Stewed Fresh Fruit
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- Ingredients
- Fruit
- Sugar
- Water
- Utensils
- Vegetable-knife
- Colander
- Covered saucepan
- Directions
- 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
- 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
- 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
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
- 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
Warning: Display title "Fruits" overrides earlier display title "".
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