School and Home Cooking

by Carlotta C. Greer

PRUNES

Prepare according to the general rule. For each 2 cupfuls of prunes add about 1/4 cupful of sugar and one tablespoonful of lemon juice. The sugar may be omitted and only the lemon juice added.

APRICOTS

Prepare according to the general rule. For 1/2 pound of apricots add 1/2 cupful of sugar.

TO PREPARE RAISINS FOR COOKING.—Raisins that are sold in packages need only slight washing. Before using, they should be separated and examined for any bits of stem that have not been removed before packing. It is desirable to cut each raisin in halves when used for cakes and breads.

Raisins that are sold by "bulk" need careful washing. Place seeded raisins in a strainer and pour cold water over them; drain well. If the raisins are to be used at once or in a cake, dry them on a towel.

If raisins are to be seeded, cover them with boiling water. When they are soft, drain and press out the seeds.

TO PREPARE CURRANTS FOR COOKING.—"Package" currants need but little washing, but they should be examined carefully for bits of stem before using. To clean "bulk" currants place them in a colander or strainer, shake flour over them, and rub the floured currants between the hands. Pour water through the strainer until the water comes through clear. If the currants are to be used in a cake, dry them in the sun, on a towel, or in a "cool" oven.

MIXED FRUIT SAUCE

1/2 pound dried apricots 1 pint water 1 cupful raisins 1/4 teaspoonful salt 1 lemon,—juice 1 orange,—juice and grated rind 5/8 cupful sugar