Fruits(Fruits) - (Made-over Dishes)
4 ears of left-over cooked corn
2 tablespoonfuls of milk
1 tablespoonful of melted butter
1/2 cupful of flour
1/2 teaspoonful of salt
Score the corn, press out the cooked pulp, add to it the beaten egg, milk,
melted butter and salt. Stir in the flour, and drop by tablespoonfuls into
a little thoroughly heated fat.
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.
MARMALADES, PRESERVES AND CANNED FRUITSYoung housewives, if they would be successful in "doing up fruit,"
should be very particular about sterilizing fruit jars, both tops and
rubbers, before using. Heat the fruit to destroy all germs, then seal
in air-tight jars while fruit is scalding hot. Allow jars of canned
fruit or vegetables to stand until perfectly cold. Then, even should
you think the tops perfectly tight, you will probably be able to give
them another turn. Carefully run the dull edge of a knife blade around
the lower edge of jar cap to cause it to fit tightly. This flattens it
close to the rubber, making it air-tight.
To sterilize jars and tops, place in a pan of cold water, allow water
to come to a boil and stand in hot water one hour.
For making jelly, use fruit, under-ripe. It will jell more easily,
and, not being as sweet as otherwise, will possess a finer flavor. For
jelly use an equal amount of sugar to a pint of juice. The old rule
holds good--a pound of sugar to a pint of juice. Cook fifteen to
twenty minutes. Fruit juice will jell more quickly if the sugar is
heated in the oven before being added.
For preserving fruit, use about 3/4 of a pound of sugar to 1 pound of
fruit and seal in air-tight glass jars.
For canning fruit, use from 1/3 to 1/2 the quantity of sugar that you
have of fruit.
When making jelly, too long cooking turns the mixture into a syrup
that will not jell. Cooking fruit with sugar too long a time causes
fruit to have a strong, disagreeable flavor.
Apples, pears and peaches were pared, cut in quarters and dried at the
farm for Winter use. Sour cherries were pitted, dried and placed in
glass jars, alternately with a sprinkling of granulated sugar. Pieces
of sassafras root were always placed with dried apples, peaches, etc.
FROZEN FRUITS1 quart can or 12 fresh tomatoes
1 slice of onion
1 blade of mace
1 saltspoonful of celery seed
1 pint of water
1 teaspoonful of salt
1 teaspoonful of paprika
1 tablespoonful of gelatin
Juice of one lemon
A dash of cayenne
Add all the ingredients to the tomatoes, stir over the fire until the
mixture reaches the boiling point, boil five minutes, and strain through a
fine sieve. When this is cold, freeze according to the rule for sherbets,
turning slowly all the time.
Serve in punch glasses at dinner as an accompaniment to roasted beef, or
venison, or saddle of mutton.
If fresh tomatoes are used, simply cut them into halves and cook them
This will fill nine or ten punch glasses.
Peel and core six large sour apples; mix together a cup
of sugar, half a teaspoonful of mixed ground spice, a saltspoonful of
salt, two tablespoonfuls of grated cracker crumbs, and two
tablespoonfuls of milk or water. Fill the core with the mixture; put the
apples in a pan, and bake; serve them hot or cold with sweetened cream.
A border of whipped cream around the apples may be substituted for the
Apples may be served sliced, covered with sugar and a mild liquor poured
over them, and topped off with whipped cream.
Select short, thick, red or yellow bananas; peel and cut them
in quarters lengthwise; serve on a napkin.
Blackberries, Raspberries, Whortleberries, etc., are too well known to
require instructions as to how they should be served; but a word of
caution is necessary. They should be very thoroughly examined before
they are served; all stems, bruised berries, and unripe fruit should be
removed, and a thorough search made for minute particles of grit and for
Cantaloupes, or small melons, should be placed on ice the night
preceding their use. Cut or slice off the top of each melon; remove the
seeds, and replace them with fine ice; replace the covers, and send to
table looking as though uncut.
Should they taste insipid, trim off the rind, cut the remainder into
neat pieces, pour over them a plain salad-dressing, and they will be
found quite palatable.
If large, fine-looking fruit, serve them plain; but they
must be cold to be palatable. Keep them on ice over night, or serve
glasses of fine ice to each guest, with the fruit arranged on top of it.
Large, fine clusters should be served on the stem, arranged
on a fruit-stand alone, or in layers alternated with mulberries,
raspberries, or other seasonable fruits. Serve with powdered sugar.
Figs and Dates
may be served at breakfast.
Malaga, Tokay, Hamburg, and similar varieties of grapes should
be well rinsed in ice-water, and cut into small bunches with fruit
scissors. Place on a glass dish, or dishes surrounded by fine ice, and,
if plentiful, do not divide the clusters, but drain them out of
ice-water. Serve on a neatly-folded napkin, a bunch for each guest.
The best way to eat melons is unquestionably with a little
salt; they should be kept over night in an ice-box and served at the
following breakfast; but melons are very deceptive; they may look
delicious, but, from growing in or near the same garden where squashes
and pumpkins are raised, they often taste as insipid as these vegetables
would if eaten raw. In this case they are made very palatable by cutting
the edible part into slices, and serving them with plain dressing of
oil, vinegar, pepper, and salt.
Of the many ways of serving oranges, I prefer them sliced. If
in summer, keep them cold until wanted. Remove all seeds, and cut large
slices in two. Mandarins are served whole, with the peel scored but not
If the peaches are large and perfect do not slice them, but
serve them whole; wipe or brush off the feathery coating, arrange them
neatly on the fruit-dish, and decorate them with fresh green leaves and
Sliced peaches turn a rusty brown color if allowed to stand after
cutting them. Should this occur, cover them with whipped cream properly
Fine-flavored pears should be served whole; inferior pears,
sliced and dredged with sugar; they are acceptable when mixed with other
are best served as a salad. Pare and dig out the eyes; take
hold of the crown of the pine with the left hand; take a fork in the
right hand, and with it tear the pine into shreds, until the core is
reached, which throw away. Arrange the shredded fruit lightly in a
compote, add a liberal quantity of powdered sugar, a wine-glassful of
Curacoa, and half a wine-glassful of brandy.
Alternate layers of shredded pineapple and fresh cocoanut served with a
sauce of orange juice, seasoned with sugar and liquors, is excellent.
are too often picked before they are quite ripe, which prevents
them from becoming popular as a breakfast fruit; this is true of
are often objectionable, owing to grit; wash, or rather
rinse them in water, drain on a napkin, and serve with vanilla-flavored
whipped cream for a change.
Nearly all tropical fruits that are imported are excellent breakfast
fruits, such as the alligator pear, Lechosa prickly pear, pomegranate,
tropical mango, and many others.
Preserve Of Mixed FruitsFive pounds of ripe currants or cherries, five pounds of granulated
sugar, two pounds of seeded raisins, the pulp of six oranges cut in
small pieces, and the rind of two oranges cut fine. Boil three-quarters
of an hour. Grapes can be used instead of currants or cherries.
Quatre FruitsTake picked strawberries, black currants, raspberries, and the little
black cherries, one pound of each, and two quarts of brandy. Infuse the
whole together, and sweeten to taste. When it has stood a sufficient
time, filter through a jelly-bag till the liquor is quite clear.
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