Evening star., 1925-08-07

The fruit and vegetable stands are
now overhowing with rainbowhued
commodities. such as yellow wax
bea ms, scarlet and green peppers, red
and yellow tomatoes. white cauli.
flower corn. green cucumbers, pur-
melons. peaches. plums, pears and ap-
pie eggplant. berries of all kinds,
pies.
When to be eaten RIt of the hand
peaches should first be lightly brushed
to free them from down. If to be cut
do not prepare them until the very
last. minute before serving. as the
flesh rapidly darkens when exposed to
the air. The same difficulty is eX-
perienced with ripe pears. which are
very delicious when sliced a nd sugared
Similar precautions should be observed
In the preparation of cut apricots.
plums and nectarines Grapes before
being served should be looked over.
detective ones removed and each
bunch rinsed and drained on a towel
before piling on the fruit dish.
Serve all kinds of melons very cold.
Al public tables cantaloupes are
usually served halved and with the
centers filled with cracked ice. This
treatment ruins them, however. draw
ing out the best and spiciest of their
naVor and leaving them watery to
the taste, although the chilling is
thorough. Instead of such treatment
keep the melons close to the ice until
the last minute before serving. If the
refrigerator is already well filed
watermelons of ordinary size can often
ne placed in the pan of chilly water
which drips from the escape pipe of
the refrigerator. Cantaloupes and
muskmelons only need to be halved
ana the seeds carefully removed with
out touching the rich spicy puIp
against which they lie. Divide water
melons across the center. then each
halt may be divided lengthwise into
quarters or eighths. Another WAY is to
take a slice from each end 80 that the
melon will stand upright, divide across
the center. then scoop out the ruddV
pulp with a spoon.
watermelon was recently served In
an attractive and unusual way. A
large platter was brought to the table.
and on il was placed a watermelon
basket wreathed with ferns and pink
roses. The basket was filed with
PINK melon pulp. The melon rind had
neeh cut with sharp knife into the
shape of basket with handle. the
pulp taken out with a spoon and
chilled on ice before being served
care was taken to scoop out only the
sweet pink pulp, and none near the
rind.
Currants to he served for dinner
should first be well washed and
drained before removing the stems.
They should then he ARRANGED in
LAYERS in serving dish with sifted
powered sugar over them. Contrary
TO the rule for serving most fruits.
currants are improved BY being
allowed to stand in a cold place for
several hours before being served.
Such treatment would ruin rasp.
berries, and nearly all berries keen
better when spread out on fiat dishes
In cool airy place rather than in the
refrigerator
Many delicious desserts can be made
from peaches. They may appear in a
shortcake garnished with whipped
cream. Another day peel and rub
through sieve enough mellow
peaches to give two cupfuls of pulp.
Place this in bowl. did the unbeaten
whites of four eggs, and begin TO
whip. heating slowly and regularly.
II will take about 90 minutes. but at !
last YOU will have over a quart of
foamy deliciouSnesS. This should, be
served AT once in tall ea sses. Another
time take two pounds of whole peeled
peaches, halve the fruit. then rub
through a sieve. Put the pits one
pint each of sugar and water in
saucepan, neat SLOWLY, stirring until
dissolved. then boil for five minutes.
Chill quickly on ice, then blend with
the fruit. Add a ia blespoonful of
lemon juice. turn. into the freezer. and
II liked very rich, add IL cupfuls
of cream and freeze Immediately
Another time I'll deep pie plate or
shallow pudding dish with halved
fruit, sprinkling plenty of sugar over
and heaping up in the center. Cover
with rich crust, brush with sugar
and water, and bake in a hot oven.
Serve with plenty of sweet cream.
Cucsnnbers Raw and Cooked.
Many persons find that they cannot
digest cucumbers readily. They will
have less trouble if they see TO it tha t
the cucumbers are pared several hours
ahead Of time. cut as desired, and al.
lowed to soak in, slightly salted ice
water. Just before. serving they
should he drained on a cloth. In order
that no bitterness will remain the par
inEs should be thick. especially at the
stem end.
Cucumbers are quite as good cook ed
as raw, and there are several ways of
cooking them. Cooked cucumbers are
also more readily digested than when
in the raw state. Boiled with or with
out onions in little salted water un-
til very tender, then pressed through a
sieve, they form the basis of a deli
cious soup. Slice equal quantities of
onions and peeled cucumbers. To each
quart add three cupfuls of water and
stew gently until soft enough to be