School lunch recipes using dried fruits. Page: 1
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SCHOOL LUNCH RECIPES USING DRIED FRUITS
(Apples, peaches, prunes, figs, raisins)
With the variety of dried fruits now available and the many ways to
serve them, these flavorful fruits can appear often in the school lunch
without wearing out their welcome. They are high in food value, supplying
minerals and vitamins, and sugar for energy besides.
Dried fruits are fresh fruits preserved by the removal of a large
part of their water content. For most ways of serving, dried fruit is
first "reconstituted"--that is, water lost in the drying process is
restored This is done by cooking the fruit in water or by soaking and
In quantity preparation, soaking is recommended for some dried
fruits, particularly prunes and peaches. After soaking, the fruits cook
more quickly, thus saving time and fuel and freeing equipment for
other uses. Soaking overnight may be desirable if the fruit is hard
and very dry. However, the fruit should be kept in a cold place, preferably
a refrigerator, while soakingto avoid the risk of fermentation
or other form of spoilage.
If overnight soaking is not practical, the soaking period may be
shortened to a few hours by using hot water and keeping it hot. Or,
instead of soaking the fruit, cover it with cold water and bring it very
slowly to a boil.
Usually it is not necessary to soak dried apple rings or other tender
dried fruits as they absorb water quickly and cook in a comparatively
To cook dried fruit, add water, bring to a boil, and then simmer
over low heat until tender. If fruit has been soaked, cook it in the
same water. A little salt helps to bring out the natural sweetness and
flavor of the fruit. Sugar may be added if desired, but too much may
mask the fruit flavor.
The dried fruit recipes in this publication have been prepared
especially for use in the school lunch program. They are arranged so
they can be cut apart, mounted, and inserted in the proper place in the
card file, School Lunch Recipes for 100, PA-18.
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United States. Bureau of Human Nutrition and Home Economics. School lunch recipes using dried fruits., book, August 1948; Washington D.C.. (digital.library.unt.edu/ark:/67531/metadc9482/m1/3/: accessed March 24, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.