1404 THE FRUIT INDUSTRY IN NEW YORK STATE 



Berries should be washed as short a time as possible before serv- 

 ing and should be well drained. Peaches are best cleaned by wip- 

 ing with a soft, dry cloth. 



A dish of fruit fresh from orchard, garden, or vine makes a 

 centerpiece for the table that not only delights the eye and pleases 

 the palate, but contributes materially to the wholesomeness of the 

 meal. 



COOKING OF FRUITS 



While cooked fruits lack something of the perfection of fruits 

 in their natural state, they fill an important place in planning the 

 dietary. As has already been suggested l green fruit may be util- 

 ized for cooking, with excellent results. Imperfect fruit, unfit 

 to serve raw, may still yield large portions that are suitable for 

 cooking. We may be planning meals for someone with whom 

 raw fruit disagrees, while cooked fruit is beneficial. We are able 

 by cooking to make use of such fruits as quinces, cranberries, etc., 

 which cannot be served in any other way; or it may be % desirable, 

 if the rest of the meal has been a light one, to provide a dessert 

 that shall be more nourishing than fruit alone would be. This 

 is the proper function of the many combinations of fruit and 

 pastry, fruit and custard, and fruit and batter, which are known 

 as pies and puddings. 



DISHES MADE FROM APPLES 



In a stats that grows apples as generously as our own, house- 

 wives have a great advantage in planning their dietaries, for no 

 other one fruit is so generally popular or so widely useful as the 

 apple. It is one of the few fruits that are equally good cooked 

 or raw. Baked apples are welcomed as a breakfast or supper 

 dish ; apple sauce is as acceptable with roast pork as with ginger- 

 bread; apple water makes a refreshing drink for the invalid's 

 tray. Apples lend the jelly-making element to many a jelly that 

 parades under the name of another fruit. The number of recipes 

 in which apples are included mounts up into the hundreds. It is 

 true that this is in part due to the fact that, owing to their keeping 

 qualities, apples have reigned almost alone as a winter fruit. Xow 

 that successful methods of home canning make it possible to keep 

 all kinds of fruit for winter use, it is well to remember that in 

 many of the apple recipes other fruits may be substituted with 

 .<rood results, as will be shown. 



