The morning times., 1895-08-04
To KEEP FRUIT FRESH.
Dry Closets and Cool Cellars Are Bet
ter Than Refrigerators

Dry Closets and Cool Cellars Are Bet.
ter Than RefriGerators
A vast deal of fruit is wasted throughout
this country because, as a rule, people are
ignorant of the best ways Of caring for or
preserving it.
For example, no fruits should ever be
put into ice closets or refriserators- What
nonsenser' some viii say, why everybody
does it." True, yet 1t is nevertheless a
perniCtous and wasteful custom.
Some OF the best hOusekeepeTs know,
after storing ripe or cooked fruits in ice
closets year after year and finding them
mildewed and spoiled, have changed the
errors of their ways and returned to
grandma's excellent, thrifty habit OF keep
ing fruits in cool closets, OF the store
room in the cellar.
Why does fruit keep freSher and sOunder
in well-Cured pantries than in ice Chests2
Because that is natures way OF preserving
it. Every ripe fruit that falls to the ground
III natures domainS, drops to cool dews, Is
hidden in the tail, shielding grass or GOV.
cred by fallen leaves. Try a riPs pear, that
has lain on the ground all night, at half
past in the morning. No ice-kept fruis
begins to compare with its rich, juicy fresh
ness. Then, too, when fruit kept for homes
in the moist, icy temperature of refriger-
ators is taken out chilled or half frozen,
and suddenly exposed to the heat OF Kitchens
or dining rooms in hot weather, decay sets
in with terrible force and rapidIty.
No doubt much of the poor digestion
prevalent in summer is directly due TO
our natioual habit of eating fruit no longer
fresh or wholesome, which has been kept
all day or ViCIf in rplriCraTarGrS
How appeJlZlng these remnants of yeSter-
days fruit look! withered, GeCaying,
mildewing; served up by anxious, penny
saving hOusekeepeTs. You would save
more fruit, besides the family health by
keeping such material in pantries or closets
Or better still, stew stTawberries, rasp
berries, currants, blaCkberries, left over
after they have once been offered fresh to
the family or guests. If nobody cares for
them stewed, with sugar, OF course, why
just strain them aud put the juice into clear
Jars or bottles.
Fruits are often served in poor condition,
either too green OF decaying-
Bananas, when green or unripe should
be kept day or two in a " arm, dark place.
Then take them cut aud the mellow, rich
flavor will weH repay the trouble. They
are very nOUrishing. Try salt with them
if they seem indIgestibIe: the salt brings
out the flavor and assists digestion.
Dry your lemon and orange peels undeI
the stove in tin pans or platterS, ard they
will then kiudle fires splendidly; there is
so much oil III the rind
PineappleS are more often eaten half rips
than any other fruit, because so few hava
ever eaten them where they grow and
know not how delicious they are when fully
ripe. To test them, try to pull out Of
the stiff, green leaflets at the top OF thG
fruit. If it comes cut easily, the pineapple
is ripe; IL not, keep it in a cool, dark place
until it mellOws. People in the trophies are
extremely careful to remove every speck
OF the eyes on the rind, and never eat tha
round, hard core in the middle of the pines
apple. A delicious preserve can be made
OF pineapple stewed with sugar.
NJ. B. Garrett.