Foods and home making

Often bananas, peaches, and other fruits are sliced. Sliced fruit is usu- ally served in sauce dishes or sherbet glasses and eaten with a spoon. Very juicy fruits such as oranges are often juiced before serving. To extract juice from a citrus fruit, cut it in half across the sections and remove the juice with a fruit juicer. Serve the juice cold in a glass smaller than a water tumbler. However, do not let the juice stand in the refrigerator overnight, as some vitamin C may be oxidized and thus destroyed by so doing. The flavor is also affected by long standing. Chill the fruit before extracting the juice. Place a dessert plate under the glass of fruit juice before serving. Thus the four general ways of serv- ing fruits are whole, halved, sliced, and juiced. Different ways of serving fruits are shown in the following. Oranges. — Besides being served whole prepared for serving as shown in Figures 8, International Silver Co. Figure 7. An Orange Spoon The bowl of this spoon is more pointed than that of an ordinary teaspoon, making it convenient to use in eating halved oranges or grapefruit. or halved, oranges may be 9, and 10. Figures 8-10. The Prep- aration and Serving of Oranges 1 . In paring an orange to remove the tough membrane, use- a navel orange or one with very few seeds. Wash the orange. Hold it over a bowl to catch the juice. Then remove the rind, cutting away the white portion and tough membrane. 2. To cut a pared orange into sections, use a sharp knife and cut on either side of each membrane which divides the sections. Then lift out each loosened section. 3. Orange sections prepared as shown in 1 and 2 may be served in a glass sherbet dish. Underneath the sherbet glass put a dessert plate. Oranges arranged in this way are suit- able for serving as a breakfast fruit or as a dessert. 4. Orange sections prepared as shown in 1 and 2 may also be served on a dessert plate. Oranges arranged in this way are suitable for serving as a breakfast fruit, a dessert, or a salad. 16 i7 Selecting and Serving Fruits Bananas. — i. Peeled; stringy materials scraped from edible por- tion ; 1 sliced, or cut into thick slices and each slice cut into 4 pieces ; served with top milk or cream. Bananas discolor quickly after they are peeled. If they must stand, dip them in a citrus or pineapple juice. 2. For occasional serving — peeled and scraped; placed on plate; longitudinal groove cut from upper portion ; groove filled with straw- berries or cherries ; served with top milk or cream. Peaches. — 1. Whole; placed on plate; served with a knife or knife and fork. 2. Halved ; placed on plate ; edible portion eaten from the skin with a spoon. 3. Pared; sliced; served in sauce dish or sherbet glass with sugar or with sugar and top milk or cream. (Peach juice stains table linen. It is well to use paper napkins when peaches are served whole or halved.) Muskmelons or Cantaloupes. — Halved; seeds removed; served on plate ; eaten with a spoon ; salt often added. These fruits should be chilled in the refrigerator. Chilling in this way is preferable to serving cracked ice in the center. Apples, Pears. — Whole, on plate, with knife or knife and fork. Grapes. — Whole ; eaten from fingers. SUMMARY In buying fruits, keep in mind the following points to guide your selection : 1. Citrus fruits (oranges, grapefruit, and lemons) a. heavy b. thin, fine-grained skin