Dried Fruits

Ingredients

• eight pounds add three pounds brown sugar
• two pounds dried apples
• two pounds sugar
• ten quarts berries
• half pint water
• one pint sugar
• seven pounds goose derries add a pound
• one-fourth pint water to each pound fruit
• quarter pound sugar
• one-fourth pint avater to every pound sugar
• quarter teaspoon cream tartar mixed
• three ounces powdered sugar
• half pint tapioca in one quart water three
• three-fourths cup sugar
• half pints stewed
• two cups dried cherries
• three-quarters pound prunes
• half pound sugar
• half pound sifted sugar to every pound pulp
• quarter pounds fine sugar
• two pounds fine granulated sugar to each pound pulp
• a piece of coarse muslin
• a pound of fruit
• one pound raisins in a crock
• half done
• half lengthwise
• five table- spoons to each quart
• two nights
• three eggs
• four eggs beaten stiff
• five seville oranges
• cinnamon
• vinegar

Directions

1. the syrup, boil half an hour, take out and drain on a sieve, and as the candy dries, transfer to a dish to dry in a warm place. Candied Orange Peel prepared same way. When the orange peel is sliced very thick it is called Orange Citron

2. Candied Peaches. — Peel and slice ripe peaches, make a thin syrup and boil fruit until it looks clear ; lay on a sieve to drain, then roll in dry brown sugar and expose to the sun ; change to dry dishes, dip in sugar again and leave until entirely dried and crys- tallized

3. Candied Tomatoes. — Scald and skin pear-shaped (or any small- sized) tomatoes, and to eight pounds add three pounds brown sugar; cook Avithout water until the sugar penetrates and they have a clear appearance, take out, spread on dishes, and dry in the sun, sprink- ling on a little syrup while drying; pack in jars or boxes, in layers with powdered sugar between. Thus put up they will keep for any length of time, and are nearly equal to figs. Candied Peaches may be prepared in same way.

4. Dried Apples. — Take only good, sound fruit, pare, quarter and core and slice lengthwise ; spread in the sun or fruit evaporator to dry, or run them on strings and hang near kitchen fire. A piece of coarse muslin or net stretched over a frame and hung from the ceil- ing, may also be used for drying. When found that winter apples are not keeping well it is an excellent plan to begin drying at once to prevent waste, and despite the prejudice against dried apples, the fruit so put up at home may be made with a little painstaking into sauce and pies that Avill be eaten with a relish in the spring when fruit is scarce and high.

5. Dried Apple Sauce. — Look over dried apples carefully ana soak until tender in enough cold water to cover, allowing for swelling. The old-fashioned dried apple requires soaking overnight, or for several hours ; the delicate sliced dried apple, sold as "evaporated apple," requires only about fifteen minutes, in just water enough to cover. The former must be carefully washed before soaking, but the sliced apple is perfectly clean. Boil in the water it was soaked in, stead- ily and slowly, and stir often, keeping closely covered. Break up the dried rind of an orange for every quart of apple, and boil Avith it. When soft, like jam, take off and rub through sieve. ^ Sweeten to taste and sei-A-e cold. Some like to season highly with cinnamon. To prepare C{uickly, soak fifteen minutesinclean warm water ; drain, cover with cold soft Avater, place on the stove, let boil slowly two to four hours, mash fine, sweeten and season with cinnamon very highly. For a nice sauce with raisins, put two pounds dried apples and one pound raisins in a crock with plenty of water and set on back of stove. Let boil slowly all day. When almost done add a lemon

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7. peeled and sliced very thin and two pounds sugar. Never add sugar until about five minutes before remo'vdng from the stove, otherwise the fruit will be toughened and hardened. A nice way of serving is to raise a border of dried apples prepared as in first recipe above, in a large dish or ice cream saucer, as the case may be, fill the hol- low middle with boiled custard and spread a meringue of sweetened and whipped whites of eggs on top. Brown with hot salamander or shovel. Black Apple Sauce is made Avith dried apples and dried black raspberries stewed together. Soak both separately overnight in water to cover. Stew the apples in water soaked in, until half done, then add raspberries, without the juice, and w}:ien both are nearly done sweeten to taste and simmer gently a few moments longer.

8. Dried Bananas. — A method for drying bananas has been pat- ented in Jamaica, and they may now be purchased in the larger cities. The fruit retains its flavor in a remarkable degree. The banana is cut in half lengthwise and dried slowly, which prevents fermentation and decay. They are prepared for use as other dried fruits.

9. Dried Blackherries. — Dry in the sun, or fruit evaporator, or in the oven, like apples, being careful when drying in oven not to scorch them in the least. Dried thus, blackberries make excellent pies and are better if not stewed for this purpose. If simply put in the crust with sufficient water and sugar and a very little flour they will be found to cook quickly and retain their fresh flavor in a remarkable degree. Some prefer, however, to -dry them with sugar, allowing a pound sugar to eight or ten quarts berries ; put over the fire with a half pint water and bring slowly to boiling point ; then skim out berries and spread on plates to dry, pouring the juice over, a little on each plate Dried Rasvherries may be preDared after either method.

10. Dried Cherries. — Clierries may be put into a slow oven and thoroughly dried before they begin to change color. Bo careful that the oven is not too hot. They should then be taken nut, tied in bunches and stowed away in a dry place. Nice cooked with sugar for winter dessert. Another method of drying is to stone them and put into a preserving kettle with plenty of sugar, about five table- spoons to each quart; simmer till the fruit shrivels, Avhen it should be strained from the juice. Place the cherries in an oven cool f'uough to dry without baking them. The same syrup may be used to do another quantity of fruit, though some boil the syrup until very thick and pour it over the fruit as it dries, a little at a time. Pack in jars and paste paper over the top. An excellent method of drying both cherries and curiYtnts is to put in jars first a layer of fruit, then a layer of sugar, in the proportion of half a pound sugar to pound fruit and let stand overnight ; place them to boil, skim-

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12. ming off all scum, let boil ten or fifteen minutes, skim out and spread on dishes to dry in the sun, or by the fire, turning frequently until dry ; then place on pans in oven, stirring with the hand often until the heat is too great to bear. They may theii be packed in jars with sugar, or put away in paper sacks, or stone crocks with a cloth tied closely over the top, and are an excellent substitute for raisins in puddings or mince pies. To dry cherries without sugar, stone, and set them over the fire in the preserving pan ; let them simmer in their own liquor, and shake them in the pan Put them in common china dishes ; next day scald again and when cold put on sieves to dry in moderate oven. Twice heating, an hour each time, will do them. Put away in a box with a paper between each layer.

13. Dried Currants. — Take one pint sugar to a ])int stemmed ripe currants ; put them together in a porcelain kettle, a layer of cur- rants at the bottom; when sugar is dissolved, let boil one or two minutes, skim from the syrup, and spread on plates to dry in a partly cooled oven. Boil the syrup until thickened, pour it over the cur- rants, and dry it with them. Pack in jars and cover closely. Black- hsrries ma}' be dri^d in the same manner. An economical way of making jelly is to boil the liquid after currants are taken out, skim- ming well, until it becomes a jelly, and put away in jelly glasses.

14. Dried Gooseberries. — To seven pounds goose Derries add a pound and a half of powdered sugar, strewing it over them in preserving kettle. Let remain over a slow fire till the}' begin to break, and then remove. Repeat this process two or three days ; then take the gooseberries from the syrup and spread out on sieves in the sun or near the fire to dry, The syrup may be used for other preserves. When quite dry put aAvay in tin boxes on layers of paper. They will keep in this Avay all winter, and may be used for pies, tarts, etc.

15. Driea Greengages. — Procure fruit before quite ripe and leave stems on. AVeigh, and allow a pound sugar and one-fourth pint water to each pound fruit, boil to a rich syrup, skim, put in the fruit and boil ten minutes, take from fire and drain the fruit ; next day boil the syrup and put in the fruit, and continue the process five or six days ; after draining the last time, place the greengages on a hair sieve and set in oven or other warm spot to dry ; keep in a box, with paper between each layer, in a dry place.

16. Dried Peaches. — In preparing peaches for drying, if peeled at all do it by immersing for an instant in hot water as directed in Canning Fruits. It is said that in peaches, as in potatoes, the best of the fruit lies nearest the skin, and for this reason some never peel peaches for any purpose but rub them thoroughly with a woolen cloth. Dried peaches are better when halved and the cavities sprinkled with sugar while drying. The fruit must be good, however, as poor

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18. fruit can not be redeemed by any process. Another excellent way is to dry them in the oven, and, when about half done, place in a crock a layer of peaches alternately with a layer of sugar; tie papers over them and set away.

19. Dried Peach Sauce. — Prepare as Dried Apple Sauce, but do not mash or season so highly. Cook in porcelain, without stirring, and sweeten to taste just before taking from fire. Very nice sweet- ened with maple sugar.

20. Dried Pineapple. — Pare and slice the fruit thinly, place it on dishes, strew over plenty of granulated sugar, and keep in a hot closet or very slow oven eight or ten days, turning the fruit every day until dry. Then put the slices on tins and set them in a quick oven for ten minutes. Let cool and put away in dry boxes with paper between each layer.

21. Dried Plums. — Select perfect fruit, just ripe but not soft, wipe and stone and put in a porcelain kettle with a quarter pound sugar for every pound fruit. Heat slowly to extract the juice and scald thoroughly, but without boiling. Skim tUf plums out with a coarse wire skimmer and spread carefully on platters; more plums may be scalded in same syrup, and when all are done boil the syrup until c[uite thick and pour over the plums ])lactd to dry. Dry as quickly as possible. Some gather plums when full grown and just turning color and dry them whole. Prick the fruit, to prevent burst- ing, put into a saucepan cold water and set on fire until at boiling point; then take out, drain, and boil gently in syrup, made in pro- portion of one-fourth pint Avater to every pound sugar. If the plums shrink and will not take the sugar, prick them as they lie in the pan, give them another boil and set them away. Next day add more sugar boiled almost to candy ; put all together in wide-mouthed jar and place in cool oven for two nights. Tlien drain the plums from the syrup, sprinkle a little powdered sugar over and dry in a cool oven.

22. Prunes. — Look over and wash nice French prunes ; simmer gently in plenty of water, with a small stick cinnamon and a table- spoon strong vinegar to a pound of fruit, for at least six hours, and Avhen thus thoroughly done, add just enough brown sugar to slightly sweeten them and thicken juice with a very little corn starch wet up in cold water ; or in place of vinegar use a quarter teaspoon cream tartar mixed with corn starch, let prunes just boil and remove from stove. This makes a most delicious sauce and when nearly done a few kernels extracted from the prune stones, dropped in the juice, give a delicate flavor.

23. Broimed Prunes. — Soak prunes overnight in cold water, boil until tender, not allowing them to break, and take out the pits.

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25. Grate some chocolate, mix it with three ounces powdered sugar and beaten whites of three eggs. Dip the prunes one by one in the mix- ture, and put them, without allowing them to touch, on a buttered tin. Bake fifteen minutes and serve hot.

26. Prune Tapioca. — Soak half pint tapioca in one quart water three or four hours, keeping it just tejDid, add juice of a lemon, and a little grated rind, three-fourths cup sugar and boil till clear, stir- ring occasionally. Place one and half pints stewed, sweetened and seededprunes, without juice, in dish and cover with the tapioca. When cold cover with some Mdiipped cream and serve. Or for Cherry Tap- ioca^ place two cups dried cherries or three of stoned fresh ones, cooked and sweetened, in dish, cover with the boiled tapioca, and if "wished, stir together and put in a mold ; then serve with whipped sweetened cream.

27. Prune Whip. — Sweeten to taste and stew three-quarters pound prunes ; when perfectly cold^ add whites of four eggs beaten stiff; stir all together till light, put in a dish, and bake twenty minutes ; when cold, serve in a larger dish, and cover well with good cream.

28. Dried Fruit in Cakes. — Any fruit may be preserved by dry- ing as follows : To every pound fruit allow half pound sugar, Avith a little water. When water and sugar are heated, take fruit in skim- mer, and dip it for about a minute into the sugar, then spread it on tins. After all the fruit has been done thus, boil down the sugar to a rich, thick syru]), and pour it over the fruit. The fruit must now l)e put either in the sun, or in a warm oven, till it is in a dried ge- latinous condition. Let remain till quite dry, when put in bags, di- viding it into cakes. These cakes will keep a long time, and when wanted for use, merely require a little hot water put to them, and probably extra sugar.

29. Fruit Pastes. — iThese are really candied fruits in another form. Care must be taken in cooking not to scorch them. For an Apple Paste., peel and core sound, ripe apples and put in water until quite soft ; then rub through a puree sieve with a wooden spoon, weigh the pulp and put in a preserving kettle with same weight of sugar and boil twenty minutes ; pour out thin on plates or in molds and dry on a cool stove or in a cool oven. Or, put an equal weight of ap- ples and stoned plums into a preserving pan. Boil without adding any water. When the fruit begins to get soft add a pound sugar to each pound pulp. Boil slowly for an hour, and pour into shallow molds ; place these in a slow oven, when the preserve will dry un- til it resembles a Fruit Cheese. To make an Apricot Paste., take ripe apricots, and put them in a preserving-pan with a little sugar, place on the side of the fire to reduce to paste, then rub through a hair sieve, allowing a half pound sifted sugar to every pound pulp. Put

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31. it on the fire and boil ten minutes. Spread on tins to dry. Make Peach Paste the same, coolcing ten minutes longer. For Currant Paste, take either red or white currants, rub through a sieve, after having picked them over thoroughly ; put the mashed fruit in a pan over the fire, stirring until it forms a paste ; remove it, and to every pound i)ulp put one and quarter pounds fine sugar. Mix together, and boil twenty minutes ;sprea<l out on tin plates, cut into shapes and dry. For Orange Paste, press out tlie juice of five Seville oranges, boiling the rinds till they are very soft. With a thin wooden or bone spoon scoop out the pulp ; pound the rinds in a mortar, as fine as possible, with half the juice of the oranges. Rub all tlirougli a hair sieve, and keep on the fire until it becomes like marmalade. Empty it out and weigh, allowing two pounds fine granulated sugar to each pound pulp. Boil it ten minutes, spread out thin on tin plates or tins, and cut it to any shape ; dry it and keep in tin box<^s. Make Lemon Paste in same manner, but do not use any juice. To make either Cherry or Plum Paste stone the fruit, boil to a jam, put through a sieve and finish as in first recipe for Apple Paste. These pastes may be cut into rings or any fancy shapes, and colored with a fejy drojps of the usual coloring.

32. GABfE. 349

Nutrition, whole recipe (rough)

Counts 9 of 13 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Apple	1 medium (182g)	95
Cherry	1 cup (138g)	87
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Orange	1 medium (131g)	62
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Cinnamon	1 tsp ground (2.6g)	6
Vinegar	1 tbsp (15ml) distilled	3
Water	not in our table	0
Goose	not in our table	0
Fruit	not in our table	0
Prune	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.