Evening Republican, Volume 59, Number 60, Rensselaer, Jasper County, 2 April 1917 — Scalding Fruit. [ARTICLE]

Scalding Fruit.

For cakes and puddings scald all the fruit by pouring boiling water over it. This cleanses the frult thoroughly, and causes it to swell and become fresh and juicy. Do this the night before cooking, so that the fruit is perfectly dry before being mixed with the other ingredients. If there is no time for this, put the fruit on a coarse sieve or colander, dredge some flour over it, and rub briskly. The flour and stalks fall through, leaving the fruit dry and clean.