To prepare Fruit for the Table
Apples should be washed and wiped dry. Berries should be looked over very carefully, and, if dirty, washed by putting in a colander and allowing cold water to run gently over them, or place the colander in a bowl of cold water and raise up and down several times, then drain thoroughly and chill before serving.
Cherries should be looked over, and served with their stems on.
Bananas should be wiped and chilled.
Currants should be washed and drained, and served on the stem.
Figs, if the dried ones, should be washed, drained, and chilled.
Grape fruit should be cut in halves, the pulp loosened from the skin, and the pith cut out, then chilled; it may be served plain, or sugar and wine may be poured over it just before chilling. Serve one half grape fruit to each person.
Grapes should be washed if dirty, but the bloom is then lost; if picked on one’s own vines, it may not be necessary to wash them; but when bought in the market, it is better to wash and drain, and chill them.
Peaches and plums should be wiped with a soft cloth, and chilled before serving.
Quinces are never served raw.