Lemons And Limes.

These are mainly used for beverages and for flavoring other foods.

Melons.

Cantaloup should be cut in halves across, and have the seeds removed. A lump of ice is often put in each section, but it is better to chill them without diluting the juice.

A sprinkle of sugar or salt will improve a tasteless melon.

Watermelon should be chilled for ten or twelve hours before serving. Cut across and cut enough from either end to make the sections stand firmly.

Scoop out the pink pulp in cone shapes with a spoon.

Orange Cups.

Cut oranges in halves, and with a spoon scoop out the pulp and juice, then scrape out the white membrane, and set the cups in a pan of ice. Cut Malaga grapes in halves and remove the seeds. If the skins are tough, peel them before cutting. Have equal parts of grapes and banana, cut in small pieces. Add the juice of one lemon to the juice of three oranges, and sweeten it. Add also a dash of salt. Fill the orange cups with the mixture of fruits, pour the sweetened juice over the fruit, and put a spoonful of thick whipped cream on top. Serve very cold.

Peaches

If to be served fresh, pare and slice them just before serving, and sprinkle with powdered sugar. They are not improved by standing, and few fruits discolor so quickly on exposure to the air. If ripe and very juicy, pare and halve them, fill the cavity with sugar, and cover with whipped cream.

Pears.

Bake Whole Or Stew Like Apples.

Pineapples.

Remove every particle of skin. With a strong fork pull the pulp away from the core. Sprinkle with sugar, and leave for some hours before serving.

Plums

Prick with a fork or needle to prevent the skin bursting. Stew gently. Add sugar as desired.

Prunes.

Pick over, wash in tepid water, and soak in cold water till plump, from twelve to twenty-four hours. Heat gradually in the water in which they were soaked, and cook slowly, closely covered, till the skins are soft, . letting the water cook away till sirup is thick. Except in some of the most acid varieties no sugar is needed. Many prunes are so rich in sugar that a little lemon juice is an improvement.

Stuffed Prunes.

Steam large prunes till tender, but not too soft; remove stones and stuff with nuts and dates or raisins chopped fine. Roll in sugar. These are improved by keeping for several days.

Quinces.

Wipe, core, put in a pan and half cover with water. Bake in a quick oven, add sugar when nearly done, and eat hot with butter. Or stew like any hard apples.