Читать книгу The Myrtle Reed Cook Book - Reed Myrtle - Страница 7

FRUITS IN SEASON

Оглавление

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.

The Myrtle Reed Cook Book

Подняться наверх