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Chapter XXXVI − FRUITS: FRESH AND COOKED
FRUITS are usually at their best when served ripe and in season; however, a few cannot be
taken in their raw state, and still others are rendered more easy of digestion by cooking. The
methods employed are stewing and baking. Fruit should be cooked in earthen or granite ware
utensils, and silver or wooden spoons should be employed for stirring. It must be remembered
that all fruits contain one or more acids, and when exposed to air and brought in contact with
an
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iron or tin surface, a poisonous compound may be formed.
How to Prepare Strawberries for Serving
1
. Pick over strawberries, place in colander, pour over cold water, drain thoroughly, hull, and
turn into dish. Serve with powdered sugar and cream.
2
2
. Pick over selected strawberries, place in colander, pour over cold water, and drain
thoroughly. Press powdered sugar into cordial glasses. Remove from glasses on centres of
fruit
plates. Arrange twelve berries around each mound of sugar. Berries served in this way should
not be hulled.
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How to Prepare Cantaloupes and Muskmelons for Serving
Canteloupes and muskmelons should be very ripe and thoroughly chilled in ice box before
being
prepared for serving. Wipe melons,−if small, cut in halves lengthwise; if larger, cut in
sections,
and remove seeds and stringy portion. If one−half is served as a portion, put in cavity one
tablespoon crushed ice. Serve with salt or powdered sugar.
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5
How to Prepare Grapes for Serving
Put bunches in colander and pour over cold water, drain, chill, and arrange on serving dish.
Imperfect grapes, as well as those under−ripe or over−ripe, should be removed. Garnish with
grape leaves, if at hand.
Ways of Preparing Oranges for Serving
1
. Wipe orange and cut in halves crosswise. Place onehalf on a fruit plate, having an orange
spoon or teaspoon on plate at right of fruit.
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2
. Peel an orange and remove as much of the white portion as possible. Remove pulp by
sections, which may be accomplished by using a sharp knife and cutting pulp from tough
portion
Chapter XXXVI − FRUITS: FRESH AND COOKED
663
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