CHAPTER XXXVI
FRUITS: FRESH, PRESERVED, AND CANNED
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 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. 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.
How to Prepare Cantaloupes and Muskmelons for Serving
Cantaloupes 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.
