DRIED APPLES, APRICOTS, AND PEACHES
132. Apples, apricots, and peaches are fruits that are used extensively in their dried form. They enable the housewife to supply her family with fruit during seasons when it is impossible to obtain fresh fruit. They may also be used to take the place of canned fruit, especially when the supply is low or has been exhausted. Besides their use as a sauce, they may be used for pies and various desserts.
133. These fruits, which may all be used in just the same way, should be soaked before stewing and should be stewed according to the directions for the preparation and cooking of prunes. Then sufficient sugar to make them sweet should be added. If they are desired for sauce, they may be used without any further preparation. However, they may be substituted for fresh fruit in recipes that call for any of them or for prunes. For instance, dried apricots, after being stewed, may be passed through a sieve to make a purée and may then be used to make apricot whip or soufflé according to the directions given for other similar desserts. The flavor of apricots is very strong and a small amount of the pulp will flavor a large quantity of ice cream, sherbet, or water ice.
FRUIT AND FRUIT DESSERTS
EXAMINATION QUESTIONS
(1) To what are the flavors and odors of fruits chiefly due?
(2) What food substances are found in only very small amounts in fruits?
(3) Mention the kinds of carbohydrate to which the food value of fruits is chiefly due.
(4) What parts of fruits make up the cellulose they contain?
(5) Discuss the value of minerals in fruits.
(6) Of what value in cookery are fruits containing large quantities of acid?
(7) What qualities of fruits are affected as they ripen?
(8) Discuss the digestibility of fruits.
(9) What are the effects of cooking on fruit?
(10) What sanitary precautions concerning fruits should be observed?
(11) (a) How do weather conditions affect the quality of berries? (b) What is the most important use of berries in cookery?
(12) Name some varieties of apples that can be purchased in your locality that are best for: (a) cookery; (b) eating.
(13) How can peach juice be utilized to advantage?
(14) Mention the citrus fruits.
(15) Describe a method of preparing grapefruit for the table.
(16) Describe the preparation of oranges for salads and desserts.
(17) Describe the appearance of bananas in the best condition for serving.
(18) (a) Give a test for the ripeness of pineapples. (b) Describe the most convenient method of preparing pineapples.
(19) Discuss the use of fruit cocktails.
(20) Describe the general preparation of dried fruits that are to be stewed.