FRUITS

Methods of Cooking
A—FRESH FRUIT

1. Stewed—Wash, pare or peel and cut in pieces. Adda
little water to keep the fruit from browning. Cover and cook
gently until tender. Add sugar to sweeten. Cook a minute
longer. }

2.. Cooked in Syrup—Make a syrup by boiling equal parts
of water and sugar together for 5 minutes. Put the prepared
fruit in the hot syrup. Cover closely and simmer until tender.

B—DRIED FRUIT

Wash thoroughly. Soak in cold water several hours or.

over night. Cover and cook slowly until tender in the water
in which the fruit was soaked. Add sugar and lemon juice.
Simmer 5 minutes longer. ee and serve.

STEWED PRUNES

1% |b. prunes. — Sean VA c. sugar.
21% ¢c. cold water. 1 tbsp. lemon juice.

Cook according to/rule for dried fruits.

APPLE SAUCE

6 apples. : 1 tbsp. lemon juice,
14 c. water, - 3 or small piece of lemon rind,
1, c. sugar. : or 14 tsp. nutmeg,

or 14 tsp. cinnamon,
or 6 whole cloves.

Wipe, quarter, core and pare apples. Add water. Cook until tender.

Add sugar and flavouring. Press fruit through a coarse sieve.

BAKED APPLES
Select sound apples.

Wash, core and place in an earthern or granite biking dish. Fill
centre with sugar and butter. Cover bottom of baking dish with water.
Bake in a hot oven until apples are soft, basting them every ten minutes.
Serve hot or cold with cream.