284 FRUITS AND HOW TO USE THEM. 



sphere. Cut in long strips and pass round both salt and 

 sugar. Have knife, fork and teaspoon at each plate. 



The serving of oranges is described under the heading 

 "Oranges," among the recipes. 



Peaches should be peeled thin and sliced, but a few^ of 

 the finest ought to be reserved for a central dish sincP 

 many persons prefer Jo peel their own fruit. A iev/ grein 

 leaves about the edge of the dish help to bring out their 

 velvet loveliness. 



Pears should be served in a high dish with green leaves. 

 Plums, the purple and green gage, have their coloring en- 

 hanced by a few sprays of the nasturtium, leaves and blos- 

 soms together. In fact the lovers of the beautiful, always 

 fertile in resource, will devise a hundred different ways of 

 arranging fruit as a table decoration. 



CONCLUDING NOTES. 



While it has been the aim, in the preceding pages, to 

 present a tolerably complete list of recipes for the prepara- 

 tion of table fruits, it is most earnestly recommended, in 

 the interest of good health, that the housekeeper should 

 confine herself to the simpler forms. Among them there 

 can certainly be found a sufficient variety to satisfy the 

 most fastidious and exacting, 



"Fruits and How to Use Them" is not claimed to be an 

 exhaustive work. The permutations to be rung upon this 

 important food are practically endless. 



During the last six years the author and compiler, in 

 the interest of this book, has consulted many private house- 



