Ontario Teachers' Manuals: Household Management

by Ontario. Department of Education

Note 1.—For potatoes and tomatoes do not follow this recipe.

Note 2.—The sauce is made by thickening each cup of vegetable water with two tablespoonfuls of flour, and seasoning as desired with salt, pepper, and butter.

Note 3.—Another method of saving and using the valuable vegetable water is to make it into a soup.

GENERAL RULES FOR COOKING FRUIT

FRESH FRUIT

1. Stewed.—Put the prepared fruit in a saucepan with enough water to keep it from burning. Cover closely, and stew until tender, stirring often. Add the sugar and let the mixture boil a minute more.

2. Cooked in syrup.—Make a syrup of one part sugar to two or three parts water. Put the prepared fruit in the hot syrup, cover closely, and simmer until tender.

DRIED FRUIT

Wash the fruit thoroughly. Cover with cold water and soak twenty-four hours. Put on to cook in the same water in which it has soaked. Add spices if desired. Cover closely and simmer until tender. Add the sugar and simmer ten minutes longer. Take out the fruit, and, if necessary, boil down the syrup, then pour it over the fruit.