It would be a great saving of time and work, give a pleasing variety to bills of fare, and be above all a great promoter of health, if people would use ripe fruit abun- dantly in its season at their tables (not between meals). With the markets bountifully supplied with many varieties of fruit, it is to be regretted that it cannot be found at every table at least once a day. Much of the money spent for some kinds of meat would be better expended for fruit. A simple course of fruit is all that is needed after a dinner, and is much more wholesome than pies. But it is so hard for some people to break away from old customs that it will be long before housekeepers generally will be content to serve the queen of all fruits, the apple, in its natural state instead of making it into the " persistent pie," over the preparation of which many women toil, for naught save the fear that they may be considered shiftless if they have n't a pie in the house. Ripe fruit is especially appropriate at the breakfast- table, and may be taken before or after the principal dishes, according to individual needs and taste. Some peo- ple require the acid of oranges or grapes before the^^ can eat anything substantial ; others might be made ill by their use at that time, but be benefited b}^ them afterwards. All fruit should be served as fresh and cold as possible. A dish of fruit which has been kept from day to day in a warm room may answer for an ornament, but it is not tempting to the palate. Only sound, fresh fruit should appear at the table. Apples for table use should have a pleasant spicy flavor, not too acid, and should be wiped clean, or polished if 3'ou prefer the street- vender's stjde. 392 The Boston Cook Book. Oranges may be served whole or cut. Many slice them across the sections ; but the presence of the seeds and tough inner skin is objectionable. A better way is to remove all the rind and white skin, divide into sections, then with the point of a silver fruit-knife cut off the inner skin in the middle, slip out the seeds, and cut each section into three pieces. Never serve with the seeds left in, nor sweeten until just before serving. A neat way to peel an orange is to cut the rind from the ends and leave a strip round the middle, then open, leaving the sections on the strip of peel. Or cut the oranges in halves crosswise without peeling, sprinkle with sugar, and eat with a spoon. Grapes, Malagas especially, should be carefully rinsed in cold water, then drained. Fruit scissors should be used to divide the clusters. Bananas may be served whole, or sliced and slightly sweetened or salted. Peaches should have the wool wiped off, or if pared and quartered should be sprinkled with fine granulated sugar, and served at once. Strawberries, if gritty, should be rinsed and drained, then hulled, and not sweetened till served. Large selected berries may be served with the stems on. Pass sugar with them, that those who prefer may roll them in it. Currants should be sweetened, and large whole clusters may be served on the stem. Currants and raspberries are dehcious when served together.

AI-modernized reading of the original text

It would be a great saving of time and work, give a pleasing variety to bills of fare, and be above all a great promoter of health, if people would use ripe fruit abundantly in its season at their tables (not between meals). With the markets bountifully supplied with many varieties of fruit, it is to be regretted that it cannot be found at every table at least once a day. Much of the money spent for some kinds of meat would be better expended for fruit. A simple course of fruit is all that is needed after a dinner, and is much more wholesome than pies. But it is so hard for some people to break away from old customs that it will be long before housekeepers generally will be content to serve the queen of all fruits, the apple, in its natural state instead of making it into the " persistent pie," over the preparation of which many women toil, for naught save the fear that they may be considered shiftless if they have n't a pie in the house. Ripe fruit is especially appropriate at the breakfasttable, and may be taken before or after the principal dishes, according to individual needs and taste. Some people require the acid of oranges or grapes before they can eat anything substantial ; others might be made ill by their use at that time, but be benefited by them afterwards. All fruit should be served as fresh and cold as possible. A dish of fruit which has been kept from day to day in a warm room may answer for an ornament, but it is not tempting to the palate. Only sound, fresh fruit should appear at the table. Apples for table use should have a pleasant spicy flavor, not too acid, and should be wiped clean, or polished if you prefer the street- vender's stjde. The Boston Cook Book. Oranges may be served whole or cut. Many slice them across the sections ; but the presence of the seeds and tough inner skin is objectionable. A better way is to remove all the rind and white skin, divide into sections, then with the point of a silver fruit-knife cut off the inner skin in the middle, slip out the seeds, and cut each section into three pieces. Never serve with the seeds left in, nor sweeten until just before serving. A neat way to peel an orange is to cut the rind from the ends and leave a strip round the middle, then open, leaving the sections on the strip of peel. Or cut the oranges in halves crosswise without peeling, sprinkle with sugar, and eat with a spoon. Grapes, Malagas especially, should be carefully rinsed in cold water, then drained. Fruit scissors should be used to divide the clusters. Bananas may be served whole, or sliced and slightly sweetened or salted. Peaches should have the wool wiped off, or if pared and quartered should be sprinkled with fine granulated sugar, and served at once. Strawberries, if gritty, should be rinsed and drained, then hulled, and not sweetened till served. Large selected berries may be served with the stems on. Pass sugar with them, that those who prefer may roll them in it. Currants should be sweetened, and large whole clusters may be served on the stem. Currants and raspberries are delicious when served together.

Mrs. Lincoln's Boston cook book