Remove the fruit carefully from the halves of the grape-fruit and lay the emptied and scraped peels in ice-water while you prepare the filling.

Cut the pulp into small cubes, and several bananas into pieces of like size and shape; skin, halve, and seed white grapes, and if you can get them, add a few ripe strawberries to the mixture.

Wipe the bowls made of the peels and fill with this, sprinkling sugar among the fruits as they go in. Add a good teaspoonful of sherry, claret, or rum, and set in ice until served. Waiting increases the quantity of juice at the expense of flavor and tenderness.

A pleasing variety of this dish may be obtained by cutting grape-fruit into baskets instead of bowls, i.e., leaving a strip of the peel in the shape of a handle upon one-half of the fruit. It is prettier than the bowls, but one loses half the peel of each shaddock.

A bow of ribbon tied to the handle enhances the gay effect.

ORANGES may be prepared as a first course or dessert according to any of the foregoing recipes for grape-fruit, or served whole and ice-cold. They are cut into halves at table and eaten from the peels with a spoon.

Grapes

A bunch of hot-house grapes, decorated with a bow of narrow ribbon tied to the stem, is a pleasant provocative to appetite at breakfast or luncheon-time. The grapes should be kept on ice until they are served. They cannot be made too cold.