Spiced Cranberry Jelly

Ingredients:

1 qt. cranberries

1 c. water

2 c. sugar

12 cloves

3 allspice berries small piece cinnamon

1/8 tsp. salt

Method:

Tie spices in cheesecloth. Cook with berries and water until berries are soft. Strain, and proceed as for cranberry jelly.

Dried Fruit

General Rules.

1. Wash quickly in several waters.

2. Soak in cold water overnight.

a. Shortens time of cooking.

b. Develops better flavor.

c. Lessens amount of sugar required.

3. Cook in this water until tender, using flame or the tireless cooker.

4. Add sugar to softened fruit and cook a few minutes longer.

Prunes

Ingredients:

1 lb. prunes 1 qt. water

1 tbsp. lemon juice 1 tbsp. orange juice

1/4 c. sugar

Apricots

Ingredients:

1 lb. apricots 1 qt. water

1/2 c. sugar

Nutritive Values Of Cooked Foods

Because of variable changes in water content during cooking, as well as variations in recipes used, it is not satisfactory to attempt general statements of composition of cooked foods and as a rule only raw foods are included in the standard tables. It is, however, entirely feasible for the student of cookery in any given operation to weigh the ingredients and the final product and calculate the composition and food value of the latter. Full directions and data for such calculations will be found in Rose's Laboratory Handbook for Dietetics.

To illustrate and encourage such calculations the food values of typical cooked foods will be shown at intervals throughout this book and it is recommended that the laboratory work in cookery be made to include the accurate weighing of the finished product and the calculation of its food value in as many cases as possible.

For the sake of completeness and because of the importance now attached to these three elements, the food values here given include data for calcium, phosphorus, and iron. When time is limited, the protein, fat, carbohydrates, calories, and cost may be calculated without the ash constituents.

Apple Sauce

Stewed Prunes