Stewing Fruit
By adopting the right method of cooking, the flavour of many fruits can be wonderfully improved. The following hints will be helpful. To make them tender and of good flavour, dried fruits should always bo soaked thoroughly before cooking. To bring out the flavour of dried fruits, it is necessary to add a little lemon juice to the water when cooking. When serving prunes, crack a few stones and add the kernels to the dish. If a pinch of carbonate of soda is added when cookiug rhubarb, a saving of sugar will result, and the taste of the rhubarb will be improved.
Apples stewed slowly in a small quantity of orange juice make a much more appetising dish than apples stewed in the ordinary way.
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Bibliographic details
Manawatu Times, Volume 64, Issue 279, 25 November 1939, Page 11
Word Count
127Stewing Fruit Manawatu Times, Volume 64, Issue 279, 25 November 1939, Page 11
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