Select fruit of uniform ripeness and free from bruises and other blemishes. Put berries, cherries, currants and other small fruits, freed of hulls, a few at a time, in a colander standing in a pan of cold water. The water should just cover the fruit, and should be changed, perhaps, several times. Then turn the fruit on to a cheesecloth to drain. Scald plums, to remove the skins, or, if these are to be retained, wipe outside and prick in several places, to avoid bursting. Peaches, pears and similar fruit should be. neatly pared with a silver knife, then rubbed over with the cut side of a lemon, or kept covered in cold water until the moment of cooking (to avoid discoloration). These latter fruits are often cut in halves and freed from cores or stones.

The stems of pears carefully scraped are often retained. To insure the retention of flavor quick cooking is essential; and but a small quantity should be cooked at a time.