Apple Fool. — Pare and core two pounds of apples
and place them, with two cloves, a cupful of water,
and sugar to taste, into a saucepan. Let them simmer
very gently, and when quite soft beat them well with
a wooden spoon. Now mix with them very gradually
a pint of hot milk✪ Apple Fool, or milk and cream mixed, and let it
cook until the milk has boiled. Then when cold
sweeten and flavour to taste.
Fruit Salad. — Stone a half pint of cherries, remove
the stems from half a pound of strawberries, top and
tail half a pint of ripe gooseberries, cut up three
bananas into small cubes, remove the stalks and seeds
from half a pound of grapes, pare and cut out the core
of two ripe apples and cut them into small pieces,
two ounces of shelled walnuts and one ounce of
bleached ^lmonds cut into quarters. Place all these
ingredients into a large bowl. Have ready half a
pound of loaf sugar in one pint of water✪ Fruit Salad boiled down
to a syrup, and when cold pour it over the salad.
GAS COOKERY BOOK.
177
Rhubarb, it is not generally known that rhubarb
assumes the flavour of any fruit with which it is
stewed. Two pints of greengages or plums stewed
with one lb. of rhubarb makes a fine preserve.
Apples, pears, and blackberries make delicious jam
with rhubarb, and a little ginger, lemon peel or juice
added.
Compote of Oranges. — Pare the rind off three or
four or more oranges. Cut the fruit across in halves,
removing the white skin and all the pips; pile the
oranges in a glass dish. Boil the rind in a half pint
ol water, with a pound of sugar✪ Compote of Oranges, until the syrup is
clear, and strain it over the fruit. When cold it is
ready to serve.
Stewed Rhubarb au Croutons. — Those who cannot
eat pastry and w7ish a nice dish, quickly made, should
piepare some rhubarb in the ordinary manner for
stewing. Nearly fill a dish, putting a little grated
lemon peel, or any preferred flavouring, and sugar
to taste. Cover the fruit with bread✪ Stewed Rhubarb au Croutons. Dot the
bread over with nuggets of butter, and bake so
that the fruit is cooked thoroughly, and the bread of
a nice golden brown colour without burning. Invalids
who cannot take pastry and children find it a very
favourable dish.
Cherries, like strawberries, to be in perfection,
should be morning gathered, or, at any rate, not more
than a day old, hence it is that English fruit has
always a finer flavour than that which is imported.
Cherries Stewed. Remove the stalks and imper¬
fect cherries, rinse them in water and place them in
an enamelled stew-pan with half a pound of sugar,
and a quarter of a pint of water to each pound of
cherries✪ Cherries Stewed. Let them stew very slowly until they are
quite done. When cool serve in a glass dish accom¬
panied by a dish of custard.
M
1 78
THE HOUSEHOLD
Page 97 · 5 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Apple Fool. — Pare and core two pounds of apples and place them, with two cloves, a cupful of water, and sugar to taste, into a saucepan. Let them simmer very gently, and when quite soft beat them well with a wooden spoon. Now mix with them very gradually a pint of hot milk, or milk and cream mixed, and let it cook until the milk has boiled. Then when cold sweeten and flavour to taste.
Fruit Salad. — Stone a half pint of cherries, remove the stems from half a pound of strawberries, top and tail half a pint of ripe gooseberries, cut up three bananas into small cubes, remove the stalks and seeds from half a pound of grapes, pare and cut out the core of two ripe apples and cut them into small pieces, two ounces of shelled walnuts and one ounce of bleached almonds cut into quarters. Place all these ingredients into a large bowl. Have ready half a pound of loaf sugar in one pint of water boiled down to a syrup, and when cold pour it over the salad.
Rhubarb. — It is not generally known that rhubarb assumes the flavour of any fruit with which it is stewed. Two pints of greengages or plums stewed with one lb. of rhubarb makes a fine preserve. Apples, pears, and blackberries make delicious jam with rhubarb, and a little ginger, lemon peel or juice added.
Compote of Oranges. — Pare the rind off three or four or more oranges. Cut the fruit across in halves, removing the white skin and all the pips; pile the oranges in a glass dish. Boil the rind in a half pint of water, with a pound of sugar, until the syrup is clear, and strain it over the fruit. When cold it is ready to serve.
Stewed Rhubarb au Croutons. — Those who cannot eat pastry and wish a nice dish, quickly made, should piepare some rhubarb in the ordinary manner for stewing. Nearly fill a dish, putting a little grated lemon peel, or any preferred flavouring, and sugar to taste. Cover the fruit with bread. Dot the bread over with nuggets of butter, and bake so that the fruit is cooked thoroughly, and the bread of a nice golden brown colour without burning. Invalids who cannot take pastry and children find it a very favourable dish.
Cherries, like strawberries, to be in perfection, should be morning gathered, or, at any rate, not more than a day old, hence it is that English fruit has always a finer flavour than that which is imported.
Cherries Stewed. Remove the stalks and imperfect cherries, rinse them in water and place them in an enamelled stew-pan with half a pound of sugar, and a quarter of a pint of water to each pound of cherries. Let them stew very slowly until they are quite done. When cool serve in a glass dish accom¬ panied by a dish of custard.
M
1 78
Records on this page
Apple FoolFruit SaladCompote of OrangesStewed Rhubarb au CroutonsCherries Stewed