Jelly, Jam, Etc

Ingredients

• one tablespoon of acid to three of oil
• five pounds
• three-fourths pound of sugar to a pint of juice
• half pint of water
• half teaspoon of cream of tartar to each pound of sugar
• three pounds of ginger allow at least the juice of one lemon
• one pound of sugar
• two ounces of crushed white ginger
• twelve ounces of bruised ginger to nine gallons of boft water
• ten gallons of soft water add fifteen pounds
• one-half pound of sliced
• two ounces of digitized by vjooqic some less known fruits 319 isinglass
• a tablespoonful of vinegar
• a piece of ice placed thereon
• a dash of pepper
• a pint of juice
• a gill of yeast
• two mustard-spoonfuls of prepared mustard
• one exception
• two entirely different fruits
• two tropical fruits are related
• three long seeds
• three pronged affair of which the middle prong is long
• one hundred
• two varieties of granadilla
• six familiar fruits 309 some of the latter of which grow to the size of a smal
• five distinct ribs
• one large seed in the centre
• two plants which deserve mention among the fruits from the value to mankind of t
• one lemon
• nine gallons of boft water
• six eggs
• two quarts of the mixture in which must be dissolved two ounces of digitized b
• lemon juice
• pepper
• salt
• ginger

Directions

1. Use the tart varieties or those somewhat under-ripe and proceed as for other such preparations. The jelly resulting is particularly beautiful.

2. Pomegranate wine may be made with successful results and the fruit, seeds removed, serv^ed cooked, or fi*esh, with flavouring of orange blossom — or rose-water, or cocoanut and sugar.

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4. CHAPTER XXVII

5. THE AVOCADO, ''AGUACATE," OR ALLIGATOR PEAR {Persea Gratissima: LauracecB)

6. THIS favourite West Indian and Southern American fruit in form resembles a pear somewhat, hence its popular name. It varies in size from that of a large pear, upward. Its seed occupies • rather large space, but the melting pulp makes up for this in richness. It is called additionally, '*Palto " (in Brazil) and ** Midshipman's" or Vegetable Butter. Its wealth of oil is given out to best advantage of fruit and eater in salad form. The pulp is generally left adhering to the rind in serving.

7. A Cuban method of preparation is as follows: The fruit is halved before sending to the table, and cut across with a sharp knife into little grooves into which the dress- ing will run and thus permeate the flesh of the "pear." Then salt, red pepper, and possibly a little cinnamon are dusted over it. Next, two mustard-spoonfuls of prepared mustard, a tablespoonful of vinegar, 'and two of oil are poured into the halves, a piece of ice placed thereon, and the fruit set on ice that it may be thoroughly chilled before serving.

8. Another method, in vogue in Mexico, is to serve the fruit uncut, to be halved at the table. The pulp is then rubbed smooth as butter with a spoon, and lime or lemon juice added, with oil (one tablespoon of acid to three of oil) and a dash of pepper and salt. By some the addition of a little sugar is preferred. This is eaten with thin slices of bread.

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10. 300 FRUIT RECIPES

11. A third method of making salad with the avocado is to combine it with cress, a little chopped onion, radishes, cucumbers, lettuce, beets — in varying combinations, but always with the French dressing of oil, vinegar, salt, and red pepper.

12. Still another way is to use the smooth-rubbed pulp with a little oil (in place of the oil added to the yolk of egg for mayonnaise), and with pepper, salt, and lemon or lime juice to taste, serving with crisp lettuce.

13. The sliced fruit is sometimes used as a garnish for meat dishes and is also served with wine, sugar, and spices; may be peeled, sliced, and fried, or the mashed pulp used for sandwiches with lemon juice, pepper, and salt.

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15. CHAPTER XXVIII

16. THE CUSTARD APPLE, THE CHERIMOYA, SWEET AND SOUR SOP AND POND APPLE

17. WITH one exception (the wild, North American papaw) the members of the Anonacea or Custard Apple Family are tropical. (It must be remembered that the North American wild papaw and the tropical papaw are two entirely different fruits.) The fruit which bears the family name individually, the Custard Apple, or Bullock's Heart (A. reticulata), resembles distantly the wild Northern papaw. It is dark brown in colour; roundish in form, and is best in its natural state, thoroughly ripened, for eating, though it may be varied by serving with sugar and cream, with whipped eggs or by being frozen.

18. The Sweet Sop or Sugar Apple is the A nona squamosa. The sweet, mealy, aromatic ptilp of this little fruit is sometimes cooked in simple form but it is most delicious in its natural state. (The seeds, powdered, will drive away fleas or other insects.) In appearance the Sugar Apple somewhat resembles tiny, crownless pineapples.

19. The Sour Sop (Anona muricata), is much larger than the Sweet Sop, weighing up to five pounds or more, and, while also aromatic, is somwhat tart and chiefly used in making cold drinks, ices, etc., as it is most refreshing in effect.

20. The Pond Apple, A, palustris or A. glabra, or laurifolia, sometimes mistakenly called "the Custard Apple," which name properly belongs to the Bullock's Heart, is not as great a favourite as the other members of the family

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22. 302 FRUIT RECIPES

23. though it is a fragrant, creamy fruit, "conical, with blunt point (not tinlike a Bellflower apple in shape), and when ripe the large stem pulls out of the fruit, leaving a hole half-way through it." — H. E. Van Dem^.

24. On the other hand, A, ckeritnolia, the Cherimoya, or Chiramoya, or Jamaica Apple, is the greatest favourite of the Anonas, most delicious, and even considered to outrank in general attractions every other known fruit save the Mangosteen. It varies in size and weight from those no larger than anorange to fifteen ** pounders." Its juicy white pulp (containing small brown seeds) is eaten with a spoon, uncooked. It also makes a delicious frozen dainty.

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26. MAMMEE SAPOTA

27. THE MANGOSTEEN: Oarcinia mangoOana

28. • •• •• •» ••••••• ----^^■' ^^

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31. CHAPTER XXIX

32. THE MANGOSTEEN— THE MAMMEE APPLE

33. Garcinia Mangostana — Mammea Americana

34. THESE two tropical fruits are related and both of them are extremely delicious, the Mangosteen often being declared to be "finest fruit in the world." In flavour it combines the delicate yet rich qualities of the pineapple, grape, peach, and strawberry, in form resembling somewhat the pomegranate, though the rind is more pulpy and the pulp itself more juicy and firm. It is at its best uncooked and being slightly laxative may be eaten freely. It may of course be frozen in various simple forms or used with gelatine.

35. There is an African variety quite similar {Mammea Africana).

36. The Mammee Apple (Mammea Americana), sometimes called the South American or St. Domingo or wild apricot, is one of the standbys of tropical countries, being delicious in flavour and very useful in its adaptability as a food. Yellow in colour, it sometimes grows to the size of a grape-fruit, its double rind covering a dainty interior, although its outer covering and the seeds with their immediately surrounding pulp are bitter. The firm, aromatic,' intermediate pulp, removed from rind and seeds, may be eaten with no special preparation or, un- cooked, with wine or cream and sugar. Dropped into boiling syrup, simmered, and served cold, it is delicious, or, pulp cooked down, sugar added in usual proportion, and simmered till thick, made into marmalade or jam.

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38. 304 FRUIT RECIPES

39. Like the guava, it is susceptible of many variations as a fresh food or preserve.

40. The Mountain Plum (Rheedia Edidis), is a relative of the mangosteen and bears, also, edible fruit, which are sub-acid and not unlike the ordinary pltun of the tem- perate zones

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42. CHAPTER XXX

43. SAPODILLA, MAMMEE SAPOTA, WHITE SAPOTA, STAR APPLE, COCOA PLUM AND EGG FRUIT (or "Ti-es")

44. THESE fruits come under the SapotacecB and are a very delicious group. The Sapodilla, or Sapodilla Plum, or "Dilly," (Achras sapota) at first sight invariably reminds one of a russet apple, though in flavour it is rather a combination of pear and peach and the soft pulp is coarse-grained. Its homely, rusty coat is a deceptive covering for it is an excellent fruit, uncooked or preserved, and may be treated very much as are peaches.

45. The Wild "Dilly" {Mimusops Sieberi) is a delicious, berry-like little fruit very much liked.

46. The Mammee Sapota or Lucutna mammosa, has rather unusual fruit which much varies in size — from that of a muskmelon down to that of a goose-egg — and the bright, reddish pulp, which has been compared to both pumpkin- pie and to muskmelon, is eaten uncooked, just as it is. It contains from one to three long seeds.

47. The White Sapota (Casimiroa edulis) is about the size of a peach and resembles it somewhat in flavour.

48. The Star Apple (Chrysophyllum cainito) varies in colour with variety, (being purple or green), described by Kingsley as '*an evergreen peach, shedding from the under side of every leaf a golden light — call it not shade." It is larger, however, more like an apple in form and smoothness of skin. Its star-shaped core contains numerous brown seeds, rather large and flat. The flavour is somewhat peculiar,

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50. 3o6 FRUIT RECIPES

51. but the apple may be varied in preparation. Its pulp mixed with orange juice i$ in Jamaica called "Matrimony."

52. The Cocoa Plum {Chrysobolanus icaco), with its pink and white fruit, was so named because the seeds vrere thought to resemble the cocoanut in form and the fruit the common plum.

53. The egg Fruit (Lucunia rivicoa), called in Key West "Ti-ess" or "Ti-es/' is like a small Manmiee Sapota and considered equally delicious.

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55. CHAPTER XXXI

56. SIX OP THE MORE FAMILIAR TROPICAL AND SEMI-TROPICAL FRUITS

57. THE mango {Mangifera Indica) is one of the most delicious and one of the most maligned of tropical fniits, this state of affairs arising because of the unpleasant fibrous nature of several varieties and the unmistakable turpentine flavour of some of them which have unfortun- ately been put upon the market stringy and unripe. The best mangoes are almost as delicate as perfect pineapples and contain much food value. Not only is this fruit sus- ceptible of being cooked in numerous ways and eaten fresh, made into wine and various preserves, but starch and glucose are manufactured from the mango and when ani- mals of the lower world are given it as a staple food they flourish. The fruit is truly exceedingly juicy and it is sometimes said that it should be eaten only in one's bath- tub, in consequence, but where the mango grows in the greatest luxuriance and it is properly understood and used one may procure the regular mango-fork, a three pronged affair of which the middle prong is long and projecting, to be so imbedded that the fruit will not slip. Otherwise, the mango may be sliced before serving with wine, sugar and nutmeg. It may also be simply stewed. Before maturity it may be pickled or preserved, as well as at later stages. The kernels of the seeds are sometimes roasted and eaten like chestnuts.

58. The Tropical Papaw {Carica papaya) is a very interest- ing and valuable tree as well as fruit. The form of the

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60. 3o8 FRUIT RECIPES

61. tree is more nearly that of a palm than anything else and the leaves resemble those of both the castor bean and fig, being curiously cut, large and graceful. They have a singular and valuable power in their action upon meat fibre in which quality the rind of the papaw shares: When the rind is rubbed over the toughest meat or the meat is wrapped for a few hours in the leaves the offending tough- ness entirely disappears. The fruit juice has remarkable stomachic qualities and Joseph Jefferson was a noted ex- ample of the claim that the tropical papaw is a cure for dyspepsia. In form the fruit is rather a cross between the banana and the muskmelon. It may be prepared for cookery, like the coarser vegetables of northern climates, before it quite reaches maturity ; eaten uncooked, it must be thoroughly ripened to be acceptable to the palate. (This fruit is not in the least related to the Northern papa^^.)

62. "Prickly Pear*' is rather an indefinite term as there are over one hundred and fifty members of this, the Opuntia^ of the CactacecB, The yellow-fruited O. Ficus-Indica and the O. tuna, which bears purple-red fruit, are perhaps best known and are very commonly used for eating uncooked or stewed with some other fruit, as lemon or pineapple, for flavouring, or preserves. The fruit, though sub-acid, has with many varieties not distinct enough a tone to render it extremely popular though it is very refreshing and cooling and the mucilaginous quality, which is not unpleasant, is considered healing. The purple-fruited prickly pear is often used for colouring in desserts and preserves.

63. The Granadilla and *' May-Pop" are members of the PassifloracecB, edible fruits of the passion vine. The May- pop, Passiflora incarnaia, grows wild in the Southern States, but it is little known that it makes a beautiful and delicate jelly. It is a smaller edition of the Passiflora edulis and the Passiflora quadrangularis, two varieties of granadilla,

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65. SIX FAMILIAR FRUITS 309

66. some of the latter of which grow to the size of a small melon. It was named, it is said, by the early Spaniards for the pomegranate, or **granada,** It is often served uncooked with wine and sugar. Where jelly is made of this or the May-pop, the ripe fruit, halved across, should be covered with cold water, adding about one-third the quantity of well filled out but still immature, green-skinned fruit. Cook slowly for three-quarters of an hour, then add a little cold water and simmer again for an hour. Strain off the juice (which should by this time be well cooked down), and proceed as for ordinary fruit jelly. (See previous recipes.) Marmalade may be made by using the pulp of the fruit, putting through a colander or sieve, cook- ing down, and adding sugar. The resulting colour of jelly or marmalade is a pale yellow.

67. The famous Tamarind Tree (Tamarindus Indica) has

68. \ delicate leaves and pink and white flowers succeeded by

69. I edible pods which are preserved and used in confections,

70. beverages, and medicinally. The acid of the fresh tamarind

71. is very pleasing, and is a combination of citric, malic,

72. formic, butyric, and tartaric acids, the tartness being

73. given chiefly by the citric. The laxative and cooling

74. qualities make the tamarind considered of much value in

75. many cases of illness and certainly in the prevention of it.

76. Tamarinds are usually shipped from the East or West

77. ^ Indies in some form of preserve though with a little more

78. * care it is said they might be had more abundantly in the ^ market in fresh form, if the shell or pod were prevented

79. from breaking, for with this natural protection they keep

80. * well for some months. With the pods removed the tama- ^ rind may be preserved by pouring boiling syrup over the

81. fruit or by placing in stone jars with alternate layers of ^ sugar. They may be also candied and made into syrup

82. * for use in various summer drinks, though now known chiefly

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84. 310 FRUIT RECIPES

85. as a valued drink in fevers. The tamarind perhaps may be likened to the lemon and also somewhat to the grape. It has a good percentage of bitartrate of potassa, its other components (besides the acids) being gum, pectin, water, and pulpy matter.

86. The Bread Fruit Tree (Artocarpus incisa, or A. com- munis) bears for eight months in succession its generous balls of pulp which are so useful as a food to so many tropical peoples. It is prepared in various ways for eating, one of the most common methods being to bake it with a bit of fat meat in the centre of the fruit. It tastes something like potato as well as somewhat resembling bread.

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88. THE PRICKLY PEAR

89. MAMMEE APPLE OR ^jt DOMINGO APRICOT

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92. CHAPTER XXXII SOME OP THE LESS KNOWN FRUITS

93. THE Otaheite and Spanish or Barbadoes goose- berries are ** gooseberries" by courtesy only, al- though the resemblance is not strained. The former, Cicca disticha (C. racemosa), is a tree whose berries are white and waxy, growing in clusters, the tree, leaves, and berries all being very ornamental. The "gooseberries" are extremely acid and very acceptable at their season of ripening: the height of summer. The Spanish, or Barbadoes Gooseberry, the Pereskia acideata, or Lemon Vine, is a climbing cactus with exquisite blossoms which resemble miniature pond lilies, and fruit of pleasing tartness. (The blossoms, however, give out an unpleasant musty odour.) The berries may be used in many different ways, bringing out their refreshing flavour in natural state or for culinary purposes.

94. The Spanish Lime, or Ginep (Melicocca bijuga) has an edible fruit resembling the Northern plum in appearance but with rather a grape flavour, both pulp and seeds being edible, the latter sometimes roasted and eaten like chest- nuts.

95. The Sea Grape or Shore Grape of the West Indies, the Coccoloba uvifera, is not a vine but a broad-leaved, bushy tree or plant with purple-red fruits of agreeable flavour, susceptible of varied preparation.

96. The Ceriman or Monstera deliciosa is sometimes called the ** false bread-fruit," but its distinction should rest entirely upon itself for the tall, spreading plant with large,

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98. 312 FRUIT RECIPES

99. curiously shaped leaves bears a most delicious fruit, cone- like in form, whose flavour is singularly delightful, a com- bination of pineapple and banana both as to taste and pulpH consistency, though far more aromatic than either. The light, husky skin is not unUke the pineapple in its markings, though very tender and readily removed.

100. The Kai Apple {Aberia Caffra), from Natal, is a large, edible fruit which makes an excellent preserve.

101. The Carissa carandas or ** Caraunda," the Carissa arduina and C. acuminata, are also Natal fruits, known variously as "Amatungulu" and "Amatungula" and "Maritzgula." The Carissa arduina resembles both a cherry and raspberry, having a thin, deep-red skin, and tiny seeds (larger than the fruits it resembles), and makes a delicious preserve though equally good uncooked.

102. The "Strawberry Pear" {Cereus triangulatis) is a rela- tive of the Night-blooming Cereus, and its "scaly buds," called * * Godochro * ' in Jamaica, are used in making the tooth- some ** pepper-pot" of the West Indies. The "pear" itself is pleasing but not more pronounced than many other fruits of the cacti

103. The ** Melon Pear" or Pepino, sometimes called also "Melon Shrub" is one of the edible Solanums, described by Mr. Grelech of Los Angeles, who introduced it there from Guatemala, as resembling "in many respects the Chili pepper vine, the tomato, or the nightshade. . . . The fruit is of the size of a hen or goose ^gg or even larger, and very much of the same shape. . . . The interior of the fruit is a solid pulp similar to that of a pear, also of a pale yellow colour and of a taste resembling that of a fine musk- melon, but which has besides a charming acid, so whole- some and delicious that when the fruit is partaken of on a very warm day it allays the thirst for several hours." It is in colour lemon, streaked with violet.

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105. SOME LESS KNOWN FRUITS 313

106. The **Tree Tomato** of Jamaica is another Solanum j(5. betaceufn)y which is grown over much of the world for its purphsh-red fruit which, uncooked, and fully ripe is not un- like a gooseberry, or, stewed with sugar, an apricot, though more tart. It is used as is the tomato and is about the same size though oval rather than rounding.

107. The Cashew Apple or Nut (Anacardium occidentale) bears its seeds outside of the pulp and both parts are used as food, the nut being roasted like chestnuts or used for flavotuing^ in the making of chocolate or wine. It is said, however, that care must be taken in roasting the kernel, as from its thin covering a peculiar vapour rises which is apt to affect the skin. The pulp or stalk of the fruit proper is pleasantly tart and varies in both colour and size radically.

108. The red fruit of the Akee Tree, the Cupania sapida, is not considered quite safe to eat uncooked, but cooked* stewed, or otherwise prepared, is both palatable and wholesome.

109. The Mangrove, or Rhizophora, one of the hour-glass-like guardians of the seashore in the tropics, has an edible fruit» sweet and pleasant in flavour, which may be varied in preparation; and the juice, fermented, makes an acceptable light wine.

110. The Carambola' (Averrhoa carambola) is also sometimes called the Coromandel Gooseberry in India. It is curiously formed, with five distinct ribs or angles; has a thin, smooth coat, generally yellow in colour, and is about the size of a duck-egg. The flavour ranges from sweet to acid so that it is used variously, for desserts or preserves, cooked or not as rendered necessary by its flavour.

111. The Averrhoa Bilimbi, or Blimbling, is a similar fruit but generally more acid. The leaves of both resemble those of the sensitive plant in irritability.

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113. 314 FRUIT RECIPES

114. The Emblic Myrobolan {PhyllatUhus emblica) is a beauti- ful plant with delicate leaves, a fruit similar to the plum and equally edible in simple or preserved form.

115. The Durian or Durion (JDurio zibethinus: Nat. Ord. Stercidiacea), is a remarkable Malay fruit. The tree is tall and spreading, the fruit, rounding yet oval, "the size of a man's head," is light green and covered with spines. It takes nine months to ripen and the odour from it is very offensive to Europeans till accustomed to it. The creamy pulp, somewhat like a strawberry in flavour, is delicious and contains large seeds, edible when roasted.

116. The Nephelium longanum, or Longan Tree, is hand- somely leaved and clustered with fruit, the latter having one large seed in the centre with sweet, translucent pulp surrounding it. It is a near relative of the famous Chinese nut-tree, the Nephelium Litchi (or Leechee), y\^c\i loses its pink colour (of pulp) when dried and so reaches other countries in brown, shrivelled form.

117. The Strawberry Tree (Arbutus unedo) is semi-tropical but will grow as far north as Ireland. The tree, flowers and berries are all very ornamental and from the edible fruit both sugar and a fermented liquor are made. In Italy and Spain the berries are much liked.

118. The Otaheite Apple, or Spondias dulcis, is a fniit- bearing tree whose "apples** are in colour and size like small oranges and in flavour resemble the pineapple.

119. The Otaheite Plum, or "Jamaica*' or "Hog-Plum" (Spondias lutea or S. cytheria) is related to the Otaheite Apple but its fruit more nearly resembles the larger Loquat ("Japan Plum").

120. The Ximenia Americana is also often called the "Hog- Plum" and is also an edible, though a smaller fruit.

121. The Adansonia digitata or "Baobob," known best in Africa, is commonly called "Monkey's Bread." The oval

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123. THE TAMARIND

124. TAMARINQ SHEE

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126. MULGOBA MANGO

127. ONE OF THE "STRINGY" MANGOES

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129. SOME LESS KNOWN FRUITS 315

130. fruit is nearly a foot long. The pulp, which is " a little fari- naceous, mixed with fibres," is tart and wholesome and so distinctly refrigerant that it is often given fever patients.

131. The Bengal Quince, Elephant Apple, or Apple-boom {Aegle marmelos) is related to the Citrus fruits and its leaves and manner of growth resemble different Citrus varieties.

132. The "Bacury*' of Brazil {Platonia insignis) has a rather tart pulp containing a few seeds, the whole covered by a hard, smooth rind or shell of a gay yellow hue. The most costly preserves of some parts of Brazil are made, it is said, from this cocoanut-like **Bacury."

133. The Chilian Myrtle {Myrtus ugin) has a soft, juicy, red- brown fruit, in appearance rather like a "large, black currant." It is particularly used, uncooked, as a simple, dessert fruit or in cooling drinks and is delightfully aromatic.

134. The Capuassa (JDelionia luctea) is a Brazilian fruit tree with extremely heavy foliage and a large-seeded, yellow- meated fruit covered with a hard shell of rough, somewhat furry appearance. Rand says, in describing the strained, crushed, and diluted pulp of this wonderfully fragrant fruit, that the resulting drink, called by courtesy wine, *' is worth a voyage across the Atlantic."

135. The Peach **Palm" {Guielma speciosa) bears a fruit somewhat resembling the apricot, but triangular in form rather than oval. It is used more like a potato, or the cassava, or bread fruit, resembling also somewhat the Spanish chestnut when roasted or otherwise prepared, its ground meal often being made into bread or cakes for baking.

136. The Madagascar Voa-vanga (Vangueria edulis) pro- duces edible berries nearly an inch in diameter.

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138. 3i6 FRUIT RECIPES

139. The Anlidesma bunins, a fruit of Java, produces a beny which is red before reaching maturity, when it turns black. It is rather tart and excellent for preserves.

140. A Japanese tree, the Hovenia dulcis, bears a sweet, fleshy and aromatic little fruit of fine flavour.

141. The Tropical Almond, Terminalia catappa, is not an almond save in name, though it has oily, edible seeds which are used like nuts.

142. The Jujube {Zisyphus), which has given its name to the famous confection, Jujube Paste (which latter, however, is usually made merely of gum-arabic and sugar and is qtiite innocent of the Jujube ingredient) has a ntunber of in- teresting members, among them the true Lotus. The fruit of the common Jujube (J, vulgaris) is not unlike an olive or a date and is ordinarily red, though sometimes yellow, in colour. It is dried and sold as a sweetmeat, so delicious is it in flavour. Also, it is much eaten uncooked, as a dessert-fruit in some places. The Jujube contains a large amount of nourishment and is considered of value medic- inally for its demulcent properties.

143. The Sorrel or Roselle Berry (Jamaica Sorrel: Hibiscus subdariffa) is a rival of the currant and mtdberry as a jelly-maker. With its juice, however, use only about three-fourths pound of sugar to a pint of juice. The calyxes of the sorrel may be preserved and the young leaves cooked as *' greens." The coloiu- of the jelly is apt to fade in strong light so the glasses should be wrapped in newspaper and placed in a cool, dark spot.

144. The Spanish Bayonet of the South, belonging to the Yuccas {Yucca baccata) has a magnificent flower stalk rising from the centre of its tall, spiny colunm, which is succeeded by an equally imposing cluster of curious fruit with thick, tender rind and seeds. The juicy pulp may be prepared for cooking in similar fashion to apples, to which it bears a not distant resemblance in flavour.

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146. SOME LESS KNOWN FRUITS 317

147. There are two plants which deserve mention among the fruits from the value to mankind of their roots: the Caladium esctUenta, and the Zingiber officinalis, or Ginger Plant.

148. The Caladium esculenta is one of the most commonly cultivated of all Caladiums but its leaves literally and figuratively overshadow its roots, and the riches of the latter remain undreamed of. It is a very starchy food, considered of more value than Irish potatoes but may be prepared in cookery in much the same way. The Cocco Root, or **Eddoes,'* of the genus Colocasia, of the same natural order (Araceace) as the Caladiums, is much culti- vated for the food value of numerous varieties in the South Seas, in the Himalayas, and in tropical America. Some of the Cocco varieties are a little acrid before cooking and in the raw state rather stimulating. The Caladium, how- ever, is mild.

149. The virtues and delights of the Ginger Root are as famil- iar as the alphabet whether considered medicinally or culinarily. It is supposed to have been imported originally from India to Africa and the West Indies. The roots are generally dug when about a year old, cleaned and scalded, then dried and shipped, though the "green" ginger is also an article of commerce. The favourite form of ginger is of course, the preserve or confection, and for either one the young, tender roots must be used. (It may be mentioned that the roots of the "Shell Lily, the **Alpinia nutans may be preserved or candied with similar results.) The following are old recipes which may be successfully used with Ginger Root.

150. PRESBRVBD OINQBR

151. Scrape the young, green roots and weigh them, allowing equal weight of sugar. Boil each separately, the ginger

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153. 3i8 FRUIT RECIPES

154. until tender enough to be pierced with a wooden splinter, and the sugar with water and cream of tartar until it forms a syrup. (Allow a half pint of water and a half teaspoon of cream of tartar to each pound of sugar.) Skim the syrup well; place the ginger in it and when it has boiled up well place in jars and seal.

155. This may be varied in flavour by adding lemon, orange, or other fruit as flavouring. To every three pounds of ginger allow at least the juice of one lemon and rind, and for each pint additional of lemon juice add one pound of sugar.

156. CANDIED QINQER See Candied Cherries and the Kumquat.

157. QINQER VINEQAR

158. For each quart of strong vinegar allow two ounces of crushed white ginger and let stand two months, when strain, bottle, and cork well.

159. QINQER WINE No. x (Old Recipe)

160. Allow twelve ounces of bruised ginger to nine gallons of Boft water and boil till well-flavoured, when add eighteen pounds of sugar. Let dissolve and partially cool when add a little hop-yeast. When clear rack off and bottle at once.

161. QINQER WINE No. a (Old Recipe)

162. To ten gallons of soft water add fifteen pounds of "loaf- sugar clarified with the whites of six eggs," and one-half pound of sliced and bruised white ginger. When this has boiled one-half hour stir into it the thin-peeled yellow rind of a dozen lemons and let stand till cool. Then add a gill of yeast, first, however, reserving two quarts of the mixture in which must be dissolved two ounces of

163. Digitized by VjOOQIC

164. SOME LESS KNOWN FRUITS 319

165. isinglass. When dissolved mix with the other liquor; stir well and let stand twelve hours, when the bung should be closed. Bottle in three weeks and in four months it will be ready to use.

Nutrition, whole recipe (rough)

Counts 11 of 15 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Mustard	1 tsp (5g) yellow	3
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Water	not in our table	0
Fruit	not in our table	0
Seed	not in our table	0
Plant	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.