MISCELLANEOUS. 



HOW TO SEEVE FRUIT. 



Very mucli of the beauty of fruit depends upon the man- 

 ner in which it is put upon the table* To persons of re- 

 finement an esthetic service adds greatly to the enjoyment 

 of all kinds of food, certainly of fruit. 



Apples ought to bo well polished with a cloth and piled 

 in a high dish, yellow and red together, with a silver knife 

 at each plate. Steel knives ought never to be used with 

 fruit, since they produce discoloration. 



Bananas ought to be heaped with oranges or grapes in a 

 high dish of porcelain or erj'stal. 



Berries should be freshly arranged in a large holder and 

 served without sugar, which draws out the juice and t')ngh- 

 ens them. Each person can use sugar and cream accord- 

 ing to his own taste. 



From clusters of grapes clip all that are unsound or un- 

 I'ipe, and Iny them tenderly upon a bed of their own green 

 leaves. The various shades of purple and translucent- 

 gi'een, are lovely when arranged together or with golden 

 or an ges gleaming between th e clu ster s . Grape scissors are 

 now frequently placed beside each dessert plate. 



Melons should be kept on ice or in a cool cellar a few 

 hours before using. Water-melons ought to be brought 

 to the table entire, and cut across the middle, on a platter, 

 with a carving knife. Nutmeg and musk-melons ought to 

 be divided lengthwise and brought to the table, after the 

 seeds are scooped out, with a lump of ice in each hemi- 



