School and Home Cooking Part 10

What, advantage is there in steaming turnips rather than cooking them in water?

Why are carrots cooked in a small quant.i.ty of water rather than a large amount?

What are the prices of turnips and carrots per pound? How many of each of these vegetables in a pound?

LESSON XIII

FRESH FRUITS

FRUIT, A NECESSITY.--An authority [Footnote 19: See "Feeding the Family"

(p 240), by Mary Swartz Rose, Ph.D.] on diet says that at least as much money should be spent for fruits as for meat, eggs, and fish. Fruit should no longer be considered a luxury but a necessity in diet.

Fruits as well as vegetables are effective in preventing constipation,-- the common disorder which may lead to serious disturbances. Most fruits, especially those containing considerable acid, such as lemons, oranges, and apples, are laxative. Prunes and figs are also valuable in constipation. Blackberries are unlike other fruits in this respect,--they are constipating.

A disease called scurvy is often due to a lack of fresh vegetables and fruits in diet. Orange juice is especially valuable in preventing scurvy.

Fruits are valuable not only because they aid in preventing constipation and scurvy, but because they contain ash. Fruits are rich in mineral matter.

KINDS OF FRUITS.--In a broad sense fruits are seed vessels. This cla.s.sification includes many foods that are ordinarily considered vegetables. So in this text seed vessels that are used as desserts are termed fruits. Rhubarb is not properly a fruit; it is a vegetable, but because it is used in the diet the same way as fruit, it is cla.s.sed as such.

Fruits are sometimes cla.s.sified as food fruits and flavor fruits. This distinction depends upon the quant.i.ty of sugar and water that fruits contain,--those containing much sugar, such as ripe bananas and dried fruits, being called food fruits and those containing much water and less sugar, such as oranges and strawberries, being termed flavor fruits. This cla.s.sification may be somewhat misleading, however, for all fruits may be considered food fruits. Fruits containing much water are generally rich in ash and other valuable substances and hence have decided food value.

WHEN TO ADD THE SUGAR to cooked fruits--before or after cooking--is a practical problem for every housewife. Fruits contain acids, and most cooked fruits require the addition of sugar to make them palatable.

The flavor of fresh fruit is generally popular. In cooking fruit it is desirable to retain the fresh fruit flavor. Housekeepers have found that a less desirable flavor results--the fruit "loses" more of its "fresh flavor"--if the sugar is cooked with the fruit. Moreover, when sugar is cooked with fruit, a sirup is formed, which is more apt to scorch than a mixture of fruit and water. For these reasons, it is well to add sugar to fruit _after cooking_, unless it is desired to preserve the shape of the fruit or unless fruit is made into jelly. Fruit is cooked in a sirup if it is desired to preserve its shape.

SUGGESTIONS FOR COOKING FRUITS.--Fruits should be washed, cut into pieces, and then pared or peeled, unless they are to be strained after cooking.

For some fruits it is not necessary to remove the skins before straining.

We have all seen the dark stain on a steel knife that has been used for paring fruit or certain vegetables. _This black substance is formed by the action of the acid of the fruit or vegetable on the metal._ It is disagreeable in taste and may produce harmful results. For this reason all fruits should be cooked in granite, earthenware, or gla.s.s utensils.

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 _ca.s.serole_ 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 quant.i.ty 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?

RHUBARB SAUCE

Cut rhubarb (without peeling) into one-inch pieces. Place these in the top of a _double boiler_. Cook in a double boiler until soft, stirring occasionally. When cooked, add 1/3 to 1/2 cupful of sugar for each cupful of cooked rhubarb.

The _ca.s.serole_ may be used for cooking rhubarb. Place the rhubarb in a ca.s.serole. Add one tablespoonful of water for each cupful of rhubarb.

Cover and simmer on top of a range, or bake in a slow oven until soft. Add sugar as directed above.

QUESTIONS

How many pounds in one peck of apples? How many medium sized apples in a pound?

What is the price per pound of fresh peaches?

For what substances is fruit especially valuable in diet? Give suggestions for retaining these nutritious materials when cooking fruit. Make a list of fresh fruits, stating when each is in season.

NOTE TO THE TEACHER.--If desired, the lessons of Division Seventeen, _The Preservation of Food_, may follow this lesson. Also see the note at the end of Lesson VI.

RELATED WORK

LESSON XIV

REVIEW: MEAL COOKING

MENU [Footnote 20: NOTE TO THE TEACHER.--The "menu" of a "meal" lesson is to be a.s.signed during the lesson previous to the "meal" lesson, so that its preparation can be planned before cla.s.s time. Since only review foods are a.s.signed, no instruction other than criticism of the finished product is to be given during the lesson. By cooking the group of foods in individual quant.i.ty, it is possible for pupils to complete the "meal"

lesson in a 90-minute cla.s.s period. It is more desirable, however, to cook enough of each food to serve five or six persons, provided the laboratory period is sufficiently long and the foods can be utilized in the lunch room.]

Scalloped Corn Baked Apple Tea

Outside Preparation of Lesson.

(_a_) Examine the recipes for these foods given in the text.

(_b_) Determine the number of servings each recipe will make.

(_c_) Study the methods of preparation so that no written directions regarding the process of cooking will be needed in cla.s.s.

(_d_) Note the kind of utensils to be used for each food.