232 FRUIT RECIPES 



varying this. Another method more suitable for a dessert 

 or other than introductory course is the following: 



PINK POMELO PYRAMID 



Shred from the pulp every vestige of white rag and break 

 sections into bits not over half an inch in length. Serve 

 in tall slim glasses with a meringue of stiff-whipped white 

 of egg and sugar and bits of angelica. A little shaved ice 

 may be placed with the fruit. The combination of pink, 

 white, yellow, and pale green gives a pretty effect. Where 

 the pink pomelos or shaddocks cannot be secured a few 

 drops of cochineal may be added to the fruit and sugar 

 and let stand an hour or more, or the cochineal may be 

 used merely on the bits of ice, or in the meringue. 



POMELO WITH GRAPES 



A pretty addition is made by filling the core-hollow 

 first with a little sugar and sherry, then with white grapes 

 (halved and seeded), or candied cherries, angelica (cut fine), 

 and shredded pineapple. Where these fruits are combined 

 the colour effect is charming: the red of the cherries; the 

 green of the angelica, with the white and yellow. 



GRAPE FRUIT AND CLAMS 



Place four or five Little-Neck clams in the core-hollow, 

 pouring over them a sauce made of horseradish, tomato 

 catsup, salt, and a dash of tabasco, blended to taste. 



GRAPE FRUIT COCKTAIL 



To four tablespoons of grape-fruit juice add one table- 

 spoon each of simple sugar-syrup, brandy, and maraschino, 

 Pour these on to a glassful of shaved ice and when well 

 mixed place in the glass from which the cocktail is to be 



