30. 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.