Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

by Woman's Institute of Domestic Arts and Sciences

DRIED FRUITS

VARIETIES OF DRIED FRUITS

119. The fruits that have been discussed up to this point are fresh fruits; that is, they are placed on the markets, and consequently can be obtained, in their fresh state. However, there are a number of fruits that are dried before they are put on the market, and as they can be obtained during all seasons they may be used when fresh fruits are out of season or as a substitute for canned fruits when the household supply is low. The chief varieties of dried fruits are dates, figs, prunes, which are dried plums, and raisins, which are dried grapes. Apples, apricots, and peaches are also dried in large quantities and are much used in place of these fruits when they cannot be obtained in their fresh form. Discussions of the different varieties of dried fruits are here given, together with recipes showing how some of them may be used.