This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Lemon juice, 1/2 c.
Water, 1 qt.
Sugar, 1 c.
Mix lemon juice and sugar, add the water, and stir until the sugar dissolves, strain, and ice.
Have the water boiling, pour it on to the lemon juice and sugar, strain, and, when cold, ice.
Cut off the leaves. Wash the stalks, cut into one-inch lengths, and cover with boiling water. After one minute pour off. To each pint of rhubarb add one-half cupful of sugar, and cook it in a double boiler till soft. Do not stir it. The pieces of rhubarb should be unbroken. A little water may be added if a juicier sauce is liked.
Prunes are a kind of plums dried. Raisins are dried grapes. California supplies us with prunes and exports many besides. Of our raisins and figs, some are from California, some imported. Most of our dates are from Arabia, but date-palms are beginning to be cultivated in California and Arizona. California figs are cleaner than imported figs and free from worms. California dried peaches and apricots are sun-dried, but elsewhere they are evaporated, as apples are, by artificial heat in vacuum-pans. Dehydrated fruits and vegetables are prepared by a secret process superior to other methods of drying. After soaking, dried fruits are cooked as fresh fruits are. Dehydrated fruits may be cooked without soaking.
Imported dried fruits, unless fancy packed, are usually dirty, and should be rinsed with boiling water.
We might well eat more raisins, dates, and prunes than we do. They supply both fuel and mineral matter at moderate cost besides having value as base-forming foods. (See acid-forming and base-forming foods, p. 143.)
Prunes, 1 lb. Sugar, 2 tb.
Lemon, 1, sliced.
Wash the prunes, and soak them for several hours, or overnight, in cold water enough to cover them. Add sugar and lemon, and cook them thirty minutes, or until soft. Or omit the sugar, and cook by moderate heat one hour or longer to develop the natural sweetness in the fruit.
For further development of topics treated in this section see: -
Sherman : Food products. Ch. 9.
Bigelow: Applied biology. Ch. 8, Studies of seed-plants.
Snyder : Human foods. Ch. 4.
Snell: Household chemistry. (Especially ch. 38, Foods of vegetable origin.) Ward : Grocer's encyclopedia. U. S. Department of Agriculture: Farmers' bulletins: 293. The use of fruit as food; 175. Home manufacture and use of grape-juice; 198.
Strawberries; 213. Raspberries; and others. U. S. Department of Agriculture : Reprints from year book: 1900.
No. 218. The date-palm and its culture (good pictures); 1902. No.
281. Grape, raisin, and wine production in the United States (many good pictures); No. 354. Some uses of the grapevine and its fruits;
1912. No. 610. Raisins, figs, and other dried fruits; and others.