Stewed Fresh Fruit
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- Ingredients
- Fruit
- Sugar
- Water
- Utensils
- Vegetable-knife
- Colander
- Covered saucepan
- Directions
- Prepare the fruit by peeling, removing seeds or core, and cutting in small pieces. Berries will need stemming and washing only.
- Measure the fruit, put it in a saucepan, and add one-third as much water as there is fruit.
- Set the saucepan over the fire, and cook slowly from ten to twenty minutes, or until the fruit is tender.
- Add sugar in the proportion of 1 cup of sugar to 4 cups of fruit, and continue to cook until the sugar dissolves.
- Take the saucepan from the fire and let the fruit cool.
- Remarks
The proportion of sugar to fruit above mentioned is approximate only, and really depends upon the relative sweetness or sourness of the particular fruit that is being used.
Stewed Dried Fruit
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- Ingredients
- ½ pound dried fruit
- ¼ to ½ cup sugar
- Utensils
- Covered saucepan
- Directions
- Wash the fruit very carefully in plenty of water.
- Put the fruit in a saucepan, cover with water, and let it stand overnight.
- Set the saucepan over a slow fire, cover it, let the fruit come to a boil, and then simmer for two hours.
- Add the sugar to the fruit, and when it is dissolved take the saucepan from the fire and let the fruit cool.
- Remarks
Apricots and peaches require more, and figs and prunes less, sugar than apples.
Baked Apples
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- Ingredients
- 2 large perfect apples
- ½ cup sugar
- Utensils
- Baking-dish
- Apple-corer
- Vegetable-knife
- Directions
- Wash the apples and remove the cores.
- Put the apples in a baking-dish, fill the hollow centres of the apples with sugar, and sprinkle the remaining sugar around the apples in the baking-dish.
- Pour ½ cup of water into the baking-dish around the apples, and set the dish in a slow oven to bake from thirty to forty-five minutes, or until the apples are tender and slightly browned.
- Take the dish from the oven, and let the apples cool before serving.
- Remarks
Baked apples are sometimes served with roast pork, in which case they should be hot.
A few raisins and a little spice may be put into the hollow centres of the apples before baking, if desired.
Cranberry Sauce
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- Ingredients
- 1 cup cranberries
- ½ cup sugar
- ¼ cup water
- Utensils
- Saucepan
- Colander
- Bowl
- Potato-masher
- Mould
- Tablespoon
- Directions
- Wash the cranberries, put them in a saucepan, and add the water.
- Set the saucepan over the fire, and cook slowly until the cranberries are tender and may be easily mashed.
- Mash the cranberries through a colander into a bowl, using the potato-masher.
- Stir the sugar with the cranberries, put them back into the saucepan, and place again on the fire until the boiling-point is reached.
- Pour the sauce into a mould, and set in a cool place to stiffen.
Apple Sauce
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- Ingredients
- 6 medium-sized apples
- ¾ cup sugar
- 1½ cups water
- Utensils
- Vegetable-knife
- Covered saucepan
- Tablespoon
- Colander
- Potato-masher
- Directions
- Cut the apples in eighths, peel, and cut away the core.
- Put the apples in a saucepan, and add the water.
- Cover the saucepan, set it over the fire, and let simmer slowly about twenty minutes.
- Take from the fire, drain off most of the water, mash the apples through a colander into a bowl, and add the sugar.
- Put the apple sauce back in the saucepan, set over the fire, and let it cook slowly about five minutes.
- Remarks
One-half teaspoon of spice or the juice of half a lemon may be added, if desired. Apple sauce is usually served cold, but should be hot if served with roast pork.
Rhubarb Sauce
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- Ingredients
- 2 cups rhubarb
- ¾ cup sugar
- ⅓ cup water
- Utensils
- Tablespoon
- Vegetable-knife
- Saucepan
- Directions
- Peel the rhubarb, and cut it into pieces about 1 inch long.
- Put the pieces in a saucepan, add the water and sugar, and cook very slowly until tender. Or, the rhubarb, sugar, and water may be put into a covered baking-dish, and cooked in a slow oven for about one hour.
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This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
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- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Fruits
- White Sauces
- Index
- About This Digital Edition
