24 DEPARTMENT OF EDUCATION.

Variations.

1. Add 2 ¢. fruit-juice—raspberry, strawberry, cherry, grape, pineapple,
loganberry; crushed fruit may also be added.

2. Add 1 qt. grape-juice.

38. Add 1 qt. ginger ale, or 1 pt. of ginger ale and 1 pt. grape-juice.

RASPBERRY VINEGAR.

3 pt. raspberries. rT pt. cider vinegar.
1 lb. sugar to 1 pt. juice.
. Pick over berries and cover with vinegar,
Allow to stand overnight.
Strain fruit and liquid through wet jelly-bag.
Add sugar and boil 15 min.
. Pour into hot sterilized bottles.
. Cork and seal.
. When serving pour 4% c. into a glass and fill with iced water.

Nano p

FRUITS.

Fresh fruits are valuable in the diet chiefly because of their mineral salts
and vitamins. They contain cellulose, which gives bulk to the food, and also
acts as a mild laxative. Fruits are also useful as appetizers.

Dried fruits have a larger percentage of sugar and satisfy the craving for
sweets. Owing to the mineral salts contained, they give more food value to
the diet than one would get in candy. Dates and raisins added to the cereal
for breakfast make a pleasing combination. Less sugar should be used when
these fruits are added. .

ee ee GENERAL RULES FOR COOKING.

1. Wash, cook whole or quarter, peel and cut in pieces.
2. Add a small amount of water to keep from burning.
38. Cover and cook gently until tender.

4. Add sugar to sweeten and cook a minute longer.

B. Dried Fruit.

1. Wash thoroughly.

2. Soak in enough cold water to cover for several hours, or overnight.

3. Cover and cook slowly until tender, in the water in which fruit has been
soaked.

4, Add sugar and lemon-juice.

5. Simmer 5 min. longer.

6. Cool and serve.

APPLE SAUCE.

6 tart apples. 1 tbsp. lemon-juice, or
% ec. water. Small piece of lemon-rind, or
% ec. sugar. % tsp. nutmeg, or

% tsp. cinnamon, or
6 whole cloves.
See general rules for cooking fresh fruit.

Notrn.—Apples might be cooked in their skins and then pressed through a sieve.