Grape fruit should be washed as soon as it comes from the market, and put into a moderately cold place. At serving time cut them into halves crosswise and with a sharp knife remove the core and seeds. Then cut around each carpel, separating it from the white bitter skin, but do not displace the carpels. Stand each half on a little doily on a small plate and send to the table. Sugar may be added, if desired, but they are more wholesome without it. If they are to be served as the first course at either lunch or dinner, they should be served plain.

As dessert, the core space may be filled with powdered sugar, garnished with chopped candied cherries, candied violets or rose leaves.