This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Pears pared, but not divided, simmered in porcelain kettle with water to cover; dipped out, syrup made of 1 lb. sugar to about S pears, little cinnamon, glass of sherry added to the pear liquor, boiled down, pears in it; served cold.
Apricots stewed in syrup.
Peaches in halves in syrup; rice made like pudding, part cooked as peach-shaped croquettes, remainder a bed to build the peaches upon; ornamented with candied fruits and syrup over the peaches and around the croquette border.
Fresh berries made ice-cold on ice; syrup and sauterne wine mixed and frozen and spread over the berries.