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Required : Two bananas.
Half a pound of black grapes. Half a pound of white grapes. Half a pound of tinned apricots. Half a pound of tinned pineapple. Three ounces of glace cherries.
Half an ounce of pistachio nuts.
One small bottle of white wine.
Two tablespoonfuls of brandy.
Castor sugar to taste.
Peel the bananas, and with a silver knife cut them in slices about an eighth of an inch thick, put them into a salad-bowl, stalk, and add the grapes ; if liked, they can first be skinned. Next cut the pineapple and apricots into neat cubes, and add them.
Savarin a la Jargonelle. A sweet that suggests a use for preserved pears
Blanch and shred the almonds and pistachio nuts, put them with the fruit. Skin and remove all pith from the oranges, cut each sippet in half, remove the pips, and as much as possible of the white skin, add the orange and the strained juice of the lemon to the salad, and mix all well together. Next pour oyer the wine and brandy, add the cherries and castor sugar to taste, and serve either in one large bowl or in custard-glasses, blending the colours prettily.
Cost about 4s. 9d.