Woman's Institute Library of Cookery Volume V Part 5

[Ill.u.s.tration: FIG. 10]

LEMONS

84. LEMONS are a citrus fruit raised in tropical regions. They are s.h.i.+pped to other climates in cases that hold from 180 to 540, depending on the size of the lemons, 300 to the case being a medium and commonly used size. Their quality is judged like that of grapefruit; that is, by their weight, the texture of their skin, and their general color and shape.

Lemons contain very little sugar, but they are characterized by a large amount of acid. Because of this fact, their juice is used to season foods in much the same way as vinegar is used. In fact, their chief uses are in making desserts and in seasoning such foods as custards, pudding sauces, etc. However, their juice is also much used in the making of beverages, such as lemonade and fruit punch.

ORANGES

85. ORANGES belong to the group of citrus fruits, but they differ from both lemons and grapefruit in that they contain more sugar and less acid. Two kinds of oranges supply the demands for this fruit, Florida and California oranges. _Florida oranges_ have a skin more the color of lemons and grapefruit and contain seeds, but they are considered to be the finest both as to flavor and quality. _California oranges_, which have a bright-yellow or orange skin, are seedless and are known as _navel oranges_. As soon as the Florida season ends, the California season begins; consequently, the market season for this fruit is a lengthy one. The russet of oranges is caused by the bite of an insect on the skin. To be s.h.i.+pped, oranges are packed in cases that will contain from 48 to 400 to the case.

Probably no citrus fruit is used so extensively as oranges. Because of their refres.h.i.+ng subacid flavor, they are much eaten in their fresh state, both alone and in combination with other foods in numerous salads and desserts.

[Ill.u.s.tration: FIG. 11]

86. PREPARATION OF ORANGES.--Several attractive ways of preparing oranges for the table when they are to be eaten raw are shown in Fig. 11.

To prepare them in the way shown at the left, cut the orange into two parts, cutting half way between the stem and blossom ends, and loosen the pulp in each half in the manner explained in Art. 81 for the preparation of grapefruit. Then the pulp may be eaten from the orange with a spoon.

[Ill.u.s.tration: FIG. 12]

If an orange is to be eaten in sections, the skin may be cut from the stem to the blossom end about six times and then loosened from the one end and turned in toward the orange in the manner shown in the central figure of the group. It will then be easy to remove the skin.

[Ill.u.s.tration: FIG. 13]

Sometimes it is desired to serve sliced oranges, as shown at the right.

To prepare oranges in this way, remove the skin from the orange, cut it in halves lengthwise, and then slice it in thin slices crosswise.

Arrange the slices on a plate and serve as desired.

87. When oranges are to be used for salads, or for any purpose in which merely the pulp is desired, as, for instance, orange custard, all the skin between the sections must be removed, as it makes any warm mixture bitter. To secure the pulp without any of the skin, first peel the orange, as shown in Fig. 12, in the same way an apple is peeled, beginning at one end and peeling around and around deeply enough to remove with the skin all the white pithy material under it. If the knife is a sharp one and the peeling is carefully done, there will be little waste of the pulp. When the orange is entirely peeled, cut each section from the skin by pa.s.sing the knife as closely as possible between the pulp and the skin, as shown in Fig. 13. The sections thus obtained may be used whole or cut into pieces of any desired size.

MISCELLANEOUS CITRUS FRUITS

88. In addition to grapefruit, lemons, and oranges, the three princ.i.p.al varieties of citrus fruits, this group also includes k.u.mquats, limes, mandarins, and tangerines. These fruits are not of so much importance in the diet as the other varieties, but when they are used as foods they have a food value about equal to that of apples the same in size. They are not in such common use as the citrus fruits already discussed, but it is well for every housewife to know what they are and to what use they can be put.

89. k.u.mQUATS are an acid fruit resembling oranges in color but being about the size and shape of small plums. They are used princ.i.p.ally for the making of marmalades and jams, and in this use both the skin and the pulp are included.

90. LIMES look like small lemons. They are very sour and do not contain sugar in any quant.i.ty. They are valued chiefly for their juice, which is utilized in the making of drinks, confections, etc.

91. MANDARINS and TANGERINES are really varieties of oranges and are used in much the same way. They have a very sweet flavor. Their skin does not cling so closely as the skin of oranges. For this reason they are known as _glove oranges_ and are very easily peeled.

TROPICAL FRUITS

VARIETIES

92. Besides the citrus fruits, which may also be regarded as tropical fruits because they grow in tropical regions, there are a number of other fruits that may be conveniently grouped under the heading Tropical Fruits. The best known of these are bananas and pineapples, but numerous others, such as avocados, guavas, nectarines, pomegranates, tamarinds, and mangoes, are also raised in the tropical countries and should be included in this cla.s.s. The majority of these fruits stand s.h.i.+pment well, but if they are to be s.h.i.+pped to far distant places they must be picked before they become too ripe and must be packed well. As bananas and pineapples are used more extensively than the other tropical fruits, they are discussed here in greater detail; however, enough information is given about the others to enable the housewife to become familiar with them.

BANANAS

93. BANANAS are a tropical fruit that have become very popular with the people in the North. As they are usually picked and s.h.i.+pped green and then ripened by a process of heating when they are ready to be put on the market, it is possible to obtain them in a very good condition. It should be remembered, however, that they are not ripe enough to eat until all the green color has left the skin. The stem of the bunch may be green, but the bananas themselves should be perfectly yellow. Black spots, which are sometimes found on the skins, indicate overripeness or bruises. When the spots come from overripeness, however, they do not injure the quality of the fruit, unless there are a great many of them; in fact, many persons consider that bananas are better when the skins are black than at any other time.

94. Just under the skin of the banana is some pithy material that clings to the outside of the fruit and that has a pungent, disagreeable taste.

This objectionable taste may be done away with by sc.r.a.ping the surface of the banana slightly, as shown in Fig. 14, after the skin is removed.

The strong, typical flavor that characterizes bananas is due to the volatile oil they contain. It is this oil that causes bananas to disagree with some persons. The common yellow variety has a milder flavor than red bananas and certain other kinds and, consequently, is more popular. If the oil of bananas does not prove irritating, much use should be made of this fruit, because its food value is high, being about double that of apples and oranges.

[Ill.u.s.tration: FIG. 14]

95. Bananas are eaten raw more often than in any other way, but many persons find cooked bananas very agreeable. Then, too, it is sometimes claimed that cooked bananas are more digestible than raw ones because of the starch that bananas contain. However, this argument may be discounted, for a well-ripened banana contains such a small quant.i.ty of starch that no consideration need be given to it.

[Ill.u.s.tration: FIG. 15]

96. BAKED BANANAS.--If bananas are to be cooked, they can be made very appetizing by baking them with a sirup made of vinegar, sugar, and b.u.t.ter. When prepared in this way, they should be cut in two lengthwise, and then baked in a shallow pan, as Fig. 15 shows.

BAKED BANANAS (Sufficient to Serve Six)

6 bananas 2 Tb. b.u.t.ter 1/3 c. sugar 3 Tb. vinegar

Remove the skins from the bananas, sc.r.a.pe the surface as in Fig. 14, and cut them in half lengthwise. Arrange the halves in a shallow pan. Melt the b.u.t.ter and mix it with the sugar and the vinegar. Pour a spoonful of the mixture over each banana and then set the pan in the oven. Bake in a slow oven for about 20 minutes, basting frequently with the remainder of the sirup during the baking. Remove from the oven and serve hot.

97. Banana Fritters.--Delicious fritters can be made with bananas as a foundation. The accompanying recipe, if carefully followed, will result in a dish that will be appetizing, especially to those who are fond of this fruit.

BANANA FRITTERS (Sufficient to Serve Six)

4 bananas 1 Tb. lemon juice 1/2 c. flour 2 Tb. sugar 1/4 tsp. salt 1/3 c. milk 1 egg 1 Tb. b.u.t.ter, melted Powdered sugar

Remove the skins from the bananas, sc.r.a.pe them, and cut them once lengthwise and once crosswise. Sprinkle the pieces with the lemon juice.

Make a batter by mixing and sifting the flour, sugar, and salt. Stir in the milk gradually, and add the yolk of the beaten egg and the melted b.u.t.ter. Lastly, fold in the beaten egg white. Sprinkle the bananas with powdered sugar, dip them into the batter, and fry in deep fat until brown. Sprinkle again with powdered sugar and serve.

PINEAPPLES

98. Pineapples are grown in the southern part of the United States, on the islands off the southeastern coast, and in Hawaii. They vary in size according to the age of the plants. It requires from 18 to 20 months for the fruit to develop, and the plants yield only four or five crops. Much of this fruit is canned where it is grown, but as it is covered with a heavy skin it will tolerate s.h.i.+pping long distances very well. It is s.h.i.+pped to the market in cases that contain from 24 to 48 pineapples to the case. Usually, for a few weeks during the summer, the price of fresh pineapples is reasonable enough to warrant canning them.

[Ill.u.s.tration: FIG. 16]

99. The food value of pineapples is slightly lower than that of oranges and apples. However, pineapples have a great deal of flavor, and for this reason they are very valuable in the making of desserts, preserves, marmalades, and beverages of various kinds. It is said that the combination of pineapple and lemon will flavor a greater amount of food than any other fruit combined. Another characteristic of pineapples is that they contain a ferment that acts upon protein material and therefore is sometimes thought to aid considerably in the digestion of food. The probabilities are that this ferment really produces very little action in the stomach, but its effect upon protein material can readily be observed by attempting to use raw pineapple in the making of a gelatine dessert. If the pineapple is put in raw, the gelatine will not solidify; but if the pineapple is heated sufficiently to kill this ferment, it has no effect whatsoever upon the gelatine.

[Ill.u.s.tration: FIG. 17]

100. SELECTING PINEAPPLES.--When pineapples are to be selected, care should be exercised to see that they are ripe. The most certain way of determining this fact is to pull out the center leaves of each pineapple that is chosen. As shown in Fig. 16, grasp the pineapple with one hand and then with the other pull out, one at a time, several of the center leaves of the tuft at the top. If the fruit is ripe a sharp jerk will usually remove each leaf readily, but the harder the leaves pull, the greener the pineapple is.