New-York tribune., 1905-08-03
FRUIT COMBINATIONS.
Dishes of Piquant Flavors-What Dash of
Lemon Does

The combination Of different kinds OF fruit must
De controlled to some extent by indvidgal taste.
ou there are certain general rules that should be
followed When two strongly favored fruits are
used together they should aid each other each
oelnE Improved by the other fruit like the
apple rather lacking in favor when cooked. but
Niy seIallnous is excellent a foundation when
used with fruit containing little or no geIatinous
matter. but more decided flavor A fruit of de-
Hcious piquancy should not be combined with an
80 sTong fruit whose flavor will disguise or in
Se IT. For instance. a combination Of oranges
u quihces cannot be recommended; neither can
rhubarb
ounces combine splendidly with apples and are
rruch petter this way than when preserved alone
~ 1ppies take the flavor of the ounces so COM
pieleV mat one can hardly tell them from ounces
Inc ounce betrays itself only bv IT'S supb+ tough
ness the apple being very tender
Inc apple makes an excellent foundation for sew
eFai xmas or jelly. Grape jelly will not come
e1S.y II made OF grapes alone. Combined with
7PPles II sohdlhes perfectly and loses none of its
grape flavor For this jelly use one-third of apple
Sans ana cores to two-thrds of grapes
reaches and several other fruits can be used in
me 1le same way Tangerine oranges combine we'll
with apples if enough of the oranges are used 10
give the jelly a strong orange flavor
Currants be combined with bIackberries
4'''poeIrles ana hucllieberries one-third of cur
t oeins generally used to two-thirds of any of
1Iese fruits Cherries are also used with currants
melon rfnds, If properly soaked in ,alte1 water
until an acldity Is gone, be combined with pine
apple They will take the genuine flavor OF the
latter and become indistingUishabIe from It. The
watermelon rinds should be used in the proportion
OF ohe-thlrd of the weight of the pineapple all the
fruit being cut in dice
4hother combination liked by some housewives is
one OF prunes and apricots, boiled down together
IN equal parts. Gooseberries are sometimes com
bned with rhubard and a goodly portion of raisins
IS delicious addition to some kinds OF preserves,
especially citron melon and currants put up in the
old-fashioned way.
In preparing pies oue-thrd Of red currants IS
occasionally used with two-thirds of huckleberries
and spoonful of strained apple a few
prunes are added to q rhubard pie. Ordinary prune
pe-a delicious dish-is much better when Favored
with orange
Lemon is used almost universally in conjunction
with other fruits. A slight touch of it seems to
fruits. instead of Disgusting It, as so many havors
would do When apples preserved alone they
are hopelessly fat. Slices OF lemon greatly i'm
prove them Pears too, good with lemon.
crate proportion should be used. Preserved citron
melon would not be suitable for the table without
Sllces OF lemon in goodly number. A little lemon
Juice VIII improve some fruits OF characteristic
navor, II they are out OF season. and consequently
rlher taSteIesS, or II, in being transported from
distance they have lost their piQuancy. Some pine
apples and bananas, for instance, be thus i'm
proved A strawberry frappe or strawberry layer
cake Is improved by frosting favored with lemon
and almost all fruit ices and sherbeta are better
IS the case with pineapple strawberry, orange
rant, raspberry and cherry ices.