Stewed Cherries

I pound of cooking cherries

1/4 pint water

6 ounces of sugar

Make a syrup with the sugar and water, that is, just melt the sugar in the water, but do not allow it to boil or thicken; then pour it over the cherries, and bring them quickly to boiling point, and skim well. Now let them simmer slowly until they are tender. Then turn them into a bowl to cool.

Grapefruit Cocktail

Peel a grapefruit as you would an apple, taking off all the white skin. Remove the meat from each section, and cut into small pieces. Keep on ice until thoroughly chilled. Place a large spoon in a cocktail glass, and pour over it a spoon of chilled orange juice. Just before serving, sprinkle over all a heaping teaspoon of powdered sugar.

Fruit Cocktail

1/2 pound Tokay grapes I cup diced pineapple

1 cup diced apples 1/2 cup pineapple juice

1/3 cup lemon juice

Wash the grapes, pick from the stem, and remove the seeds by cutting the grapes lengthwise into quarters. After removing the seeds, cut each quarter in half crosswise, making eight pieces of the grapes. Cut the pineapple into small cubes. The canned pineapple serves for this purpose, though fresh pineapple may be used instead. Peel the apples, and cut into small cubes, and mix immediately with the lemon juice to prevent discoloration. Add the pineapple juice and the other fruits. Let this stand on ice two or three hours until the flavors are well blended. Just before serving, place the fruit in stemmed sherbet glasses, and pack in ice in compote dishes. On top of the fruit, pipe a rosette of whipped cream through a star-shaped pastry tube. The cream should be slightly sweetened and flavored with a little lemon or almond extract.

Pineapple Cream Dessert

1/2 cup rice

2 slices Hawaiian pineapple

1 cup cream

2 tablespoons sugar

Boil the rice until tender but not broken. Drain, and dry for about five minutes in a moderate oven and cool.

Cut the pineapple into small pieces, and add the sugar. Stir the rice occasionally, as it is cooling, to prevent its packing. When the mixture is thoroughly cold, whip the cream until stiff. Heavy cream is preferable, but thin cream may be made to whip if thoroughly chilled. Fold the whipped cream into the mixture.

Peach Trifle

2 pounds of peaches I gill of water

4 ounces sugar Stale plain cake

I gill cream

Cut the peaches in halves, removing the stones, cook them with the sugar and water until tender, but not broken. Remove the center of the cake, being careful not to break it, leaving a wall about an inch and a quarter thick all around. Soak this with the syrup, and fill the corners with the fruit. Whip the cream with a teaspoon of sugar, and put around the top of the cake, leaving the fruit piled up in the center.

Peaches And Cream With Rice Biscuit

Select thoroughly ripened peaches or whole halves of canned fruit. Place a half peach on a toasted rice biscuit, and serve immediately with whipped cream.