Chapter 14 assembled 20jy02
pp 231-242 items 523-546
Fruit
For many generations it has been known that certain fruits are valuable foods. Sailors knew how important it was to have lemon-juice or other citrus fruits, and our grandfathers were great believers in the use of fruits for medicinal purposes. We know now that many fruits contain Vitamin C, which the body needs for good health and vitality. Fruits which are a good source of this Vitamin are oranges, lemons, grapefruit, rosehips, strawberries, black and red currants, gooseberries, loganberries, raspberries, and some apples (especially the skins). In addition, the red and yellow fruits contain Carotene, from which the body makes Vitamin A, and all provide roughage and bulk.
While fresh fruits have the highest Vitamin C content, some preserved fruits are also a useful source, for example, deep-frozen black currants, black-currant puree and syrup, and rosehip syrup. Canned fruits lose some Vitamin C, but if they are used without further cooking they will contribute some of the vitamin, especially if the juice is also used.
APPLES. If they are to be used for dessert or to be cooked with the skins on, wash and dry well just before using. To prevent discolouring when peeling, use a silver or stainless-steel knife and, if the apples are not to be cooked at once, put them into salted water to cover. Allow 1 level Tbs. salt to each quart of water. Put a plate on top to keep the pieces under the water. Drain well and rinse before using.
For stewing, peel, core, and leave whole or cut in quarters.
For puddings and pies peel, core, and slice.
For puree wash and cut in sections. The cores and skins are removed when the pulp is sieved.
Dried apples, see #530.
APRICOTS. Wipe and dry carefully. They are generally stewed with the stones in, but may be cut in half and the stones removed. Crack some stones and cook the kernels with the fruit.
Dried apricots, see Nos. 530-2.
BANANAS. Do not peel until they are to be used, as they turn brown very quickly. This may be prevented to some extent by covering the sliced fruit with lemon-, orange-, or pineapple-juice. They are generally served raw in salads, or with custard, but may be used to make a puree or fried and served with bacon.
BLACKBERRIES. Pick over carefully, removing stalks, hulls, and any grubs and mouldy berries. Just before using wash by putting the berries in a colander and gently running cold water through. Drain well.
If the berries are not to be used at once, spread them on a shallow dish, as they keep better if not left in a heap. They may be put in a refrigerator. To serve raw, sprinkle with castor sugar and stand in a cold place or in the refrigerator for ½hour.
CHERRIES. Wash well and leave the stalks on if the fruit is for dessert. For fruit salad remove stalks and stones. For stewing and pies remove the stalks.
CRANBERRIES. Prepare in the same way as blackberries, removing the stalks and leaves.
FRUIT 233
CURRANTS (black, white, and red). Wash well while still on the stalks, using the same method as for blackberries, and store in the same way. Do not remove the fruit from the stalks until you are ready to use it, as it keeps better this way. To stalk use a fork, holding the bunch in your left hand and using the fork in your right to pull off the berries.
DAMSONS. Wash well and remove stalks, leaves, and any damaged fruit.
ELDERBERRIE5. Prepare in the same way as currants.
FIGS. Fresh figs should be washed well and served whole or sliced.
For stewing remove the stalks.
Dried figs are treated in the same way as other dried fruit, see #530.
GOOSEBERRIES. Wash well and remove the tops and tails, using a pair of kitchen scissors or a small knife.
GRAPES. Wash carefully and drain well, removing the seeds if the fruit is to be used for a salad.
GRAPEFRUIT. To prepare grapefruit sections peel the fruit, removing pith and skin at the same time. Hold the fruit over a dish to collect the juice. Remove the skins round the sections by cutting close to the membrane on each side. A very sharp knife is needed to do this. To prepare halves of grapefruit for serving, cut in half across. Remove the seeds. Using a sharp vegetable knife, cut along each side of the membrane between the sections. Use the same knife or a special curved grapefruit knife, and cut round and under the fruit, Separating it from the skin. Then cut out the core with a pair of scissors or a knife and lift it out with the membrane. Rearrange the sections and sprinkle with castor sugar or add a little honey
GREENGAGES. Wash well and remove the stalks. If they are to be used in fruit salad remove the stones.
LEMONS. Wash the skin. Grate the rind before squeezing out the juice. Grate only the yellow part, as the white pith is bitter.
Use a lemon squeezer or juice extractor to get all the juice out.
LOGANBERRIES. Treat in the same way as black-berries.
MELONS. Wash the outside. Cut in sections lengthwise. and remove all seeds. Serve very cold with a little castor Sugar. Cantaloupe melons are sometimes served with a portion of vanilla ice-cream on top of each slice. To prepare melon for a fruit salad remove the skin and seeds and cut it in cubes.
NECTARINES. Wash and dry carefully. For fruit salad or pies remove the stones and cut the fruit in slices.
ORANGES. Use the rind and juice in the same way as for lemons. For serving in the skin prepare in the same way as grapefruit.
PEACHES. Wash and dry carefully. To remove the skins plunge the fruit into boiling water for a minute and then into cold water, when the skins should peel off quite easily.
PEARS. Prepare in the same way as apples.
PINEAPPLES. Peel thickly to remove all the skin. Take out the hard core and cut the pineapple across in ½-inch [13mm] slices or in dice. Serve very cold with a little castor sugar sprinkled over or add to Fruit salad.
PLUMS. Prepare in the same way as greengages.
POMEGRANATES. Cut in halves and serve with a spoon. The seeds and juice are eaten.
QUINCES. Peel, core, and slice thinly.
RASPBERRIES. Prepare in the same way as blackberries.
RHUBARB. Wash well and trim the ends. It keeps a better colour if the skin is left on.
STRAWBERRIES. Prepare in the same way as blackberries. Serve very cold.
This may be made with one kind of raw fruit or with a mixture of different kinds, either all raw, or with some bottled or canned fruit. In this case the syrup from the preserved fruit will be used to moisten the salad.
1. For a raw fruit salad make a syrup by boiling together ½Pt. [285ml] water or half cider and half water and 2-4 oz. [55-110g] sugar or honey. This is sufficient for a salad for 4 people. When the sugar is dissolved, allow to cool. In countries where brandy and other spirits are cheap, these are used instead of the syrup. The fruit is sprinkled with castor sugar and the spirit poured over.
2. Fruit for a salad may be sliced or diced, but when mixed fruit is used it is better cut in fairly small, even-sized pieces.
3. Serve all salads very cold. They may be put in the refrigerator for half an hour or so beforehand. Serve with a sweet biscuit and cream or custard.
Peel ripe pears and cover them with the syrup described in #525. Sprinkle with chopped, preserved ginger or, if none is available, cook some root ginger with the syrup until it is well flavoured.
Use equal amounts of sliced, peeled oranges and sweet apples. Pour over syrup and if possible add 1 Tbs. brandy or rum to it.
1. For each pound [450g] of fruit heat together 4 oz. [110g] sugar and ½Pt. [285ml] water. Stir until the sugar dissolves and bring to the boil. More or less sugar may be used according to personal taste.
2. Prepare the fruit as described in #524, and add it to the boiling syrup. Reduce the heat to keep it just below boiling, and cook until tender. If the syrup is allowed to boil hard, the fruit will break and be unsightly. Cherries should be allowed to cook until the skin breaks, otherwise the sugar will not be absorbed.
3. The time varies with the kind and ripeness of the fruit, but the following table will be a guide:
Berries and other soft fruit, 15-20 minutes.
Quartered apples, plums, etc., 20-30 minutes.
Cooking pears, ½-1 hour (2-3 hours for hard kinds).
Quinces, 1½-2 hours.
When the fruit is just tender, drain from the syrup and place in the serving-dish.
4. Boil the syrup hard to make it thick. Then pour over the fruit and serve hot or cold.
5. For variety, flavourings may be added to the syrup and the fruit. For example, lemon or orange peel, cloves, spices, ginger, or use some cider in place of the water.
6. Serve stewed fruit with cream or custard, with milk puddings or with a biscuit or piece of cake.
Peel and core small apples, and cook them in syrup in a Saucepan, as in #528, turning them occasionally and taking care not to over-cook or break them. Place in a serving-dish and fill the centres with red jam mixed with chopped nuts or dried fruit. Boil the syrup to thicken it, and pour round the apples. Serve cold with custard or cream.
1. Wash the fruit well and soak for 24 hours in warm water. It will need 2-4 times its bulk of water.
FRUIT 237
2. Cook very gently in the soaking water until tender, ½-1 hour. Lemon or orange peel or some cinnamon or cider may be used for extra flavour, and a little sugar should be added towards the end of cooking. If added too soon it prevents the fruit from softening properly.
3. Serve in the same way as fresh fruit or use in recipes requiring cooked fruit.
Quantities for 4 helpings:
4 oz. [110g] dried apricots
8 oz. [225g] prunes
8 oz. [225g] dried figs
Sugar to taste
8 oz. [225g] dried peaches or pears
Measures level. Prepare and cook as in #530.
Quantities for 8 helpings:
1 lb. [450g] dried apricots (3 c.)
1 qt. [1140ml] water (4 c.)
8 oz. [225g] seedless raisins (1.33 c.)
1-inch [25mm] piece of lemon peel
1 large or 2 small apples
Measures level. Wash the apricots and put in a pan with the water, raisins, and peel. Cook gently until tender. Core the apple and cut into eighths. Lay the sections on top of the other fruit, cover the pan, and cook until the apples are tender.
1. Prepare the fruit as for ordinary stewing and put it in a casserole or any oven-dish with a lid.
2. Add 2-4 oz. [55-110g] sugar or honey to each pound [450g] of fruit and just enough water to moisten the bottom of the dish. With juicy fruits like berries, rhubarb, and ripe plums no water is needed; quinces and hard pears will need ½Pt. [285ml] water per pound of fruit.
3. Cover the dish and cook in a moderate or slow oven 375-300 F. [191-149°C], Mark 5-2, until the fruit is tender. The times are about the same as for stewing, see #528, but may take twice as long in a slow oven.
Temperature 300-350 F. [149-177°C] Mark 3-4. Quantities for 4 helpings:
1 lb. [450g] Rhubarb
2-3 oz. [55-85g] sugar (4-6 Tbs.)
2 oranges
Cut the rhubarb in 1-inch [25mm] pieces and put it in layers in a casserole with the sliced, peeled oranges and the sugar.
Cover and cook in a slow-moderate oven until the rhubarb is tender. Serve hot or cold with custard or cream.
1.. The apples may be peeled, or baked with the skins on. It is better to remove the core with an apple-corer. If the skins are left on, slit them in a ring about half-way down the apple, using the point of a sharp knife. This prevents the skin from bursting during cooking.
2. The centres may be stuffed with any one of the following: dates; honey and ground cloves, cinnamon, brown sugar, treacle, or raisins. Place in a shallow baking-dish and add 1 level Tbs. sugar for each apple and about ¼ inch water.
3. Bake in moderate oven 400 F. [204°C] Mark 6, until the fruit is tender, basting occasionally with the liquid. They will take about 40-50 minutes. Serve hot or cold.
Quantities for 4 helpings:
2 oz. [55g] syrup (2 Tbs.)
1 egg-white
¼ pt. [140ml] water (½c.)
2 Tbs. sugar
¼ tsp. Cinnamon
12 blanched and shredded almonds
1 tsp. grated lemon rind
4 glace cherries, chopped
½oz. [15g] margarine (1 Tbs.)
4 cooking apples
Measures level. Heat the first five ingredients together and bring to the boil. Core the apples and peel the upper half. Place in a baking-dish with the syrup, and cook as in #535. Beat the egg-white until stiff and beat in the sugar. Put on top of each apple, and decorate with the almonds and cherries. Bake until lightly browned in a moderate oven 350 F. [177°C] Mark 3. Serve hot.
Temperature 375 F. [191°C] Mark 5.
Quantities for 2-3 helpings:
2 bananas
1 tsp. grated lemon rind
2 Tbs. lemon-juice
8 oz. [225g] cooked or canned prunes or red plums
Peel the bananas and cut in four lengthwise. Arrange in a shallow baking-dish. Sprinkle with the lemon rind and juice. Drain and stone the prunes or plums and put on top of the bananas. Pour over enough juice barely to cover. Bake in a moderate oven for 20 minutes. Serve warm or chilled.
Temperature 300 F. [149°C] Mark 3.
Quantities for 4 helpings:
1 lb. [450g] stewing pears
3 oz. [85g] syrup (3 Tbs.)
1 c. buttered crumbs, #772
¼ pt. [140ml] water (½c.)
Measures level. Peel and halve or quarter the pears. Remove the cores. Coat in the buttered crumbs and pack in a casserole. Add the syrup and water. Cover and cook slowly until the pears are tender. Serve with custard or cream.
Fruit Pulp may be made from fresh ripe fruit rubbed through a sieve. When cooked fruit is used the oven method #533 is the best for flavour. When the fruit is quite tender rub it through a fine sieve. If possible use a nylon sieve, as metal sieves sometimes affect the flavour and colour of the fruit. Pulp may also be made from stewed dried fruit or bottled fruit, straining off some of the juice before sieving.
Quantities for 4 helpings:
½Pt. [285ml] raw or cooked Fruit
Sugar to taste
Pulp, #539 (2 c.) Flavour with lemon- or orange-juice or with essence
½Pt. [285ml] evaporated milk or cream, whipped
Sweeten the fruit pulp to taste and allow to become quite cold. If evaporated milk is used, scald the tin in a pan of boiling water for ½hour, cool and then chill. Beat the milk and then fold in the fruit pulp. With whipped cream, fold the pulp into the cream. Flavour to taste and serve very cold in individual glasses. If necessary, a little colouring may be added.
Quantities for 4 helpings:
½Pt. [285ml] Fruit Pulp, #539 (1 c.)
2 egg-whites
Pinch of salt
1 oz. [30g] sugar (2 Tbs.)
½tsp. grated lemon rind
FRUIT z41
Measures level. Beat the egg-whites with the salt until they are stiff. Then beat in the sugar. Fold in the fruit pulp and the lemon rind. Pour into a baking-dish and cook in a moderate oven until risen and lightly set. Serve at once with cream, or a custard made with the egg-yolks. Serve a piece of cake or a biscuit separately.
Make apple pulp according to #539. Sweeten to taste with sugar and add cinnamon (1 tsp. to 2 lb. [900g] apples) when cooking the apples. Serve cold in individual dishes with biscuit or cake and cream.
Temperature 350 F. [177°C] Mark 3.
Quantities for 3-4 helpings:
1 lb. [450g] cooking apples (4 medium)
¼ tsp. ground cinnamon
4 Pt. [] water (4 c.)
3 oz. [85g] Flour (⅔ c.)
2 oz. [55g] sugar (4 c.)
1 oz. [30g] margarine or butter (2 Tbs.)
Measures level. Peel and slice the apples finely and put in a baking-dish. Sprinkle with the cinnamon and add the water. Mix the flour and sugar and rub in the fat until the mixture looks like fine crumbs.
Sprinkle on top of the fruit and bake in a slow-moderate oven until golden-brown. Do not have the oven too hot or the juice will bubble up and spoil the top.
N.B. This recipe may also be made with rhubarb and other fruits. If the fruit is very sour it should have extra sugar sprinkled on before the crumble.
Allow half a grapefruit per person. Prepare the halves as described in #524. Sprinkle with brown sugar. Place about 4 oz. [110g] (4 Tbs.) butter over the hole in the centre.
Grill gently for 5-7 minutes or until lightly browned. Serve hot.
Quantities for 4 helpings:
4 bananas
2 Tbs. castor sugar
¼ pt. [140ml] double cream (½c.)
Vanilla essence
Juice of 1 lemon
2 oz. [55g] grated chocolate
Glace cherries
Measures level. Mash the bananas with a fork and add the sugar, cream, and vanilla essence to taste. Add the lemon-juice and mix well. Put in individual dishes and cover the top with a layer of grated chocolate. Decorate with glace cherries and serve cold, but do not put it in the refrigerator.
Quantities for 6 helpings:
6 oranges
Castor sugar
Brandy or liqueur (optional)
¼ pt. [140ml] Water (½c.)
4 oz. [110g] gran. Sugar (½c.)
Whipped cream
Chopped nuts
Measures level. Peel the oranges, taking care to remove all the pith. Cut in slices or divide into segments. Arrange in layers in a heat-resisting serving dish, sprinkling each layer with a little castor sugar and liqueur, if used. Heat the sugar and water, stirring until dissolved, and then boil rapidly, without stirring, until it turns a pale-brown caramel. Pour over the oranges and leave in a cold place for several hours. The caramel will gradually dissolve and form a syrup round the oranges. Decorate with whipped cream and chopped nuts