For Beginners and the Best Cooks 5

When peaches are in season and you are buying them by the basket for
the table, be sure to examine them without the benefit of red netting—a
benefit which is all in the shop-keeper’s favour and not in yours. Select
fruit of varied ripeness if possible, when you want a supply for several days.
Keep them picked over, as blemishes are quick to spread and multiply.

About nine average peaches make one large pie.

Pears—There are two main varieties of pears—the type of which the
Bartlett is the leader, a sweet juicy yet firm pear, excellent for the table
and for canning; and the small russet-skinned pears such as the Seckel, for
canning or spicing, etc. The summer pears have very tender flesh and are
as perishable as peaches; they should be bought in the same way for any
except canning purposes—in small quantities for the small household.

Winter pears, if peices stored, are much like our winter apples in
character. ~

Pineapples—A tropical fruit, pineapples are shipped before fully
ripened. This means that your dealer will probably have them at all stages.

It is only the ripe fruit that has good flavour—to select it, pluck out
one of the centre leaves from the top; it will come readily, if the pineapple
is ripe. Another evidence is freely given in the rich aroma of the ripe fruit.

A pineapple of medium size will yield about 214 to 244 cups shredded
fruit or 3 cups diced fruit.

DRIED FRUITS

Raisins—clusters, for table use. For cooking—Sultanas, seedless,
seeded. Packages—15 oz., about 3 cups seedless, 314 cups seeded.

Dates—Pitted, with stones, packaged, bulk. Should be easily separ-
ated, fresh and clear looking, clean.

Figs—layer figs for fresh serving. For cooking—pulled figs and the less
expensive ‘‘cooking’’ figs.

Currants—should not be dried out; ‘if dry, steam them in wire strainer
and dry surface thoroughly before using. Always wash and dry currants.

Apples—dried or evaporated.

Peaches, Apricots, Pears—meaty, good colour, very clean. Graded
for size and plumpness.

Prunes—graded for size—from very large fruit, 20 to 30 to the pound,
to small fruit running as high as 90 to 100. It usually works out that with
pits removed, your prune pulp is cheaper from the small fruit, but more
delicious from the large.

All dried fruits should be kept closely covered to prevent drying out.