Fruits are usually at their best when served ripe and in season; a few cannot, however, be eaten in their raw state, while others are rendered more easy of digestion by cooking. The methods employed are stewing and baking. Fruit should be cooked in earthen or granite ware utensils, and silver or wooden spoons should be employed for stirring, as when they are exposed to air and brought into contact with an iron or tin surface a poisonous compound may be formed.