The household cook book

The Nectarine can be treated like the peach of which it is only a variety. PEARS. — Wipe them with a cloth, and pile them high like a pyramid, with a few green leaves at the base. For eating, select fine grained pears. PERSIMMONS.— When dead ripe the skin will be so tough that the calix may be pulled out, and then the delicious contents may be taken out with a spoon, but it is very astringent unless fully ripe. The persimmons may be kept for some time by putting a layer of brown sugar in an earthen jar; then put in a layer of persimmons, then sugar, and so on with alternate layers; have sugar on top. Keep paper closely tied over the persimmons. Keep paper closely tied over the top. Pebsimmon is the fruit of the Diospyros virginiana. It grows in the Southern States, but is seldom found north of 40°. When green the fruit is very astringent, but when ripe, or when mellowed by frost, it is sweet and luscious. By a course of cross fertalization and selection the Japanese are said to have brought this fruit to great perfection. PINEAPPLES. — A handsome center=piece is formed with a pineapple surrounded with oranges and grapes. A pineapple may be pared, and then holding it by the tuft, use a sharp knife and start the fruit in thin slices and tear each piece from the hard central core; then cut them into small pieces, add sugar and allow it to stand in the refrigerator some time before serving, to form juice. Another way is to cut off the tuft, then cut the pineapple into quarters lengthwise; take out the hard core, and grate off the fruit until the rind is reached. Pineapple forms a good desert served with lady fingers or slices of sponge cake in a row around the dish. The "strawberry" is considered the best, and the "sugardoaf " next. It is also nice served in layers with cocoanut and oranges, with sugar between the layers; after preparing, set in the refrigerator till ready to serve. The rind of pineapple contains an acid which will make the lips and mouth sore if it gets on them; therefore, peel it with one knife, and slice it with a clean fresh one. Salt is used as an antidote for the acid if it gets on the lips. take out tlie seeds, and POMEGBANATE. POMEGRANATES.— Remove the skin, carefully remove all the thin brown skin separating the sections; mix the seeds with finely pounded ice on a pretty dish, and serve. Pomegranate is native to Asia and probably Africa. It has never come into very extensive use in Europe or America. The pulp has a delicate, pleasant flavor, and its sub=acid juice malces it cooling and grateful in warm climates. The rind is very astringent (caused by the tannin it contains) and a decoction of it malies a good gargle for sore throat, and is good for diarrhea. The tree grows to a height of 15 or 20 feet. The pulp of the fruit is of a reddish hue and very refreshing. PLUMS. — Pile these in pyramidal form. A pretty effect is produced by adding sprays of nasturtium leaves and blossoms. The Sloe is the parent of the plum. The leaves have been used to adulterate tea. The juice is sharp and astringent, and the fruit, when ripe, makes good preserves. RAISINS — Serve only the choice varieties on the table like the loose "Muscatels" or layer raisins. sloe. They may be served with candy and nuts, or almonds are sometimes blanched and strewed over them.