Wipe grape fruit and cut in halves crosswise as directed for oranges. With a small, sharp-pointed knife make a cut separating pulp from skin around entire circumference; then make cuts separating pulp from tough portion in one piece, which may be accomplished by one cutting with scissors at stem or blossom end close to skin. Sprinkle fruit pulp left in grape fruit skin generously with sugar. Let stand ten minutes, and serve very cold. Place on fruit plate and garnish with a candied cherry.

Grape Fruit

Prepare grape fruit as above, add to each portion one table-spoonful of sherry wine, and let stand one hour in ice box or cold place.

Grape Fruit With Apricot Brandy

Prepare grape fruit for serving and add to each portion one-half tablespoonful of apricot brandy.

Grape Fruit With Sloe Gin

Prepare grape fruit for serving and add to each portion one-half tablespoonful of sloe gin.

Fruit Cocktail

Remove pulp from grape fruit, and mix in a bowl with shredded pineapple, bananas cut in slices and then quartered, and strawberries cut in halves, using half as much pineapple and banana as grape fruit, and allowing four strawberries to each person. Pour over a dressing made of one-third cupful sherry wine, three tablespoonfuls apricot brandy, one-half cupful sugar, and a few grains salt. Chill thoroughly, serve in double cocktail glasses, and garnish with candied cherries.