If people would only realize the value of fruit in its natural state, much of the time devoted to the preparation of pies, puddings, etc., would be saved. All uncooked fruit should be thoroughly ripe and served fresh and cold. Sometimes fruit is more easily digested when the woody fibre has been softened by cooking than when in its natural state, therefore a few simple recipes for cooking fruit are given.”
Adelaide Hunter Hoodless, author
Make a syrup with 1/2 cup of sugar, 1/2 cup of water, and a little grated lemon peel.
When boiling, add the apples and cook carefully till they are just tender, but not broken.
Remove them carefully, boil the syrup down a little and pour it over the apples.
(For serving with roast goose, etc., cook the apples in a little water, mash until smooth, add sugar to taste.)
Coddled Apples. Pare tart apples of uniform size; remove the cores without breaking the apples.
Stand them in the bottom of a granite kettle, sprinkle thickly with sugar, cover the bottom of the kettle with boiling water, cover closely and allow the apples to steam on the back part of the stove till tender.
Lift carefully without breaking, pour the syrup over them and stand away to cool (delicious served with whipped cream).
MRS. J. HOODLESS,
President School of Domestic Science, Hamilton.
This Book may be used as a Text-Book in any High or Public School, if so ordered by a resolution of the Trustees.
TORONTO: THE COPP, CLARK COMPANY, LIMITED, 1898.
Entered according to Act of the Parliament of Canada, in the year one thousand eight hundred and ninety-eight, by The Copp, Clark Company, Limited, Toronto, Ontario, in the Office of the Minister of Agriculture.
*** *** ***About Addie – Adelaide Hunter HoodlessAdelaide was born on February 27, 1857 and raised on this isolated farm in Canada West.Her public life began after she became a wife and mother. It was instigated by a tragic event: her fourth child died of what was then called a ‘stomach complaint’. Seemingly blaming herself for this tragedy, Adelaide’s campaign sought to raise the level of education for girls and to put supports in place for women so that they might safeguard their families.She is credited as a co-founder of the Women’s Institute, the Young Women’s Christian Association (YWCA), the National Council of Women and the Victorian Order of Nurses (VON), and a major force behind the formation of three faculties of Household Science. She achieved national recognition in her twenty years of public life. She died in 1910, the year Laurier stated, “The twentieth century belongs to Canada.” Her work had ensured that Laurier’s words applied to women and families.