The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-05-26
CARE AND USE OF FRUITS.
Miss Parloa Spoke at Length on That
Subject...AIso Had Something
to Say About Fats.

AS the Parloa lectures draw to a
close the remarkable thoroughuess with
which the whole range of domestic
economy is treated by the lecturer,
Miss Maria Parloa, is evidenced.
Yesterday afternoon the subject was
THE Care and Use of Fruits" and in
the latter part of her lecture Miss Par
loa spoke on fats. Fresh fruits, she
said, do not possess much nutritive
value. Dried fruits like dried vege-
tables are richer than the fresh, but
they do not have the same refreshing
powers that the fresh, juicy fruit has"
Fruits should not be eaten when over
or under ripe. In further speaking on
Fruits" Miss Parloa said:
Nearly all fruits are best when allowed
to ripen on the tree or vino. Pears are an
exception to this. Fruit keeps best in a
cool, dry. dark place. 1t Is necessary to
examine stored fruit frequently, because
decay is contagious.
Fresh fruits differ in their effect upon
the digestive organs; for most people
pears, apples, plums and grapes are a lax
ative, while peaches and strawberries have
an opposite effect. These properties are
very much modified by cooking. Except
fruit b ripe enough and not over ripe 1t
is in a more healthful condition cooked.
There Is not much time to speak of the
methods of cooking and preserving fruits,
but here are a few points which every
housekeeper should know.
Hard fruits, such as ounces, must be
made tender in clear water before the su-
gar is added. Some fruits will be i'm
proved by long cooking while others would
be spoiled by this process. Fruits that
will endure long, slow cooking will not
,,-,t,, hot 1ct
be cooked quickly. The dried fruits. such
as pruEes, peaches, apricots, apples, If
cooked long enough will require very little
If any sugar. / never put particle of
sugar with prunes. Wash all dried fruit
carefully ard cover generously with cold
water Let them soak over night.
In the morning put them on to cook in
the water in which they were soaked.
Add the sugar, if any is used, and cook
slowly six or more hours. good way is
to put the fruit and liquid in an earthen
dish, which can be covered closely and
bake in very moderate oven.
The rest Of the talk was upon fats"
Miss Parloa showed the necessity of
fat for the maintenance of perfect
health. Several rules which Miss Par
loa gave are interesting to housewives.
She said:
Great care is required to keep frying fat
in good condition.
1.-The moment you have finished frying
set the kettle back in cooler place; do
not wait an instant.
2.-If water gets into the fat, cook 1t
gently until all motion ceases.
3.--If the fat gets too hot before you are
ready to use it put in O handful Of raw
sliced potatoes.
Aft there is a good deal of foreign sub
stance in it put in two or three raw pota-
toes, cut in slices.
5.-When cool, but still liquid, strain
through q cheese cloth.
6.-Keep a separate fat for fish.
How to determine the temperatures:
IA faint, blue smoke rising from the
center and a suggestion of a movement on
the surface-it is like a pencil mark-this
all batters and Dreaded meats.
"A very little stronger smoke for fried
potatoes
3.-still stronger for fish and watery ar
ticles.
She gave other interesting data, prac-
tically demonstrating the several ways
of making a batter in the various
forms. Tomorrow afternoon the
eleventh lecture will be given and on
Friday, instead of Saturday, Miss Par
loa will give her last lecture.