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Classic
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page 327
SALAD OF MIXED FRUITS.
Put in the centre of a dish a pineapple properly pared, cored and sliced, yet
retaining as near as practicable its original shape. Peel, quarter and remove
the seeds from four sweet oranges; arrange them in a border around the
pineapple. Select four fine bananas, peel and cut into slices lengthwise;
arrange these zigzag-fence fashion around the border of the dish. In the
V-shaped spaces around the dish put tiny mounds of grapes of mixed colors. When
complete, the dish should look very appetizing. To half a pint of clear sugar
syrup add half an ounce of good brandy, pour over the fruit and serve.
ORANGE COCOANUT SALAD.
Peel and slice a dozen oranges, grate a cocoanut, and slice a pineapple. Put
alternate layers of each until the dish is full. Then pour over them sweetened
wine. Served with small cakes.
When oranges are served whole, they should be peeled and prettily arranged in a
fruit dish. A small knife is best for this purpose. Break the skin from the stem
into six or eight even parts, peel each section down half way, and tuck the
point in next to the orange.
CRYSTALLIZED FRUIT.
Pick out the finest of any kind of fruit, leave on their stalks, beat the whites
of three eggs to a stiff froth, lay the fruit in the beaten egg with the stalks
upward, drain them and beat the part that drips off again; select them out, one
by one, and dip them into a cup of finely powdered sugar; cover a pan with a
sheet of fine paper, place the fruit inside of it, and put it in an oven that is
cooling; when the icing on the fruit becomes firm, pile them on a dish and set
them in a cool place. For this purpose, oranges or lemons should be carefully
pared, and all the white inner skin removed that is possible, to prevent
bitterness; then cut either in thin horizontal slices if lemons, or in quarters
if oranges. For cherries, strawberries, currants, etc., choose the largest and
finest, leaving stems out. Peaches should be pared and cut in halves, and sweet
juicy pears may be treated in the same way, or look nicely when pared, leaving
on the stems, and iced. Pineapples should be cut in thin slices, and these,
again, divided into quarters.
PEACHES AND CREAM.
Pare and slice the peaches just before sending to table. Cover the glass dish
containing them to exclude the air as much as possible, as they soon change
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