Neither wash nor wipe. The soft down upon the cheek of a ripe peach is one of its charms. Keep on the ice until you are ready to serve, then pile in a fruit dish and garnish with peach leaves. Pass silver knives with them.
Cut the grapefruit in half, and dig out the hard core and seeds, leaving a hollow in the center. Loosen the pulp from the skin all around the sides of the fruit, so that it can be eaten easily with a spoon. The method from this point is determined by the individual taste. Some persons like the fruit without sugar. Others fill the hollow in the middle with sugar, and pour upon this a little rum, or sherry, or Maraschino. The addition of a few Maraschino cherries is often made, and in hot weather the fruit is sometimes laid in the ice.
Peel the pineapple and remove the little dark protuberances upon the surface of the fruit. With a fork pick or tear the fruit into strips, strew these with granulated sugar and set in the ice until wanted.
Trim the bottom of a large pineapple so that it will stand upright. Cut off the top, but do not throw it away. With a sharp knife dig out the inside of the fruit, taking care that the knife does not penetrate the sides or walls of the pineapple. Put this hollowed case, and the top into the refrigerator until needed. Pick the inside of the pineapple into tiny bits, and mix with it a cupful of red raspberries. Sweeten abundantly with granulated sugar, and turn the fruit into a glass, or a china jar, with a closely fitting cover. Put on the lid and bury the jar in the ice for several hours. Just before time to serve it, remove from the ice, fill the hollowed shell with the fruit mixture, replace the top on the pineapple and send to table.
Cut off the top of a pineapple, and pare away the bottom so that it will stand upright and firm on the plate; scoop out the pulp, discarding the core; mix the pulp with strawberries cut in halves, the juice of an orange and sugar to taste. Return the mixture to the shell and chill thoroughly. Garnish the dish with leaves from the crown.
If large and ripe, do not cap them but pass whole, with powdered sugar that each eater may help himself. Holding the stem as a handle, he dips the fruit in the sugar and nibbles it daintily.