165 



ir.eeping qualities will be miieh superior to those of inferior 

 gjades. 



In the preparation of fruit for the tal)le, Avhether to be 

 :served raw or cooked, it should be thoroughly washed and 

 when possible wiped with a clean, dry cloth. 



In stewing or baking fruit, there are a few general di- 

 rections to be kept in mind. First, a silver knife rather than 

 a .steel knife should be used when possible to remove the 

 skin, because the acid in the fruit with the steel knife forms 

 a new compound which detracts from the color and flavor 

 of the fruit. Second, such fruit as apples or pears should 

 be used immediately after the skin has been removed, other- 

 ^.vise they will discolor. If, for any reason, they cannot be 

 used immediately, they should be dropped into cold water. 

 Third, fruit should never be cooked in tin or iron, because 

 of the action of the acid, as when a steel knife is used. An 

 enameled sauce pan or earthen baking dish is appropriate. 

 Fourth, in stewing fruit to retain the natural color, cook 

 gently yet as quickly as possible. Add the sugar toward the 

 end of the cooking. The sugar will not only help to darken 

 tile fruit if cooked lor long, l)ut will also lose its sweetness 

 due to the action of the acids in the fruit. In cooking hard 

 fruits, such as quinces or hard pears, cook in clear water 

 iuitil tender, then add the sugar at the end, thus preserving 

 the natural color. If the deep red color of preserved quinces 

 is desired, cook the sugar with the quinces for a longer time 

 and to obtain a dark pear sauce, bake the pears .slowly with 

 sogar and a little water in a covered dish. Fifth, to obtain 

 variety in the flavor of cooked fruits, combine one fruit with 

 another, as strawberries and rhubarb in rhubarb sauce, 

 (luince and apyjle in apple sauce, sections of i:)eaches and 

 j»ears in cored ap})les ready for baking. , 



At luncheon or dinners fruits make attractive and 

 delicious entrees, such as compotes, fritters, and salads. 



Compotes of rice or cream of wheat or farina are made 

 in the following way. Cook the cereal, mould it into indi- 

 Aidual servings while hot. and in the center of each portion 



