This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
A watermelon should be thoroughly chilled before serving; then cut it into halves. Cut a thin slice off each end to make it stand firmly on the platter. Scoop out in egg-shaped pieces with a tablespoon, and serve.
Or, pour over them drawn butter, flavored and sweetened.
Pare tart apples, cut them into quarters and remove the cores; put them into a porcelain-lined kettle, strew with sugar, add the juice of half a lemon and a few bits of the yellow rind; cover with boiling water, and simmer gently until • tender. Dish carefully without breaking, and serve cold.
Pare tart apples of uniform size; remove the cores without breaking the apples. Stand them in the bottom of a porcelain-lined kettle, strew thickly with sugar, cover the bottom of the kettle with boiling water, put on the lid, and allow the apples to steam on the back part of the stove until tender. Dish carefully without breaking; pour the syrup over them, and stand away to cool.
1 cup of blackberries 1 pint of water
2 even tablespoonfuls of corn-starch
Sugar to taste
Put the blackberries and water on to boil. Boil slowly ten minutes without stirring. Moisten the corn-starch in a little cold water, stir it into the boiling blackberries, stir carefully until it thickens, take from the fire, add the sugar, and turn out to cool. Serve cold, with sugar and cream.
Make the same as Flummery, using three tablespoonfuls of corn-starch instead of two.
Wash one quart of cranberries, put them in a porcelain-lined kettle, add one pint of water, cover the kettle, and stew ten minutes; add one pound of sugar, and stand on the back part of the stove where it will not boil, for fifteen minutes, then turn out to cool.
Stem and top one quart of berries, and cook the same as Cranberries.
For this choose large sweet pears. Wipe them, but do not remove the stems. Stand them in an earthen baking-dish, pour around them a cup of boiling water, add two table-spoonfuls of sugar, cover with another dish, and bake slowly until the pears are tender, basting three or four times with the liquor. When done, stand away to cool in the dish in which they were baked. When cold, lift them carefully into a pretty glass dish, pour the liquor over them, and serve with sugar and cream.
Pears may be stewed precisely the same as Apples.
Wash the prunes through several cold waters, cover them with fresh cold water, and soak over night. Next day, turn them with the water into a porcelain-lined kettle, sweeten to taste, and let them simmer very gently until tender. When done, remove them carefully with a skimmer, and boil the syrup rapidly for ten minutes; then pour it over the prunes, and stand away to cool. Dried peaches may be stewed in the same way.
Wash the rhubarb, and cut it into pieces about one inch long. Do not peel. To every pound of rhubarb allow one pound of sugar. Put the rhubarb into a porcelain-lined or granite kettle, cover it with the sugar, and stand it on the back part of the fire until the sugar melts; then bring it to boiling point without stirring. Then turn it carefully out to cool, and it is ready for use.