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Classic
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page 337
them into a jar with plenty of water, cover and set them into the oven while it
is still warm so that they will swell and become tender, The next dav take them
out of the broth lay them into a dish, boil white wine sugar, lemon peel and a
few pieces of cinnamon with the prune juice, add a little currant juice and pour
the hot juice over the prunes.
44. Prune Marmalade. After the prunes are scalded they are put into a porcelain
dish and cooked with wine and water, half and half, until done. Then pass them
through a sieve, cook again with grated bread roasted in butter, sugar, finely
cut lemon peel and cinnamon and put into a dish.
45. Dried Cherries. These are washed in hot water and then put on the fire with
water, sugar and whole cinnamon; boil down to a nice thick sauce.
46. Dried Sour Apples. Wash them thoroughly in cold water, rubbing them between
the hands, then put them into a porcelain dish, boil slowly with water, sugar,
cinnamon and some preserved orange peel (see A, No. 48). When this is clone take
them out of the juice and if it is thin, boil until thick enough, or add a
little dissolved cornstarch and strain the juice over the fruit.
47. Dried Pears are cooked the same as dried sour apples, but require a longer
time.
48. Fig Compot for Invalids. Cut & pound of dried figs into pieces and lay in
water over night. Then cook them the following day in the same water until
tender, pass through a sieve and cook like a jelly with lemon sugar and a
glassful of Malaga. Serve either warm or cold.
All compots of dried fruits are given to invalids; some are very nourishing, as
for instance the compot of dried prunes.
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