|
Classic
Cook Books
< last page | next page >
page 327
P.--Compots of Fresh and Dried Fruits.
1. General Directions. All kinds of fruits, fresh as well as dried, must be
cooked in enameled ware for when they are cooked in iron they receive an
unpleasant taste.
Dried fruits must be nicely washed. When washing prunes, take warm water, change
it a number of tunes, rub well between the hands and then rinse in cold water.
Fresh plums are rubbed in a towel before cooking, apples and pears are peeled
and then washed and rinsed.
Another way is to wash dried fruit once, then leave it in water over night and
the next day put on the stove in water and cook. The compot is much nicer when
cooked in this way and can be prepared in half of the time.
Fresh juicy fruit, such as raspberries, currants, huckleberries or fresh stoned
plums, need only a little water, just enough to wet the bottom of the kettle;
they are cooked in their own juices until done; for dried fruits plenty of water
must be added, cover, put on the stove and cook slowly until done.
The sauce must be neither too thick nor too thin, With dried fruits a little
cornstarch can be stirred through, them but it must not be any thicker than in
Preserved fruits.
After cooking the fruit it should be placed on a flat dish, pour the mice into
the boiling liquor, when serving form into a mound shape, leaving the edge at
the dish touched, put the beet appearing fruit on top, being
< last page | next page >
Classic
Cook Books
|
