New-York tribune., 1908-12-30

All sorts Of interesting fruits anu Veset@o'0S -
he found ct one season OF another IN the New ~oiN
--,.r.,a+e Resides pouegranates lines. fresh Pur-
LIE figs kunQuats. japanese perslr1ITohS' ti0
Indian mango and the avocado there are Ely pea-l
cantaIot3pes- shaped fruits WIN
smooth lemon coIored rind-that sell at almost =
aD;aca There are also prickly pears, a decided
eccentrfctv And at some Of the Italian fruit STAINS
and in other quaint corners Of New 1orA one tA
find French rnuskmeions. which look Ike A sorI oL
SQUASH and sell for 20 apiece; also an ecceI
+rcfr,, called St John bread, a dried. sweet bean
like substance that is worth buying Ihere Is
legend that John the Baptist ate II in the wider
ness, hence its name
CHINESE ORANGES
In Chinatown they sell a fruit that looks Ike
huge near six inches IN length. with rind Ike
that OF the lemon 1t IS the Chinese orange ana
- sweet as sugar. It's size is snare and del1-
sion however, for without its peel It is only az
large as an ordinary orange a good way 10 serve
it is to free the pulp entirely from the coarse inner
skin sprinkle it With q few pieces OF shaved Ice
and then a few drops OF sherry, with very Htt4e
sugar A dainty narasChino cherry IL the centre
of each service is an attractive addition. The pulp
Of this orange has rather nutty favor ana -ooAs
ike grapefruit but is without bitterness.
The DrickIv pear is the fruit OF q kind Of cactus
The interior is deep, rich red and Is refres 1lng
but rather tasteess unless a few drops OF Ililo
iuice are added. Though liked by some people, the
favor Is not unique enough 10 make The fruit Iopu-
lar Il is also disagreeable TO handle without
gloves as tiny spikes hidden IN the tut-s OF
down on the outside and very irritating II they
get into the fingers. It is sometimes sLeWed with
sugar and little pineapple lemon to give flavor
JAPANESE PERsINMONs,
Given below are delightful ways Of serving some
of the other fruits just mentioned The Japanese
Sersimron a nutritious and desirable fruit. CON
tains it is said by detitans carbohydrate. fat,
protein and sugar-an energy producing meal
delicious way to serve it is with rich sWe eet
cream Cut it up and mix 1t thoroughly with a
little orange. lime lemon juice and then pour
the cream
Sometimes it is preferred cooked with sugar.
Barely cover the pulp with just enough water TO
prevent it from burning. Add half the quantity
Of sugar as Of water. Let It cook for only d
few moments Several gratings Of lemon o.
ange peel are, perhaps, improvement Cook
Il in an enameIied pan that Is lot chipEed as II is
apt 10 turn dark contact with metal
In buying persimmOus remember 20 select only
soft ones, as the hard unripe and Will
'pucker Up the mouth when eaten.
KUMQUATS.
Like the japanese persmmon the pquant kurn-
duat is now sold all New York Cily. Follow
Ing Is a delicious tested recipe for preserving it,
Cut the fruit without peeng, partly across and
cover with water adding every cupfll OF water
half 1 cupful OF sugar. Let II cook rather quickly
until the syrup presents q jey-Ike appearance
SnlElering toughens the rtnd Then cool and serve
or seal for use later on much like orange
rnarnaIade but looks prettier each little orange
cherry oranges they are sometimes called stands
out by Itself IN a clear Jelly.
In Chinatown they sell nice little Canton jars Of
preserved kumGuats that ere favored with liquor
for q and 50 cents The empty jar makes pictu-
res1ue holder for wild flowers. To open the jars
pour some boiling water over and around the top.
to soften the guey substance that seals them.
Another thing In the Chinese shops that is even