18 Marketing and Meal Planning —

Melons—Fresh, at all meals; appetizer, salad, dessert. Halved and
filled with other fruits or with ices. Diced or cut in balls, for cocktail or
salad use.

Oranges—especially rich in vitamins and particularly suitable for young
children—orange juice is first food added to infant’s milk diet. Serve fresh
at any meal: juice, thin slices, sections (all white membrane removed),
halved across the sections and the pulp loosened from membranes and rind,
core removed. Juice in salad dressings, ‘‘meat’’ in good dinner salad to
follow rich meat course or in sweet salad. Juice, pulp and rind cooked in many
desserts. Excellent in fruit cocktails, fruit cups, punches. Good garnish
for rich fowl or meat—fresh or baked in their skins.

Peaches—Fresh, served alone at any meal, or in combination with any
_ other fruits; sliced, with cream, chilled junket, ice cream, whipped cream.
In shortcakes, with light cakes (in shells or freshly put between layers as
filling); set in jellies, cream moulds, etc. Cooked or preserved and used in
many desserts. Stewed, poached in syrup—as meat accompaniment. In
conserves, relishes.

*Pears—Fresh, much as apples, peaches. In salads and desserts, as
apples, peaches.

Pineapple—Fresh or preserved, as appetizer, salad, dessert; juice or
syrup, in beverages, salad dressings. Cooked or canned only, for use in
gelatine mixtures.

Plums—Fresh—as dessert, cut up in fruit mixtures for salad, fruit cup,
etc. Cooked in desserts; as pie filling; as a sauce with hot puddings.
Preserved. 7

Prunes—The dried fruit is soaked to plumpness, stewed and sweetened
as required. Stuffed with piece of fruit such as orange, for hors d’oeuvres;
with nuts, fondant, butter icing, as sweetmeat. Stewed prunes, with syrup,
cream, chilled custard or light dessert mixtures or set in jellies. Cooked
prune fillings for cakes, open tarts. Spiced, in relishes. Stewed, with light
sweetening and lemon—as an accompaniment for roast meats, chops; for
duck, goose. Tender pulp pressed through sieve for young children.

Raisins—Added to batters, doughs; eaten as they are, perhaps with
nutmeats—a good dessert for children’s lunch boxes. Added to pudding
mixtures. Made into sauce (with lemon. or spices) to serve hot with hot
puddings—cold, with cold puddings, ice cream, etc. Added to fruit salad
mixtures and others'such as Waldorf salad. Stewed to thick paste as filling
for cakes, cookies, etc. Used as pie filling.