Part 13 (1/2)

Sprinkle with sugar when served.

_Pears and apples._--When very mellow, these are delicious sliced and served with sugar and cream.

_Fruit juice._--Cut the fruit in two, and press on the gla.s.s squeezer over a cup.

Cooked Fruits

=Principles of cooking.=

The fiber, and skin when retained, are softened.

Flavors are developed at a low temperature long continued. A high temperature at the end of process, browns, and adds flavor.

Flavors retained by prevention of evaporation through covering tightly.

Bacteria and molds are destroyed.

=Adjuncts.=--Sugar. Sometimes a bit of b.u.t.ter.

Acid fruit juices, _or_

An acid jelly.

Seeded raisins, with acid fruit, as sour apples.

Nutmeg or cinnamon with some fruits.

=Cooking processes.=--Stewing and baking.

=Utensils.=--Knife and corer.

Stew pan, enamel ware, close cover.

Round or square baking pans, enamel ware, covered.

Earthenware pot, covered.

=Methods.=--If you can cook one fruit, you can cook all. Two common fruits are selected for your experiments, the apple and the prune; both are delicious, and both contain iron, the prune more than the apple.

_The apple._--A tart variety is best for cooking. The Greening and the Baldwin are excellent.

Apples are cooked whole, or as a sauce.

_Whole_, cooked with or without the skin, either stewed or baked.

For cooking whole, select those of uniform size.

For cooking whole, with the skin, select those with fair skins.

For cooking whole without skin, select firm texture, not mellow.