A	»	B	»	C	»	D	»	E
F	»	G	»	H	»	I	»	J
K	»	L	»	M	»	N	»	O
P	»		R	»	S	»		T
U	»		V	»	W	»		Z

Guy de Maupassant - "Fort comme la mort"

Various - "Atlantic Monthly, Vol. 4, No. 21, July, 1859"

Various - "The Mirror of Literature, Amusement, and Instruction"

Various - "The Mirror of Literature, Amusement, and Instruction"

Barnes & Noble names Lynch online president? 49 mins ago
Moreover Technologies - Premier purveyor of real-time news and RSS feeds from across the Web

E-Book Market to Heat Up on Verizon Wireless
Ad - Get Info for Book Publishing from 14 search engines in 1.

Barnes & Noble December Sales Slip
NEW YORK - Bookseller Barnes & Noble Inc. on Thursday said it has named William J. Lynch Jr. president of its online business, Barnes & Noble.com, starting Feb. 2. Lynch, 38, comes to the company from home shopping network HSN Inc., where he was

The International Jewish Cook Book by Florence Kreisler Greenbaum

F >> Florence Kreisler Greenbaum >> The International Jewish Cook Book






MARSHMALLOW SALAD

Cut up one-quarter pound of marshmallows into small squares, also
contents of one-half can of pineapple. Let the marshmallows be mixed
with the pineapples quite a while before salad is put together; add to
this one-quarter pound of shelled pecans. Make a drip mayonnaise of one
yolk of egg into which one-half cup of oil is stirred drop by drop; cut
this with lemon juice, but do not use any sugar; to two tablespoons of
mayonnaise, add four tablespoons of whipped cream. Serve on fresh, green
lettuce-leaves.


COTTAGE CHEESE SALAD

Mix thoroughly one pound of cheese, one and one-half tablespoons of
cream, one tablespoon of chopped parsley and salt to taste. First fill a
rectangular tin mold with cold water to chill and wet the surface; line
the bottom with waxed paper, then pack in three layers, putting two or
three parallel strips of pimento between layers. Cover with waxed paper
and set in a cool place until ready to serve; then run a knife around
the sides and invert the mold. Cut in slices and serve on lettuce leaves
with French dressing and wafers. Minced olives may be used instead of
the parsley, and chopped nuts also may be added.


CREAM CHEESE SALAD

Moisten a cream cheese with cream and beat to a froth. Arrange in a
mound shape on a dish and turn preserved gooseberries over it. Serve
with biscuits.


CREAM CHEESE SALAD WITH PINEAPPLES

Serve one slice of Hawaiian pineapple on lettuce leaves. On the
pineapple slice place a spoon of cream cheese and some chopped walnuts
and top off with a dash of mayonnaise dressing.


FRUIT SALAD

Slice one pineapple, three oranges, and three bananas. Pour over it a
French mayonnaise, put on lettuce leaves and serve at once. For those
who do not care for the mayonnaise, make a syrup of one cup of sugar and
one-half cup of water, boil until thick, add juice of lemon, let
slightly cool, then pour over fruit. Let stand on ice one to two hours.
Another nice dressing is one cup of claret, one-half cup of sugar, and
piece of lemon. Always use lemon juice in preference to vinegar in fruit
salads. All fruits that go well together may be mixed. This is served
just before desert.


FRUIT AND NUT SALAD

Slice two bananas, two oranges and mix them with one-half cup of English
walnuts and the juice of one-half lemon with French dressing. Serve on
lettuce leaves.


GRAPE-FRUIT SALAD

Cut the grape-fruit in halves and remove the pulp, being careful to get
none of the tough white skin. Mix with bananas and oranges and stir in
white mayonnaise dressing. Remove all skin from the inside, of the
grape-fruit and fill with the mixture, heaping it high and ornamenting
with maraschino cherries. Lay each half in a bed of lettuce leaves and
serve.


BANANA DAINTY

Cut the bananas in half crosswise and arrange them on a plate, radiating
from the center. Sprinkle with grated nuts or nutmeg and heap white
mayonnaise in the center. Garnish with maraschino cherries.


HUNGARIAN FRUIT SALAD

Mix together equal parts of banana, orange, pineapple, grapefruit and
one-half cup of chopped nuts. Marinate with French dressing. Fill apple
or orange skins with mixture. Arrange on a bed of watercress or lettuce
leaves. Sprinkle with paprika.


NUT SALAD

Make a plain grape-fruit salad. When you have it ready to serve, cover
the top thickly with finely chopped almonds or pecans mixed. Pour over
French dressing.


RUSSIAN FRUIT SALAD

Peel and pit some peaches, cut in slices and add as much sliced
pineapple, some apricots, strawberries and raspberries, put these in a
dish. Prepare a syrup of juice of two lemons, two oranges, one cup of
water and one pound sugar, a half teaspoon of powdered cinnamon, grated
rind of lemon, add one cup red wine and a half glass of Madeira, arrak
or rum. Boil this syrup for five minutes, then pour over the fruit,
tossing the fruit from time to time until cool. Place on ice and serve
cold.


FISH SALAD

Take one pound cold boiled fish left over from the day previous, or boil
fresh fish and let cool, then skin, bone and flake. If fresh fish is
used, mix two tablespoons of vinegar, a pinch of salt and pepper with
the fish. Make a mayonnaise dressing (French mayonnaise preferred), and
mix half with the fish, leaving other half to spread over top of salad,
after it is put in bowl. Serve either with or without lettuce leaves.


FISH SALAD FOR TWENTY PEOPLE

Boil four pounds of halibut, cool and shred fish. Marinate the fish as
directed. When ready to serve add six hard-boiled eggs chopped, and one
pint bottle of pickles or chow-chow. The pickle may be omitted and
celery cut fine be added. When these are well mixed serve on lettuce
leaves with mayonnaise dressing, of which one pint will be required.


MAYONNAISE OF FLOUNDER

Put some fillets of flounder into boiling water with a little salt and
lemon juice, and cook until tender, then drain thoroughly.

When cold, put them in the center of some chopped lettuce, cover with
mayonnaise sauce and garnish with slices of tomatoes and hard-boiled
eggs.


HERRING SALAD, No. 1

Soak four herrings in cold water overnight, and then rinse several times
in fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel
two apples, and cut in dice. Mix with herring, then add one-half cup of
coarsely chopped almonds and one onion chopped fine. Remove the milsner
or soft egg from the inside of herring, and mash perfectly smooth. Add
one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix
well, and then pour over herring, stirring with a fork to prevent
mashing. Set in ice-box until ready to serve. Put sliced lemons on top.
Herring can be left whole, dressing made and poured over whole herrings.


HERRING SALAD, No. 2

Soak three nice herrings in cold water three hours. Then remove the head
and tail and bones. With a scissors cut in pieces as small as dice, add
one-half cup of English walnuts cut fine, one tablespoon of boiled beets
cut fine, two tablespoons of capers, one large apple cut in small pieces
and one dill pickle cut up. Then take the soft egg (milchner) and mix
with two cups of white vinegar until soft, add one teaspoon of sugar,
three cloves and allspice and pour the sauce over the ingredients. The
sauce should not be too thick. Mix all well together, and serve a
spoonful on a lettuce leaf for each person.

This salad will keep for weeks.


HUNGARIAN VEGETABLE SALAD

Mix together one cup each of cold cooked peas, beans, carrots, and
potatoes. Cover with French dressing and let stand for twenty minutes.
Add one cup of smoked salmon or haddock, cut in small pieces, the
chopped whites of four hard-boiled eggs and two stalks of celery. Mix
thoroughly, garnish top with yolk of egg pressed through a wire sieve;
and with cucumbers and beets, cut in fancy shapes.


SALMON SALAD

Either cold boiled salmon or the canned variety may be used. In the
latter event wash the fish, in cold water, drain and expose to the
outside air for at least one hour, as this removes any suggestion of the
can. Flake the fish into small particles and to each cupful of the fish
add the same quantity of shredded lettuce, one coarsely chopped
hard-boiled egg, three slices of minced cucumber and six chopped olives.
Mix the ingredients well, moisten with either a mayonnaise or boiled
dressing and serve in individual portions in nest of heart lettuce
leaves. Mask each portion with a tablespoon of dressing and garnish with
capers and grated egg yolk.


MAYONNAISE ESPECIALLY FOR SALMON

Rub the yolks of two hard-boiled eggs to a powder, then add eight
tablespoons of cream very gradually to them, also white pepper, a pinch
of salt and a mere suspicion of cayenne pepper. Lastly add two
tablespoons of white vinegar. It is very important that this last
ingredient be put in drop by drop, otherwise the mixture will curdle.


MACKEREL SALAD

Procure a nice fat mackerel, boil, and when cold, proceed same as for
"Salmon Salad," only do not cut the pieces quite as small.


MONTEREY SALAD

Select fine lemons, wipe carefully, scoop out the pulp, remove the tough
inner skin and seeds, and to the rest add one box of boneless sardines,
finely chopped, one teaspoon of French mustard, two hard-boiled eggs
chopped, some tabasco sauce, and mayonnaise. Fill each cup with the
mixture. Cut a small slice from the bottom of the lemon, so that it will
stand firmly. Garnish with chopped egg and chopped parsley, and serve on
lettuce leaves.


RUSSIAN SALAD

Cut up all kinds of pickled cucumbers, small and large, sweet and sour,
also (senf) mustard pickles, into very small lengths, also pickled beans
and capers. Add six herring, which you have soaked in water for
twenty-four hours; skin and take out every bone, cut up as you did the
pickles. Add half a pound of smoked salmon, also cut into lengths, six
large apples chopped very fine, and one onion grated; mix all thoroughly
and pour a rich mayonnaise dressing over all. Next day line a salad bowl
with lettuce leaves, fill in the salad and garnish with hard-boiled
eggs, nuts, and capers.


NIAGARA SALAD

Pick or grind one thick slice of cold, cooked salmon. Make a dressing of
mayonnaise, to which add one tablespoon of French mustard, one green
onion chopped fine, one tablespoon of small Mexican peppers, one
tablespoon of pimentos. Mix this dressing into the picked salmon.


CHICKEN SALAD

Place the chicken in boiling water, add one onion, a bay leaf and six
cloves. Bring to a boil and let it boil rapidly for five minutes. Reduce
the heat to below the boiling point, and let it cook until tender. Let
chicken cool in the broth.

By cooking it in this manner the dark meat will be almost as white as
the meat of the breast. When the chicken is cold, cut into half inch
cubes, removing all the fat and skin. To each pint allow one tablespoon
of lemon juice, sprinkle the latter over the prepared chicken and place
on ice. When ready to serve, mix the chicken with two-thirds as much
white celery, cut into corresponding pieces: meanwhile prepare the
following mayonnaise: Rub the yolks of two hard-boiled eggs as fine as
possible, add one teaspoon of salt, then add, a drop at a time, one
teaspoon of the finest olive oil. Stir constantly, add one teaspoon of
prepared mustard and while pepper, and two teaspoons of white sugar;
whip the white of one egg to a froth and add to the dressing; add about
one-half cup of vinegar last, a spoonful at a time. Put the salad into
the dressing carefully, using two silver forks; line the salad bowl with
lettuce leaves, and garnish the top with the whites of hard-boiled eggs
chopped up, or cut into half-moons. Garnish this salad with the chopped
yolks and whites of hard-boiled eggs, being careful to have the whites
and yolks separate. A few olives and capers will add to the decoration.


CHICKEN SALAD FOR TWENTY PEOPLE

Boil two large chickens in enough water to cover them, add salt while
boiling; when very tender remove from the fire and allow the chickens to
cool in the liquor in which they were boiled, when cold skim off every
particle of fat, and reserve it to use instead of oil. If possible boil
the chickens the day previous to using. Now cut the chickens up into
small bits (do not chop), cut white, crisp celery in half inch pieces,
and sprinkle with fine salt, allowing half as much celery as you have
chicken, mixing the chicken and celery, using two silver forks to do
this. Rub the yolks of six hard-boiled eggs as fine as possible, add
one-half teaspoon of salt, white pepper, four tablespoons of chicken-fat
that has been skimmed off the broth, adding one at a time, stirring
constantly, one tablespoon of best prepared mustard, two teaspoons each
mustard seed and celery seed, and two tablespoons of white sugar; add
gradually, stirring constantly, one cup of white wine vinegar. Pour this
dressing over the chicken and celery and toss lightly with the silver
forks. Line a large salad bowl with lettuce leaves, pour in the salad
and garnish the top with the chopped whites of six hard-boiled eggs;
pour a pint of mayonnaise over the salad just before serving. A neat way
is to serve the salad in individual salad dishes, lining each dish with
a lettuce leaf, garnish the salad with an olive stuck up in the center
of each portion.

The bones of the chicken may be used for soup, letting them simmer in
water to cover for three hours.


BRAIN SALAD

Scald brains with boiling hot water to cleanse thoroughly. Boil until
tender, in fresh cold salt water, being careful to remove from water
while it is yet firm. Slice lengthwise and lay in dish. Pour over
one-half cup of vinegar, which has been sweetened with a pinch of sugar
to remove sharp taste, pinch of salt and pepper. Garnish with parsley
and serve cold. Can also be served with mayonnaise.


SWEETBREAD SALAD

Take cucumbers and cut lengthwise to serve the salad in; scrape out the
inside and salt well, then squeeze and use this to mix with the filling.
Take a pair of sweetbreads, or calf's brains, wash well, and boil; when
done, throw in cold water at once and skim them; chop fine, add bunch of
celery (if you can get it), one can of French peas, scraped part of
cucumber; mix all together and season. Make a mayonnaise, mix with it,
and fill the cucumber shells; keep all cold, and serve on lettuce leaf.


VEAL SALAD

Cut cold veal in half-inch slices, season with two tablespoons of
vinegar, pinch of salt and pepper. Make a dressing using the yolks of
three hard-boiled eggs, mashed smooth, add gradually two tablespoons of
melted cold chicken or turkey grease, stir until smooth and thick, then
add one teaspoon of prepared mustard, large pinch of salt and pepper,
one teaspoon of sugar, one teaspoon each of mustard and celery seed, and
five tablespoons of white vinegar. Mix the dressing well with the veal,
and serve with or without lettuce leaves.


NEAPOLITAN SALAD

Take some white meat of a turkey, cut up fine, cut up a few pickles the
same way, a few beets, one or two carrots, a few potatoes (the carrots
and potatoes must be parboiled), also a few stalks of asparagus; chop up
a bunch of crisp, white celery; a whole celery root (parboiled),
sprinkle all with fine salt and pour a mayonnaise dressing over it. Line
the salad bowl with lettuce leaves or white cabbage leaves. Add a few
hard-boiled eggs and capers; garnish with sprigs of fresh parsley.


POLISH SALAD, OR SALAD PIQUANT

Lay half a dozen or more large salt pickles in water for about six
hours, then drain off all the water. Chop up two sour apples, one large
onion or two small ones, chop the pickles and mix all thoroughly in a
bowl and sprinkle over them a scant half teaspoon of pepper (white) and
a tablespoon of sugar (either white or brown), adding a pinch of salt if
necessary. Pour enough white wine vinegar over all to just cover. Do not
make more at a time than you can use up in a week, as it will not keep
longer.




*FRESH FRUITS AND COMPOTE*


Always select the best fruit, as it is the cheapest, and requires less
sugar; and where every piece of fruit or every berry is perfect, there
is no waste. Raspberries are apt to harbor worms and therefore the
freshly picked berries are safest.


BLUEBERRIES

Wash and pick over carefully, drain off all the water, sprinkle powdered
sugar over them and serve with cream or milk.


RASPBERRIES

Pick over carefully, set on ice, and serve in a dish unsugared.
Strawberries may be served as above.


RASPBERRIES AND CURRANTS

These berries, mixed, make a very palatable dish. Set on ice until ready
to serve. Then pile in a mound, strewing plenty of pulverized sugar
among them. As you do this, garnish the base with white or black
currants (blackberries look pretty also) in bunches. Eat with cream or
wine.


STRAWBERRIES

Pick nice ripe berries, pile them in a fruit dish. Strew plenty of
pulverized sugar over them and garnish with round slices or quarters of
oranges, also well sugared.


BANANAS

May be sliced according to fancy, either round or lengthwise. Set on ice
until required. Then add sugar, wine or orange juice. In serving, dish
out with a tablespoon of whipped cream.


CHILLED BANANAS

Cut ice-cold bananas down lengthwise, and lay these halves on a plate
with a quarter of a lemon and a generous teaspoon of powdered sugar. Eat
with a fork or spoon after sprinkling with lemon juice and dipping in
sugar.


GRAPE FRUIT

Cut in half, with a sharp knife, remove seeds, and sprinkle with sugar,
or loosen pulp; cut out pithy white centre; wipe knife after each
cutting, so that the bitter taste may be avoided. Pour in white wine or
sherry and sprinkle with powdered sugar, and let stand several hours in
ice-chest to ripen. Serve cold in the shell. Decorate with maraschino
cherry.


ORANGES

Cut an orange in half crosswise. Place on an attractive dish, scoop out
the juice and pulp with a spoon and sweeten if necessary.


PINEAPPLE

Peel the pineapple, dig out all the eyes, then cut from the core
downward, or chop in a chopping-bowl, and set on ice until ready to
serve. Then sugar the fruit well, and form into a mound in a dish.
Garnish the base well with leaves or small fruit of any kind. You may
squeeze the juice of one orange over all.


PEACHES

Peel fine, ripe freestone peaches. Cover plentifully with pulverized
sugar, and serve with whipped cream. The cream should be ice cold.
Peaches should not be sliced until just before dining, or they will be
very apt to change color.


WATERMELONS

Use only those melons that are perfectly ripe. Do not select those that
are very large in circumference; a rough melon with a bumpy surface is
the best. Either cut in half or plug and fill with the following: Put on
to boil some pale sherry or claret and boil down to quite a thick syrup
with sugar. Pour this into either a plugged melon or over the half-cut
melon, and lay on ice for a couple of hours before serving. If you use
claret you may spice it while boiling with whole spices.


SNOWFLAKES

Grate a large cocoanut into a fruit dish, and mix it thoroughly and
lightly with pulverised sugar. Serve with whipped or plain sweet cream.


TUTTI-FRUTTI

Slice oranges, bananas, pineapples and arrange in a glass-bowl; sprinkle
with pulverized sugar, and serve either with wine or cream. You may use
both.


RIPE TOMATOES

Select nice, large, well-shaped tomatoes, pare, slice and put on ice.
When ready to serve sprinkle each layer thickly with pulverized sugar.


PINEAPPLE SOUFFLE

Take a nice ripe pineapple, grate it and sweeten to taste. Beat the
whites of two eggs stiff and mix with the pineapple. Before serving,
whip half a pint of cream and put on the pineapple.


FROSTED APPLES

Pare and core six large apples. Cover with one pint of water and three
tablespoons of sugar; simmer until tender. Remove from the syrup and
drain. Wash the parings and let simmer with a little water for one-half
hour. Beat the white of one egg to a stiff froth and add one tablespoon
of sugar. Coat the top of the apples lightly with the meringue and place
in a cool oven to dry. Strain the juice from the parings, add two
tablespoons of sugar, return to the fire and let boil for five minutes;
add a few drops of lemon juice and a little nutmeg, cool and pour around
the apples.


APPLE FLOAT

Peel six big apples and slice them. Put them in a saucepan with just
enough water to cover them and cook until tender. Then put them through
a colander and add the grated rind and juice of half a lemon, sweeten to
taste and stir in a trace of nutmeg. Fold in the stiffly beaten whites
of four eggs and put the dish on ice. Serve with whipped or plain cream.


APPLE DELIGHT

Put a layer of apple sauce in a buttered pudding dish, dot with butter,
add a layer of chopped peaches and apricots, sprinkle with blanched
almonds ground rather coarsely, repeat until the pan is full; pour the
peach juice over the mixture and bake for one hour.


APPLE COMPOTE

Take six apples ("Greenings," "Baldwins" or "Bellflowers"), pare,
quarter, core and lay them in cold water as soon as pared. Then take the
parings and seeds, put in a dish with a cup of water and a cup of white
wine, and boil for about fifteen minutes. Strain through a fine sieve,
then put on to boil again, and add half a cup of white sugar and the
peel of half a lemon. Put in the apples and let them stew for fifteen
minutes longer. When the apples are tender, take up each piece carefully
with a silver spoon and lay on a platter to cool. Let the syrup boil
down to about half the quantity you had after removing the apples, and
add to it the juice of half a lemon. Lay your apples in a fruit dish,
pyramid shape, pour the syrup over them, serve.


BAKED APPLES

Take large, juicy apples, wash and core them well, fill each place that
you have cored with brown sugar, cinnamon and raisins, and put a clove
in each apple. Lay them in a deep dish, pour a teacup of water in the
dish, and put a little sugar on top of each apple. When well done the
apples will be broken. Then remove them carefully to the dish they are
to be served in and pour the syrup over them. To be eaten cold. If you
wish them extra nice, glaze them with the beaten white of an egg, half a
cup of pulverized sugar and serve with whipped cream.


STEAMED SWEET APPLES

For this dish use sweet apples, and steam in a closely covered iron pot
for three-quarters of an hour.

Quarter and core five apples without paring. Put into the pot and melt
beef drippings; when hot, lay a layer of apples in, skin down, sprinkle
with brown sugar, and when nearly done, turn and brown; place on a
platter and sprinkle with sugar.


FRIED APPLES

Quarter and core five apples without paring. Put into a frying-pan one
cup of sugar, one tablespoon of butter and three tablespoons of water.
Let this melt and lay in the apples with the skin up. Cover and fry
slowly until brown.


APPLE SAUCE VICTORIA

Pare, quarter and core the apples. Set on to boil in cold water, and
boil them over a very brisk fire; when they are soft mash with a potato
masher and pass the mashed apples through a sieve. Sweeten to taste and
flavor with a teaspoon of vanilla. This way of seasoning apples is
highly recommended, especially if they are tasteless.


PEACH COMPOTE

Pare the fruit, leave it whole and put on to boil with sweetened water.
Add a few cloves (remove the heads), also a stick of cinnamon bark. Boil
the peaches until tender, then take up with a perforated skimmer and lay
them in your fruit dish. Boil the syrup until thick, then pour over the
peaches. Eat cold with sweet cream. Common cheap peaches make a very
nice dessert, cooked in the above manner, clings especially, which
cannot be used to cut up.


COMPOTE OF RASPBERRIES

Make a syrup of half a pound of sugar and half a cup of water, put into
it one quart of berries which have been carefully picked and washed.
Boil up once. Serve cold.


COMPOTE OF PINEAPPLE

Cut off the rind of a pineapple, core and trim out all the eyes. Cut
into desired slices. Set on to boil with half a pound of sugar, and the
juice of one or two tart oranges. When the pineapple is tender and
clear, put into a compote dish and boil the syrup until clear. Pour over
all and cool. The addition of a wineglass of brandy improves this
compote very much.


COMPOTE OF PEARS

It is not necessary to take a fine quality of pears for this purpose.
Pare the fruit, leaving on the stems, and stew in sugar and a very
little water. Flavor with stick cinnamon and a few cloves (take out the
head of each clove) and when soft place each pear carefully on a platter
until cold. Then arrange them nicely in a glass bowl or flat glass dish,
the stems all on the outer rim. Pour over them the sauce, which should
be boiled thick like syrup. Eat cold.


HUCKLEBERRY COMPOTE

Pick over a quart of huckleberries or blueberries, wash them and set to
boil. Do not add any water to them. Sweeten with half a cup of sugar,
and spice with half a teaspoon of cinnamon. Just before removing from
the fire, add a teaspoon of cornstarch which has been wet with a little
cold water. Do this thoroughly in a cup and stir with a teaspoon so as
not to have any lumps in it. Pour into a glass bowl. Eat cold.


RHUBARB SAUCE

Strip the skin off the stalks with care, cut them into small pieces, put
into a saucepan with very little water, and stew slowly until soft.
Sweeten while hot, but do not boil the sugar with the fruit. Eat cold.
Very wholesome.


BAKED RHUBARB

Peel and cut into two-inch lengths three bunches of rhubarb. Dredge with
flour and put in baking dish with one cup of sugar sprinkled over. Bake
in moderate oven three-quarters of an hour. Very nice served hot as a
vegetable, or cold as a sauce.


FIG SAUCE

Stew figs slowly for two hours, until soft; sweeten with loaf sugar,
about two tablespoons to a pound of fruit; add a glass of port or other
wine and a little lemon juice. Serve when cold.


DRIED FRUITS

To cook dried fruits thoroughly they should after careful washing be
soaked overnight. Next morning put them over the fire in the water in
which they have been soaked; bring to a boil; then simmer slowly until
the fruit is thoroughly cooked but not broken. Sweeten to taste. Very
much less sugar will be needed than for fresh fruit.