106 VERMONT DAIRYMEN'S REPORT. 



There are many times when we might substitute apples for po- 

 tatoes to serve with fat meats during the winter months. To- 

 night I shall use a tin can of fruit such as may be found every- 

 where. 



Though the process of canning is a simple one it seems to 

 be a mistake for the average housekeeper to endeavor to can 

 such a large amount each season. If there could be a co-opera- 

 tive canning factory in every community the work could be done 

 more easily and more surely, for in the factory the cans may be 

 subjected to a higher degree of heat than is possible over the 

 ordinary cook stove. The spoiling of canned fruits is due to 

 the action of bacteria. If everything that comes in contact with 

 the fruit is thoroughly sterilized or subjected to proper heat 

 then we may be reasonably sure that the fruit will keep. Per- 

 fect cleanliness is essential. Apples may be satisfactorily com- 

 bined with other fruits of more pronounced flavors. The dried 

 or evaporated fruits are often better than the cheaper grade of 

 canned fruits. We might use dried apricots to-night instead of 

 these from the can. To prepare them they should be washed 

 after soaking for half an hour, and the water thrown away, then 

 cover with cold water and soak for twenty-four hours if possible 

 and then cook slowly for about a half hour. Plenty of water 

 and sufficient time for soaking is more desirable than a longer 

 period of cooking. 



QUICK FRUIT DUMPLINGS. 



The contents of the can are put in a stew pan to heat. Mean- 

 time a dough is mixed from one cupful of flour with which two 

 level teaspoonfuls of baking powder and one quarter of a tea- 

 spoonful of salt has been sifted. About one-half cupful of milk 

 is required to make this into a soft dough which is then dropped 

 from a teaspoon on top of the hot fruit. The stew pan is covered 

 closely and the dumplings are allowed to cook for ten minutes. 

 They are then removed, the fruit sweetened and served with them 

 as a sauce. Whipped cream or butter can be eaten with them if 

 desired. A very small amount of shortening might be rubbed 

 into the flour, but the dumplings will not be as light and it is 

 better to eat cream or butter with them afterward. 



This illustrates how we are constantly combining our foods 

 to bring all the five food substances into a single dish. Here the 

 fruit gives water, the flour furnishes starch, the milk supplies a 

 little nitrogenous matter, as does the flour also, and the cream or 

 butter eaten with the pudding supplies fat. A beef stew illus- 

 trates another combination where the meat supplies the proteid 

 or nitrogenous matter and fat, and the vegetables give the starch 

 and sugary substances, all more or less blended with water. 



