This section is from the book "Temperance Cook Book", by Mary G. Smith. Also available from Amazon: Temperance Cook Book.
May be put on whole, in fruit baskets, or the skin may be cut in eighths, half way down, separated from the fruit, and curled inward, showing half the orange white, the other yellow.
Wash and polish with a clean towel, and pile in a china fruit basket, with an eye to agreeable variety of colors.
Pick out the finest, handling as little as possible, and pile upon flat dish, or a cake basket, with bits of ice between them, and ornament with peach leaves, or fennel sprigs. Send around powdered sugar with the fruit, as many like to dip peaches and pears in it after paring and quartering them.
Take fine bunches of currants on the stalk, dip them in well beaten whites of eggs, lay them on a sieve and sift powdered sugar over them, and set them in a warm place to dry.
 
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