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Table of Contents

Apples	All the year.
Apricots	July 20 to August 20.
Bananas	All the year.
Blackberries	July 1 to August 15.
Cherries	June 1 to July 15.
Currants, Red and White	July 1 to August 15.
Figs, dried	All the year.
Figs, bag	October and November.
Gooseberries	July.
Grapes, Concord	August 20 to November 15.
“ Malaga	November to March.
“ California	December to March.
Grapefruit	October to July.
Green Gage Plums	August 1 to September 15.
Huckleberries	July and August.
Melons, Musk, Water, Cantaloupe	July 15 to October 15.
Oranges	December to May.
Peaches	August and September.
Pears	August and September.
Pineapples	June to September.
Plums, Blue	September.
Quinces	September, October, and November.
Rhubarb	April to September.
Raspberries, Black and Red	July and August.
Strawberries	May and June.
Tangerines	November to February.

The above table, of course, is only a rough outline, as seasons and localities vary so much. The tendency, too, is to extend the season of every fruit indefinitely, as transporting and refrigerating methods improve. Fruit out of season is always expensive, and often unripe and unsatisfactory. Fortunately, when it is at its best it is always abundant and at the lowest price.

Among the dried fruits may be mentioned Prunelles, Apricots, Apples, Blackberries, Cherries, Nectarines, Peaches, peeled and unpeeled, Pears, Plums, Raspberries, Prunes, Figs, and Dates. Canned fruits which may be used for breakfast, with proper preparation, are Pears, Peaches, Apricots, Cherries, Plums, and Pineapples.

Dried fruits may be soaked over night in the water in which they are to be cooked, and simmered slowly, until they are tender, with little sugar or none at all. They may also be steamed, either with or without sugar, omitting the soaking, until tender enough for a straw to pierce. Combinations of dried fruits are often agreeable, and a few raisins will sometimes add a pleasant flavor.

Canned fruits intended for breakfast should be drained and very thoroughly rinsed in cold water, then allowed to stand for some hours in a cool place.

Many of the fruits, both dried and fresh, combine well with cereals. Care must be taken, however, to follow such acid fruits as Currants, Cherries, Oranges, and Grapefruit, with meat or egg dishes, omitting the cereal, as the starch and acid are very likely to fight with each other when once inside, to the inconvenience of the non-combatant. A fruit which for any reason tastes “flat” can be instantly improved in flavor and tonic quality by a sprinkle of lemon-juice.

Below are given different ways of preparing fruit for the breakfast table.