My Best Ten Fruit Desserts

Fruits are, as a rule, more digestible raw, and when served fresh and cool are the best of desserts, particularly in the summer-time when they are in season.

The sweet and sub-acid fruits are best quite cold. The sour fruits are spoiled by over chilling-they should be cool, but not cold.

In the early spring, when fruits are expensive, a smaller quantity may be made to do full duty when mixed with light doughs and such starchy materials as tapioca, or with whipped cream and gelatine as in the Bavarian creams. Sugar cooked with fruits is apt to change into new forms, which combine to make the fruit much sweeter than raw fruit with sugar sprinkled over it.

In most of the desserts I have given fresh fruit should be used when possible. Do not cook fruit unless you are obliged to do so.

Small fruits may be served with cream, but not milk. All fruits are, however, more wholesome when eaten without either sugar or cream.