Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-03-23


Preparing and Serving Dried Fruits.
At this season of the year the supply
of canned fruits 10 very likely nearing
depletion, and % there 10 no fresh fruit
nj hand except apples, many housekeep-
ere must turn to dried fruits for pies -
well a desserts, preserves, etc. Con-
trary to the opinion OF too many house,
wives, Ne have alwsys held these drieo
fruits In high esteem.
III this class Of fruits were better nm
derstood by housewives, they could
show many points In their favor In com
parison With the canned products. They
are wholesome, easily prepared and
there In no risk Of chemical poisoning.
Thew are also economical and when
pro oerly cooked many dainties may be
prepared from them which are very deli
cious.
When the fruit 10 being dried the
juices are merely dried within the pieces
and when cooking the essential point 10
20 retain rs nearly a. possible oil the
Juices, and to restore the original moist
ure. To do this one should first re-
move all moldy or worm-eaten pieces as
well as ell bruised parts. Have at hand
two vessels Of lukewarm water and
" hen oil impurities are removed WASH
The fruit, with swift motion, through
one water, then rinse lightly through
the second pan of water. Put 1t into
stone jar, or porcelain lined pan, cover
with water, put on tight fitting lid,
and let il soak over night. This soak
ing will restore the moisture taken away
in the drying.
The next morning lift the fruit from
the lar into the stewpan; let the water
in which the fruit was soaked settle q
few minutes, after which drain 1t into
the stewpap, adding more, If necessary,
to cover the fruit.
From one to two hours will be long
enough to cook most fruits. Boil slow
ly and be sure that the fruit does not
burn at the bottom. Most dried fruits
require very little sugar, which may be
added just before taking from the fire.
Do not stir fruit while cooking, as all
fruits are much nicer served as nearly
whole as possible.
To serve apples, peaches, or aprioots,
cook as above and serve IN individual
dishes with cream and sugar, or whipped
cream.
Prepare prunes as above and serve
with whipped cream, or make into PIES
which are delicious. To make pie, re-
move stones, chop fine, and add tea.
spoonful of lemon juice or other acid
fruit juice.
Dried berries, grapes, and cherries, as
we'll as other small fruits prepared as
above make delicious pies, puddings,
ETC., and may be used in any way that
the fresh fruit is desirable. Raisins and
currants may be prepared the same as
berries.
Nice marmalades and jams may be
made by cooking as above and pressing
through the sieve or colander to remove
seeds. The pulp is then put back on
the stove and cooked for few minutes
after which one.half as much sugar is
added and the cooking is continued for
few minutes, stirring constantly to
prevent scorching.
The evaporated peaches and apricots
make the incest kind of preserves. Pre-
| pare as above and cook slowly in very
little water until tender enough to pierce
with q straw. Prepare a syrup with
sugar and the water in which the fruit
was cooked; when 1t boils, add the fruit
and cook slowly using the same rule az
| with fresh fruit.
Some varieties OF apples and pears
having very little acid are almost taste
less when cooked. This trouble may be
overcome by adding the juice OF one OF
more lemons, after the sugar has been
added.
cannot close without giving my rec
ipe for the best dried apple pie l ever
ate. Stew apples soft, mash fine, and
fill bottom crust half full of the fruit;
dot thickly with butter, sprinkle we'll
with sugar, check both ways with strips
Of pastry cut one. half inch wide. Serve
warm with cream.