11.The composition of fruits is a matter of considerable importance, for on it the food value of the fruits depends. To a certain extent, the composition of all fruits is the same, but the varieties of this food differ in their food values almost as greatly as do vegetables. Many of them are extremely low in this respect, while a few of them are rather high. In order to determine the place that fruit should have in a meal, it is necessary to obtain a definite idea of the composition as well as the food value of the different varieties.
12. PROTEIN AND FAT IN FRUITS.--Such small quantities of protein and fat are contained in fruits that very little attention need be given to these substances. Exceptions are found in avocados, or alligator pears, and in ripe olives, both of which are high in fat. Then, too, there is a small amount of protein in grapes and some other fruits, but it is not sufficient to merit consideration.
13. CARBOHYDRATE IN FRUIT.--Whatever food value fruits may have, whether it be high or low, is due to the carbohydrate they contain. Some green fruits and bananas contain a very small amount of starch, but on the whole the carbohydrate of fruits is in the form of sugar and is in solution in the fruit juices. The chief form of this carbohydrate is known aslevulose, orfruit sugar. However,glucose, another form of sugar, is also found in nearly all fruits, grapes and dried fruits, such as figs, raisins, etc., containing an unusually large amount. In addition,cane sugaris contained in the majority of fruits.Pectinis also a carbohydrate that is found in large quantities in some fruits, while in other fruits it is lacking. This substance is related to the gums and to cellulose. Although it is one of the carbohydrates from which no food value is derived, it is of considerable importance, because it is responsible for the jelly-making properties of fruits.
14.In fruits that are not fully matured, or, in other words, green fruits, the sugar has not developed to so great an extent as it has in perfectly ripe fruits. Consequently, such fruits are not so high in food value as they are when they become ripe. As is well known, it is the sugar of fruits that accounts for their sweet taste, for the sweeter the fruits, the more sugar and the less acid they contain. The quantity of this substance varies from 1 per cent. in lemons to 20 per cent. in some other fresh fruits, such as plums. In dried fruits, the amount of sugar is much higher, reaching as high as 60 per cent. or even more in such fruits as figs, dates, and raisins.
15. CELLULOSE IN FRUIT.--In fruits, as in vegetables, cellulose is found in varying quantities. The larger the quantity, the lower will be the food value of the fruit, except where the water has been evaporated, as in the case of dried fruits. The digestibility of this cellulose, however, is not worth considering, for, while it is possible that small amounts of very young and tender cellulose from fruits may be digested, on the whole this characteristic may be disregarded. The skins and seeds of fruits, as well as the coarse material that helps to make up the pulp, are known as refuse and are treated as such by the human digestive tract; but it is to this waste material, or cellulose, that the laxative quality of fruit is largely due.
In cases where there are digestive or intestinal troubles, it is often necessary to remove the cellulose before the fruit is eaten. The coarse material may be removed and that which is more tender may be broken up by pressing the fruit through a sieve or a strainer of some kind. The cooking of fruits is another means of making the cellulose in them more easily digested, for it softens, or disintegrates, the various particles of the indigestible material. When fruit is taken for its laxative effect and the irritation of the cellulose needs no consideration, the skins of the fruits may be eaten instead of being rejected. However, to avoid any trouble, they should be well chewed.
16. Minerals in Fruit.--All fruits contain a certain percentage of mineral salts. The quantity varies in the different kinds of fruits, but it averages about 1 per cent. These salts have the opposite effect on the blood from those found in meats and cereals, but they act in much the same way as the minerals of vegetables. In other words, they have a tendency to render the blood more alkaline and less acid. They are therefore one of the food constituents that help to make fruit valuable in the diet and should be retained as far as possible in its preparation. In fact, any method that results in a loss of minerals is not a good one to adopt in the preparation of fruits.
The minerals commonly found in fruits are iron, lime, sodium, magnesium, potash, and phosphorus. These are in solution in the fruit juices to a very great extent, and when the juices are extracted the minerals remain in them.
17. Acids in Fruit.--Some fruits contain only a small amount of acid, while others contain larger quantities. It is these acids, together with the sugar and the volatile oils of fruits, that constitute the entire flavor of this food. Most ripe fruits contain less acid than unripe ones, and cooked fruits are often higher in acid than the same fruits when raw.
Numerous kinds of acid are found in the different varieties of fruits. For example, lemons, oranges, grapefruit, and a few other fruits belonging to the class known as citrus fruits containcitric acid; peaches, plums, apricots, and apples,malic acid; and grapes and many other fruits,tartaric acid.
TABLE ICOMPOSITION AND FOOD VALUE OF FRUITS
TABLE ICOMPOSITION AND FOOD VALUE OF FRUITS
18.The juice of fruits that contain very little sugar and a large quantity of acid, such as the lemon, may be used for the seasoning of food in much the same way that vinegar is used. It may also be diluted with other liquids and used for a beverage. Then, again, various kinds of fruit juices are subjected to a process of fermentation and, through the production of another acid, are made into vinegar and wines. When apples are treated in this way, the fermentation producesacetic acidand, in addition, a certain amount of alcohol. It is on this principle that the making of wines depends.
19. WATER IN FRUIT.--The water content of fresh fruits is very high, reaching 94 per cent. in some varieties. Dried fruits, on the other hand, contain much less water, their content being in some cases as low as 15 to 20 per cent. It naturally follows that the fruits low in water are high in food value, while those containing considerable water have in their composition less of the material that adds food value. The high percentage of water in fresh fruits, together with the acids they contain, accounts for the fact that these fruits are so refreshing. Fruits of this kind, in addition to having this refreshing quality, help to provide the necessary liquid in the diet.
20. TABLE SHOWING COMPOSITION AND FOOD VALUE OF FRUITS.--Just as fruits vary in their composition, so do they vary in their food value. This fact is clearly shown in Table I, which gives the percentage of food substances contained in different fruits and the food value per pound, in calories, that these fruits contain. As in the table showing the composition and food value of vegetables given inVegetables, Part 1, the figures in this table are taken from Atwater's Table of American Food Materials and refer to the edible part of the material. Reference to Table I, as progress is made with the study of fruits and their preparation, will be of much assistance in learning the place that fruits occupy in the dietary.
21. EFFECT OF RIPENESS ON FRUITS.--There is a very marked difference between ripe and green fruits as to their composition, flavor, texture, palatability, and digestibility. Green fruits, containing more acid than ripe ones, serve some purposes for which ripe fruits of the same variety cannot be used so well. For instance, a very much better jelly can be made from grapes that are not entirely ripe than from those which have completely ripened. Green fruits contain less sugar than do ripe ones, and so they are more sour to the taste. In some cases, the carbohydrate found in green fruits is partly in the form of starch, which in the process of development is changed to sugar. The cellulose of green fruits, especially that distributed throughout the pulp of the fruit itself, is usually tougher and harder than that which is found in the same fruit after it has ripened.
22. DIGESTIBILITY OF FRUITS.--The ripeness and freshness of fruits determine their digestibility to a great extent, but the peculiarities of each person have much to do with this matter. Many times a particular fruit will agree with almost every one but a few exceptional persons, and, for no apparent reason except their own peculiarities of digestion, it disagrees very badly with them. Abnormal conditions of the alimentary tract, however, cannot be taken into consideration in a general discussion on the digestibility of foods, for it is a subject that cannot be treated except from a dietetic standpoint. A safe rule to follow when a fruit is found to disagree with a person is to omit it from that person's diet. This need not prove a hardship, for the wide range, or variety, of fruits makes it possible to find one or more kinds that will agree with each person.
23.As has been explained, sugar is the food material from which the nutritive value of fruits is obtained. With the exception of a few predigested foods, manufactured in such a way that they can be digested easily, this sugar is probably the most easily digested form of food that can be obtained. This substance, being held in solution in the fruit juices, which are encased in a cellulose covering, depends to some extent for its digestion on the hardness of the cellulose. When this covering is old and hard or green and tough, as the case may be, it is difficult for the digestive juices to break through and attack the sugar contained inside. As this difficulty is not encountered when fruit is fresh and ripe, its freshness and ripeness become important factors in digestibility. Cooking is also an important factor because it softens the cellulose, but there are certain other changes made by cooking that must be taken into consideration as well.
24. EFFECT OF COOKING ON FRUIT.--Cooking affects fruits in numerous ways, depending on the condition of the fruit itself, the method used, and the length of time the heat is applied. When fruits are cooked in water or in a thin sirup, the cellulose becomes softened. On the other hand, if they are cooked in a heavy sirup, as, for instance, in the making of preserves, the cellulose becomes hardened and the fruit, instead of breaking up, remains whole or nearly so and becomes tough and hard in texture. The addition of quantities of sugar, as in the latter case, besides helping to keep the fruit whole, increases its food value.
25.Another change that usually takes place when fruit is cooked is in its flavor. This change is due either to an increase in the acid contained in the fruit or to a decrease in the amount of sugar. Some authorities believe that cooking increases the amount of acid, while others hold the view that, when fruit is cooked without removing the skins and seeds, the acid contained in the seeds and skins and not noticeable when the fruit is fresh, is released during the cooking. Such is undoubtedly the case with plums. The change that is brought about in the sugar by the cooking of fruits consists in changing the cane sugar into levulose and dextrose, which are not so sweet. This change accounts for the fact that some cooked fruits are less sweet than others, in spite of the fact that the acid does not seem to be increased.
26.In addition to producing certain changes in fruit, cooking, if done thoroughly, renders fruits sterile, as it does other foods; that is, it kills any bacteria that the fruits may contain. Advantage of this fact is taken when fruits are canned for future use. Although most persons prefer raw fruit to that which is cooked, there are some who object to eating this food raw, but who are not always certain as to the reason for their objection. Like other raw foods, fruits in their fresh state containvitamines; that is, a substance that helps to keep the body in a healthy, normal condition. These are found to some extent in cooked fruits, but not in the same quantity as in raw ones; consequently, as much use as possible should be made of raw fruits in the diet.
27. REQUIRED SANITARY CONDITIONS.--Since large quantities of fruits are eaten raw, it is necessary that they be handled in the most sanitary manner if disease from their use be prevented. However, they are often in an unsanitary condition when they reach the housewife. For instance, they become contaminated from the soiled hands of the persons who handle them, from the dirt deposited on them during their growth, from the fertilizer that may be used on the soil, from flies and other insects that may crawl over them, and from being stored, displayed, or sold in surroundings where they may be exposed to the dirt from streets and other contaminating sources. Because of the possibility of all these sources of contamination, it is essential that fruits that are not to be cooked be thoroughly washed before they are eaten. It is true that a certain amount of flavor or food material may be lost from the washing, but this is of little importance compared with the possibility of preventing disease.
28. WASHING FRUITS.--The manner of washing fruits depends largely on the nature of the fruit. Fruits that have a sticky surface, such as raisins, figs, and dates, usually have to be washed in several waters. Hard fruits, such as pears, apples, plums, etc., should be washed with running water. Berries and softer fruits require more careful procedure, it usually being advisable to pour them into a pan containing water and then, after stirring them around in the water until all dirt is removed, take them from the water, rather than pour the water from them. In any event, all fruits eaten raw should be properly washed.
29. SERVING FRUITS.--While the serving of fruits is a simple matter, it should be done in as dainty a way as possible, so as not to detract from their natural attractiveness. If the skins are to remain on the fruits while serving, a knife, preferably a fruit knife, should be served with them, and nothing smaller than a salad plate should be used. The carefully washed leaves of the fruit served make an attractive garnish. For instance, large, perfect strawberries with the stems on, when heaped on a plate garnished with strawberry leaves and served with a small dish of powdered sugar, are always attractive. Likewise, a bunch of grapes served on grape leaves never fails to attract.
A mixture of a number of fruits, such as peaches, pears, and plums, or, in winter, oranges, bananas, and apples, piled in a large bowl and passed after salad plates have been distributed, not only makes an excellent dessert, but permits the persons served to take their choice.
Fresh berries, sliced peaches, bananas, oranges, etc. may be served in sauce dishes, which should be placed on a service plate. They may be passed or served from a bowl by the hostess. Canned or stewed fruits may be served in the same way.
30.BERRIES are among the most perishable fruits and begin to come into market early in the summer season. In most localities, the berry season begins with strawberries and ends with blackberries. Because the numerous varieties are somewhat juicy and soft and therefore extremely perishable, they will not stand shipping and storage for long periods of time. The quality of berries depends much on the nature of the season, as well as on the locality in which the berries are grown. If there is a good supply of rain, the berries will be very moist, containing a large amount of pulp in proportion to seeds and skins; but if the season is very dry, the berries are likely to be less moist and consequently less palatable. A general use of berries, and to almost every one the most important, is the making of jams, jellies, and preserves.
In the preparation of berries for the table, they should be handled as little as possible in order to prevent them from breaking up and losing their shape. After being purchased, they should be kept where it is cool until they are to be used. It is advisable not to wash them until just before serving, as the extra handling usually bruises them and causes them to spoil.
The different varieties of berries are here taken up in alphabetical order so as to make the matter easy for reference. Those of which extensive use is made contain one or more recipes that may be followed without any hesitation. In a few instances, as in the case of currants, recipes are not included, as the fruits are limited to only a few uses and directions for these occur elsewhere.
31.BLACKBERRIES come late in the summer season. Good varieties of cultivated blackberries, which are large in size and contain comparatively few seeds, are the best for use. However, in some localities, uncultivated blackberries grow in sufficient quantities to be useful for food. Blackberries are used extensively for jam, as they make an excellent kind that appeals to most persons. Their juice may be used for jelly, but if the berries are to be utilized most successfully in this way they must be picked before they are thoroughly ripe or some fruit that will supply an additional quantity of pectin may have to be combined with them. Fresh blackberries may be served for dessert with sugar and cream. Otherwise, the use of this fruit in desserts is not very extensive, except where the canned berries are used for pastry or pie or are eaten for sauce or where the jam is used in making up various dessert dishes.
Very little preparation is necessary in getting blackberries ready to serve. They should simply be looked over carefully, so that all imperfect ones and all foreign matter may be removed, and then washed in cold water.
32. BLACKBERRY SPONGE.--One of the few desserts made from fresh blackberries is that explained in the accompanying recipe and known as blackberry sponge. This is very delicious, for the berries are combined with cake and the combination then served with whipped cream.
BLACKBERRY SPONGE
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Sufficient to Serve Six
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Heat half of the berries with the sugar and the water until they are mushy. Then force the whole through a sieve. Cut the cake into cubes and put them into a bowl. Pour the juice and the blackberry pulp on the cake. Press the mixture down with a spoon until it is quite solid and set in the refrigerator or some other cold place to cool. Turn out of the bowl on a large plate, garnish with the remaining berries, heap with the whipped cream, and serve.
33.BLUEBERRIES, which are not cultivated, but grow in the wild state, are a many-seeded berry, blue or bluish-black in color.Huckleberries, although belonging to a different class, are commonly regarded as blueberries by many persons. Berries of this kind occur in many varieties. Some grow on low bushes close to the ground, others are found on taller bushes, and still others grow on very tall bushes. Again, some grow in dry ground in a mountainous region, others grow in a level, sandy soil, and other varieties succeed better on swampy soil. Berries of this class are not so perishable as most other berries, but in many localities they cannot be purchased at all, for, as a rule, they are used only in the immediate vicinity in which they grow.
Blueberries have small seeds and coarse, tough skins. They contain very little acid, but are excellent for pies and sauce. However, they will make jelly very well if there are a few partly ripe berries among them, and their flavor is improved if some fruit containing acid is added to them. To prepare them for use, whether they are to be served raw or cooked, look them over carefully in order that all green or spoiled ones are removed and then wash them well in cold water.
34. PRESSED BLUEBERRY PUDDING.--A delicious pudding can be made by combining blueberries with slices of bread. The accompanying recipe gives directions for pudding of this kind.
PRESSED BLUEBERRY PUDDING
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Sufficient to Serve Eight
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Put the blueberries, water, and sugar into a saucepan and boil for a few minutes. Put four of the slices of bread, which should be cut about 1/2 inch thick, in the bottom of a square pan. Pour one-half of the blueberries and the juice over the bread, and put the four remaining slices of bread on top of the berries. Pour the rest of the blueberries and juice over the bread. Place another square pan over the top and weight it down so as to press the pudding. Then set the pudding in the refrigerator until it is cool. Cut into squares, remove from the pan, and serve with sweetened whipped cream.
35. BLUEBERRY PUDDING.--A baking-powder-biscuit dough baked with blueberries makes a very appetizing dessert. To serve with a pudding of this kind, a cream or a hard sauce should be made.
BLUEBERRY PUDDING
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Sufficient to Serve Six
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Make a rather thin baking-powder-biscuit mixture. Spread a layer of this in the bottom of a square pan and cover it with a layer of the blueberries. Pour 1/4 cupful of the sugar over the berries and then cover with another layer of the dough. Over this, pour the remainder of the berries and sprinkle the rest of the sugar over all. Place in the oven and bake for about 20 minutes. Remove from the oven, cut into squares, and serve with cream or hard sauce.
36.CRANBERRIES grow wild in many localities, but most persons who use them buy them in the market as a cultivated fruit. Their season begins in the fall and lasts until early spring, and during this time they can usually be obtained in the market. They contain considerable acid and consequently require a great deal of sugar to make them sufficiently sweet to be palatable. They are more often served as an accompaniment to a dinner course, especially with turkey or other poultry, than eaten as a sauce. At times they are used in the making of muffins, pudding, and various kinds of pastry.
One of the advantages of cranberries is that they keep very well in the raw state. However, before they are cooked, they should be looked over carefully, freed of any stems, foreign material, and spoiled berries, and then washed thoroughly in cold water.
37. CRANBERRY SAUCE.--One can hardly imagine a turkey dinner without cranberry sauce as one of the accompaniments; but it may be served when meats other than turkey are used. In fact, because of its tart flavor, it forms a most appetizing addition to any meal.
CRANBERRY SAUCE
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Sufficient to Serve Six
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Add the water to the cranberries and place over the fire to cook in a closely covered kettle. As soon as the skins of the berries have cracked, add the sugar. Cook slowly for a few minutes or until the sugar is completely dissolved. Remove from the fire and cool before serving.
38. CRANBERRY JELLY.--If the cranberries are preferred without the skins, cranberry jelly should be tried. When cool, this solidifies and may be served in attractive ways.
CRANBERRY JELLY
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Sufficient to Serve Six
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Pour the water over the cranberries and cook them for 10 or 15 minutes. Then mash them through a sieve or a colander with a wooden potato masher. Add the sugar to the mashed cranberries. Return to the heat and cook for 5 to 8 minutes longer. Turn into a mold and cool.
39.RASPBERRIES come in two general varieties, which are commonly known asredandblack. There are many species of each kind, and all of them are much favored, as they are delicious fruit. As a raw fruit, raspberries have their most satisfactory use, but they may be made into several excellent desserts and they are also much used for canning and preserving. They are a perishable fruit and so do not keep well. Because of their softness, they have to be washed very carefully to prevent them from breaking or becoming mushy.
40. RED-RASPBERRY WHIP.--No more dainty dessert can be made than raspberry whip, which is explained in the accompanying recipe. Cake that is not very rich, such as ladyfingers or sponge cake, makes a very good accompaniment for this dessert.
RED-RASPBERRY WHIP
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Sufficient to Serve Six
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Put the raspberries, sugar, and egg whites into a bowl. Mash the berries before starting to whip. Beat the mixture with an egg whip until it is reduced to a pulpy mass and is stiff and fluffy. Pile lightly into a bowl, chill, and serve with ladyfingers or sponge cake.
41. RASPBERRY SHORTCAKE.--Either black or red raspberries make a delicious shortcake when combined with a cake or a biscuit mixture. Directions for making such a shortcake are given in the accompanying recipe.
RASPBERRY SHORTCAKE
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Sufficient to Serve Six
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Mash or chop the berries, as preferred, and add the sugar to them. Bake the biscuit or plain-cake dough in a single, thick layer, and when it has been removed from the pan split it into halves with a sharp knife. Spread half the berries between the two pieces of biscuit or cake and the remaining half on top. Cut into pieces of the desired size and serve with plain or whipped cream.
42.STRAWBERRIES are perhaps more popular than any other kind of berry. They are reddish in color, have a somewhat acid flavor, and range in size from 1/2 inch to 2 inches in diameter. Strawberries are much used for jams and preserves; they may also be used for making a delicious jelly, but as they lack pectin this ingredient must be supplied. These berries are eaten fresh to a great extent, but are also much used for pastry making and for various kinds of dessert; in fact, there is practically no limit to the number of recipes that may be given for strawberries. Before they are used in any way, they should be washed thoroughly in cold water and then their hulls should be removed.
[Illustration: FIG. 1]
[Illustration: FIG. 1]
43. STRAWBERRY SHORTCAKE.--For strawberry shortcake, either a biscuit or a plain-cake mixture may be used, some persons preferring the one and other persons the other. This may be made in a large cake, as shown in Fig. 1, and then cut into pieces, or it may be made into individual cakes, as Fig. 2 shows. Whichever plan is followed, the cakes are split in the same way and the crushed berries inserted between the halves. This dish may be made more attractive in appearance if a few of the finest berries are saved and used as a garniture.
STRAWBERRY SHORTCAKE
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Sufficient to Serve Six
)
Mash or chop the berries, add the sugar to them, and let them stand until the sugar has dissolved. Bake the biscuit or plain-cake dough in a single thick layer or, if desired, bake it in individual cakes, cutting the biscuit dough with a cookie cutter and putting the cake mixture in muffin pans. Remove from the pan, cut in two with a sharp knife, and spread half of the berries over the lower piece. Set the upper piece on the berries. In the case of the large cake, sprinkle powdered sugar over the top and then on this arrange a number of the largest and finest of the berries, as Fig. 1 shows, as a garniture. Cut in pieces of the desired size and serve with or without either plain or whipped cream. In preparing the individual cakes, spread a spoonful or two of the crushed berries over the top, as Fig. 2 shows, and serve with whipped cream.
44. STRAWBERRY WHIP.--Strawberries may be used instead of raspberries in the recipe for red-raspberry whip. When prepared in this way and served with fresh cake, strawberries make a very appetizing dessert.
45. OTHER STRAWBERRY DESSERTS.--If it is desired to serve strawberries just with sugar, they can be made attractive with very little effort. Garnish a plate with some of the strawberry leaves and on them place a few fine large strawberries that have been washed but have not had the hulls removed. Serve a small dish of powdered sugar with the strawberries, so that they may be dipped into the sugar and eaten by holding the hull of the berry in the fingers. Strawberries crushed with sugar and served with blanc mange or custard also make a very delicious dessert.
[Illustration: FIG. 2]
[Illustration: FIG. 2]
46. CURRANTS come in three varieties--red, white, and black. They are not often eaten fresh, but are generally utilized for making jellies, jams, and preserves, or for pastry and pies. When they are to be used for jelly, it is not necessary to pick them from the stems, as they may be washed and cooked on their stems. Some varieties of currants are dried and these are used extensively in the making of cakes, cookies, etc. The usefulness of this fruit as a food is not so great as many others. No recipes are given for it because of its little use in the fresh form.
47.GOOSEBERRIES, like currants, are somewhat limited in their variety of uses, being seldom used except for jelly, preserves, and pies. Before gooseberries are ripe they are light green in color and rather sour in taste, but as they ripen the amount of acid they contain decreases, so that they become sweet in flavor and change to brownish-purple. Green gooseberries are often canned for pies, and when in this state or when partly ripe they are also made up into many kinds of preserves and jelly. In their preparation for these uses, both the stems and the blossom ends should be removed. As a rule, berries of this kind keep very well and stand considerable handling because their outside skin is very tough.
48.LOGANBERRIES are a fruit produced by crossing a variety of red raspberries with a species of blackberry. They are not very common, but are an excellent berry and are well liked by those who can obtain them. They may be used for any purpose for which either raspberries or blackberries are used. Therefore, in the recipes given for these two kinds of berries, loganberries may be substituted whenever they can be obtained.
NATURE AND USE
49.Besides the berries that have just been described, there are a large number of fruits that are grown in temperate climates and are therefore regarded as NON-TROPICAL FRUITS. Extensive use is made of these fruits in the regions in which they are grown or in places that are within easy shipping distances of the source of supply. All of them have a protective covering, or skin, and consequently keep for long periods of time if they are not too ripe when picked. Those which contain the highest percentage of water are the most perishable.
50.APPLES, of which there are at least a thousand varieties, are probably the best known of the non-tropical fruits. Some apples mature early in the summer, while others do not ripen until late in the fall. The late apples can be kept during the entire winter if they are properly stored, but the summer varieties must generally be used immediately, as they do not have good keeping qualities. In each locality in which apples are grown, a few varieties seem to be especially popular and are used to the exclusion of others. Some apples are good for one purpose and some for another. For instance, many that are excellent if eaten raw are not good for cooking purposes, and others that cook well are not suitable for eating. It is therefore a good idea for the housewife to become familiar with the varieties of apples raised in her community and to learn the use to which each kind can be put to advantage.
Apples of all kinds may be prepared in a large variety of ways. They are much used for sauce, pie, and numerous desserts, as well as for jelly and, with various fruit mixtures, for jams and preserves. The juice of apples, which upon being extracted is known ascider, is used in a number of ways, but its most important use is in the manufacture of vinegar.
51. APPLE SAUCE.--When apple sauce is to be made, apples that are somewhat sour and that will cook soft easily should be selected. This is a dessert that can be made all during the winter when it is often difficult to obtain other fruits fresh. It is usually served when roast pork is the main dish of a meal, but is just as appetizing when served with other foods.
APPLE SAUCE
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Sufficient to Serve Six
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Wash the apples, cut them in quarters, remove the cores, and, if desired, peel them. Put them into a saucepan, add the water, and allow them to cook until they are very soft. If the apples are inclined to be dry, a little more water may be necessary. When done, force them through a colander or a sieve, add the sugar to the pulp, and return to the stove. Cook until the sugar is completely dissolved and, if necessary, until the apple sauce is slightly thickened, stirring frequently to prevent scorching. Remove from the heat, and season with lemon peel cut fine, cinnamon, or nutmeg.
If there are apples in supply that do not cook well for apple sauce, they may be peeled, quartered, and cored, and cooked with the sugar and water. Then, instead of being forced through a sieve, they should be allowed to remain in pieces in the sirup.
52. PORCUPINE APPLES.--A pleasing change in the way of an apple dessert may be had by making porcupine apples.