BERRIES

BERRIES are among the most perishable fruits and begin to come into market early in the summer season. In most localities, the berry season begins with strawberries and ends with blackberries.

Because the numerous varieties are somewhat juicy and soft and therefore extremely perishable, they will not stand shipping and storage for long periods of time. The quality of berries depends much on the nature of the season, as well as on the locality in which the berries are grown.

If there is a good supply of rain, the berries will be very moist, containing a large amount of pulp in proportion to seeds and skins; but if the season is very dry, the berries are likely to be less moist and consequently less palatable.

A general use of berries, and to almost every one the most important, is the making of jams, jellies, and preserves.

In the preparation of berries for the table, they should be handled as little as possible in order to prevent them from breaking up and losing their shape. After being purchased, they should be kept where it is cool until they are to be used. It is advisable not to wash them until just before serving, as the extra handling usually bruises them and causes them to spoil.

The different varieties of berries are here taken up in alphabetical order so as to make the matter easy for reference. Those of which extensive use is made contain one or more recipes that may be followed without any hesitation. In a few instances, as in the case of currants, recipes are not included, as the fruits are limited to only a few uses and directions for these occur elsewhere. 31. BLACKBERRIES come late in the summer season. Good varieties of cultivated blackberries, which are large in size and contain comparatively few seeds, are the best for use. However, in some localities, uncultivated blackberries grow in sufficient quantities to be useful for food.

Blackberries are used extensively for jam, as they make an excellent kind that appeals to most persons. Their juice may be used for jelly, but if the berries are to be utilized most successfully in this way they must be picked before they are thoroughly ripe or some fruit that will supply an additional quantity of pectin may have to be combined with them.

Fresh blackberries may be served for dessert with sugar and cream.

Otherwise, the use of this fruit in desserts is not very extensive, except where the canned berries are used for pastry or pie or are eaten for sauce or where the jam is used in making up various dessert dishes.

Very little preparation is necessary in getting blackberries ready to serve. They should simply be looked over carefully, so that all imperfect ones and all foreign matter may be removed, and then washed in cold water.