Melons.—The best way to eat melons is unquestionably with a little salt; they should be kept over night in an ice-box and served at the following breakfast; but melons are very deceptive; they may look delicious, but, from growing in or near the same garden where squashes and pumpkins are raised, they often taste as insipid as these vegetables would if eaten raw. In this case they are made very palatable by cutting the edible part into slices, and serving them with plain dressing of oil, vinegar, pepper, and salt.
Oranges.—Of the many ways of serving oranges, I prefer them sliced. If in summer, keep them cold until wanted. Remove all seeds, and cut large slices in two. Mandarins are served whole, with the peel scored but not removed.
Peaches.—If the peaches are large and perfect do not slice them, but serve them whole; wipe or brush off the feathery coating, arrange them neatly on the fruit-dish, and decorate them with fresh green leaves and flowers.
Sliced peaches turn a rusty brown color if allowed to stand after cutting them. Should this occur, cover them with whipped cream properly sweetened.
Pears.—Fine-flavored pears should be served whole; inferior pears, sliced and dredged with sugar; they are acceptable when mixed with other fruits.
Pineapples are best served as a salad. Pare and dig out the eyes; take hold of the crown of the pine with the left hand; take a fork in the right hand, and with it tear the pine into shreds, until the core is reached, which throw away. Arrange the shredded fruit lightly in a compote, add a liberal quantity of powdered sugar, a wine-glassful of Curaçoa, and half a wine-glassful of brandy.
Alternate layers of shredded pineapple and fresh cocoanut served with a sauce of orange juice, seasoned with sugar and liquors, is excellent.
Plums are too often picked before they are quite ripe, which prevents them from becoming popular as a breakfast fruit; this is true of Apricots also.
Strawberries are often objectionable, owing to grit; wash, or rather rinse them in water, drain on a napkin, and serve with vanilla-flavored whipped cream for a change.
Nearly all tropical fruits that are imported are excellent breakfast fruits, such as the alligator pear, Lechosa prickly pear, pomegranate, tropical mango, and many others.
Fannie Farmer Salmon Cutlets
2 years ago