1/2 pound white grapes. If grapes are firm, boiling water may be
poured over them and allowed to stand 1 minute, when skins will come
off easily.

Pare
2 oranges, removing white part with the skin, and remove sections
free from membrane.

Cut
4 slices canned pineapple in dice. Mix the fruit with
1/3 cup sugar
1 tablespoon lemon juice
1/2 cup orange juice
1/2 cup syrup from canned pineapple, and
Few grains salt. Put into ice cream freezer, surround with ice and
salt, and stir occasionally until juice begins to freeze. Serve in
cocktail glasses, garnishing each glass with a
Maraschino cherry.

[Illustration: FRUIT CUP]

HOT HAM SANDWICHES

Put
1 pound cooked ham through food chopper. Add
4 tablespoons creamed butter,
1 teaspoon mustard and
1 teaspoon paprika, and mix well. Cut
Bread in sixteen 1/4-inch slices, spread eight slices bread with
the ham mixture, cover with remaining bread and press slices firmly
together. Cut each sandwich in three strips. Beat
2 eggs slightly and add
2 cups milk. Dip sandwiches, one at a time, in this mixture, and saute
in butter, cooking on one side until browned, and then turning and
browning the other side. Serve very hot.

Other meat, or marmalade or jam may be used in sandwiches in place
of ham.

[Illustration: HOT HAM SANDWICHES]

GRAPE OR CURRANT JELLY

Wash and pick over
Fruit. Crush in kettle one layer at a time and boil, stirring
frequently, until juice is extracted from pulp. Let drip through
double piece of cheesecloth, rinsed in cold water, over night or
till juice no longer drips. Do not squeeze. To
1 tablespoon juice add
1 tablespoon alcohol; stir and let stand 10 minutes. If
2/3 of the mixture is cloudy use
2/3 cup sugar to each cup juice. If all is cloudy use equal parts
sugar and juice. (This is called the Pectin Test.) Be sure that juice
mixed with alcohol is discarded immediately. Measure remaining juice
into kettle, bring to boiling point, add required amount of sugar and
cook to 220 degrees F. or until mixture will show two distinct, firm
drops when dripped from side of spoon, or when small amount will
become firm when dropped on very cold saucer. Then skim and pour into
sterilized glasses.

_Second Extraction_

Return fruit pulp to kettle, add barely enough cold water to cover it,
bring slowly to boiling point, stirring to prevent burning on; cook
5 minutes, drain and finish as for first extracti