Grape Fruit A La Russe

3 grape fruits.

2/3 cup sugar.

1 cup heavy cream.

2 tablespoons powdered sugar.

Few grains salt.

1/2 teaspoon marascliino.

Wipe grape fruits, cut in halves, crosswise, and remove seeds and tough portions. Sprinkle with granulated sugar and chill in ice box. Beat cream until stiff and add powdered sugar, salt and maraschino. Pipe a border, by forcing a mixture through a pastry bag and tube, on top of each half in the form of a square. Garnish at each corner with a glaced cherry. Serve in double cocktail glasses having the larger ones filled with crushed ice.

Grape Fruit a la Russe. - Page 392.

Grape Fruit Coupe

Remove pulp from grape fruit in sections, cut each section in thirds, sprinkle with sugar and chill in ice box. Arrange six fresh mint leaves at equal distances around inside of each coupe glass, having ends of leaves reach top of glass. Fill with prepared pulp and garnish centre of each with a small sprig of mint.

Pastry Boats Filled with Fresh Fruit.