OCR Text |
Show To Cook Fresh Fruit. Cooked fruits are especially good for delicate appetites and digestion. Raw fruits are for those who are stronger and can get all the benefit from them; the benefit Is diminished by cooking. The best way of cooking fruit Is not by boiling, but by simmering. In cooking cook-ing very tender fruit 'bring the sirup to the boiling point, then throw the fruit in the hot sirup, cover tight, remove re-move from the range or fire, and let it stand for half an hour. This applies particularly to berries. To prepare larger fruit, throw it In boiling sirup, cover tight nnd leave it five minutes on the range; remove and let it stand half an hour. One pound of sugar to one quart of water, or a pound to a pound, is the usual allowance allow-ance lor the sirup. |