FRUITS In• Family Meals A GUIDE FOR CONSUMERS

HOME AND GARDEN BULLETIN NO . 125 -U.S. DEPARTMENT OF AGRICULTURE CONTENTS

Buying fruils ______-...1 Fresh fruits ______2 Frozen fruils ______2 Canned fruils ______2 Dried fruils ______3 Purchase units ______3 Number of servings ______4 Storing fruits ______5 Fresh fruils ______5 Frozen fruits ______6 Canned fruits ______6 Dried fruils ______7 Using fruits in your meals ______7 Preparing fresh fruits ______7 Serving raw fruits ______7 Simmering fresh fruits ______10 Making fruit sauces ______11 Baking fresh fruils ______13 Broiling fresh fruits ______13 Pan frying fresh fruits ______14 Frozen fruils ______15 Canned fruils ______15 Dried fruils ______15 Leftover fruits ______16 Recipes ______17 Index to recipes ______34

Prepared by Consumer and Food Economics Institute Agricultural Research Service

Washington, D.C. Revised February 1976

For . ale by tbe Superintesdent of Document., U.S. Government Prlntlnlr Offic. W ..hln~D . D.C. 20402 - Price '5 centl! Stoek Number 0100-03266 Delight your family with a Count as a serving- variety of flavorful fruits. They're • One medium-size apple, ba­ bright in color and valuable for nana, orange, peach, or pear. the vitamins and minerals they • Two or three apricots, figs, contain. or plums. All fr~its contain some vitamin • One-half cup fruit and liquid. C-but in varying amounts. Serve fruits liberally-espe­ Fruits rich in vitamin C include cially those rich in vitamin C. oranges, grapefruit, cantaloups, Most of them are available in one papayas, and strawberries. form or another the year round. Fruits containing smaller but Most fresh, raw, unsweetened worthwhile amounts of vitamin fruits contain fewer than 100 cal­ C are fresh apricots, avocados, ories per serving. Sweetened bananas, blackberries, blueber­ frozen fruits and fruits canned in ries, honeydew melon, pineapple, heavy sirup, however, are con~ red raspberries, tangerines, and siderably higher in calories. Some watermelon. canned fruits are now packed in For vitamin A, serve canta­ natural fruit juice with no sugar loup or apricots. Dried apricots added. are a concentrated source of In the pages that follow, you'll vitamin A. find tips on buying and storing Good sources of iron include fruits, suggestions for serving dried fruits such as raisins, dates, raw fruits, and directions for prunes, peaches, and apricots. A cooking fruits. %-cup serving of most dried Also included are recipes fea­ fruits provides at least one-sixth turing fruits in appetizers, salads of the iron recommended for the and salad dressings, breads, des~ normal healthy person per day. serts, and beverages.

BUYING FRUITS

Strawberry shortcake in De­ variety of fresh, frozen, canned, cember-lemon chess pie in June and dried fruits. -fresh pineapple almost any day Here are tips to help you in The choice is yours-from a selecting fruits.

1 Fresh Fruits Canned Fruits Fresh fruit is generally highest Canned fruits are ready to in quality and lowest in price serve, and need not be refriger­ when in season. Choose only ated before opening. sound, fresh fruit. Buy them according to grade if For more information, see possible. U.S. Government grades Home and Garden Bulletin 141, for canned fruits follow. "How to Buy Fresh Fruits," U.S. Grade A or U.S. Fancy available from U.S. Department U.S. Grade B or U.S. Choice of Agriculture, Washington, D.C. U.S. Grade C or U.S. Standard 20250. Include your ZIP Code (Thrift quality) with your address. Grades are based on color, tex­ ture, flavor, shape, uniformity of size, and freedom from defects. Frozen Fruits The higher grades are more at­ Frozen fruit has much the tractive in appearance, but cost same flavor as fresh fruit, but more than the lower grades. the texture often changes during Nutritive values are not neces­ freezing. sarily related to grade, so the Frozen fruits usually cost more lower grades at lower prices are than canned fruits or fresh fruits often better buys. in season. Read the labels on canned Buy reliable brands from a fruits. Nutritional information reputable dealer who has a quick may be included. G?vernment turnover of frozen foods. regulations require that proces­ Check to see if there is a ther­ sors state on the label the style of mometer in the frozen-food cabi­ pack, packing medium, and type net. The temperature should be or variety of fruit. This informa­ 0° F. or below, to maintain high tion helps you choose canned quality of food stored there. fruits for specific uses. Choose clean, firm packages. If Fancy pineapple spears or the packages are soft, the food has peach halves dress up a salad. already lost quality. Observe the But when apearance is less im­ color of fruit packaged in trans­ portant, as in a gelatin dessert parent plastic bags. Fruit that or a cobbler, the broken slices of has a bright natural color wiJJ pineapple or irregular pieces of taste better and be of better qual­ peach serve just as well and cost ity than fruit with darkened less. color. Pitted sweet cherries cost more Select your frozen foods last than unpitted ones but are more when grocery shopping. See that convenient to use. frozen foods are protected in Canned clingstone peaches insulated or double paper bags usually cost less than freestone until you get them into your home peaches. The clingstones are firm freezer or refrigerator. in texture and attractive in ap-

2 pearance, and are desirable in "extra large"-are marked oil re­ some dishes. Canned freestone tail packages. Choose fruit· size. peaches do not hold their shape according to use. For example, use as well as clingstones but have a larger sizes of dried fruit in more pronounced flavor and are salads in which the fruit should be delicious in pies and cobblers. whole, and smaller sizes in recipes ~ Fruits are generally available calling for mashed or chopped packed in light or heavy sirup as fruit. weH as in their own juice without added sugar. For desserts, you may prefer Purchase Units fruit canned in heavy sirup. But Canned fruits and juices come for salads, fruit canned in light in a variety of can sizes. For most sirup or in its own juice is just fruits, the common purchase unit as good. The sirup or liquid can is the 16-ounce can. Peaches be used in gelatin salads or des­ and pears, however, are often serts without adding too much bought in the 29-ounce can. For sweetness. a small fami1y--one or two per­ Water-pack fruits and fruits sons-the 8'12 - or 8SJ.-ounce can canned with non-nutritive sweet­ may be a good choice. eners help dieters cut calories. Canned fruit-pie fillings-al­ Can sizes mo~t commonly avail­ ready thickened, sweetened, and able and tl)e approximate amount spiced-save time. of fruit Of juice in each are:

Dried Fruits Fruits: Dried fruits offer several ad­ S1h or S'*. ounces __ 1 cup 16 ounces ______I %. to 2 cups vantages. They need little storage 20 ounces ______2?{ to 2lh cups space. They're relatively light in 29 ounces ______31< to 3". cups weight, and pack well for lunches 98 to 108 ounces ___ 12 to 13 cups and trips. They can be eaten with­ au t cooking. Juices: U.S. Government grades have 6 to 8 fluid ounces __ %. to 1 cup 12 fluid ounces ___ _ Ilh cups been established for dried fruits I pint ______2 cups but rarely appear on package 1 pint 2 fluid ounces 2?{ to 21h cups labels. If the dried fruits are in 1 quart ______4 cups see-through packages, you can 1 quart 14 fluid judge quality somewhat by ap­ ounces ______6%. cups 3 quarts ______pearance. Look for apples, apri­ 12 cups cots, peaches, and pears that are bright in color. All dried fruits Frozen fruits also come in a should feel firm but pliable. variety of package and can sizes. The sizes of dried fruits­ For fruits listed below, popular "smaH," "medium," "large," and sizes are:

3 Canned Dried A IS-ounce can of fruit yields about four half-cup servings if the Dried fruits increase consider­ liquid is served with the fruit; ably in weight and volume during two or three servings if the fruit cooking because they absorb is drained. water. To estimate the servings A 29-ounce can yields about seven half-cup servings if liquid from a family size package, see is served with fruit; four or five the guide to simmering dried servings if the fruit is drained. fruits, page 16.

STORING FRUITS

Fresh Fruits refrigerator, and the time they can be held for high quality: Many fresh fruits remain at Apples, eating ripe- 1 week. their best for only a few days. Apricots--3 to 5 days. Other fruits, if stored properly, Blackberries-lor 2 days. may keep for months. But all Blueberries-3 to 5 days. fruits require careful handling Cherries-lor 2 days. and storage to conserve quality. Cranberries-l week. Before storing fruits, sort them Figs-lor 2 days. and either use or discard damaged Grapes-3 to 5 days. fruits immediately. Most fruits Nectarines--3 to 5 days. (except berries and cherries) Peaches-3 to 5 days. should be washed and dried be­ Pears-3 to 5 days. fore storing. Plums-3 to 5 days. Unripe fruits should be left to Raspberries--l or 2 days. ripen in open a'ir at room tempera­ Rhubarb--3 to 5 days. ture and out of direct sunlight. Strawberries- 1 or 2 days. Some fruits will not ripen Watermelons-3 to 5 days. further after picking, for ex­ ample, grapes, pineapple, and Other directions watermelon, The length of time that a fresh Avocados, mangos, and papayas fruit will retain high quality should be held at room tempera­ under home storage conditions ture to ripen. Refrigerate ripe varies with the condition of the avocados and use as soon as pos­ fruit when purchased (or har­ sible. Fully ripe mangos and vested, if the fruit is home­ papayas should be held at about grown). 60 0 F. and used as soon as possible. In refrigerator Bananas should be held at room Here is a list of whole fresh temperature to ripen. Ripe ba­ fruits that may be stored in the nanas may be stored in the refrig-

6 Canned Dried A IS-ounce can of fruit yields about four half-cup servings if the Dried fruits increase consider­ liquid is served with the fruit; ably in weight and volume during two or three servings if the fruit cooking because they absorb is drained. water. To estimate the servings A 29-ounce can yields about seven half-cup servings if liquid from a family size package, see is served with fruit; four or five the guide to simmering dried servings if the fruit is drained. fruits, page 16.

STORING FRUITS

Fresh Fruits refrigerator, and the time they can be held for high quality: Many fresh fruits remain at Apples, eating ripe- 1 week. their best for only a few days. Apricots-3 to 5 days. Other fruits, if stored properly, Blackberries-lor 2 days. may keep for months. But all Blueberries-3 to 5 days. fruits require careful handling Cherries-lor 2 days. and storage to conserve quality. Cranberries-l week. Before storing fruits, sort them Figs-lor 2 days. and either use or discard damaged Grapes-3 to 5 days. fruits immediately. Most fruits Nectarines-3 to 5 days. (except berries and cherries) Peaches-3 to 5 days. should be washed and dried be­ Pears-3 to 5 days. fore storing. Plums-3 to 5 days. Unripe fruits should be left to Raspberries-lor 2 days. ripen in open a'ir at room tempera­ Rhubarb-3 to 5 days. ture and out of direct sunlight. Strawberries- 1 or 2 days. Some fruits will not ripen Watermelons-3 to 5 days. further after picking, for ex­ ample, grapes, pineapple, and Other directions watermelon. The length of time that a fresh Avocados, mangos, and papayas fruit will retain high quality should be held at room tempera­ under home storage conditions ture to ripen. Refrigerate ripe varies with the condition of the avocados and use as soon as pos­ fruit when purchased (or har­ sible. Fully ripe mangos and vested, if the fruit is home­ papayas should be held at about grown). 60° F. and used as soon as possible. In refrigerator Bananas should be held at room Here is a list of whole fresh temperature to ripen. Ripe ba­ fruits that may be stored in the nanas may be stored in the refrig-

6 erator. Skin will darken but flesh freezing compartments of most will remain flavorful and firm. home refrigerators cannot. Use within 3 to 5 days. Frozen fruits may retain high Berries and cherries are espe­ quality for as long as 12 months cially perishable and should be when stored at 0' F. or below. refrigerated as soon as possible. Most home-frozen fruits keep Do not wash them before putting high quality for 8 to 12 months in refrigerator. Leave stems on at 0 0 F. or below. Home-frozen cherries and caps on strawberries. citrus fruits and juices, however, Sort carefully and place loosely maintain high quality fo r only 4 in shallow containers so that air to 6 months. can circulate and the berries or Frozen concentrated JUIces cherries on top do not crush those should be used within 2 or 3 days on the bottom. after they have been opened and Citrus fruits are best stored at reconstituted. a cool room temperature (60' to For more information on home 70 ° F.). Use within 2 weeks. freezing of fruits and storing These fruits may also be stored frozen fruits consult Home and uncovered in the refrigerator. If Garden Bulletin 10, "Home Freez­ they are held too long at cold ing of Fruits and Vegetables," temperatures, however, the skin and Home and Garden Bulletin may become pitted and the flesh 69, "Horne Care of Purchased may discolor. Frozen Foods".l Melons (except watermelons) may be stored at room tempera­ ture if they are underripe. Ripe Canned Fruits melons should be refrigerated and Canned fruits stored in a cool, used within a short time. dry place will retain their best Pineapples should be used quality for as long as a year from promptly after purchase. If neces­ date of purchase. When stored sary to hold them for a day or too long or at too high a tempera­ two, keep them in the refrigera­ ture, canned fruits lose quality. tor. Once cut, pineaple may be They are still safe to eat, however, stored in a covered container 2 if the seal is not broken. to 3 days. Freezing does not make canned fruits unsafe to eat unless it breaks the seal of the container Frozen Fruits and lets in bacteria that cause Store frozen fruits at 0' F. or spoilage. below if you plan to keep them Dampness may cause rusting of more than a few days. A home cans, but-unless there are per- freezer, freezer locker, or freezer ---,-----,---, section of a refrigerator-freezer I Available from Office of Communica- tion, U.S. Department of Agriculture, combination usually can maintain Washington, D.C. 20250. Include ZIP a temperature of 0 ° F., but the Code with your address.

6 forations - contents are not will lose very little of their vita­ harmed. min C in that time. You can leave fruits and fruit juices in opened tin cans if you Dried Fruits cover them and store them in the Dried fruits stored in tightly refrigerator. Some acid fruits and closed containers will keep well at juices, however, may acquire a room temperature for several metallic taste that, though harm­ months. During hot, humid less, is unpleasant. weather, however, dried fruits Use canned fruits and juices should be refrigerated. within 2 or 3 days after opening. Store cooked dried fruits in Highly acid fruit juices, such as covered containers in the refrig­ orange and grapefruit juices, erator. Use within a few days.

USING FRUITS IN YOUR MEALS

Preparing Fresh Fruits pears, and bananas-turn brown if allowed to stand after they have Wash fresh fruits thoroughly, been cut or peeled. To minimize whether you serve them raw or discoloration, dip these fruits into cooked. Wash berries in a colan­ citrus fruit juice (lemon, lime, der under gently running cold orange, or grapefruit) or pine­ water. Trim away small bruises apple juice. and injured areas; discard fruits that are too soft or are decayed. When you pare apples and Serving Raw Fruits pears, make parings as thin as possible. The skin of ripe peaches Fruit t1ppetizers. - Combine and apricots sometimes adheres several fresh fruits in a fruit cup. tightly. To loosen it for peeling, dip the fruit into boiling water for about 45 seconds, then into cold water. You can then grasp the loosened skin of the fruit. Peel gently, using the dull edge of a knife. To prepare orange or grape­ fruit halves, run a sharp knife around each section to loosen it from the membrane and skin. If you peel the whole fruit, remove

all of the white inner peel with a BN- 21470 sharp knife. S.. dir.ctions on how to peel fresh peoches Some fruits-apples, peaches, at left.

7 How To Prepare Fresn Pineapple

B N- 28631i Using a thin, shorp knife, cu, off stem end and bottom of pineapple.

B N-281iS6 Set pineopple on end ond t;l,It lengthwise into eight wedge, . Cut cor. from each wedge, as shown.

B N- 281i37 In H rt knlf. about Y.z inch from the out. , edge of each wedge. Pore . kin in on. piece.

8 •

BN-286S8 Or for easy paring, use a IInife

that hal (I curved blade Cll shown at I.h.

BN-286S9 Cut out the remaining eyes. U.e a sharp-pointed vegetgbl. por., or the point of a paring knife.

BN-28640 Then, if you lile., replot. fruit in the , h.1I ond slice nrticolly into 'erving-size chunks

9 Or try a combination of fresh and orange-<>ften satisfies hunger frozen or canned fruits. A table­ without adding too many calories. spoon of fruit liqueur adds a fes­ Fruit desserts.-Serve fresh tive touch to fresh fruit cups. raw fruits singly or in combina­ Fruit salads.-Arrange fresh tion-sweetened or unsweetened fruits, or a mixture of fresh and -plain or topped with milk, sweet canned or frozen fruits, on crisp cream, sour cream, whipped greens. Serve with a tangy fruit cream, or shredded coconut. salad dressing, mayonnaise, or a Chopped ripe fruits can be mild french dressing. Try com­ spooned over ice cream or sherbet bining fruits with other foods­ -heaped in meringue shells­ crisp rnw vegetables, cooked piled atop shortcakc&--Stirred meats and pou ltry, cheese, nuts, into puddings-or folded into or cooked seafood. Recipes begin gelatin desserts. on page 17. Fruit plat,s.-Arrange several Simmering Fresh Fruits fruits on a bed of crisp greens; Fresh fruits cooked in a sugar add cheese or sherbet. Garnish sirup add variety to meals. with strips of preserved ginger. Use only enough sugar to bring Serve with small sandwiches or a out the flavor of the fruit ; too hot bread. much sugar masks delicate flavors. Fruit garnishes.-A fresh fruit garnish makes many a main dish, Sugar is generally added before cooking to help fruit keep its salad, or dessert more appetizing. Fruit garnishes that go well shape. Sugar makes the fruit less able to absorb moisture. However, with meats and poultry are : Whole cranberry sauce in orange for fruits that hold their shape, cups, broiled peach halves (p. 14), sugar can be added to water the pan-fried apple rings (p. 14), last few minutes of the cooking period. pineapple spears, and orange Cook the fruit only until tender. slices. This helps retain color, flavor, and With appetizers, salads, and nutrients. desserts, try thin sli ces of lemon For further information on and lime, melon balls, large whole simmering fresh fruits, see guide strawberries, or frosted green on page 1I. grapes. Prepare fresh fruits for cook­ To frost grapes, wash well, dip ing as follows: first in lemon juice, then in granu~ Apples.-Wash apples; pare, lated sugar. core, and slice. Fruit snacks.-Choose fresh Apricots. - Wash apricots. fruits to eat alone or with cookies, Halve and pit apricots or leave milk, ice cream, or cheese. Weight whole. Peel if desired. watchers find t hat a serving of P eaches.-Wash, peel, and pit fresh fruit-an apple or an peaches. Halve or slice.

10 Guide to Simmering Fresh Fruits

Amount Amount Amount Cooking Approximate Kind of Fruit of fruit, of of time after number of ns water sugar I adding lh-cup purchased fruit servings j

P oulId C.. C •• Minute. Apples 2 % ". 8-10 6 Apricots ______1% % 'l( 5 6 Peaches ______1% 5 6 Pears : " " Soft varieties 2 % % 10 6 Firm varieties _. 2 % I> 20- 25 6 Plums ______1 % % 5 6

1 For fruit of medium tartness. For very tart fruit, add more sugar.

Pears.-Wash pears; pare, • A teaspoon of fresh (grated) core, and halve or slice. or dried orange or lemon peel Plums.-Wash plums but do during last few minutes of not peel. Halve and pit plums or cooking. leave them whole. • A stick of cinnamon and a Follow this general cooking few cloves to sirup. method for fresh fruits: Mix sugar and water and bring to a boil. Making Fruit Sauces Add fruit to boiling sirup. You can make delicious sauce Cover and return to boiling; from apples, cherries, cranber­ then reduce heat until sirup just ries, peaches, or rhubarb. simmers. Serve applesauce or rhubarb Cook until fruit is tender bui sauce as a simple dessert. Cran­ not mushy. Stir as little as pos­ berry sauce and applesauce are sible to avoid breaking fruit. good with meats and poultry. NOTE: When cooking firm vari­ Cherry sauce and peach sauce eties of pears, do not add sugar make colorful toppings for ice until the last 10 minutes of cream, puddings, sponge cake, or cooking. angelfood cake. When making most fruit VARIATIONS sauces, you cook the fruit in For extra flavor in simmered water-to soften iI-before add­ fruits, add- ing the sugar. But for cranberry • A few cinnamon candies to sauce, add sugar to water at sirup. (Good with apples and beginning of cooking period. pears.) In the cooking guide on page • A few sprigs of fresh mint. 12, the amounts of water and

11 Guide to Making .Fresh Fruit Sauces

Amount Cooking of fruit, Amount Amount time Approximate Kind of fruit as pur- of of after yield chased water sugar I adding fruit

POIUld. c ... 011". M iH.II.ttl eMp. Apples ______2 I> ,.. 12- 15 3 Cherries ______1 1> I> 5 2 Cranberries ----- 1 2 2 15 4 (whole) 3 (strained) Peaches ------1 1> I> 5-8 2 Rhubarb ------11> * % 2- 5 3 'For fruit of medium tartness. For very tart fruit, add more sugar. sugar are for fruit of medium cording to tartness of cherries. juiciness and tartness. You may Wash, sort, stem, and pit cher­ need to adjust these amounts be­ ries. cause fruit varies in juiciness and Bring water to a boil. tartness. Add cherries, cover, and return Directions for making fruit to boiling. Reduce heat until sauces: water just simmers. Cook over low heat, stirring Applesauce occasionally, until cherries are Wash apples; core and slice. tender. For an attractive pink sauce, Stir in sugar; simmer 1 minute leave skins on red apples. If you longer. don't intend to strain the apple­ sauce, pare the apples. Cranberry. sauce Add apples to boiling water. Cover and return to boiling; then Wash and sort berries. reduce heat until water just Mix sugar and water. Bring simmers. to a boil. Cook over low heat until apples Add berries to boiling sirup. are tender. Stir occasionally to Cook over low heat until berries prevent sticking. pop. Remove from heat. For a Put sauce through a strainer or smooth sauce, put apples through food mill or leave berries whole, as a strainer or food mill. desired. Add sugar and mix well. Peach sauce Cherry sauce Wash, peel, pit, and slice Use either sweet or sour cher­ peaches. Follow cooking direc. ries. Adj ust amount of sugar ac- tions for cherry sauce.

12 Rhubarb sauce Pour 1 cup water around apples Wash rhubarb; trim away to prevent sticking. - coarse or leafy portions. Cut Bake, uncovered, 45 to 60 stalks into I-inch slices. Follow minutes or until apples are tender. cooking directions for cherry If apples seem dry, baste fre­ sauce. quently with liquid in pan.

VARIATIONS Baked peaches To vary or enhance flavor, Preheat oven to .. 00 0 F. (hot). add- Wash and peel fruit. (For six • A little ground cinnamon or servings use six peaches.) Halve nutmeg to applesauce, peach fruit and remove pits. Arrange sauce, or cherry sauce . fruit hollow side up in a shallow baking dish. • One-half teaspoon of grated Mix 1,4 cup boiling water, 14 lemon rind to applesauce, sweet cup sugar, and 2 teaspoons lemon cherry sauce, cranberry sauce, or juice. Pour over fruit and sprin­ peach sauce. kle with 2 tablespoons brown • Two or three tablespoons of sugar. thawed frozen raspberry-lemon Bake, uncovered, until tender, concentrate to applesauce. Taste or about 30 minutes. before sweetening. Baked pears Baking Fresh Fruits Preheat oven to .. 00 0 F. (hot). Wash, pare, halve, and core Baked apples firm pears. (For six servings use Preheat ov

13 mended by the manufacturer of Broiled peaches your range. Wash, peel, halve, and pit peaches. (For six servings use six Broiled apple rings peaches.) Wash and core apples; slice V4 Proceed as for broiled apple inch thick. (For six servings use rings. Broil about 8 minutes on three large apples.) Arrange first side and 3 to 5 minutes on slices on foil-lined broiler pan. second side, or until golden Brush apple slices with lemon brown. juice and, if desired, melted but­ With ielly.-Broil rounded side ter or margarine. of peach halves first; then, put V2 Broil about 4 minutes. teaspoon jelly in each hollow be­ Turn and brush other side with fore broiling the second side. lemon juice, and with melted butter or margarine if desired. Pan Frying Fresh Fruits Sprinkle with mixture of 1 tablespoon sugar and 14 teaspoon Pan-fried fruits -lightly cinnamon. browned in butter or margarine Broil about 2 minutes longer. -make deliciously different ac­ companiments for meats. Choose from pan-fried apple rings, ba­ Broiled bananos nanas, peaches, or pineapple Peel all-yellow or green-tipped rings. bananas; leave whole. (For six servings use six bananas.) Pan .. fried apple rings Proceed as for broiled apple Wash and core apples; slice 'h rings. Broil about 2 minutes on inch thick. (For six servings use each side. three large apples.) With pelmuts.-Sprinkle ba­ Melt 3 tablespoons butter or nanas with finely chopped pea­ margarine in frypan. Fry apples nuts before broiling the seeond over moderately low heat until side. tender, turning to brown evenly, about 10 to 12 minutes. Broiled grapefruit Sprinkle apples with mixture of Wash and halve grapefruit. Re­ 1 tablespoon sugar and 14 tea­ move core and seeds. Use one-half spoon cinnamon before serving. grapefruit for each serving. Place 1 teaspoon of granulated Pan .. fried bananas sugar, brown 8ugar, maple sirup, Peel all-yellow or green-tipped or kirsch on each half. Top with bananas and cut in half crosswise. cherry in center if desired. (For six servings use six ba­ Place on foil-lined broiler pan nanas.) and broil 3 to 5 inches from heat Cook as directed for apple for about 10 minutes or until top­ rings, about 8 to 10 minutes. ping is bubbly. Sprinkle lightly with salt. Pan-fried peaches to a boil. Don't add water unles~ it is needed to prevent scorching. Wash, peel, halve, and pit The liquid from the frozen fruit peaches. (For six servings use six may be enough. Simmer the fruit peaches.) until it is tender. Add sugar if Cook as directed for apple needed. rings, about 12 to 15 minutes. Sprinkle with mixture of 1 tablespoon sugar and 14 teaspoon Canned Fruits cmnamon. Canned fruits are ready to serve as they come from the can. Pan-fried pineapple H you like, you can chill them in Pare, slice, and core fresh pine­ the refrigerator before serving. apple. (For six servings lise six Whenever possible, serve the slices pineapple.) liquid with the fruits because it Cook as directed for apple contains valuable nutrients. If the slices, about 10 to 12 minutes. recipe calls for drained fruit, save Sprinkle with 2 tablespoons the liquid and use it in fruit brown sugar. drinks or in fruit gelatin. For variety, canned peaches, pears, and pineapple may be Frozen Fruits baked, broiled, or pan fried. Fol­ Thaw frozen fruits in the un­ low directions for fresh fruits, opened package, in the refriger­ pages 13 to 15. Bake only until ator, at room temperature, or in a fruits are heated through ; broil pan of cool water. or pan fry only until fruits are Many fruits are packed in lightly browned. quick-thaw pouches. Follow direc­ tions on the package for thawing Dried Fruits these fruits. Sweetened fruits thaw faster Dried fruits are often cooked than unsweetened ones. Thawing before serving. Some should be is more uniform if the package is washed before they are used; turned over several times during follow washing instructions on thawing. package. It's a good idea to serve frozen Dried fruits do not need to be fruits with some ice crystals still soaked before cooking. Cooked in them; the texture will be firmer dried fruits are plumper and more -more like that of fresh fruits. flavorful if they are refrigerated If you plan to cook frozen for several hours before serving. fruits, thaw them until the pieces Follow these general directions can be separated. Cook frozen for cooking dried fruits: cranberries and rhubarb accord­ Wash fruit, place in saucepan, ing to directions on package. To and add water to cover. Bring to cook other fruits, bring the fruit a boil.

15 Guide to Simmering Dried Fruits

Approximate number of Kind of fruit Amount Amount Amount Cooking ~-cup of fruit of water of sugar time servings 1

O Iol1.C4" Cups Cup. M inMW Apples ------8 312 'h 10 8 Apricots ______8 2\0 'h 10 6 11 8 'h 10 8 Mixed fruits __ 8 2\0 '4 20 6 11 3 'h 20 7 8 3 26 6 Peaches 'h ------11 4 'h 25 8 8 2 Iio 26 4 Pears ------11 3 \0 26 6 Prunes, 16 4 \0 9 unpitted ____ { 26 32 8 'h 26 19

1 Fruit and liquid.

Cook fruit slowly until plump Leftover Fruits and tender. See guide above. If more sweetening is needed, Many fresh, raw fruits darken add sugar at the end of the cook­ and lose flavor within a few hours ing period. Adding sugar at the after they are cut, 'peeled, or beginning makes the fruit less pared. Leftover raw fruits can able to absorb moisture and be­ be- come tender. • Baked (see p. 13).

VARIATIONS • Simmered (see p. 10). For extra flavor in cooked • Added to gelatin salads or dried fruits, add- desserts. (Do not add fresh or frozen raw pineapple to gelatin, • A stick of cinnamon and a however. Fresh pineapple con­ few cloves at the beginning of tain$ an enzyme that prevents cooking. gelling.) • One teaspoon of grated lemon Frozen fruits also lose quality or orange rind at the beginning. rapidly after thawing. LeHover or 1,4 cup of frozen orange juice thawed peaches, for example, soon concentrate near the end of the change flavor and darken. Cook cooking period. and refrigerate these leftovers. • One-half cup raisins to dried Frozen berries should be eaten apples, apricots, or mixed fruits soon after thawing. Leftover before cooking. frozen berries can be cooked as

16 a sauce for ice cream or pudding, salads, gelatin desserts, and pud­ or added to a gelatin salad. dings, or over ice cream or cake. Leftover canned or cooked Use leftover liquid from canned fruits are good in fruit cups, fruits in gelatin or beverages. j

RECIPES

Enliven family meals with Appetizers tempting fruit dishes. The recipes Minted fruit cup in this section feature fruits in- 6 servings, V. cmp each • Appetizers. Banana slices "...... 1 cup lemon juice ...... 1 tablespoon • Salads and salad dressings. Fresh strawberries, halved ...... " 1 cup • Breads. Seedless grapes, whole 1h cup • Desserts. Pineapple chunks, drained ...... ~ cup • Beverages. Mint sirup (p. 32) .. Y:z cup Mint leaves Few sprigs Calorie values per serving are Coat banana sli ces with lemon given for each recipe. Ways to juice. reduce calori es are suggested in Lightly mix fruits ih large many recipes. bowl.

BN-28582 Gtit your dinner off to a sood start with minted fruit (UP, a cool and ,efr ..hins appeti;te,.

17 Pour sirup over fruits. Cook slowly, covered, until Chill about 30 minutes. fruits are tender-about 30 to 40 Garnish with mint leaves and minutes. serve immediately. Remove cinnamon and cloves. Calories per serving: About 90. Serve hot or chilled. NOTE: Spicy fruit is good served either hot or cold, as an appetizer or dessert. Fruit AppetiIers in Minutes Calories per serving: About • Dip banana chunks in lemon 250. j ui ce and roll in finely chopped nuts. Spear on toothpicks. Salads and Salad Dressings • Dip unpared apple rings and Creamy apple-cabbage slaw pear wedges in lemon juice and spread with a mixture of Roque­ 6 servings, about % cup each fort or blue cheese and softened Sour cream Y2 cup cream cheese. Sugar 1 tablespoon Salt . V2 teaspoon • String on toothpicks two or Pepper 14 teaspoon more of the following: Fresh Vinegar 1 tablespoon pineapple cubes, seedless grapes, Prepared mustard ¥2 teaspoon whole fresh berries, pear and l emon juice ...... 1Y2 teaspoons apple chunks (dipped in lemon Apples, pared, thinly sliced ...... 2 cups juice). cantaioup cubes, orange Cabbage, shredded 3 ~ups sections. Serve with sour cream, blue cheese dip, or powdered Mix sour cream and seasonings. sugar. Chill. Sprinkle lemon juice over ap­ ples to prevent darkening. Spicy fruit Lightly mix apples and cabbage together. 6 servings, % cup each Pour dressing over mixture Mixed dried fruits 11- or 12-ounce just before serving. Toss lightly. package Calories per serving: About 85. Seedless light raisins Y2 cup Water 2 cups Orange juice ... 1 cup Frozen fruit salad Quick-cooking 12 servings, about 2112 by 2 inches tapioca 1 tablespoon Salt ...... v.. teaspoon Dark sweet pitted Sugar ...... Y.J cup cherries ...... 16-ounce can Cinnamon stick . 3-inch stick Pineapple tidbits 16-ounce can Cloves, whole 6 Cream cheese, softened a·ounce package Remove prune pits and cut Whipped topping .. 2 cups Nuts, chopped . Y2 cup mixed fruits into small pieces. Crisp salad Mix all ingredients. greens As desired

18 Drain fruits well. Chill until mixture begins to Beat cream cheese into whipped thicken; add fruits. topping. Pour into individual molds. F old in fruits and nuts. Chill until set. Pour mixture into an 8- by Unmold on salad greens. 8-inch pan. Cover and freeze. Calories per serving: About To serve, let salad set in t he 140. refrigerator about 1 hour. Cut and serve on crisp salad Fruited shrimp salad greens. Calories per serving: About 6 servings, % cup each 175 with nuts, 140 without nuts. Shrimp, cooked, peeled, and cleaned 2 cups Jellied citrus-avocado salad Pineapple chunks, drained 20-ounce can 6 servings, 3A, cup each Orange sections, 1 cup Lemon-flavored gelatin 3-ounce drained Celery, thinly sliced .... 1f2 cup package Mild french dressing Boiling water ..... l 1f2 cups % cup Endive ...... 1 bunch Grapefruit juice 1f.r cup Salt ...... 1A teaspoon Grapefruit sections, Mix shrimp, pineapple chunks, diced V:z cup orange sections, and celery. Orange sections, diced Y2 cup Add french dressing and mix Avocado, diced .... 1'h: cups lightly. Chill. Salad greens . 6 leaves Serve on endive. Dissolve gelatin in boiling NOTE: For 2 cups of cooked, water. peeled, cleaned shrimp you will Add grapefruit juice and salt. need about 11,4 pounds of raw

BN- 21622 For 0' flavor trec.t, serve fruited shrimp salO'd 0" endive.

19 shrimp in shells, or two (5-ounce) Mix cream cheese, lemon juice, cans of canned shrimp. and salt thoroughly. CalQries per serving: About Drain pineapple; save liquid. 165. Soften gelatin in pineapple liquid; heat until dissolved. Party fruit salad Stir into cream cheese mixture. 6 servings, 1/2 cup each Add berries. Beat with rotary Dark sweet cherries, beater. pitted, fresh or canned 3A cup Chill until mixture begins to Banana chunks 1 cup Cantaloup or honeydew thicken. melon, cubed 1% cups Stir in pineapple and peaches. English walnuts, Pour into I-quart mold and chill chopped Y2 cvp until set. Unmold on lettuce. Fruit salad dressing NOTE: Use only canned or or .... " ...... ,.. 1h cup Orange-honey french cooked pineapple in gelatin salads. dressing (p. 21) '" cup Fresh or frozen pineapple pre­ Watercress 1 bunch vents gelatin from setting. Mix fruits and nuts. Calories per serving: About Add salad dressing and mix 155 with fresh peaches; 170 with gently. Chill. canned peaches. Serve on a bed of watercress. Peach-melon-cheese salad Calories per serving: About 6 servings, Y2 cup each 125 with fresh cherries and fruit salad dressing; 130 with canned Hon eydew melon cubes ... " 1 ,cup cherries and fruit salad dressing; Peach slices, fresh or 185 with fresh cherries and canned, drained 1 cup orange-honey dressing; 190 with Fruit salad dressing canned cherries and orange-honey (p.21) .... % cup dressing. Cream cheese . 3·ounce package Jellied fruit salad or 6 servings, V2 cup each Cottage cheese " 6 .tablespoons Cream cheese 3-ounce Walnuts or pecans, package finely chopped, if lemon juice 1h cup desired ...... % cup Salt ...... % teaspoon leHuce ...... 6 leaves Pineapple tidbits .... . 8-ounce con Unflavored gelatin , tablespoon Strawberries, frozen, thawed lO·ounce package Peaches, fresh or canned, drained, diced 1 cup leHuce Several leaves

Allow cream cheese to soften at BN- 28686 room temperature. Peach-mel-on-c:hMhI ,alad, a .umlliertime ,,",.

20 Gently mix melon cubes, peach Calories per tablespoon, About slices, and fruit salad dressing. 30. Chill. Shape cream cheese into 18 little balls. Roll in chopped nuts. Fruit salad dressing , Arrange fruit mixture on let­ About Ilj4 cups tuce leaves. Garnish with cream cheese balls Sugar ", .... "., .... . 1h cup Flour ...... 1 tablespoon or top each serving with 1 table­ Egg ...... 1 spoon cottage cheese. Lemon juice 3 tablespoons Pineapple juice .... "' .... 3A cup NOTE: Cream cheese balls can be prepared a day ahead. Refrig­ ·Mix all ingredients. erate balls, covered, until used. Cook over low heat, stirring Calories per serving: About constantly, until mixture is thick 130 with fresh peaches and nuts; and clear. Chill. 95 with fresh peaches and with­ Calories per tablespoon: About out nuts; 150 with canned peaches 35. and nuts; 115 with canned peaches and without nuts. VARIATION Honey-lime salad drestring.­ Use 1Al cup honey and lj4 cup lime Low-calorie orange dressing juice in place of sugar and lemon About 1 cup juice. Reduce pineapple juice to lj2 cup. About 40 calories per Salad oil ..... ",.,,'"' 3 tablespoons tablespoon. Sugar ...... 1 teaspoon Salt ...... 3,4 teaspoon Dry mustard . ¥.! teaspoon Hot pepper sauce .. ,.. % teaspoon Orange-honey french dressing Paprika ...... !AI teaspoon About 11,4 cups Cornstarch "" ...... 2 teaspoons Orange juice ...... "' 1 cup Frozen orange juice concentrate .. _. % cup Mix oil, sugar, salt, dry mus­ Honey ", ...... 1,4 cup tard, hot pepper sauce, and pa­ Vinegar . ... 1 tablespoon Dry mustard "...... 1h teaspoon prika in a bowl. Salt ...... 1h teaspoon Stir cornstarch into 1/2 cup of Salad oil ,...... % cup the orange juice. Cook over low heat, stirring Mix all ingredients except salad constantly, until mixture comes oil. to a boil. Add the oil very slowly while Stir into oil mixture; beat with beating constantly with a rotary rotary beater or electric mixer or electric beater. until smooth. Refrigerate until used. Beat in remaining orange juice. Calories per tablespoon: About Chill well. 80.

21 Breads Pour into prepared pan. Bake until firmly set when Banana bread lightly touched in center top, 50 to 60 minutes. (Bread may crack 1 loaf,S by 9 inches (18 Ih -inch slices) across top.) Coolon rack. Remove from pan Flour, unsifted 1% cups after 10 minutes. Baking power 1 tablespoon Solt ...... V:z teaspoon Calories per serving: About 145 Sugar ...... % cup per slice. Shortening ...... V:z cup Eggs ...... , ...... 2 Bananas, mashed 1 cup VARIATIONS Preheat oven to 350' F. Date-nut banana bread.-Add (modemte) . '12 cup chopped dates and 112 cup Grease 9. by 5·inc/. loaf pan. chopped nuts with mashed ba· Mix flour, baking powder, and nanas. About 180 calories per salt thoroughly. slice. Mix sugar, fat, and eggs to­ Omnge.banana bread.-Mix 1 gether until li ght and fluffy. tablespoon grated orange rind Mix in bananas. with creamed shortening, sugar, Add dry ingredi ents and stir and eggs. About 145 calories per just until smooth. slice.

BN-Z8686 Dote-nut bClnano bread-delightful in aroma, Ravo" and I.X""'., Blueberry pancakes Preheat oven to 950'F. (mod- erate). About 18 pancakes, 9 inches in diameter Grease a 2-quart casserole. Cream fat and sugar. Flour, unsifted 2 cups Add eggs, one at a time, beating Sugar .. " .... , ...... 2 tablespoons well after each addition. Baking soda ...... 1 teaspoon Stir in pineapple and bread Solt ...... 1 teaspoon Egg, beaten 1· cubes. Fat, melted or oil "' .... . 1;3 cup Pour into casserole. Buttermilk ...... 1304 cups Bake for about 1 hour. Blueberries, fresh or Serve with ham. frozen, unsweetened 1 cup Calories per serving: About Blueberry sirup (p. 33) As desired 270. Stir dry ingredients together. Mix egg, fat, and buttermilk. Fruit muffins Add to dry ingredients, stirring 12 medium-size muffins just enough to mix ingredients. Batter will be lumpy. Flour, unsifted . 1 ~ cups Drop by I/., cupfuls onto hot Baking powder ...... 2 teaspoons Salt ...... 1h teaspoon greased griddle. Place a few blue­ Sugar ...... 'A cup berries on each pancake. Egg, beaten ...... 1 Cook until surface is bubbly, Milk ...... 1 cup turn, and cook until other side is Fat, melted or oil .... . 'A cup well browned. Blueberries, fresh or frozen, unsweetened 1 cup Serve with hot blueberry sirup. or Calories per pwncake: About Dried apricots, finely 105 without sirup. chopped ...... Y.z cup

VARIATION Preheat oven to 1,00' F. (hot). G-rease muffin tins. Apple pancakes.-Use 1112 cups Mix dry ingredients thoroughly drained, canned apple slices in in large mixing bowl. place of blueberries. Cut apple Mix egg, milk, and fat. slices if they are too thick. About Add egg mixture to dry ingre­ 105 calories per pancake without dienta and stir about 20 strokes, sirup. just until flour is moistened. Bat­ ter will be lumpy. Pineapple stuffing Fold fruit gently into batter; 6 servings, about % cup each do not beat. Fill muffin tins two-thirds full. Butter or margarine ~ cup Bake about 20 minutes. Sugar ...... ¥.z cup NOTE: Canned blueberries, Egg ...... 3 rinsed and well drained, can be Crushed pineapple, juice pack, drained 20·ounce can used but may make the muffins Bread, cubed 5 slices blue.

23 Calories per muffin: About 145 NOTE: For this recipe, use only with blueberries; 160 with dried clean eggs with no cracks in apricots. shells. Calories per serving: About Desserts 295. Ambrosio pie Apple-mincemeat crisp 9 servings, \12 cup each 9-inch pie, 8 servings Mincemeat, prepared . 2 cups Boked po.try .nell. Orange rind, grated, 9-inch .... "' ...... 1 if desired ...... Y.!: teaspoon Sugar ...... ' ...... , ... . . 3A cup Apples, pared and Cornstarch ...... 3 tablespoons sliced ...... 4 cups Salt ...... % teaspoon Brown sugar, packed . T,4 cup Egg yolk • ...... 3 Inslanl nonfat dry milk T,4 cup Water , ...... 1 cup Rolled oats, quick- Orange iuice ...... V2 cup cooking ...... T,4 cup Orange rind, grated . 2 teaspoons Salt ...... Va teaspoon Coconut " .. .. " ...... , Y2 cup Cinnamon . Y2 teaspoon Egg whites ...... , 3 Butter or margarine, Salt ...... 14 teaspoon melted ...... 2 tablespoons Sugar 'h cup Preheat oven to 950 0 F. Mix sugar, cornstarch, and salt (moderate) . in a saucepan. Grease a 9- by 9- by 2-inch Beat egg yolks and water to­ baking pan. gether. Stir into dry ingredients. Mix mincemeat, orange rind, Cook over low heat until thick­ and apples. ened, stirring constantly. Remove Spread in baking pan. from heat. Mix brown sugar, nonfat dry Stir in orange juice and rind. milk, rolled oats, salt, and cin­ Pour into baked pastry shell. namon. Sprinkle about 2 tablespoons Add melted fat and mix until coconut over filling. crumbly. 0 Preheat oven to 950 . F. Sprinkle over fruit mixture. (moderate) . Bake 40 minutes, or until ap­ Beat egg whites until foamy. ples are tender. Add salt and beat until soft peaks Calories per serving: About form. 215. Add sugar gradually, beating until stiff peaks form. Apple upside-down cake Pile meringue on warm pie 9 servings, about 9 by 3 inches filling. Spread to crust edge to Apple slices ...... 20-ounce can help prevent shrinking. Butter or margarine .. 2 tablespoons Sprinkle rest of coconut on Brown sugar, packed .. Y.!: cup meringue. Cinnamon 1 teaspoon Nuts, chopped .. T,4 cup Bake about 15 minutes until Yellow cake mix ...... one-layer lightly browned. package

24 Preheat oven to 950 0 F. thickened, stirring just .enough (moderate) . to prevent sticking. Spread in Drain apple slices; save liquid. pan. Make cake mix with water Melt fat in 9- by 9- by 2-inch as liquid. Pour batter over cherry baking pan in oven. mixture. Bake about 35 minutes. Mix brown sugar, cinnamon, About 205 calories per serving. and nuts. Sprinkle over fat. NOTE: If one-layer cake mixes Arrange apple slices over sugar are not available, use two-layer mixture. cake mix. Use half for upside­ Prepare cake mix according to down cake and make cupcakes package directions, using apple wi th the rest. liquid in place of specified amount of water. Spread evenly over fruit. Apple-cheese cobbler Bake for 45 minutes or until 6 servings center surface of cake springs Sugar ...... _...... % cup back when touched lightly. Quick-cooking tapioca 3 tablespoons Cool in pan 5 minutes. Invert Salt ...... lAs teaspoon onto serving plate. Water ...... l1h: cups Calories per serving: About Apples, pored, sliced . 5 cups 235. Flour, unsifted ... . 1 cup Baking powder .... . l1h teaspoons Salt ...... 1A teaspoon VARIATIONS Shortening ...... 3 tablespoons Milk ...... V3 cup Peach upside-down cake.-Use Sharp Cheddar a 29-ounce can of sliced peaches cheese, shredded 1 cup in place of the apples. Use water (4 ounces) as liquid for cake mix. About 255 calories per serving. Mix sugar, tapioca, salt, and Orange-coconut upside-down water in large saucepan. Let stand cake.-Omit apples, nuts, and while preparing apples. cinnamon. Use an I1-ounce can of Bring tapioca mixture to a full mandarin oranges, drained; boil, stirring to prevent sticking. sprinkle with % cup coconut and Add apples. Boil gently, cov­ 1 tablespoon lemon juice. Use ered, until apples are tender, 5 orange liquid as part of liquid in to 10 minutes. Stir occasionally cake. About 250 calories per serv­ to prevent sticking. ing. Pour apples into 2-quart casse­ Cherry upside-down cake.­ role. Drain a 16-ounce can of red, sour, Preheat O'Ven to 425 0 F. (hot). pitted cherries. In a small sauce­ Mix flour, baking powder, and pan combine 1;2 cup sugar, 1 ~ teaspoon salt thoroughly. tablespoon cornstarch, 2 table­ Mix in shortening with pastry spoons butter or margarine, 1A, blender or fork until mixture is teaspoon red food coloring, and crumbly. . cherries. Cook until slightly Stir in milk using just enough

25 to make a dough that is soft but Cranberry-apple crunch not sticky. 6 servings Turn dough out onto lightly floured surface and roll into 8- by Cranberry sauce, 10-inch rectangle. whole .... cup Sprinkle with cheese. Roll as Apples, pared, chopped ...... cup for jelly roll and cut into 12 slices. Rolled oats, quick- Arrange dough slices on top of cooking ...... , 1f.z cup apple mixture. Brown sugar, packed ~ cup Bake about 20 minutes or until Salt ...... % teaspoon browned on top. Flour ...... 3 tablespoons Butter or margarine, Calories per serving: About melted ", ...... 3 tablespoons 365. Nuts, chopped, if desired .... ". % cup VARIATIONS Preheat oven to 850' F. Apple-cinn amon cobb l er.­ (moderate) . Omit cheese and sprinkle dough (}reMe an 8- by 8- by 2-inch with a mixture of 2 tablespoons baking pan. sugar and 1 teaspoon cinnamon. Mix cranberry sauce and ap­ About 305 calories per serving. ples. Spread in baking pan. Tapioca apples.-Omit biscuit Mix rolled oats, brown sugar, topping and do not bake. Serve salt, and flour. apple mixture sprinkled with cin­ Add melted fat and mix until n.mon or topped with whipped crumbly. Sprinkle over fruit. cream. About 150 calories per Top with nuts, if desfred. serving without whipped cream. Bake 45 minutes. Serve warm. Calories per serving: About 265 with nuts; 230 without nuts.

Date bars 2 dozen bars

Eggs ...... 2 Sugar ...... Y2 cup Vanilla ...... 1 teaspoon Flour, unsifted ...... Y2 cup Baking powder ...... 1h teaspoon Sah ...... ¥.t teaspoon Dates, chopped l lh cups Nuts, chopped ...... , cup Confectioner's sugar . % cup Preheat oven to 350' F. (moderate) . GreMe a 9- by 9- by 2-inch BN-tS68' baking pan. Apple. ond ch ..M-G fervofj,. combinotion­ t_m up in this cobbler. Beat eggs until foamy.

26 Add sugar and vanilla and beat Cool filling to lukewarm. until thick. Line bottom of 9- by 5-inch pan Mix dry ingredients together. with three lady fingers (split). Add to egg mixture. Stand nine lady fingers (split) Stir in dates and nuts. around sides of pan. , Spread in prepared pan. Pour one-third cooled lemon Bake 25 to 30 minutes or until mixture over lady fingers. Add a top springs back when touched layer of split lady fingers. lightly. Top with another third of Cut into 24 bars. filling. Roll each bar in confectioner's Add another layer of split lady sugar. fingers. Calories per bar: About 105. Top with remaining filling. VARIATION Place another layer of split lady Fig bars.-Use 1% cups chop­ fingers on top. ped dried figs in place of dates. Cover tightly and chill About 105 calories per bar. thoroughly. Serve with whipped cream or Lemon torte whipped topping if desired. 12 servings Calories per serving: About 270 without whipped cream or whip­ Sugar ...... 2 1,4 cups _...... Cornstarch ... . 1,4 cup ped topping. Flour, unsifted ...... , 1A cup NOTE: Slices of sponge cake Salt ...... Few grains Hot water ...... 21,4 cups may be used in place of the lady Eggs, beaten ... , .... 3 fingers. Butter or margarine 3 tablespoons Lemon rind, grated .. 3,4 teaspoon Lemon chess pie lemon juice 1h: cup Lady fingers ...... 21 (a baut 7 9-inch pie, 8 servings ounces) Whipped cream or Unbaked pastry shell, whipped topping, if 9-inch ...... 1 desired ...... 1 cup Sugar ...... l1h cups Flour 2 tablespoons Mix sugar, cornstarch, flour, Cornmeal ...... 1 tablespoon and salt in a saucepan. Salt ...... 1,4 teaspoon Gradually stir in hot water. Eggs ...... 3 Bring quickly to a boil, stirring MHk ...... !6 cup constantly. Reduce heat; continue Butte r or margarine, melted ...... cooking and stirring 8 minutes. 1,4 cup lemon juice . 1,4 cup Stir a small amount of hot mix­ lemon rind, grated . 2 tablespoons ture into beaten eggs; then stir eggs into remaining hot mixture. Preheat oven to 975' F. Bring again to boiling, cook 4 (1Mderate). minutes, stirring constantly. Mix sugar, flour, cornmeal, and Add fat and lemon rind. Slowly salt in a large bowl. stir in lemon juice. Add eggs, milk, melted fat,

27 lemon juice, and rind. Beat with Place mixture in fondue pot rotary beater or electric mixer. and keep at serving temperature. Pour into pastry shell. Serve with a variety of canned Bake about 35 minutes or until or fresh fruits and angel or filling is set and top is golden sponge cake cubes for dipping. brown. Suggested fruits are banana Calories per serving: About or pineapple chunks, orange sec­ 360. tions, whole strawberries, or ap­ ple wedges. lemon dessert sauce Calories per serving: About 310 without fruit or cake. A bout 1 V. cups sauce Sugar _. ¥.:I cup Peach dumplings Cornstarch 2 tablespoons Water 1 cup 6 servings lemon juice ...... 2 tablespoons lemon rind, grated 1 teaspoon Flour, unsifted . _ . PA cups Salt ...... Va teaspoon Salt ...... 1 teaspoon Butter or margarine 1 tablespoon Shortening .. Y1 cup Egg yolk . 1 Mix sugar and cornstarch in a Water ...... 3 tablespoons saucepan. lemon iuice . 1 tablespoon Sugar ...... 2 tablespoons Add water and cook until Cinnamon ...... Y2 teaspoon thickened, stirring constantly. Re­ Peach halves, fresh or move from heat. canned, drained 6 Stir in lemon juice, rind, salt, Sugar ...... 3A ~up and fat. Mix well. Water ...... % cup Serve warm over steamed pud­ ding or other desserts. Mix flour and salt thoroughly. Calories per tablespoon: About Mix in shortening with pastry 25. blender or fork. Mix egg yolk, water, and lemon juice together. Dessert fondue Mix lightly into flour mixture 6 servings, about 'A. cup each with fork. Preheat oven to 425 0 F. (hot). Milk chocolate bars 12 ounces Grease an 8- by 8- by 2-inch Milk ...... lh cup baking pan. Instant coffee ...... 1 teaspoon Roll out dough on lightly Cinnamon .... Va teaspoon Kirsch or brandy, floured surface into 12- by 18-inch if desired 2 tablespoons rectnngle . Cut into six 6-inch squares. Place chocolate and milk in top Mix 2 tablespoons sugar and of double boiler. Heat until choco­ cinnamon. late is melted. Roll peach halves in sugar mix­ Stir in instant coffee, cinnamon, ture. and kirsch or brandy, if used. Place a peach half, hollow side

28 down, in center of each pastry sugar. and vanilla. Chill until square. Bring corners together thick but not set. . over peach, moisten, and seal. Fold whipped topping into gela­ Place in baking pan, allowing tin mixture. space between dumplings. Pour into a 1-quart mold or six Heat %. cup sugar and water to individual molds. boiling. Chill until set. Pour over dumplings. Calories per serving: About Bake about 40 minutes, or until 155. browned. NOTE: Three-fourths cup of VARIATIONS sirup drained from the canned Berry cream.-Use a 10-ounce peaches may be used in place of package of frozen red raspberries sugar and water. Heat to boiling or strawberries in place of before pouring it over the dump­ crushed pineapple. lings. About 155 calories per serving Calories per serving: About 410 with raspberries; 160 with straw­ with fresh peaches; 430 with berries. canned peaches. Peach cream.-Use a 16-ounce VARIATIONS package of frozen peaches in place of pineapple. Use 14 teaspoon of Plum dumplings.-Use canned almond extract in place of 1;2 tea­ whole plums in place of peach spoon vanilla. About 175 calories halves. Pit plums. Use 2 plums for per serving. each dumpling. About 435 calories per dumpling. Apple dumplings.-Use pared. Fresh strawberry pie cored fresh apple halves in place 9-inch pie, 8 servings of peach halves. About 425 calo­ Baked pastry shell, ries per dumpling. 9-inch Fresh strawberries l1f.z quarts Pineapple cream Sugar 1 cup Cornstarch . .. 3 tablespoons 6 servings. about 1;2 cup each Lemon juice ...... 2 tablespoons Whipped cream, or Unflavored gelatin 1 tablespoon whipped topping, if Pineapple liquid and desired ...... 1 cup water , ...... Crushed pineapple, Make pastry shell; cool. drained 1 cup Wash and cap berries. Set aside Lemon juice ...... 2 tablespoons half of them (the best ones). Sugar ...... 1,4 cup Mash the other berries. Vanilla Y2 teaspoon Whipped topping 2 cups Mix sugar and cornstarch; add to mashed berries. Soften gelatin in liquid; heat Cook 5 to 6 minutes. or until until dissolved. clear and very thick. Mix in pineapple, lemon juice, Stir in lemon juice. Cool.

29 Select a few of remaining ber­ Heat water just to boiling, ries for garnish. Add the rest, cover, and cook 1% hours. whole or cut, to cooled mixture. Serve warm with lemon sauce. Pour into pastry shell. Calories per serving: About 150 Garnish with whipped cream, without lemon sauce. if used, and whole strawberries.

NOTE: If strawberries are tart, ami t lemon juice. Red raspberry swirls Calories per serving: About 6 servings, 2 swirls each 260 without whipped cream or whipped topping. Red raspberries, frozen 2 packages, 10 ounces each VARIATION Flour, unsifted .... 1 cup Baking powder 1 Y2 teaspoons For strawberry tarts, fill six Salt ...... % teaspoon tart shells with strawberry filling. Shortening ...... 3 tablespoons Milk % cup Steamed cranberry pudding Sugar ...... 2 tablespoons Cornstarch 1 tablespoon 8 servings Preheat oven to 4115 0 F. (hot). Flour, unsifted .. . 1 V3 cups Sugar .. , ...... 2 tablespoons Grease an 8- by 8- by II-inch Salt ...... 1h teaspoon baking pan. Baking soda ...... , 2 teaspoons Thaw and drain raspberries: Hot water ...... VJ cup save juice. Molasses ...... ~ cup Corn syrup ...... " ... .. )A cup Mix flour, baking powder, and Cranberries, coarsely salt. chopped ...... l1h cups lemon sauce (po 28) .. 1 recipe Mix in shortening with a pastry blender or fork until mixture is Grease a 1 %-quart baking dish. crumbly. Mix flour, sugar, and salt. Stir in milk to make a soft Dissolve soda in hot water. Add dough. with molasses and corn syrup to Turn dough out onto lightly dry ingredients. Mix well. fioured surface and roll into 8- Stir in cranberries. by 12-inch rectangle. Pour into prepared dish. Cover Spread berries over dough; tightly with foil and tie with sprinkle with sugar. string. Roll as for jelly roll, starting at Place baking dish on rack in the 12-inch side. Cut into 12 slices. large kettle with a lid. Place cut side down in prepared Pour hot water into kettle to pan. a depth of about 1 inch around the Bake about 30 minutes or until dish. lightly browned.

30 For sauce, stir cornstarch into VARIATION raspberry juice. Sherbet punch.-Float 1 quart Cook, stirring constantly, until of orange sherbet in punchbowl; thickened. serve a little of the sherbet with Serve sauce over baked swirls. each serving of punch. About too Calories per serving: About calories per serving. 250. Pink apple-limeade VARIATIONS 24 servings, cup each Blueberry swirls.-Use a 14- Y2 to I6-ounce can of sweetened blue­ Cranberry juice, berries in place of raspberries. bottled ...... 6 cups (11h About 235 calories per serving. quarts) Cherry swirls.-Use a I6-ounce Apple juice 4 cups (1 can red, sour, pitted cherries in quart) lime juice % cup place of raspberries. Drain cher­ Frozen limeade ries well. Increase sugar to Y2 cup concentrate 2 cans, 6 to sprinkle over cherries. ounces each For sauce, increase cornstarch Mint spigs As desired to 2 tablespoons and add 2 table­ spoons sugar to cherry juice. Mix all ingredients except mint About 260 calories per serving. sprigs. Chill. Serve over ice. Garnish with mint sprigs, if desired. Beverages Calories per serving: About 85. Golden punch VARIATION 24 servings, 112 cup each Sherbet limeade.-Float 1 Frozen pineapple­ quart of lime sherbet in punch­ orange juice bowl; serve a little of the sherbet concentrate ... 6-ounce can Frozen lemonade with each serving of punch. About concentrate 2 cans, 6 130 calories per serving. ounces each Apricot nectar, canned 3 cups Water . 7 cups (l~ Hot spicy grape punch quarts) Orange slices, thin ... As desired 6 servings, 1 cup each

Mix all ingredients except Frozen lemonade concentrate 6-ounce can orange slices. Chill. Water 3 cups Serve over ice. Garnish with Grape juice .. 2 cups orange slices, if desired. Sugar ...... % cup Cinnamon sticks 2 Calories per serving: About 55. Whole cloves ...... 1h teaspoon

31 Mix lemonade concentrate with Fruit bonbons water in saucepan. About 7 dozen bonbons Add remaining ingredients. Bring to a boil. Dried figs ...... 1 cup Strain and serve hot. Raisins ...... 1 cup Calories per serving: About Pitted dates 1 cup Nuts, chopped . 1 cup 145. Candied orange peel . 1h cup Frozen orange juice concentrate, thawed 2 tablespoons or Confections Sflerry ., ...... 2 tablespoons Confectioner's sugar, coconut, or chopped Candied fruit peel nuts ...... % cup About 5 dozen pieces Mix fruits and orange peel. Put Grapefruit ... , _ 1 through finest blade of food Orange, large .... 1 chopper. lemon .... 1 Add chopped nuts. Salt 1 teaspoon Moisten with orange juice con­ Water ...... 4 quarts Sugar .... . 1 cup centrate or sherry, as desired. Water ...... Y2 cup Shape into smal1 bal1s, using Sugar As needed for rolling about 2 teaspoons of mixture per (about v.. cup) ball. Roll in confectioner~s sugar, Wash fruit and remove peel. chopped coconut, or chopped nuts. Cut peel into '4,-inch strips. Use Store in tightly covered con­ only half of the grapefruit peel. tainer. Place peel in a saucepan. Add Calories por bonbon: About 35 salt and 2 quarts water. Bring to when rolled in confectioner's a boil; cook gently for 15 minutes. sugar or coconut; 40 when rolled Drain. in chopped nuts. Pour 2 quarts fresh water over peel. Boil gently until peel is Sirups tender, about 35 minutes. Drain. Add 1 cup sugar and lI2 cup Mint sirup water to peel. A bout cup Cook slowly, stirring occasion­ '-h ally, about 30 minutes or until Sugar ...... v.. cup peel is clear and most of the sirup Water ...... 1h cup is absorbed. Drain. Mint extract ...... Va teaspoon Green food colOring .. 1 drop When peel is cool enough to handle, rol1 in granulated sugar. Mix ingredients and boil 5 Place on wire rack to cool and dry. minutes. Calories per piece: About 15. Cool.

32 Calories: About 190 per 1f2 cup ; Mix all ingredients and bring 25 per tablespoon. to a boil. Blueberry sirup Crush berries with the back of A bout 1 % cups a spoon. Blueberries, fresh, Cook slowly 2 to 3 minutes. frozen, or canned, Serve hot. unsweetened 2 cups Water ...... Y2 cup Calories per tablespoon: About Sugar ...... Y2 cup 20.

83 INDEX TO RECIPES Pa",e Appetizen: Lemon dessert sauce ___ _:. _____ " 28 Minted fruit eup ______17 Lemon torte ______27 Spicy fruit ______18 Orange-coconut upside-down cake ______25 Baked fruita: Peach cream ______29 Apples ______13 Peach dumplings ______' 28 Peaches ______13 Peach upside-down cake ______25 Pears ______13 Pineapple cream ______29 Plum dumplings _____ .______29 Beverages : Red raspberry swirls ______30 Golden punch ______31 Strawberry (fresh) pie ______29 Hot spicy grape punch ______31 Steamed cranberry pudding ____ 30 Pink apple-limeade _____ .______31 Tapioca apples ______26 Sherbet limeade ______31 Sherbet punch ______31 Pan-fried fruits: Apple rings ______14 Breads: Bananas ______14 Apple pancakes ______. _. 23 Peaches ____ .______15 Banana bread • ______22 Pineapple ______15 Blueberry pancakes ______23 Date-nut banana bread ______• 22 Salads and salad dressings: Fruit muffins . ______23 Creamy apple-cabbage slaw __ _ 18 Orange-banana bread ______22 Frozen fruit salad ______18 Pineapple stuffing .______23 Fruited shrimp salad ______19 Jellied citrus-avocado salad __ _ 19 Broiled fruits: Jellied fruit salad ______20 Apple rings . ______14 Party fruit salad ______20 Bananas ______. ______14 Peach-melon-cheese salad ______20 Grapefruit ______. ____ 14 Fruit salad dressing ______.___ 21 Peaches ______14 Honey-lime salad dressing _____ 21 Low-calorie orange dressing ___ 21 Confections: Orange-honey french dressing _ _ 21 Candied fruit peel ___ .______32 Fruit bonbons ___ • ______._ 32 Sauces: Apple ______.____ 12 Cherry ______12 Desserts: Ambrosia pie ______24 Cranberry ______12 Apple-cheese cobbler ______25 Peach ______12 Apple-cinnamon cobbler ______26 Rhubarb ______13 Apple-mincemeat crisp ______24 Simmered fruits: Apple dumplings ______29 Dried fruits .______15 Apple upside-down cake ______24 Fresh fruits: Berry cream ______29 Apples ______10 Blueberry swirls ______31 Apricots ______10 Cherry swirls ______31 Peaches .______10 Cherry upside-down cake ____ _ 25 Pears ______11 Cranberry-apple crunch ______26 Plums ______11 Date bars ______26 Dessert fondue ______28 Sirups: Fig bars ______27 Blueberry ______83 Lemon chess pie ______• ______27 Mint ___ • ______" 82

This Isa ~S~ot USDA 34

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