Fruits may be served instead of oysters, clams, or canapes at breakfast or luncheon, and only at a summer dinner.

Method.

Cut grape-fruit and oranges into halves or in form of baskets, the edges may be cut into points ; remove pulp, inside skin and seeds ; add pulp to fruit filling, or serve the fruit mixture in small fancy dishes or sherbet glasses. Wine jelly in tiny moulds or cut in squares may be mixed with the fruit.

No. 16. Grape-fruit Shells

60 cts.

A : 3 grape-fruit cut in two crosswise ;

B : 1 pt. fresh strawberries cut into halves, 1 mandarin or tangerine quartered and cut in bits, 2 bananas cut in small dice, 1 c. brandied or Maraschino cherries cut in halves, 1 c. white grapes skinned, cut in halves and seeded, 2 tbsps. Maraschino or sherry, 1/4 c. powdered sugar, and 1 tbsp. rum.

Prepare A (see Fruits), fill with B, serve very cold, or freeze B before filling. Serve on small glass or china plates covered with lace, paper, or fine linen doilies, with orange spoon or teaspoon.

No. 17. Grape-fruit Baskets with Grapes

50 cts.

A : 3 grape-fruit cut in two cross-wise ;

B : Bunch Malaga or hot-house grapes, skinned and seeded.

Remove seeds and centre fibres from A. Cut pulp free from skin in sections, place one grape in each section between outside skin and pulp, fill centres with sugar and a few drops of rum ; serve on beds of pounded ice.

No. 18. Orange Shells

A : 6 oranges cut into bastets (See Fruits);

B : Pulp and juice of oranges, 1 c. branched cherries, 1 c. Wiesbaden strawberries, pulp and juice 1 grape-fruit, 1 banana sliced, 2 tbsps, Maraschino or sherry, 1 tbsp. rum, 2 tbsps. powdered sugar.

Prepare A, fill with B, and serve wry cold.

No. 19. Musk Melons

A : 2 small musk or nutmeg melons, very cold ;

B : Ice shaved fine with 2 tbsps. rum or sherry, or mix 1 pt. red raspberries, 2 bananas sliced, 2' tbsps. powdered sugar with 1/2 c. cream.

Cut A in two, remove seeds and pulp, fill with B. Serve ice cold.

No. 20. Water Melons

40 cts.

A : 6 slices, 1 inch thick, from ripe centre of very cold melon, cut into rounds, squares, or fancy shapes;

B : 6 tsps. powdered sugar, then 6 tsps. rum.

Serve A in plates filled with pounded ice, sprinkle with B. and serve at once.

No. 21. Strawberries a la Francaise

50 cts.

A: 2 qts. very large strawberries w i t h hulls and washed slightly ;

B : 1 c. powdered sugar.

Put B in 6 glass dishes, making a little mound, arrange A with points down. Serve very cold.