— 173 — 



Cherries. 



Dried cherries are mostly used as a sauce, but when prepared as here 

 given, they make a very acceptable cherry pie. They may also be used 

 widely as blends. 



Figs. 



These make a delicious sauce, very nutritious and wholesome. Soaked 

 a little while, until sufficiently tender, and then cut into thin slices, 

 they are excellent in layer cake, and make a toothsome addition to fruit 

 cake. 



Grapes. 



Grapes are important as a food only in the form of raisins. They 

 have long been used in pies, cakes, and puddings. Many people also 

 use them to add to the seasoning of the stuffing of fowls — they taking 

 the place of jelly in the eating. The raisin, containing as it does all 

 the nutrition of the grape, is by no means to be despised as a food. 

 Stewed by themselves, or with other fruits as blends, they are a useful 

 article of diet. They may be eaten, as are grapes, in three ways: with 

 both skin and seeds — crushing the seeds, to get the value of the tannin 

 they contain — or by rejecting the seeds, as most prefer them, or both 

 skin and seeds may be rejected, taking only the pulp and juice. Eaten 

 in this way they are a strengthening food particularly suited to con- 

 valescents. 



The Seedless Sultanas and Thompson's Seedless are valuable addi- 

 tions, saving the tedious labor of " seeding," which many consider 

 necessary with common raisins. 



Nectarines and Peaches. 



These may be classed together, both widely used as a sauce, and both 

 used as food. The thick, meaty fruit is hearty and makes a good addi- 

 tion to a milk diet. Well cooked, they are as palatable in bread and 

 milk as was the old-fashioned sweet apple. They may be substituted 

 for the prune in the souffle, or may be used as blends with almost any 

 fruit. 



Pears. 



Pears are exceedingly nutritious, and when well prepared entirely 

 digestible. Almost too sweet for a sauce alone, they may when partially 

 cooked be used in layer cake, or as an addition to the fruit in a fruit 

 cake. With some sour fruit they make good pies, and are one of the 

 best fruits to eat with milk. 



Plums. 



Plums have, perhaps, less nutritive value than other dried fruits, yet 

 because of their decided flavor, they are very useful as a sauce and as 

 blends. "Plum duff" can be made from any of the varieties, and with 

 a good sauce makes an acceptable dessert dish. 



They may be used for pies or puddings, when a keen acid is desired, 

 and when added to mince pies form a good substitute for the old- 

 fashioned boiled cider. 



