School and Home Cooking

by Carlotta C. Greer

The characteristic odors from cooking fruits indicate loss of flavor. This can be prevented somewhat by cooking fruits at a low (simmering) temperature in a covered utensil. The casserole used on top of a range or in the oven is most desirable for cooking fruits. Slow cooking prevents some fruits from breaking into pieces.

FRUIT SAUCES

Cook fruit in enough water to keep from scorching. When the fruit is tender, remove it from the fire, stir or beat until smooth, or press through a colander or strainer. Add the sugar at once and stir until the sugar is dissolved. Use 1/8 to 1/4 cupful of sugar for each cupful of cooked fruit.

If fruit is somewhat lacking in flavor, it is often improved by adding spices or other flavoring. Some apples are made more palatable by adding cinnamon, nutmeg, or lemon juice.

STEWED FRUITS

Make a sirup of sugar and water, using one cupful of water and 1/2 to 1 cupful of sugar. When the sirup is boiling, add the fruit and cook gently until tender. If the sirup is not thick enough when the fruit is tender, remove the fruit from the sirup, cook the sirup until of proper consistency, and then pour over the fruit.

Very firm fruit, such as quinces and sweet apples, as well as some unripe fruits, should be cooked in clear water until tender and then sweetened.

COMPARISON OF FRUIT SAUCE AND STEWED FRUIT.—Use the same kind of fruit and the same quantity of sugar, and make a Fruit Sauce and a dish of Stewed Fruit. Compare the fruit cooked by the two methods as to flavor and appearance. Which is more like fresh fruit in flavor?

At what time during its preparation should sugar be added to cooked fruit?
Explain your answer clearly. Give two exceptions to this rule. Should
sugar be added to cooked fruit while the fruit is hot or after it is cool?
Why? (See Experiments 10 and 11.)

What is gained by not paring or peeling fruit that is to be strained after cooking? When fruit is cooking, what indicates a loss of flavor? What two precautions can be taken to preserve the flavor of fruits? What means, other than cooking in sirup, can be employed to retain the shape of cooked fruit?