APRICOTS

PORCUPINE APPLES

(

Sufficient to Serve Six

)

Wash, core, and pare the apples. Make a sirup by bringing the sugar and water to the boiling point. Put the apples into the sirup, cook on one side for several minutes, and then turn and cook on the other side. Do not allow the apples to cook completely in the sirup, but when they are still hard remove them and continue to boil the sirup down. Set the apples in a shallow pan, stick the almonds, which should be blanched, into them so that they will project like porcupine quills, sprinkle them with sugar, and bake in the oven until they are soft and the almonds slightly brown. Remove from the oven, fill the center of each with currant jelly, pour the juice over them, and serve.

53. BAKED APPLES.--Nothing is more palatable than baked apples if a juicy, sour variety can be secured.

BAKED APPLES

(

Sufficient to Serve Six

)

Wash and core the apples, place them in a baking dish, and fill the centers with the brown sugar mixed with the cinnamon. Put a small piece of butter on top of each apple, pour the water in the bottom of the pan, set in the oven, and bake until the apples are soft. Baste frequently with the juice that collects in the bottom of the pan. Serve hot or cold, as desired.

Apples baked in this way may be improved in flavor by serving grape juice over them. Heat the grape juice, and then, if the apples are to be served hot, pour about 2 tablespoonfuls over each apple just before serving. In case the apples are to be served cold, pour the hot grape juice over them and then allow them to cool.

54. MAPLE APPLES.--Apples cooked in maple sirup have a very pleasing flavor. The sirup that remains in the pan is poured over the apples when they are served.

MAPLE APPLES

(

Sufficient to Serve Six

)

6 medium-sized apples

1 c. maple sirup

Wash, peel, and core the apples. Bring the maple sirup to the boiling point in a saucepan. Drop the apples into the hot sirup, cook first on one side, and then turn and cook on the other. As soon as they become soft, remove from the sirup, pour the sirup over them, and serve.

55. STEAMED APPLES.--If it is desired to retain the color in apples that have red skins, they should be steamed instead of baked, for the color is lost in baking. Prepare apples that are to be steamed by washing them and removing the cores. Place the apples in a pan with a perforated bottom, put this over a pan of boiling water, cover closely, and steam until they are soft. Serve in any desired way. They will be found to be delicious in flavor and attractive in appearance.

56.APRICOTS, in appearance, are a cross between peaches and plums. They are grown extensively in the western part of the United States, but they can be grown in any climate where peaches and plums are raised. As they contain considerable acid, they require a large quantity of sugar when they are cooked with their skins and seeds. They are used most frequently for canning, but they make excellent marmalades and jams. They are also dried in large quantities and, in this form, make delicious desserts.

57. APRICOT SOUFFLÉ.--No more attractive as well as delicious dessert can be prepared than apricot soufflé, which is illustrated in Fig. 3. The apricots are just tart enough to give it a very pleasing flavor.

[Illustration: Fig. 3]

APRICOT SOUFFLÉ

(

Sufficient to Serve Six

)

Melt the butter, add the flour, sugar, and salt, and stir in the hot milk. Bring this mixture to the boiling point. Separate the yolks and whites of the eggs. Beat the yolks until they are thick and lemon-colored, and then pour the hot mixture over them, stirring constantly to prevent the eggs from curding. Beat the whites until they are stiff, fold them into the mixture, and add the vanilla. Place the apricots without juice in a layer on the bottom of the buttered baking dish, pour the mixture over them, and bake for 45 to 60 minutes in a hot oven, when it should be baked through and slightly brown on top and should appear as in Fig. 3. Remove from the oven and serve with the sirup from the apricots. Whipped cream may also be added if desired.

58.CHERRIES come in numerous varieties, some of which are sweet and others sour. The method of using them in cookery depends largely on the kind of cherry that is to be used. Any of the varieties may be canned with varying quantities of sugar and then used for sauce. They also make excellent preserves, especially the sour varieties. However, they do not contain pectin in sufficient quantity for jelly, so that when cherry jelly is desired, other fruit or material containing pectin must be used with the cherries. When purchased in the market, cherries usually have their stems on. They should be washed before the stems are removed. The seeds may be taken out by hand or by means of cherry seeders made especially for this purpose.

59. CHERRY FRITTERS.--Something different in the way of dessert can be had by making cherry fritters according to the accompanying recipe.

CHERRY FRITTERS

(

Sufficient to Serve Six

)

Mix and sift the dry ingredients, add the milk and egg, and beat all together well. Add the melted butter and fold in the cherries. Drop by spoonfuls into hot fat and fry until brown. Remove from the fat, sprinkle with powdered sugar, and serve.

60.GRAPES are a fruit extensively cultivated both for eating and for the making of wines and raisins. Although found in many varieties, they naturally divide themselves into two general classes: those which retain their skins, such as the Malaga, Tokay, Muscat, Cornichon, Emperor, etc., and those which slip out of their skins easily, such as the Concord, Niagara, Delaware, Catawba, etc.

Grapes are much used as a fresh fruit. When they are to be used in this way, the bunches should be put into a colander and washed thoroughly by running cold water over them. Then all the imperfect ones should be removed and the grapes kept cool until they are to be served. Clean grape leaves make an attractive garnish for the individual plates or the serving dish on which the grapes are placed. Grapes are also used extensively for making jelly and grape juice, a beverage that is well liked.

61.It will be found that through proper care grapes can be kept a long time in the fall after they are removed from the vines, provided perfect bunches are obtained and they are picked before they have become too ripe. To preserve such grapes, dip the ends of the stems into melted sealing wax in order to prevent the evaporation of moisture through the stems. Then, in a cool, dry place, lay the bunches out on racks in a single layer, taking care not to crush nor bruise them.

62. UNFERMENTED GRAPE JUICE WITH WATER.--Grape juice may be made either with or without water. That in which water is used in the making usually requires no diluting when it is served as a beverage. Concord grapes are perhaps used more commonly for the making of grape juice than any other variety, but other kinds, particularly Catawbas and Niagaras, may be used as well.

UNFERMENTED GRAPE JUICE WITH WATER

Wash the grapes and remove them from the stems. Put them with the water into a preserving kettle, and heat gradually until the skins of the grapes burst. Dip off as much juice as possible, and put it into a jelly bag. Continue to heat and dip off the juice in this way until the pulp is comparatively dry. Then add a little more water to the pulp and put it in the bag to drip. When all the juice has dripped through the bag, pour it back into the preserving kettle, add the sugar, and bring to the boiling point. Stir frequently, so that the sugar will be well dissolved. Pour into jars or bottles, seal, and sterilize by cooking for about 5 minutes in hot water that nearly covers the bottles. Any large receptacle that will hold sufficient water may be used as a sterilizer.

63. UNFERMENTED GRAPE JUICE WITHOUT WATER.--When grape juice is made without water, it is both thick and rich. Consequently, it should usually be diluted with water when it is served as a beverage.

UNFERMENTED GRAPE JUICE WITHOUT WATER

Wash the grapes, remove them from the stems, and put them into a preserving kettle. Heat very slowly and mash with a spoon, so that enough juice will be pressed out and thus prevent the grapes from scorching. Remove the juice as it forms and put it into a jelly bag. When all of it has been taken from the grapes and strained through the jelly bag, strain the pulp and put all the juice into a preserving kettle, add the sugar, and bring to the boiling point. Pour into bottles or jars, seal, and sterilize in a water bath for about 5 minutes.

64.PEACHES may be divided into two general classes: those having a yellow skin and those having a white skin. In each of these classes are found bothclingstoneandfreestonepeaches; that is, peaches whose pulp adheres tightly to the seed, or stone, and those in which the pulp can be separated easily from the stone. When peaches are purchased for canning or for any use in which it is necessary to remove the seeds, freestones should be selected. Clingstones may be used when the stones are allowed to remain in the fruit, as in pickled peaches, and for jams, preserves, or butters, in which small pieces may be used or the entire peach mashed. Whether to select yellow or white peaches, however, is merely a matter of taste, as some persons prefer one kind and some the other.

65.Peaches are not satisfactory for jelly making, because they do not contain pectin. However, the juice of peaches makes a very good sirup if it is sweetened and cooked until it is thick. Such sirup is really just as delicious as maple sirup with griddle cakes. Peaches are used to a large extent for canning and are also made into preserves, jams, and butters. In addition, they are much used without cooking, for they are favored by most persons. When they are to be served whole, they should be washed and then wiped with a damp cloth to remove the fuzz. The skins may be removed by blanching the peaches in boiling water or peeling them with a sharp knife. If they are then sliced or cut in any desirable way and served with cream and sugar, they make a delicious dessert.

66. STEWED PEACHES.--Fresh stewed peaches make a very desirable dessert to serve with simple cake or cookies. Children may very readily eat such dessert without danger of digestive disturbances. Adding a tablespoonful of butter to the hot stewed peaches and then serving them over freshly made toast makes a delightful breakfast dish. The cooked peaches may also be run through a sieve, reheated with a little flour or corn starch to thicken them slightly, and then served hot on buttered toast.

STEWED PEACHES

(

Sufficient to Serve Eight

)

Peel the peaches, cut into halves, and remove the seeds. Put the sugar and water over the fire to cook in a saucepan and bring to a rapid boil. Add the peaches and cook until they may be easily pierced with a fork.

67. BAKED PEACHES.--When peaches are to be baked, select large firm ones. Wash them thoroughly and cut them into halves, removing the stones. Place the peaches in a shallow pan, fill the cavities with sugar, and dot the top of each half with butter. Set in the oven and bake until the peaches become soft. Serve hot or cold, either with or without cream, as desired.

68.PEARS, like apples, come in summer and winter varieties. The summer varieties must be utilized during the summer and early fall or must be canned at this time to preserve them for future use. Winter pears, however, may be stored, for they keep like apples. A number of the small varieties of pears are much used for pickling. Pears are most valuable when they are canned and used for sauce. They cannot be used for jelly, because they do not contain sufficient acid nor pectin. The juice from canned pears, because of its mild flavor, is often found to be valuable in the feeding of invalids or persons who have gastric troubles. It is usually advisable to pick pears before they are entirely ripe, for then they may be kept for a considerable length of time and will ripen slowly.

69. BAKED PEARS.--Although pears are rather mild in flavor, they are delicious when baked if lemon is added. Wash thoroughly pears that are to be baked, cut them into halves, and remove the cores. Place them in a shallow pan, fill the holes in the center with sugar, dot with butter, and place a thin slice of lemon over each piece. Pour a few spoonfuls of water into the pan, set in the oven, and bake until the pears can be easily pierced with a fork. Remove from the oven and serve hot or cold.

70.PLUMS are among the very strong acid fruits. Some varieties of them seem to be more tart after they are cooked than before, but, as already explained, this condition is due to the fact that the acid contained in the skin and around the seeds is liberated during the cooking. This fruit, of which there are numerous varieties, is generally used for canning, preserving, etc. It does not make jelly successfully in all cases unless some material containing pectin is added. Very firm plums may have the skins removed by blanching if it seems advisable to take them off.

71. STEWED PLUMS.--Because of the many varieties of plums with their varying degrees of acidity, it is difficult to make a recipe with a quantity of sugar that will suit all kinds. The recipe given here is suitable for medium sour plums, such as egg plums and the common red and yellow varieties. Damsons and green gages will probably require more sugar, while prune plums may require less.

STEWED PLUMS

(

Sufficient to Serve Eight

)

Wash the plums and prick each one two or three times with a fork. Bring the sugar and water to the boiling point and, when rapidly boiling, add the plums. Cook until they are tender, remove from the fire, cool, and serve.

72.QUINCES are one of the non-perishable fruits. They mature late in the fall and may be kept during the winter in much the same way as apples. While quinces are not used so extensively as most other fruits, there are many uses to which they may be put and much can be done with a small quantity. For instance, various kinds of preserves and marmalades may be made entirely of quinces or of a combination of quinces and some other fruit. They also make excellent jelly. As their flavor is very strong, a small quantity of quince pulp used with apples or some other fruit will give the typical flavor of quinces. When combined with sweet apples, they make a very delicious sauce.

The skin of quinces is covered with a thick fuzz, which can be removed by wiping the fruit with a damp cloth. A point that should be remembered about quinces is that they are extremely hard and require long cooking to make them tender and palatable.

73. STEWED QUINCES AND APPLES.--The combination of quinces and apples is very delicious. Sweet apples, which are difficult to use as a cooked fruit because of a lack of flavor, may be combined very satisfactorily with quinces, for the quinces impart a certain amount of their strong flavor to the bland apples and thus the flavor of both is improved.

STEWED QUINCES AND APPLES

(

Sufficient to Serve Six

)

Wash, peel, core, and quarter the fruit. Add the sugar to the water and place over the fire until it conies to a rapid boil. Then add the quinces and cook until they are partly softened. Add the sweet apples and continue the cooking until both are tender. Remove from the fire, cool, and serve.

74.RHUBARB is in reality not a fruit, but it is always considered as such because it is cooked with sugar and served as a fruit. It has the advantage of coming early in the spring before there are many fruits in the market. As it contains a large quantity of oxalic acid, it is very sour and must be cooked with considerable sugar to become palatable, the addition of which makes the food value of cooked rhubarb very high. Rhubarb is much used for pies and is frequently canned for sauce. It is also used as a cheap filler with a more expensive fruit in the making of marmalades, conserves, and jams.

The stems of some varieties of rhubarb are characterized by a great deal of red color, while others are entirely green. The red rhubarb makes a more attractive dish when it is cooked and served than the green, but it has no better flavor. The outside of the stem has a skin that may be removed by catching hold of it at one end with a knife and stripping it off the remainder of the stem. It is not necessary to remove the skin from young and tender rhubarb, but it is often an advantage to remove it from rhubarb that is old. It should be remembered that the stems of rhubarb contain considerable water and so require very little liquid in their cooking.

75. STEWED RHUBARB.--Two methods of stewing rhubarb are in practice, the one to select depending on the way it is preferred. In one method, which keeps the pieces whole, the sugar and water are brought to the boiling point before the rhubarb is added, while in the other, the rhubarb is cooked with water until it is soft and the sugar then added.

STEWED RHUBARB

(

Sufficient to Serve Six

)

Mix the sugar and water in a saucepan and bring to the boiling point. Wash the stems of the rhubarb and cut into inch lengths. Add the rhubarb to the sirup and cook until it is tender enough to be pierced with a fork. If desired, a flavoring of lemon peel may be added. Turn into a dish, allow to cool, and serve.

If the other method is preferred, cook the rhubarb with the water until it is soft and then add the sugar.

CHARACTERISTICS

76.Fruits that contain citric acid are grouped together and are known as CITRUS FRUITS. All of these are similar in structure, although they differ in size, as will be observed from Fig. 4. Here the citrus fruits most commonly used are illustrated, the large one in the center being a grapefruit; the two to the left, oranges; the two to the right, lemons; and the two in the front, tangerines.

[Illustration: FIG. 4]

All varieties of these fruits are tropical or semitropical and are shipped to the North in boxes that contain various numbers, the number that can be packed in a box depending on the size of the fruit. The south, southeastern, and western parts of the United States supply practically all of these fruits that are found in the northern markets. They stand storage well and keep for long periods of time if they are packed before they are too ripe. These characteristics, together with the fact that they are at their prime at different times in different localities, make it possible to market such fruits during the entire year, although they are much better at certain seasons than at others.

77.The majority of citrus fruits contain a fair amount of sugar and a great deal of water; consequently, they are very juicy and refreshing. A few of them, however, such as lemons and limes, contain very little sugar and considerable acid and are therefore extremely sour. In the use of such varieties, sugar must be added to make them palatable.

The greatest use made of citrus fruits is that of serving them raw. However, they are also used in the making of marmalades, conserves, and such confections as candied fruits. Then, too, the juice of a number of them, such as lemons, oranges, and limes, makes very refreshing beverages, so these varieties are much used for this purpose.

78.Grapefruit, also known asshaddock, is a large, pale-yellow fruit belonging to the citrus group. One variety, known as thepomelo, is the kind that is commonly found in the market. It is slightly flattened on both the blossom and stem ends.

Grapefruit has a typical flavor and a slightly bitter taste and contains neither a great deal of sugar nor a large amount of acid. Because of its refreshing, somewhat acid pulp and juice, it is highly prized as a fruit to be eaten at breakfast or as an appetizer for a fruit cocktail. It is also much used in the making of fruit salads.

79. SELECTION OF GRAPEFRUIT.--Grapefruit should be selected with care in order that fruit of good quality may be obtained. Some persons think that to be good grapefruit should be large, but it should be remembered that size is not the factor by which to judge the quality. The fruit should be heavy for its size and the skin should be fine-grained and even. Coarse-grained skin, as a rule, is thick and indicates that the pulp is rather pithy and without juice.

[Illustration: FIG. 5][Illustration: FIG. 6]

80. PREPARATION OF GRAPEFRUIT.--Different ways of serving grapefruit are in practice, and it is well that these be understood. This is generally considered a rather difficult fruit to eat, but if care is exercised in its preparation for the table it can be eaten with comfort. For preparing grapefruit, a narrow, sharp-bladed paring knife may be used. As is well known, a grapefruit is always cut apart half way between the stem and the blossom ends and a half served to each person.

81.One method of preparing grapefruit consists in cutting the skin in such a way that the seeds can be taken out and the pulp then easily removed with a spoon. To prepare it in this way, cut the grapefruit into halves, and then, with a sharp knife, cut around the pithy core in the center, cutting off the smallest possible end of each of the sections. With this done, remove the seeds, which will be found firmly lodged near the core and which can be readily pushed out with the point of the knife. Then cut down each side of the skin between the sections so as to separate the pulp from the skin. Around the edge next to the outside skin, cut the pulp in each section with a single jab of the knife, taking care not to cut the skin between the sections. The entire pulp of each section, which will be found to be loose on both sides and ends if the cutting is correctly done, can then be readily removed with a spoon.

[Illustration: FIG. 7][Illustration: FIG. 8]

82.In another method of preparing this fruit for the table, all the skin inside of the fruit is removed and nothing but the pulp is left. This method, which is illustrated in Figs. 5 to 10, inclusive, requires a little more time and care than the previous one, but the result justifies the effort. After cutting the grapefruit into halves, remove the seeds with a sharp knife, as shown in Fig. 5. Then, with the same knife, cut the grapefruit from the skin all the way around the edge, as in Fig. 6; also, cut down each side of the skin between the sections, so as to separate the pulp from the skin, as in Fig. 7. With the pulp loosened, insert a pair of scissors along the outside edge, as in Fig. 8, and make a slanting cut toward the core.

Then, as in Fig. 9, cut the core loose from the outside skin. Repeat this operation for each section. If the cutting has been properly done, the core and skin enclosing the sections may be lifted out of the grapefruit, and, as shown in Fig. 10, will then be in the form of a many-pointed star. As only the pulp remains in the outside skin, the grapefruit can be eaten without difficulty.

[Illustration: FIG. 9][Illustration: FIG. 10]

83. SERVING GRAPEFRUIT.--When grapefruit has been properly ripened, it is rather sweet, so that many persons prefer it without sugar; but when sugar is desired, the fruit is very much more delicious if it is prepared some time before it is to be served, the sugar added to it, and the fruit placed in a cool place. If this is done in the evening and the grapefruit is served for breakfast, a large amount of very delicious juice will have collected through the night. At any rate, grapefruit is best if it is sweetened long enough before it is served to give the sugar a chance to penetrate.

84.LEMONS are a citrus fruit raised in tropical regions. They are shipped to other climates in cases that hold from 180 to 540, depending on the size of the lemons, 300 to the case being a medium and commonly used size. Their quality is judged like that of grapefruit; that is, by their weight, the texture of their skin, and their general color and shape.

Lemons contain very little sugar, but they are characterized by a large amount of acid. Because of this fact, their juice is used to season foods in much the same way as vinegar is used. In fact, their chief uses are in making desserts and in seasoning such foods as custards, pudding sauces, etc. However, their juice is also much used in the making of beverages, such as lemonade and fruit punch.

85.ORANGES belong to the group of citrus fruits, but they differ from both lemons and grapefruit in that they contain more sugar and less acid. Two kinds of oranges supply the demands for this fruit, Florida and California oranges.Florida orangeshave a skin more the color of lemons and grapefruit and contain seeds, but they are considered to be the finest both as to flavor and quality.California oranges, which have a bright-yellow or orange skin, are seedless and are known asnavel oranges. As soon as the Florida season ends, the California season begins; consequently, the market season for this fruit is a lengthy one. The russet of oranges is caused by the bite of an insect on the skin. To be shipped, oranges are packed in cases that will contain from 48 to 400 to the case.

Probably no citrus fruit is used so extensively as oranges. Because of their refreshing subacid flavor, they are much eaten in their fresh state, both alone and in combination with other foods in numerous salads and desserts.

[Illustration: FIG. 11]

86. PREPARATION OF ORANGES.--Several attractive ways of preparing oranges for the table when they are to be eaten raw are shown in Fig. 11.

To prepare them in the way shown at the left, cut the orange into two parts, cutting half way between the stem and blossom ends, and loosen the pulp in each half in the manner explained in Art. 81 for the preparation of grapefruit. Then the pulp may be eaten from the orange with a spoon.

[Illustration: FIG. 12]

If an orange is to be eaten in sections, the skin may be cut from the stem to the blossom end about six times and then loosened from the one end and turned in toward the orange in the manner shown in the central figure of the group. It will then be easy to remove the skin.

[Illustration: FIG. 13]

Sometimes it is desired to serve sliced oranges, as shown at the right. To prepare oranges in this way, remove the skin from the orange, cut it in halves lengthwise, and then slice it in thin slices crosswise. Arrange the slices on a plate and serve as desired.

87.When oranges are to be used for salads, or for any purpose in which merely the pulp is desired, as, for instance, orange custard, all the skin between the sections must be removed, as it makes any warm mixture bitter. To secure the pulp without any of the skin, first peel the orange, as shown in Fig. 12, in the same way an apple is peeled, beginning at one end and peeling around and around deeply enough to remove with the skin all the white pithy material under it. If the knife is a sharp one and the peeling is carefully done, there will be little waste of the pulp. When the orange is entirely peeled, cut each section from the skin by passing the knife as closely as possible between the pulp and the skin, as shown in Fig. 13. The sections thus obtained may be used whole or cut into pieces of any desired size.

88.In addition to grapefruit, lemons, and oranges, the three principal varieties of citrus fruits, this group also includes kumquats, limes, mandarins, and tangerines. These fruits are not of so much importance in the diet as the other varieties, but when they are used as foods they have a food value about equal to that of apples the same in size. They are not in such common use as the citrus fruits already discussed, but it is well for every housewife to know what they are and to what use they can be put.

89.KUMQUATS are an acid fruit resembling oranges in color but being about the size and shape of small plums. They are used principally for the making of marmalades and jams, and in this use both the skin and the pulp are included.

90.LIMES look like small lemons. They are very sour and do not contain sugar in any quantity. They are valued chiefly for their juice, which is utilized in the making of drinks, confections, etc.

91.MANDARINS and TANGERINES are really varieties of oranges and are used in much the same way. They have a very sweet flavor. Their skin does not cling so closely as the skin of oranges. For this reason they are known asglove orangesand are very easily peeled.

VARIETIES

92.Besides the citrus fruits, which may also be regarded as tropical fruits because they grow in tropical regions, there are a number of other fruits that may be conveniently grouped under the heading Tropical Fruits. The best known of these are bananas and pineapples, but numerous others, such as avocados, guavas, nectarines, pomegranates, tamarinds, and mangoes, are also raised in the tropical countries and should be included in this class. The majority of these fruits stand shipment well, but if they are to be shipped to far distant places they must be picked before they become too ripe and must be packed well. As bananas and pineapples are used more extensively than the other tropical fruits, they are discussed here in greater detail; however, enough information is given about the others to enable the housewife to become familiar with them.

93.BANANAS are a tropical fruit that have become very popular with the people in the North. As they are usually picked and shipped green and then ripened by a process of heating when they are ready to be put on the market, it is possible to obtain them in a very good condition. It should be remembered, however, that they are not ripe enough to eat until all the green color has left the skin. The stem of the bunch may be green, but the bananas themselves should be perfectly yellow. Black spots, which are sometimes found on the skins, indicate overripeness or bruises. When the spots come from overripeness, however, they do not injure the quality of the fruit, unless there are a great many of them; in fact, many persons consider that bananas are better when the skins are black than at any other time.

94.Just under the skin of the banana is some pithy material that clings to the outside of the fruit and that has a pungent, disagreeable taste. This objectionable taste may be done away with by scraping the surface of the banana slightly, as shown in Fig. 14, after the skin is removed.

The strong, typical flavor that characterizes bananas is due to the volatile oil they contain. It is this oil that causes bananas to disagree with some persons. The common yellow variety has a milder flavor than red bananas and certain other kinds and, consequently, is more popular. If the oil of bananas does not prove irritating, much use should be made of this fruit, because its food value is high, being about double that of apples and oranges.

[Illustration: FIG. 14]

95.Bananas are eaten raw more often than in any other way, but many persons find cooked bananas very agreeable. Then, too, it is sometimes claimed that cooked bananas are more digestible than raw ones because of the starch that bananas contain. However, this argument may be discounted, for a well-ripened banana contains such a small quantity of starch that no consideration need be given to it.

[Illustration: FIG. 15]

96. BAKED BANANAS.--If bananas are to be cooked, they can be made very appetizing by baking them with a sirup made of vinegar, sugar, and butter. When prepared in this way, they should be cut in two lengthwise, and then baked in a shallow pan, as Fig. 15 shows.

BAKED BANANAS

(

Sufficient to Serve Six

)

Remove the skins from the bananas, scrape the surface as in Fig. 14, and cut them in half lengthwise. Arrange the halves in a shallow pan. Melt the butter and mix it with the sugar and the vinegar. Pour a spoonful of the mixture over each banana and then set the pan in the oven. Bake in a slow oven for about 20 minutes, basting frequently with the remainder of the sirup during the baking. Remove from the oven and serve hot.

97. Banana Fritters.--Delicious fritters can be made with bananas as a foundation. The accompanying recipe, if carefully followed, will result in a dish that will be appetizing, especially to those who are fond of this fruit.

BANANA FRITTERS

(

Sufficient to Serve Six

)

Remove the skins from the bananas, scrape them, and cut them once lengthwise and once crosswise. Sprinkle the pieces with the lemon juice. Make a batter by mixing and sifting the flour, sugar, and salt. Stir in the milk gradually, and add the yolk of the beaten egg and the melted butter. Lastly, fold in the beaten egg white. Sprinkle the bananas with powdered sugar, dip them into the batter, and fry in deep fat until brown. Sprinkle again with powdered sugar and serve.

98.Pineapples are grown in the southern part of the United States, on the islands off the southeastern coast, and in Hawaii. They vary in size according to the age of the plants. It requires from 18 to 20 months for the fruit to develop, and the plants yield only four or five crops. Much of this fruit is canned where it is grown, but as it is covered with a heavy skin it will tolerate shipping long distances very well. It is shipped to the market in cases that contain from 24 to 48 pineapples to the case. Usually, for a few weeks during the summer, the price of fresh pineapples is reasonable enough to warrant canning them.

[Illustration: FIG. 16][Illustration: FIG. 17]

99.The food value of pineapples is slightly lower than that of oranges and apples. However, pineapples have a great deal of flavor, and for this reason they are very valuable in the making of desserts, preserves, marmalades, and beverages of various kinds. It is said that the combination of pineapple and lemon will flavor a greater amount of food than any other fruit combined. Another characteristic of pineapples is that they contain a ferment that acts upon protein material and therefore is sometimes thought to aid considerably in the digestion of food. The probabilities are that this ferment really produces very little action in the stomach, but its effect upon protein material can readily be observed by attempting to use raw pineapple in the making of a gelatine dessert. If the pineapple is put in raw, the gelatine will not solidify; but if the pineapple is heated sufficiently to kill this ferment, it has no effect whatsoever upon the gelatine.

100. SELECTING PINEAPPLES.--When pineapples are to be selected, care should be exercised to see that they are ripe. The most certain way of determining this fact is to pull out the center leaves of each pineapple that is chosen. As shown in Fig. 16, grasp the pineapple with one hand and then with the other pull out, one at a time, several of the center leaves of the tuft at the top. If the fruit is ripe a sharp jerk will usually remove each leaf readily, but the harder the leaves pull, the greener the pineapple is.

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