Principles of cooking.
The fiber, and skin when retained, are softened.
Flavors are developed at a low temperature long continued. A high temperature at the end of process, browns, and adds flavor.
Flavors retained by prevention of evaporation through covering tightly.
Bacteria and molds are destroyed.
Adjuncts.—Sugar. Sometimes a bit of butter.
Acid fruit juices, or
An acid jelly.
Seeded raisins, with acid fruit, as sour apples.