then drain off all the water. Chop up two sour apples, one large
onion or two small ones, chop the pickles and mix all thoroughly in a
bowl and sprinkle over them a scant half teaspoon of pepper (white) and
a tablespoon of sugar (either white or brown), adding a pinch of salt if
necessary. Pour enough white wine vinegar over all to just cover. Do not
make more at a time than you can use up in a week, as it will not keep
longer.

*FRESH FRUITS AND COMPOTE*

Always select the best fruit, as it is the cheapest, and requires less
sugar; and where every piece of fruit or every berry is perfect, there
is no waste. Raspberries are apt to harbor worms and therefore the
freshly picked berries are safest.

BLUEBERRIES

Wash and pick over carefully, drain off all the water, sprinkle powdered
sugar over them and serve with cream or milk.

RASPBERRIES

Pick over carefully, set on ice, and serve in a dish unsugared.
Strawberries may be served as above.

RASPBERRIES AND CURRANTS

These berries, mixed, make a very palatable dish. Set on ice until ready
to serve. Then pile in a mound, strewing plenty of pulverized sugar
among them. As you do this, garnish the base with white or black
currants (blackberries look pretty also) in bunches. Eat with cream or
wine.

STRAWBERRIES

Pick nice ripe berries, pile them in a fruit dish. Strew plenty of
pulverized sugar over them and garnish with round slices or quarters of
oranges, also well sugared.

BANANAS

May be sliced according to fancy, either round or lengthwise. Set on ice
until required. Then add sugar, wine or orange juice. In serving, dish
out with a tablespoon of whipped cream.

CHILLED BANANAS

Cut ice-cold bananas down lengthwise, and lay these halves on a plate
with a quarter of a lemon and a generous teaspoon of powdered sugar. Eat
with a fork or spoon after sprinkling with lemon juice and dipping in
sugar.

GRAPE FRUIT

Cut in half, with a sharp knife, remove seeds, and sprinkle with sugar,
or loosen pulp; cut out pithy white centre; wipe knife after each
cutting, so that the bitter taste may be avoided. Pour in white wine or
sherry and sprinkle with powdered sugar, and let stand several hours in
ice-chest to ripen. Serve cold in the shell. Decorate with maraschino
cherry.

ORANGES

Cut an orange in half crosswise. Place on an attractive dish, scoop out
the juice and pulp with a spoon and sweeten if necessary.

PINEAPPLE

Pee