A fork is pierced partly through the centre of an orange, entering it from the stem side; the fork serves for a handle, which is held in the left hand, while with a sharp knife the peel and thin skin are cut off in strips from the top of the orange to the fork handle; now, holding it in the right hand, the orange can be eaten, leaving all the fibrous pulp on the fork.
Choose large, fresh, ripe, and juicy peaches; pare, and cut them into two or three pieces. They should be large, luscious-looking pieces, not little chipped affairs. Sprinkle over granulated sugar, put them into the freezer, and half freeze them; this will require about an hour, as they are more difficult to freeze than cream. Do not take them from the freezer until the moment of serving, when sprinkle over a little more sugar. Serve in a glass dish. Canned peaches may be treated in the same manner.
When pine-apples are picked and eaten fresh in their own climate, they seem to dissolve in the mouth, and the fibrous texture is hardly perceived. Not so at our tables. Here I have sometimes part-ly resolved that they are not much of a luxury af ter all, especially when the slices are so tough as to require the knife and fork. They are better eut into dice, satu-rated with sugar, and piled in the centre of a glass dish, with a row à la Charlotte of sponge-cake slices, or of ladies'-fingers around the sides.