Frozen fruits should stand an hour or so after freezing, and in adding whipped cream beat it in thoroughly with a wooden spoon or paddle. Fruit creams are very elegant desserts, and are made by adding double the quantity of cream to the fruit pulp, which is obtained by passing through a puree sieve. Whip together, sweeten to taste, j^nd serve in glasses with whipped cream on top. To mold fruits, cook slowly with sufficient sugar to form a jelly — ^pound for pound — ^and turn into molds. Or to more perfectly preserve the form of the fruit make a jelly of a little of the fruit juice and water, bHi in the cooked fruit when both are nearly cold, and turn into molds. One of the most valuable uses of apples is to employ them in conjunction with other fruit— either to ameliorate the harshness 'of damsons or add to the flavor of blackberries, and they are cooked also with quinces, green gages, pineapples, apricots and with rasp- berry or currant preserves. When used with the larger fruits choose apples of same size if possible, and cut in same shaped pieces or slices. An apple-corer, a cheap tin tube, made by any tinner, is indispensable in preparing ▲ivte cown. apples for cooking. They are made in two sizes, one for crab-apples and the other for larger varieties. Rhubarb or pieplant can be mixed with any kind of fruit, half and half, and in a short time will taste exactly like the fruit with which it is mixed. Compotes of the light-fleshed fruits, such as pears, peaches, apples, etc., may be handsomely colored by adding a little currant jelly or juice, a little water from sliced boiled beets, or a few drops of cochineal coloring. The syrups for compotes should boil until a little cooled in a saucer will form a jelly. When cream is served with fruit it is always much nicer whipped. A covered jar or bean- pot is much the best utensil for baking fruit, confining the steam 284 • FRUIT. and requiring little or no water ; the action of the more gentle and uniform heat leaves it in better form, and the syrup is clearer. In peeling fruit the use of the paring knife with a guard, which prevents the removal ^****^ of any but a thin skin, will not only effect ^^'^ ^^^ a saving, but as in most fruits the best part lies nearest the rind will also insure a better flavor. Sliced fruits or berries are more attractive and palatable sprinkled with sugar about an hour before serving, and then with pounded ice just before sending to the table. When berries are left, scald for a few minutes ; too much cooking spoils the flavor. Some think many of the sour berries are im- proved by slightly cooking them with a little sugar before serving. If a part of the berries are badly bruised, gritty, etc. (but not soup or bitter), scald and drain them through a fine sieve without press- ing them. Sweeten the juice and serve as a dressing for puddings, shortcakes, etc., or can for winter use. In using molds for finita etc., dip in cold water before filling.

AI-modernized reading of the original text

Frozen fruits should stand an hour or so after freezing, and in adding whipped cream beat it in thoroughly with a wooden spoon or paddle. Fruit creams are very elegant desserts, and are made by adding double the quantity of cream to the fruit pulp, which is obtained by passing through a puree sieve. Whip together, sweeten to taste, and serve in glasses with whipped cream on top. To mold fruits, cook slowly with sufficient sugar to form a jelly—pound for pound—and turn into molds. Or to more perfectly preserve the form of the fruit make a jelly of a little of the fruit juice and water, boil in the cooked fruit when both are nearly cold, and turn into molds. One of the most valuable uses of apples is to employ them in conjunction with other fruit— either to ameliorate the harshness 'of damsons or add to the flavor of blackberries, and they are cooked also with quinces, green gages, pineapples, apricots and with raspberry or currant preserves. When used with the larger fruits choose apples of same size if possible, and cut in same shaped pieces or slices. An apple-corer, a cheap tin tube, made by any tinner, is indispensable in preparing [illustration: apple corer] apples for cooking. They are made in two sizes, one for crab-apples and the other for larger varieties. Rhubarb or pieplant can be mixed with any kind of fruit, half and half, and in a short time will taste exactly like the fruit with which it is mixed. Compotes of the light-fleshed fruits, such as pears, peaches, apples, etc., may be handsomely colored by adding a little currant jelly or juice, a little water from sliced boiled beets, or a few drops of cochineal coloring. The syrups for compotes should boil until a little cooled in a saucer will form a jelly. When cream is served with fruit it is always much nicer whipped. A covered jar or beanpot is much the best utensil for baking fruit, confining the steam 284 • FRUIT. and requiring little or no water ; the action of the more gentle and uniform heat leaves it in better form, and the syrup is clearer. In peeling fruit the use of the paring knife with a guard, which prevents the removal of any but a thin skin, will not only effect a saving, but as in most fruits the best part lies nearest the rind will also insure a better flavor. Sliced fruits or berries are more attractive and palatable sprinkled with sugar about an hour before serving, and then with pounded ice just before sending to the table. When berries are left, scald for a few minutes ; too much cooking spoils the flavor. Some think many of the sour berries are improved by slightly cooking them with a little sugar before serving. If a part of the berries are badly bruised, gritty, etc. (but not soup or bitter), scald and drain them through a fine sieve without pressing them. Sweeten the juice and serve as a dressing for puddings, shortcakes, etc., or can for winter use. In using molds for fruits etc., dip in cold water before filling.

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