2. Those who do not like The Kitchen Rubaiyat will doubtless be glad there is no more of it.
3. Those who do like it can begin at the beginning and read it again. The rest of it would be about like this installment, anyway.
P. S. If the demand is great enough, the rest of it may appear in another book.
P. S. 2. The publisher of this book has an unalterable prejudice against printing poetry, but he allowed The Kitchen Rubaiyat to slip by without question.
Apples All the year. Apricots July 20 to August 20. Bananas All the year. Blackberries July 1 to August 15. Cherries June 1 to July 15. Currants, Red and White July 1 to August 15. Figs, dried All the year. Figs, bag October and November. Gooseberries July. Grapes, Concord August 20 to November 15. " Malaga November to March. " California December to March. Grapefruit October to July. Green Gage Plums August 1 to September 15. Huckleberries July and August. Melons, Musk, Water, Cantaloupe July 15 to October 15. Oranges December to May. Peaches August and September. Pears August and September. Pineapples June to September. Plums, Blue September. Quinces September, October, and November. Rhubarb April to September. Raspberries, Black and Red July and August. Strawberries May and June. Tangerines November to February.
The above table, of course, is only a rough outline, as seasons and localities vary so much. The tendency, too, is to extend the season of every fruit indefinitely, as transporting and refrigerating methods improve. Fruit out of season is always expensive, and often unripe and unsatisfactory. Fortunately, when it is at its best it is always abundant and at the lowest price.
Among the dried fruits may be mentioned Prunelles, Apricots, Apples, Blackberries, Cherries, Nectarines, Peaches, peeled and unpeeled, Pears, Plums, Raspberries, Prunes, Figs, and Dates. Canned fruits which may be used for breakfast, with proper preparation, are Pears, Peaches, Apricots, Cherries, Plums, and Pineapples.
Dried fruits may be soaked over night in the water in which they are to be cooked, and simmered slowly, until they are tender, with little sugar or none at all. They may also be steamed, either with or without sugar, omitting the soaking, until tender enough for a straw to pierce. Combinations of dried fruits are often agreeable, and a few raisins will sometimes add a pleasant flavor.