Keep the apples on open shelves in a cool dark attic that is airy. It is preferable to the cellar, which is often too damp. Use the spotted and decaying ones first to preserve the others as long as possible; if preferred they may be packed in clean, dry straw so they will not touch each other. Still another way is, wrap each apple separately in tissue paper and pack in barrels or boxes, but this is rarely done unless the fruit is scarce and very fine. D. Z. B.
Select perfect bunches, seal the ends of the stems with sealing wax, hang them in a dark cellar or in any room in which the air is neither so dry as to wither them nor so cold as to freeze them; fasten each bunch separately so as not to touch each other. Lida B.
Dried figs make a very agreeable dish, but they must be prepared the day before and set away on ice. Soak them first, then simmer slowly till plump. Drain and pile them in a bon bon dish. Serve whipped cream around the dish. Flavor and sweeten the cream with vanilla or sherry.
Strip off the outer skin and cut the fruit in slices. Pour cream over and serve. P. E. F.
Select very large prunes, soak a short time so they will swell and become plump, remove the pit and stuff with other prunes as full as they can be stuffed. Sift over powdered sugar and pile on bonbon dish. Very fine. Theresa M.
Select a thoroughly ripe watermelon, place on ice till very cold; now wipe dry and cut crosswise at center. Cut out triangular sections (see colored illustration) cut down the remaining sections so as to easily separate with a knife. Serve with rind attached; serve on large round platter decorated with fresh grape or apple leaves. John Miller.
Procure the watermelon a day or so before they are to be used and place in a cold cellar or put on ice. They can be sliced across or lengthwise but need no dressing of any sort. Amy.
The large melons may be cut into large pieces and served with a little ice on the plate, but small ones are cut in halves, a small piece of ice placed in each section and served. They may be made the first course at breakfast or luncheon. A. R. G.
Arrange as many peaches as you wish in a handsome dish after pouring a mixture of sugar and cream over them. Fill the dish with the peaches, which must have been pared and quartered and keep pouring over the cream and sugar until the dish is full. Then set them on the ice.
Select those that are ripe, pare them and stem them. Cut them in halves, laying them on a fruit dish, and sprinkle powdered sugar thickly over them. To be eaten with knife and fork. Mary Anderson.
Select the largest and finest and rub the down off with a clean cloth. Lay them on a dish in the form of a diamond and pile them up, row upon row, to the height you wish. Cut paper peach leaves and build in unless you can obtain the real leaves. Put a circle of the leaves around the base of the fruit. Mrs. Sophia Morris.
A quart of cherries broken with a spoon but not enough to make the pits escape, can be left to stand in a cold place after pouring a cupful of sugar over them. Strain off all the juice, sweeten it, and beat one-half pint of cream and the white of an egg, adding the juice of the cherries very slowly, whipping it till it ceases to foam. The juice must be poured in a little at a time, or it will curdle. Frona Williams.
Wash them through a colander. Few of the berries brought to market can be used without washing. Drain them well, and when as dry as possible, stem them. Sugar and cream should not be placed over them as it makes them dark and soft on standing. When brought to table allow each guest to use cream and sugar at his own discretion. Keep them cool until they are to be served. Mrs. T. Chamberlain.
Take as many freshly-gathered raspberries as wanted. Whisk the white of an egg, and stir in with it two tablespoonfuls of cold water. Dip the raspberries quickly one by one in the liquid, drain them, and roll them in finely powdered and sifted sugar. Lay them on paper to dry and arrange them prettily in a fancy dish. Mrs. W. Sues.
Bruise a quart of sound raspberries thoroughly, put them into a glass dish, and sprinkle a pound of powdered sugar over them. Let them lie in a cool place for a couple of hours, then pour over them a quart of thin claret and a quart of cold water. Send sponge cake or any light cake to table with them. Mrs. Lottie Meisman.
Select fine ripe berries, hull them and arrange in a pyramid in a preserve dish; press others through a sieve and put the pulp into a vessel with plenty of powdered sugar and the juice of an orange; stir well and place both this and the strawberries in the ice-box. When ready to serve pour the sweetened pulp over the berries. M. Brubaker.