ld be served on the stem, arranged
on a fruit-stand alone, or in layers alternated with mulberries,
raspberries, or other seasonable fruits. Serve with powdered sugar.

=Figs and Dates= may be served at breakfast.

=Grapes.=--Malaga, Tokay, Hamburg, and similar varieties of grapes should
be well rinsed in ice-water, and cut into small bunches with fruit
scissors. Place on a glass dish, or dishes surrounded by fine ice, and,
if plentiful, do not divide the clusters, but drain them out of
ice-water. Serve on a neatly-folded napkin, a bunch for each guest.

=Melons.=--The best way to eat melons is unquestionably with a little
salt; they should be kept over night in an ice-box and served at the
following breakfast; but melons are very deceptive; they may look
delicious, but, from growing in or near the same garden where squashes
and pumpkins are raised, they often taste as insipid as these vegetables
would if eaten raw. In this case they are made very palatable by cutting
the edible part into slices, and serving them with plain dressing of
oil, vinegar, pepper, and salt.

=Oranges.=--Of the many ways of serving oranges, I prefer them sliced. If
in summer, keep them cold until wanted. Remove all seeds, and cut large
slices in two. Mandarins are served whole, with the peel scored but not
removed.

=Peaches.=--If the peaches are large and perfect do not slice them, but
serve them whole; wipe or brush off the feathery coating, arrange them
neatly on the fruit-dish, and decorate them with fresh green leaves and
flowers.

Sliced peaches turn a rusty brown color if allowed to stand after
cutting them. Should this occur, cover them with whipped cream properly
sweetened.

=Pears.=--Fine-flavored pears should be served whole; inferior pears,
sliced and dredged with sugar; they are acceptable when mixed with other
fruits.

=Pineapples= are best served as a salad. Pare and dig out the eyes; take
hold of the crown of the pine with the left hand; take a fork in the
right hand, and with it tear the pine into shreds, until the core is
reached, which throw away. Arrange the shredded fruit lightly in a
compote, add a liberal quantity of powdered sugar, a wine-glassful of
Curacoa, and half a wine-glassful of brandy.

Alternate layers of shredded pineapple and fresh cocoanut served with a
sauce of orange juice, seasoned with sugar and liquors, is excellent.

=Plums= are too often picked before they are quite ripe, which prevents
t