CHAPTER XIII
Chapter XIII
FOODS SUPPLYING MINERAL SALTS AND ORGANIC ACIDS, MORE PARTICULARLY FRUIT THE foods that supply us with mineral salts and organic acids are…
CHAPTER XIII: Fruits
FLAVOR FRUITS AND FOOD FRUITS Hutchison and others divide fruits from a nutritive point of view, into two groups, food fruits and flavor…
CHAPTER XIII: Serving
PREPARATION OF FRESH FRUIT FOR SERVING Fruit exposed for sale in a market is apt to collect dust and should be thoroughly washed before it…
CHAPTER XIII: Sauce
STRAINED APPLE SAUCE Pare, quarter and core three or four tart apples; add half a cup of boiling water, cover and let cook till tender…
CHAPTER XIII: Cranberry
CRANBERRY JELLY Cook one quart of cranberries and one cup of water in a covered dish five or six minutes. Then with a pestle press them…
CHAPTER XIII: Jelly
ORANGE JELLY 1 tablespoonful of granulated 1/2 cup of sugar gelatine 1 cup of orange juice 1/4 cup of cold water 1 tablespoonful of lemon…
CHAPTER XIII: Serve
Serve with a pitcher of cream. The cake may be hot or cold, but it is best when freshly made.