Use and preparation of food

5. Methods of serving fresh fruit. — As a general rule, the fruit should be thoroughly cleansed, well chilled, and served attractively in such form that it can be eaten with little additional preparation. For most fruits the simplest ways of serving are the best. 6. Points to be considered in buying fruit: A. Use fruits in season; not only are they cheaper but better in quality at that time. By following the market quotations for the fruits shipped in, it is frequently possible to tell when is the best time to buy. The fair-price list should show this. When the market is glutted with some fruits, as bananas and pineapples, they are sometimes sold directly from cars without the intervention of the middle man, and the price is considerably reduced. B. Buy in quantity the fruits which may be held, if storage facilities permit. Buy citrous fruit by the box or half box. Apples may be bought in the fall and placed in storage, as the total cost is much less than the winter price of apples. Cooperative buying is an advantage, and a barrel of apples may be used by several families before danger of deterioration. C. Buy from a producer whenever possible. Not only must the services of the middle man be paid for, but an extra charge must be made to insure against risk in spoilage. The grocer who handles fruit as a side line must expect more protit from this line than others on this account. This lesson may include a comparison of fresh, dried, and canned fruit as to economy, ease of preparation, and palatability. Discuss the fresh fruits which are most economical (waste should be taken into consideration) at a different season of the year. Discuss the fruits most available in fresh condition at the time the lesson is given and suggest seasonable fruits which may be used at other times, pointing out the cheapest and the most expensive kinds of fruits. Stress the value of the different fruits in the diet and the wisdom of including them even at a comparatively high price. Suggest ways of serving fresh fruit. (a) Alone. (h) In combination. ((?) With other foods. Prepare one or more fresh-fruit desserts. In choosing the recipes to be demonstrated, those should be selected which will offer more unusual methods of preparing or serving fruits. GRAPEFRUIT. Cut iu halves, crosswise. With a sharp knife cut the pulp away from the sl<iii around the entire circumference; then separate the pulp from the skin, dividing the fruit into sections. Remove the core and sliin in one piece. Serve the pulp in the skin with or without sugar or with a few tablespoons of grape juice poured over it. Garnish with a sprig of mint or a candied cherry. WATERMELON. Cut into slices; remove the pink portion from the rind and cut into small dice. Pour over it a small amount of grape juice, let stand 30 minutes and serve cold. STUFFEI) PEAKS. Pare and core ripe pears. Fill the center with maple sugar and serve with cream. BERRIES. Wash ripe, firm berries. Drain well and chill. Serve on a plate arranged around a small mound of sugar. PINEAPPLE.