The modern housewife recognizes fruit as a flavorful food which has great dietetic importance,HELEN G. CAMPBELLSeptember11930
Late Summer Fruits
Women and the Home
The modern housewife recognizes fruit as a flavorful food which has great dietetic importance
HELEN G. CAMPBELL
Director of The Chatelaine Institute
THERE is something about buying fruits in baskets which gives one a sense of luxury. It is the same feeling experienced by housekeepers of early days when they bought by the barrel. Then, no man was considered a “good provider” unless he “laid by” enough food to last his family for many weeks and months.
Conditions have changed. In many homes there are no cellars and little storage space. Today, thanks to improved transportation and methods of handling, the source of supply is more accessible and the grocer does most of the storing. We can order from him in any quantity we wish and receive prompt delivery of high quality products.
Variety is the demand of modern times. Compare any week’s menus with those which our ancestors found satisfactory. The wider assortment of food is at once apparent and we are immediately struck by other changes all of which are to present day advantage.
One noticeable difference in our dietary habits is the increased use of fruit at all seasons. Greater variety is made possible through better marketing facilities, and popularity is the result of appreciation of their dietary virtue.
Careful Buying Essential
' I 'HE modern housewife recognizes fruit as a delicious, flavorful food with wide possibilities and great importance. She takes advantage of •-, the season’s offerings and uses them plentifully in the meals she prepares.
Grading fruit before packing gives the housekeeper better quality and more uniformity. Standardization of measures and containers is her protection. The wise woman familiarizes herself with these standards, and to avoid confusion and disappointment is definite in her order.
“A basket of plums” does not tell the grocer whether you require a six-quart or an eleven-quart basket, and you cannot blame him for mistakes if the size is not stated.
As a rule, it is wise to buy in as large quantities as can be conveniently stored.
It is not economical, however, to purchase
more than can be made use of within a reasonable time, when there is risk of deterioration and loss. A few spoiled peaches in a basket adds to the cost per pound of the remaining fruit.
Peaches, pears, plums and grapes are among the fall fruits usually sold in baskets. There are many varieties of each, differing in size, flavor and appearance. They are highly perishable, and it is wise, particularly in buying large quantities, to see the fruit before purchasing. Learn to judge the quality, examine for signs of
decay or deterioration, and buy what is best suited for your purpose. It is cheaper and more satisfactory to buy fruit in season, and locally grown fruit is usually of much better flavor. Inferior quality is seldom economical, though slightly bruised or damaged fruit is sometimes a good buy if the price is very low and it can be used at once.
In buying peaches, select firm, mature ones. Those ripened on the tree are superior and in season are reasonable in cost. Plums which are well ripened and fresh are best for eating, but for jam making avoid overripe ones. Pears should be uniform in size and color and show no sign of decay at the stem end. Full, uniformly ripened bunches of grapes are best. The overripe fruit will have many withered, loose and spoiled grapes which are of poor flavor and may be entirely wasted.
Fruit fits so well into the daily menu that there are innumerable uses for it in our meals. Served raw, it is delicious as a dessert or as the first course. Then, too, it adds flavor to less popular foods and can be used in many combinations. Though very perishable in its raw state, it can be preserved for use at any season, and almost every housekeeper cans a certain amount to supply her needs in the winter months. She takes pride in the rows of jars and the array of jams and jellies which prove her industry and forethought.
/BANNING is often thought to be laborious, but the process is comparatively simple and if a few precautions are followed, good results are assured. The “cold pack” method is usually employed for pears, peaches, and plums. Wash the pears, peel them, cut in halves and remove the cores. To prevent discoloration, drop them into cold water in which a little salt has been dissolved Pack them, then, into jars previor sterilized by boiling for fifteen minutwater. Fill the jars with syrup mr boiling together for five minutes on' of sugar and two cupfuls of water jars on a wooden or wire rack
wash boiler or similar deep utensil, adjust the rubber rings and cover, partially seal, and surround the jars wdth lukewarm water. Set the vessel over the heat and let the fruit remain until the water has boiled for thirty minutes. This will sterilize the fruit and prevent spoiling. The jars should then be removed, sealed and inverted until cool. Peaches are preserved in the same way, but should first be blanched to remove the skins. Plunge them, a few at a time, into boiling water and let stand for two minutes. Dip them for a few seconds into cold water. Remove the skins and pits and proceed as for pears, allowing sixteen minutes for the sterilization of the fruit after the water surrounding the jars begins to boil. The skins of plums are not removed. Wash them and prick the skins with a fork. Fill the jars and cover with a somewhat richer syrup than used for peaches and plums —two cupfuls of sugar and one cupful of water. Pack in jars and sterilize in the same way for twenty minutes.
Grapes are excellent for jams, conserves and jellies. Pick the grapes from the stems, wash them, and separate the pulp from the skins. Cook the pulp slowly until it softens and changes color somewhat. Then force through a sieve. Put the skins and pulp together and add an equal weight of sugar. Stir and cook for fifteen minutes in an open kettle. Fill sterilized glasses and, when cool, cover with a layer of melted paraffin wax. For jelly use slightly underripe grapes. Mash the grapes and heat slowly to extract as much juice as possible. Strain through a double cheesecloth, and add an equal proportion of sugar which has been heated carefully to prevent lowering the temperature of the fruit more than a few degrees. Boil until it reaches the jelly stage, which can be determined by the thickness of the syrup as it drops from the end of a wooden spoon dipped into the hot liquid. If a candy thermometer is among your kitchen utensils, place it in the liquid and cook the syrup until it reaches the 220 degrees Fahrenheit mark. Pour the jelly at once into hot, sterilized jars; cool and cover with melted paraffin wax. It keeps beat when stored in a cool dark place.
Commercial pectins are sometimes used as an aid in jelly-making. They ensure a good product if used in correct proportions, and directions given on the i package should be carefully followed.
Many housekeepers prepare and store a I variety of fruit juices for use in beverages I and sauces, or as flavorings in puddings and other dishes. Grapes and plums are particularly suitable delicious in flavor and attractive in color. The fruit is pre; pared, crushed, cooked carefully at a i temperature below boiling point—180 degrees Fahr, and with as much as possible of the juice extracted. It should then be drained and let stand to allow the sediment to settle. Pour off carefully and sweeten by adding one cupful of sugar to each gallon of juice. Pour into sterilized containers, partially seal and surround with hot water as for canning fruit, and let stand over the heat for t hirty minutes, keeping the water around the jars at a temperature of about 180 degrees Fahr. Remove and finish sealing the jars.
Wise meal planning means the use of ' fruit in generous quantities. At this season, orchard and vineyard give of their luscious bounty and their offerings con¡ tribute to satisfactory nutrition.
Wipe the peaches, peel and cut them in halves. Remove the stones and chill thoroughly. When ready to serve, set
each half on a crisp lettuce leaf. Fill the cavities of the peaches with shredded pineapple and blanched, shredded almonds. Put a spoonful of mayonnaise on each and place a maraschino cherry on top.
2 Cupfuls of flour
4 Teaspoonfuls of baking powder 3 2 Teaspoonful of salt
4 Tablespoonfuls of shortening 3 2 Cupful of milk Peaches Fruit sugar
Sift the flour, baking powder and salt. Cut in the fat wich a knife or cookie cutter. Add the milk gradually to form a soft dough. Place on a floured board and roll to one-third of an inch thickness. Make into two cakes. Put two pieces together; place in a greased pan and bake for twenty minutes in a hot oven. Peel and stone the peaches, mash most of them, and sweeten and let stand for a short time. When the cakes are baked, separate them and spread the mashed peaches over the lower half, replace the top, cover it with mashed fruit or place on it whole fruit and dust wich the fruit sugar. Serve with whipped cream.
Pears Baked in Maple Syrup
6 Large cooking pears y Cupful of maple syrup
1 Tablespoonful of lemon juice
Peel the pears, cut in halves and remove the cores. Arrange in a baking dish, sprinkle with lemon juice and pour the maple syrup over them. Cover and bake in a slow oven—275 degrees Fahr.— for four hours.
1 Tablespoonful of gelatine 3-2 Cupful of cold water 13 2 Cupfuls of boiling water
1 Cupful of orange juice % Cupful of sugar
3 Tablespoonfuls of lemon juice 23 -i Cupfuls of diced pears
Soften the gelatine in the cold water and dissolve in the boiling water. Add the sugar, stir until dissolved, then add the orange and lemon juice. Cool the mixture and when partly set, stir in the pears wffiich have been peeled and cut into small cubes. Turn into molds and when cold and firm, serve with whipped J cream. If canned pears are used, the j syrup from the fruit may replace an equal ! quantity of the water given in the recipe.
4 Pounds of pears
4 Pounds of sugar
Lí Cupful of water
2 Ounces of preserved ginger
Select firm pears; wipe and peel them, then cut in quarters and core. Cut into i small pieces and add the water, sugar, and the grated rind of one lemon. Simmer ; until the pears are darker in color and the syrup thickens. Add the juice of the i lemons and the ginger cut into small j pieces. Cook for ten minutes. Bottle and i seal.
Floating Island with Pears
3 Egg yolks
4 Tablespoonfuls of sugar 3 s Teaspoonful of salt
2 Cupfuls of scalded milk 3 i Teaspoonful of vanilla
6 Tablespoonfuls of sugar
Mix together the flour, sugar and salt. Add the beaten egg yolk and stir into this the scalded milk. Pour the mixture into the top part of a double boiler and cook, stirring constantly until thick enough to form a coating on a cold spoon dipped into it. Pour this custard over sliced fresh pears, and garnish with meringue made by adding to the beaten egg whites vanilla
and enough sugar to sweeten. It may be browned slightly in a hot oven before adding to the dessert.
1 Cupful cf flour
2 Teaspoonfuls of baking
}4 Teaspoonful of salt 2 Tablespoonfuls of shortening Cupful of milk 1 Cupful of plum jam
Sift the flour, baking powder and salt. Cut in the fat and add the milk gradually to form a soft dough. (This should be done with as little mixing as possible.) Turn out on a floured board and roll about one-quarter of an inch thick. Spread with plum jam. Roll, place on a plate dusted with flour, cover with a
cloth and steam for three-quarters of an] hour. Serve with sugar and cream or a ] sauce.
6 Quarts of grapes 1 Pound of raisins 3 Oranges 8 Cupfuls of sugar 1 Cupful of chopped walnuts
Wash the grapes and remove the stems. Separate the pulp from the skins. Cook the pulp until soft; then press through a | sieve. Put the pulp and the skins into a j kettle; add the chopped raisins and juice j and grated rind of the oranges. Cook about fifteen minutes, then add the i walnuts and continue cooking for five | minutes longer. Pour into sterilized ! glasses and seal.
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