Fruit cups may be served as an appetizer or as dessert. For the former, two tablespoons of the mixed fruit and juice is sufficient for each person; but for the latter, more generous servings should be allowed. Under existing conditions, it will be found possible many times to prepare fruit cups with less sugar or syrup than heretofore, sometimes even without any. Sugar should be made into a syrup, using half as much water as sugar, and boiling it two or three minutes before adding to fruit. White corn syrup or honey may be used in place of sugar syrup. Cook currants, sour cherries, or other very acid fruit, in syrup four or five minutes, but simply pour hot syrup over raspberries, peaches, and other mild fruits. Let stand in syrup until ice cold. There are many delicious combinations available in native fruits from June to October: large strawberries cut in halves, sprinkled with powdered sugar, and chilled; raspberries and currants; diced watermelon and canned or fresh pineapple, with or without lemon juice; blackberries flavored with lemon juice and nutmeg to taste; stoned cherries, with diced banana or pear or pineapple; cut peaches, stoned cherries, and a sprinkling of minced angelica. Sometimes a combination of three or four left-over fruits may be used.