Every section has its favorite varieties of melons — ^the earliest
shipments coming from the gulf coast islands about June 1st — any
of which make a wholesome addition to breakfast or dessert.
The nutmeg melons are very choice and have long ranked highest
in market, but the Japan melon is a later and still more perfect
production. It has a rough green rind, and when well ripened, a
smooth, yellow pulp, sweet and luscious. Watermelons are plenty
and cheap everywhere.
FEUIT. 281
Of the delicious peach only the freestoneB are suitable for
"table use whea raw, but the "clings" are very fine In compotes,
steire, etc. The vegetable or vine peach is another ihiit but littls
known, though very desirable. It grows on^ a vine similar to a
muskmelon vine, and ripens in August. It is of about the size of a
large peach, yellow when ripe, and when peeled, halved and the
seeda taken out, looks very much like a peach treated in the same
manner ; it makes very nice pies, and for sweet pickles and pre-
serves is unsurpassed. Apricots and nectarines are fruits similar
in character to the peach, without its rough, fuzzy coat, and not to
be compared with it in lusciousness and fine flavor.
Pears may be obtained from the middle of July until well into
the winter, the Bartlett being the choicest and the Winter Nellis
being the best keeper. The fine-grained pears are best for eating.
There are several good varieties of plums, the CalifomiB and Oregon
fruit, sweet, large and fine Savored, leading.
The apple is, however, the staple American fruit, and no other
is grown to such perfection or can be so easily preserved through
the winter. This fruit is palatable and nutritious, easily digested
when perfectly ripe, so common as to be found on the humblest
tables, and may be prepared in a great diversity of ways.
The albuminous fmits, such as cocoa-nuts, filberts, almonds,
hickory nuts, etc., are really seeds, and contain a large proportion
of nutritive matter. Cocoa-nuts should be bought cautiously in
summer, heat being likely to sour the milk. The Jordan sweet
almond is the best, the Tarragon ranking next, and the California
Soft Shell being third. The kernels of the sweet almonds are
served in either a green or a ripe state at dessert, but the bitter
almonds are little used and only in cookery.
The arrangement of fresh fruits for the table affords play for the
most cultivated taste and not alitfle real inventive genius. Melons,
!8, and indeed all kinds of
are appropriate breakfast dishes,
center piece, of mixed fruits
furnishes a delicious dessert,
and is an indispensable orna-
ment to an elegant dinner-
table. Large fruits, or large
c„^,put,. bunches of fruits are required,
and that shown in cut is composed of pears, peaches, apricots, and
282 FRUIT.
Page 233
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Every section has its favorite varieties of melons — the earliest shipments coming from the gulf coast islands about June 1st — any of which make a wholesome addition to breakfast or dessert. The nutmeg melons are very choice and have long ranked highest in market, but the Japan melon is a later and still more perfect production. It has a rough green rind, and when well ripened, a smooth, yellow pulp, sweet and luscious. Watermelons are plenty and cheap everywhere.
FRUIT. 281
Of the delicious peach only the freestoneB are suitable for "table use when raw, but the "clings" are very fine In compotes, steire, etc. The vegetable or vine peach is another fruit but little known, though very desirable. It grows on a vine similar to a muskmelon vine, and ripens in August. It is of about the size of a large peach, yellow when ripe, and when peeled, halved and the seeda taken out, looks very much like a peach treated in the same manner ; it makes very nice pies, and for sweet pickles and preserves is unsurpassed. Apricots and nectarines are fruits similar in character to the peach, without its rough, fuzzy coat, and not to be compared with it in lusciousness and fine flavor.
Pears may be obtained from the middle of July until well into the winter, the Bartlett being the choicest and the Winter Nellis being the best keeper. The fine-grained pears are best for eating. There are several good varieties of plums, the CalifomiB and Oregon fruit, sweet, large and fine flavored, leading.
The apple is, however, the staple American fruit, and no other is grown to such perfection or can be so easily preserved through the winter. This fruit is palatable and nutritious, easily digested when perfectly ripe, so common as to be found on the humblest tables, and may be prepared in a great diversity of ways.
The albuminous fruits, such as cocoa-nuts, filberts, almonds, hickory nuts, etc., are really seeds, and contain a large proportion of nutritive matter. Cocoa-nuts should be bought cautiously in summer, heat being likely to sour the milk. The Jordan sweet almond is the best, the Tarragon ranking next, and the California Soft Shell being third. The kernels of the sweet almonds are served in either a green or a ripe state at dessert, but the bitter almonds are little used and only in cookery.
The arrangement of fresh fruits for the table affords play for the most cultivated taste and not a little real inventive genius. Melons and indeed all kinds of fruits are appropriate breakfast dishes, center piece, of mixed fruits furnishes a delicious dessert, and is an indispensable ornament to an elegant dinnertable. Large fruits or large composite bunches of fruits are required,
and that shown in cut is composed of pears, peaches, apricots, and