XIX 

 UTILIZING THE FRUIT 



The peach is pre-eminently a fruit to be eaten 

 fresh and raw. The ripe, juicy, luscious peach in 

 the hand is worth two in the compote. Great quan- 

 tities of the fruit meet their final market in this 

 form. It is the ambition of honest American fruit 

 growers to produce peaches so cheaply that any 

 honest, industrious workingman may give his family 

 a good filling up every year. Peaches can be and 

 should be eaten fresh in large quantities by every- 

 one. 



Then come peaches and cream ! The words have 

 become the universal synonym for everything rich 

 and luscious to the palate. Good thick cream, and 

 plenty of it, at peach time will make any peach 

 grower's family completely happy. There is a com- 

 mon prejudice in favor of the yellow varieties for 

 this sort of consumption. This prejudice has no 

 fair foundation, aside from the fact that yellow fruit 

 looks better on white china than white fruit does. 

 Yellow varieties like Late Crawford or Foster are, 

 of course, unsurpassable; but the best white varie- 

 ties such as Carman, Champion or Oldmixon, are 

 just as good to the taste. Perhaps the housewives 

 of the future will arrange to serve them on yellow 

 saucers, or even on red ones, in order to help out the 

 color scheme, seeing that is all that now stands in 

 their way. 



CANNING 



Next to the raw, fresh peach the canned fruit is 

 the most acceptable; and probably one-half the en- 



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