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Cut oranges in half crosswise. With a sharp knife, loosen the pulp from the center and from the dividing fiber. Serve two halves to each person.

An attractive dessert is made by cutting oranges crosswise in quarter-inch slices and laying the slices in an overlapping row on a glass plate, allowing about four slices to each person. The slices may be sprinkled with sugar and moist coconut or served plain.

Iced Orange Juice

Fill small glass cups with strained orange-juice and set each in the center of a plate filled with cracked ice. This makes a delicious and beautiful fruit course for breakfast.

Stuffed Peaches

Pare large peaches and cut a slice from the top of each. Remove the pits without breaking the fruit and fill the hollow with nuts or with any chopped fruit, such as apples, citron or raisins. Sprinkle with sugar and a little cinnamon or nutmeg. Pour custard over the peaches and bake. Or serve cold soft custard with the uncooked chilled fruit.

Sliced Bananas

Chill and slice well ripened bananas, serve with cream or lemon-juice and sugar.

Macedoine Of Fruit

3 peaches

3 pears

1/2 cup diced pineapple

1/2 cup diced watermelon 1 cup raspberries 1/3 cup sugar

Pare and slice peaches and pears, cut pineapple and melon in small pieces, mix fruit and sugar, and chill for one hour. Serve in glasses, adding one tablespoon whipped cream to each glass just before serving. A berry or piece of pineapple placed on the cream gives color to the dish.

Vermont Quartered Apples

6 firm, tart apples 4 tablespoons shaved maple sugar

3 tablespoons butter 1 cup boiling water

Pare, quarter and core the apples, and place on an earthenware pie-plate. Mix the maple sugar, butter and boiling water and boil for five minutes. Pour this sauce over the apples, place in a moderate oven (350°-375o F.) and bake until the apples are soft. Baste occasionally with the hot sirup. This makes a delicious dessert served with cream. It may also be served in the baking-dish with duck or goose.

Apple Or Other Fruit Snow

3/4 cup sour apple pulp Sugar

Lemon-juice 3 egg-whites

Pare, quarter and steam enough apples to make the required amount of apple pulp. Press through a sieve. Add sugar and lemon-juice to taste and fold into stiffly beaten whites very gradually. Pile on a glass dish, chill and serve with custard sauce or cream.

Other fruits may be used in the same way. Uncooked fruit pulp may be used by grating fresh fruit and covering it at once with lemon-juice to prevent discoloration.

Blushing Apples

6 red apples 1/4 cups sugar Juice and grated rind of 1 orange

1/4 cups water Juice of 1 lemon Whipped cream

Wash and core the apples. Cook until they are tender in sirup made of the sugar and water, turning so that they will cook evenly. Carefully remove the skin, scraping the red pulp from it and pasting it back on the sides of the apple. Put the apples in a serving dish. Boil the sirup down to one cup and add the grated rind and the juice of one orange, the juice of one lemon, and, if desired, nuts, candied orange peel or raisins. Pour sirup over the apples and serve with whipped cream.