fruit is thoroughly cooked but not broken. Sweeten to taste. Very
much less sugar will be needed than for fresh fruit.
CANNED FRUIT FROZENWithout opening, pack a can of pears in ice and salt, as for ice-cream.
Let it remain for three or four hours. When taken out, cut the can open
around the middle. If frozen very hard, wrap around with a towel dipped
in hot water; the contents can then be clipped out in perfect rounds.
Cut into slices and serve with a spoonful of whipped cream on each
slice. This will serve six or eight persons.
Canned peaches may be used if desired.
OTHER FRUIT JUICESRaspberry, blackberry and strawberry juice may be made by following the
recipe for grape juice but doubling the quantity of sugar. For currant
juice use four times as much sugar as for grape juice.
CANNING FRUIT BAKED IN OVENIn this method the work is easily and quickly done and the fruit retains
its shape, color and flavor. Particularly nice for berries.
Sterilize jars and utensils. Make the syrup; prepare the fruit the same
as for cooking. Fill the hot jars with the fruit, drained, and pour in
enough hot syrup to fill the jar solidly. Run the handle of a silver
spoon around the inside of the jar. Place the hot jars, uncovered, and
the covers, in a moderate oven.
Cover the bottom of the oven with a sheet of asbestos, the kind plumbers
employ in covering pipes, or put into the oven shallow pans in which
there are about two inches of boiling water. Cook berries to the boiling
point or until the bubbles in the syrup just rise to the top; cook
larger fruits, eight to ten minutes or according to the fruit. Remove
from the oven, slip on rubber, first dipped in boiling water; then fill
the jar with boiling syrup. Cover and seal. Place the jars on a board
and out of a draft of air. If the screw covers are used tighten them
after the glass has cooled.
Large fruits, such as peaches, pears, quince, crab-apples, etc., will
require about a pint of syrup to each quart jar of fruit. The small
fruit will require a little over half a pint of syrup.
BAKED CRANBERRIES OR CHERRY PRESERVES
Pick over, wash and drain four quarts of large, perfect cranberries; or
stem and then stone four pounds of large cherries, use a cherry pitter
so cherries remain whole. Place a tablespoon of hot water in a jar, then
alternately in layers cherries or cranberries and sugar (with sugar on
top), cover closely. This amount will require four pounds of sugar. Bake
in a very slow oven two hours. Let stand. Then keep in a cool, dry
place. The cranberries will look and taste like candied cherries, and
may be used for garnishing.
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