s it quickly curdles and renders the whole dish
unsightly; if allowed to stand, it also impairs the flavor of the fruit.

FROSTED FRUIT.--Prepare a mixture of the beaten white of egg,
sugar, and a very little cold water. Dip nice bunches of clean currants,
cherries, or grapes into the mixture; drain nearly dry, and roll lightly
in powdered sugar. Lay them on white paper to dry. Plums, apricots, and
peaches may be dipped in the mixture, gently sprinkled with sugar, then
allowed to dry. This method of preparing fruit is not to be commended
for its wholesomeness, but it is sometimes desirable for ornament.

KEEPING FRESH FRUIT.

Of the numerous varieties of fruits grown in this country, apples and
pears are about the only ones that can be kept for any length of time
without artificial means. As soon as fruit has attained its maturity, a
gradual change or breaking down of tissues begins. In some fruits this
process follows rapidly; in other it is gradual. There is a certain
point at which the fruits are best suited for use. We call it
mellowness, and say that the fruit is in "good eating condition." When
this stage has been reached, deterioration and rotting soon follow. In
some fruits, as the peach, plum, and early varieties of apples and
pears, these changes occur within a few days after maturity, and it is
quite useless to attempt to keep them; in others, like the later
varieties of apples and pears, the changes are slow but none the less
certain. To keep such fruits we must endeavor to retard or prolong the
process of change, by avoiding all conditions likely to hasten decay.
Even with ordinary care, sound fruit will keep for quite a length of
time; but it can be preserved in better condition and for a longer
period by careful attention to the following practical points:--

1. If the fruit is of a late variety, allow it to remain on the tree as
long as practicable without freezing.

2. Always pick and handle the fruit with the greatest care.

3. Gather the fruit on a dry, cool day, and place in heaps or bins for
two or three weeks.

4. Carefully sort and pack in barrels, placing those most mellow and
those of different varieties in different barrels; head the barrels,
label, and place in a cool, dry place where the temperature will remain
equable. Some consider it better to keep fruit in thin layers upon broad
shelves in a cool place. This plan allows frequent inspection and
removal of all affected fruit withou