DRIED FRUIT

Wairarapa Times-Age, 12 November 1940, Page 8

DRIED FRUIT

HAS HIGH FOOD VALUE. Soaking in cold water for 24 to 36 hours is recommended for most dried fruits, as this reverses the drying process and restores, the fruit to its original juicy state. Boiling water has the effect of removing colour and flavour, and tends to destroy the cell formation, thus preventing the gradual expansion of the fruit to its original shape and size. Dried fruits are economical to use. One pound equals four to five pounds of fresh fruit. Less sugar is required than for fresh fruit. Many varieties may be stored in a small space. This enables the housewife to prepare dishes of great variety, and make fruit available all the year round. Here are general instructions for preparing dried apricots, peaches, nectarines, pears, and prunes to serve as stewed fruits. ' Allow one pound fruit to three pints cold water and three pounds sugar. Soak fruit, after rinsing thoroughly, in cold water for - 24 hours. Strain water, in which fruit has soaked, through muslin. Dissolve in it the sugar, boil the sweetened juice five minutes and pour over the soaked fruits. If preferred f*e fruit may be put into boiling syrup and allowed to simmer for three minutes. Serve with custard or cream. The flavour is often improved by additional flavourings such as lemon, cinnamon, or cloves.