According to experiments of Max de Nansouty, fruit carefully wrapped in silk paper and then buried in dry sand will preserve a fresh appearance with a fresh odor or flavor, almost indefinitely. It may also be preserved in dry excelsior, but not nearly so well. In stubble or straw fruit rots very quickly, while in shavings it mildews quickly. In short, wheat-straw fruit often takes on a musty taste and odor, even when perfectly dry. Finally, when placed on wooden tablets and exposed to the air, most fruit decays rapidly.

I

Crushed Strawberry. —Put up by the following process, the fruit retains its natural color and taste, and may be exposed to the air for months, without fermenting:

Take fresh, ripe berries, stem them, and rub through a No. 8 sieve, rejecting all soft and green fruit. Add to each gallon of pulp thus obtained, 8 pounds of granulated sugar. Put on the fire and bring just to a boil, stirring constantly. Just before removing from the fire, add to each gallon 1 ounce of a saturated alcoholic solution of salicylic acid, stirring well. Remove the scum, and, while still hot, put into jars, and hermetically seal. Put the jars in cold water, and raise them to the boiling point, to prevent them from bursting by sudden expansion on pouring hot fruit into them. Fill the jars entirely full, so as to leave no air space when fruit cools and contracts.

II

Crushed Raspberry.—Prepare in the same manner as for crushed strawberry, using 0.5 red raspberries and 0.5 black, to give a nice color, and using 7 pounds of sugar to each gallon of pulp.

III

Crushed Pineapple.—Secure a good brand of canned grated pineapple, and drain off about one-half of the liquor, by placing on a strainer. Add to each pound of pineapple 1 pound of granulated sugar. Place on the fire, and bring to boiling point, stirring constantly. Just before removing from the fire, add to each gallon of pulp 1 ounce saturated alcoholic solution of salicylic acid.

Put into air-tight jars until wanted for use.

IV

Crushed Peach.—Take a good brand of canned yellow peaches, drain off liquor, and rub through a No. 8 sieve. Add sugar, bring to the boiling point, and when ready to remove from fire add to each gallon 1 ounce saturated alcoholic solution of salicylic acid. Put into jars and seal hermetically.

V

Crushed Apricot.—Prepared in similar manner to crushed peach, using canned apricots.

VI

Crushed Orange.—Secure oranges with a thin peel, and containing plenty of juice. Remove the outer, or yellow peel, first, taking care not to include any of the bitter peel. (The outer peel may be used in making orange phosphate, or tincture of sweet orange peel.) Next remove the inner, bitter peel, quarter, and remove the seeds. Extract part of the juice, and grind the pulp through an ordinary meat grinder. Add sugar, place on the fire, and bring to the boiling point. When ready to remove, add to each gallon 1 ounce of saturated alcoholic solution of salicylic acid and 1 ounce of glycerine. Put into air-tight jars.

VII

Crushed Cherries.—Stone the cherries and grind them to a pulp. Add sugar, and place on the fire, stirring constantly. Before removing, add to each gallon 1 ounce of the saturated solution of salicylic acid. Put into jars and seal.

VIII

Fresh Crushed Fruits in Season.—In their various seasons berries and fruits may be prepared in fresh lots for the soda fountain each morning, by reducing the fruit to a pulp, and mixing this pulp with an equal quantity of heavy simple syrup.

Berries should be rubbed through a sieve. In selecting berries, it is better to use the medium-sized berries for the pulp, reserving the extra large specimens for garnishing and decorative effects.

Mash the berries with a wooden masher, never using iron or copper utensils, which may discolor the fruit.

Pineapple may be prepared by removing the rough outer skin and grating the pulp upon an ordinary tin kitchen grater. The grater should be scrupulously clean, and care should be taken not to grate off any of the coarse, fibrous matter comprising the fruit's core.

All crushed fruits are served as follows: Mix equal quantities of pulp and simple syrup in the counter bowl; use 1.5 to 2 ounces to each glass, adding the usual quantity of cream, or ice cream. Draw soda, using a fine stream freely.

IX

GlacÚs.—Crushed fruits, served in the following manner, make a delicious and refreshing drink:

Crushed fruit........ 12 drachms

Juice of half a lemon.

Shaved ice. Put the ice into a small glass, add the fruit and lemon juice, stir well, and serve with a spoon and straws.