Peaches make a very inviting dish, if, after the fruit has been wiped with a damp cloth, it is stacked upon a fruit plate, or served with other fresh fruits, as pears, plums, and apples. As a sauce, they are good when peeled, sliced, and served with nut cream (see index for cocoanut cream).
Fresh, ripe pears are an ideal table fruit. They make an artistic dish alone, or when served on a fruit plate with mixed fruits. Being so rich, juicy, and easily prepared, they are usually served in this way. But they are also very good if peeled, cored, and sliced, and served in individual sauce dishes, without sugar; or, if desired, they may be served with sugar and nut cream (see index for cocoanut cream).
Grapes not only make a very inviting dish alone, and also when combined with other fruits, but they are so plentiful and cheap in almost all parts of the country, that they can be freely used every day during their season. A very artistic effect can be made in serving grapes by placing on the same dish the three different colors - the purple, the white, and the wine.
Nothing is more cheering on a cold wintry day than a dish of bright red apples. The apple and the banana are the two fruits most commonly used on the tables, as they can be obtained for so many months in the year, in every part of the country. Well-matured, mellow, sweet apples make a very good sauce when served raw, if peeled, cored, sliced, and covered with cocoanut cream (see index).
Select good, ripe bananas. Peel and slice thin. Squeeze over them the juice of an orange, and sprinkle with powdered sugar. This dish is usually served cold, but for weak persons it, is best not to have foods very cold; as, before digestion can take place, they must be warmed by the stomach, which of course diminishes the vitality, and is a tax upon the system.
The pineapple is a delicious fruit, and is of late years becoming so abundant and cheap that it is coming into more general use.
It is generally peeled, sliced, and sugared before it is sent to the table; but by this method the beauty of the fruit as well as much of its flavor and juices are lost. In England, where pineapples are always the greatest luxuries, they are cut in horizontal slices, with a very sharp, thin-bladed knife, the slices being kept together, and the crown left on the fruit, which is placed in the center of a dish of assorted fruit as the chief ornament of the dessert. The pineapple can then be served on individual dishes, accompanied with a dish of powdered sugar.
A very pretty and unique way of serving pineapples is to cut a slice from the top, removing the crown, and then with a silver spoon scrape out all the pulp possible, removing the core with a sharp knife. Sweeten the pulp to suit the taste, and pour back into the pineapple. The juice of another pineapple may also be put in if one will not be sufficient. Then place on the crown, and put the filled pineapple on a low fruit dish or plate, placing plums or small, curled yellow bananas around it.
In serving, lift off the crown, and dish into individual sauce-dishes.
Select a good, ripe pineapple. With a very sharp knife, remove the skin and eyes; and slice very thin and in small shavings. Then take some very sweet Florida oranges, remove the outer peeling, separate into the natural divisions, and with a very sharp knife cut away the membranous skin surrounding the pulp. Place in a fruit dish in alternate layers with the sliced pineapples, dusting each layer with pulverized sugar. Then pour over all a rich cocoanut cream (see index); or, if desired, the freshly grated cocoanut may be used, putting it on in layers, as you do the pineapple and orange.