STEWING FRUIT
The taste of many fruits can be improved wonderfully if the right method of cooking if adopted. Hero are som® helpful suggestions: — Most dried fruits are improved by adding lemon juice to the water when cooking. This brings out the flavour surprisingly. When serving prunes, crack a few stones and add the kernels to the disb. Always soak dried fruits thoroughly before cooking, to make them tender and of good flavour. Sugar can be saved and the taste of the rhubarb improved if a pinch of carbonate of soda is added when cooking. To keep rhubarb a good colour it is desirable to first boil the syrup separately; then put the rhubarb in a fireproof dish, pour syrup on and bake in a moderate oven. Rhubarb cut into cubes and cooked in the manner destcribed will not pulp so readily. Orange juice supplies a delightful "tang" to the flavour of stewed apples.
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Bibliographic details
New Zealand Herald, Volume LXXII, Issue 22006, 12 January 1935, Page 18
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154STEWING FRUIT New Zealand Herald, Volume LXXII, Issue 22006, 12 January 1935, Page 18
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