Cut the orange peel in eighths from the stem nearly to the blossom end. Carefully loosen the peel, then the sections of orange. Place on a serving plate, placing a tablespoon of powdered sugar in the center. The peel may be made to form a border by rolling the points inward around the base of the orange.
Cut fruit in halves crosswise. Cut a small slice from the end so fruit will stand level. Loosen the pulp with a sharp knife, or grapefruit knife. Remove center pith and membrane with scissors.
Peel the fruit with a sharp knife, cutting close enough to the fruit so that the juice will run. Cut out each section with a sharp pointed knife. There will be very little waste and each section should be whole.
Select grapefruit, oranges, bananas, pineapple and white grapes when in season. Use about equal portions of each. Remove all seeds, membrane and skin. Chill thoroughly, sweeten if necessary or add maraschino syrup. Arrange in cocktail glasses; place a cherry on top of each glass. Serve very cold.
Wash berries carefully but do not hull. Drain until dry. Place a tablespoon of powdered sugar in the center of individual service plates. Arrange strawberries around the sugar and serve.
Have equal quantities of chilled cantaloupe and watermelon. Cut into balls with a small French vegetable cutter or cut into half-inch cubes. Arrange in cocktail glasses; sprinkle lightly with salt.
Serve all varieties of melons very cold. Cut watermelon in halves and remove the fruit of each in one piece. Cut in sections the shape of a piece of pie, remove seeds and serve. This method disposes of much of the water so awkward if served on the rind.
Peel oranges with a sharp knife; slice very thin crosswise. Arrange on individual plates, sprinkle with powdered sugar and serve very cold.
Scald fruit 1 minute with boiling water. Dip in cold water and remove skins. If to stand before serving, sprinkle with sugar and lemon juice to prevent discoloration.
Select ripe fruit. Remove skin and scrape outside of the fruit. Slice very thin. Do not prepare until shortly before being served.
Remove the pulp from grapefruit and mix with diced pineapple, diced apple and sliced banana. Allow 1/2 cup of mixture to each serving. Chill thoroughly, add cocktail sauce, also chilled, and serve in grapefruit or red apple shells or glasses.
1/4 cup tomato cocktail sauce or catsup.
1/4 cup white grapejuice. 1 tablespoon lemon juice.
Mix thoroughly and chill.
2 tablespoons orange juice. 1/8 teaspoon each of salt, paprika, sugar and cloves. 1/4 teaspoon cinnamon.
Wash prunes, cover with warm water and soak for several hours, over night if possible. Heat slowly in water (in which they were soaked) to simmering point and cook under boiling point until tender. Rapid cooking destroys the flavor and appearance of the fruit. Prunes may be flavored with a small stick of cinnamon or a little lemon or orange peel. Slow cooking develops the natural fruit sugars and little if any sugar is required; if sugar is used, add after prunes are cooked but while still hot; or remove prunes, add sugar to juice and simmer until juice is somewhat thickened. A fireless cooker is excellent for cooking prunes. Soak as directed above; then heat to the boiling point and set in the fireless (without a heated stone) for several hours.
Wash prunes, cover with warm water and let stand over night. Heat very slowly to simmering point, cook until tender; don't boil. No sugar is required. Pour off juice, straining through fine sieve. The prunes left can be used for prune desserts requiring prune pulp.