Book-bot.com - Woman's Institute Library of Cookery - Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals by Woman's Institute of Domestic Arts and Sciences

Woman's Institute Library of Cookery - Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals by Woman's Institute of Domestic Arts and Sciences
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(15) Describe a method of preparing grapefruit for the table.

(16) Describe the preparation of oranges for salads and desserts.

(17) Describe the appearance of bananas in the best condition for
serving.

(18) (_a_) Give a test for the ripeness of pineapples. (_b_) Describe
the most convenient method of preparing pineapples.

(19) Discuss the use of fruit cocktails.

(20) Describe the general preparation of dried fruits that are to be
stewed.

* * * * *

CANNING AND DRYING

* * * * *

NECESSITY FOR PRESERVING FOODS

1. The various methods of preserving perishable foods in the home for
winter use originated because of necessity. In localities where the
seasons for fruits and vegetables are short, the available supply in
early times was limited to its particular season. Then foods had to be
preserved in some way to provide for the season of scarcity. It was not