The sun. [volume] (New York [N.Y.]) 1833-1916, 1905-06-04
CHERRY PIE AND MANGOES
A Rare Old Fruit and q Rare New Ono
Now In Market.


The fruiterers are rather superciliou.
sometimes, in the opinion of the simple
persons who are willing to buy their wares.
'Srawberries?' one of them observed
the other day. why, we don't keep straw
berries now. Anybody can buy straw
berries anywhere
That was snub enough. But the fruternr
who was 80 proud Of having only rare things
wanted the customer to buy a Jamaica
mango and try that. 1t was a rare if not so
expensive fruit as he would like to sell.
A Jamaica mango Is a green, hard Object,
not unlike an alligator pear, except that it IS
smaller and rounder. 1t Ia a stringy fruit,
once it has been peeled, swedish and not
IN the least likely to displace the apple,
to which 1t is related.
Importers have been for some time trying
to put on the market the Jamaica mang !,
Just az they did the alligator pear. whca
grows wild in Porto Rico and ought to sell
for about IS cents a barrel there. He"e
the pears cost that sum apiece at the most
expensive dealers, and never sell for le: \
than 80, even at the markets. 1t docs ao5
seem likely that the mangoes will ever
enjoy any such popularity.
The spring fruits are all backward. Ger
ries, which are coming from California. are
high in price and not especially good III
quality. Even the deal ers do not advise
their customers to buy them.
There may be an Improvement this week,
when the newer crop comes in, but tie
cherries that come to New York every yer
now are 80 little like the cherry Of child
hood that the person who decides that tie
m looc pyisf fpr him Igp
has much more comfortable time tha. 80
man who keeps looking every spring f.
cherries and making himself nulsan,'
by telling persons OF the wonderful onca
he used to eat when he was child
Those that have come into market tn,'
year are good enough for one purpose,
Il they are not found too costly. They
make excellent cherry pie, and that ',
is it necessary to say, should not be coNcreA
but protected only by the strips of pastry
the dark ones. They are not apretizing.
nor do they make 30 good fruit whs
cooked.
Admitting that pastry and other essen
tails are up to the standard. there Is one
detail that every lover. of good cherry pie
whole, pastry and fruit, before it is served
there should be sprinkled granulated sugar.
The kan who has not felt the crunch Of
pastry, graduated sugar and firm cooked
cherries between his teeth has something
to live for.
Strawberry pie also has its advantages.
and one Of them Is its cheapness Excel.
lent Strawberries for cooking are to be had
for eight cents, and they are good enough
for the shortcake, and what is good enough
for genuine shortcake Is highly COM
plimented by the association.
The peaches In market are from Cali
fornia and have some taste of the fruit.
They can be bought three for 10 cents
in all but the most expensive places, aud
while they are not beautiful to look at
they are worth eating.
Apricots are still too unripe to be eaten,
although they are already a beautiful
combination OF color in their varied shades
of pale yellow, pink and maroon. They
are two cents apiece when bought in small
quantities at the fruiterers.
Cantaloups come from Florida, and even
the salesmen speak of their merits in luke
warm fashion, Oranges have grown nearly
as common as Strawberries, and they arc
beneath the dignity Of the most expensive
fruiterers, who have them because their
customers will buy them.
has made reputation by its preparation
Of timed fruits which it is sometimes diff
cult for careful eaters to understand. This
Ia served as dessert at the end of the
meal. It consists Of preserved peaches.
pears, cherries, slices of apple and a bit Of
fresh orange put into one glass dish and
served with a sauce that is made up Of
sugar and the various fruit sirups out OF
the jars.
This mixture Is put on ice and served
very cold, yet 1t tastes like nothing else
than cold. preserved fruits. II they had
been cooked together for few minutes
to lose the raw taste they possess after
being taken Immediately out Of the bottles
it might be possible to understand why
the dish should be popular enough to make
many persons pay very high price for IT,
Coupe Jacques ia made at least Of the
fresh cut up fruit, even If II Is not possible
in winter to get the fruits that make II best,
and it has not the raw taste which this
newly invented dessert possesses.