Orange Mint Cocktail

6 oranges cut into sections, all membrane being removed

3 tablespoonfuls fresh mint, minced

1 tablespoonful lemon juice 6 sprigs mint Powdered sugar

Mix together the orange sections, minced mint and lemon juice with sugar to sweeten. Let stand at least two hours in a cold place, then divide into six cocktail glasses, or small sherbet glasses, and garnish each serving with a sprig of mint.

Prune And Orange Cup

18 cooked prunes 3 oranges

Halve the oranges and remove the pulp with a spoon. Remove the stones from the prunes and cut the prunes in thirds. Mix with the orange pulp; add a little sugar if necessary and let chill. In the meantime wash the orange shells well and dry them. Re-fill with the mixture, and serve on plates covered with paper doilies.

Watermelon Cup

To each pint of watermelon balls (made with a French potato scoop) add 1/4 cupful of sugar, 1/2 tablespoonful lemon juice, six minced Maraschino cherries, and six cooked raisins. Let stand to become very cold and serve in frappe glasses.

Banana Cup

6 ripe bananas

2 grapefruit (pulp and juice)

2 oranges

6 tablespoonfuls powdered sugar 6 candied cherries

Peel the bananas and form into tiny balls with a French potato cutter. Remove the pulp from the oranges and grapefruit, cut in bits and add to the balls with ah available fruit juice. Add the sugar and let the mixture stand until well-chilled; serve in high sherbet cups. Garnish with the cherries. Use the banana pulp remaining from the balls toward a dessert for the next day. (See Banana Bavarian Cream.)

Summer Fruit Cup

Let slices of peeled peaches, bits of prepared pineapple, stoned cherries, white grapes, seeded and skinned, and orange juice, stand in their own juice and syrup to half cover, until thoroughly chilled. Serve in tall glasses, as an appetizer, with a few spoonfuls of any fruit sherbet or water-ice.

Summer Fruit Cup

Summer Fruit Cup.

Fig Fruit Cup

1 cupfuls cooked figs, cut into bits 1 cupful peaches, cut into hits

1/2 tablespoonful lemon juice 1/2 cupful quartered marsh-mallows

Mix thoroughly. Let stand in a cold place two hours, and serve with or without whipped cream. Use only as a dessert.

Cantaloupe Cup

Wash small melons, cut in halves crosswise, scrape out the seeds, scoop out the pulp with a spoon. To each cupful of pulp add an equal quantity of shredded pineapple, 1/4 cupful of currant or raspberry jam, 1 tablespoonful lemon juice, a grating of nutmeg and sugar to taste. Let stand, covered, for two hours in the ice-box. Refill the shells and serve individually, each on a grape leaf. If desirable, the fruit may be chilled in an ice-cream freezer with one-quarter as much salt as ice.

It should not be allowed to remain more than two hours as it will turn to ice.