Principles of preparation.

Thorough cleansing in clear water.

Cleanliness, in avoiding use of the fingers.

Making convenient for eating, sometimes by paring or cutting or expressing the juices.

Adjuncts.=——Sugar.

The juice of an acid fruit with an insipid fruit.

Tools.=——A sharp steel knife for paring and peeling.

A silver-plated knife for cutting.

A glass lemon squeezer.

_Berries._——Pick over.

Wash in colander with a gentle stream of water, and shake carefully to avoid bruising and breaking.

Chill in the refrigerator.

Sprinkle with sugar when served.

_Oranges._——Scrub the peel with a brush.

(1) Cut in two crosswise and serve.

(2) Peel with a sharp knife and remove the pith.

Cut crosswise, remove seeds, and break up the slices. Sprinkle with sugar.

Chill in the refrigerator.

_Grapefruit._——The same method as with the orange, but in method (2) the pulp only should be served.

_Bananas._——Wash thoroughly.

(1) Cut in two lengthwise, and serve, _or_

Pour a teaspoonful of lemon juice on each half, and sprinkle with sugar.

Chill in the refrigerator.

(2) Pull off the skin, lengthwise.

Cut in slices crosswise.

Chill, and serve with sugar and cream, _or_

Pour on lemon or orange juice, add sugar, and chill.

_Peaches._——Wash gently.

Hold the peach on a fork at one end.

Peel with a plated knife, and slice.

Chill in the refrigerator for a short time only before serving, as peaches discolor quickly.

Sprinkle with sugar when served.

_Pears and apples._——When very mellow, these are delicious sliced and served with sugar and cream.

_Fruit juice._——Cut the fruit in two, and press on the glass squeezer over a cup.

Cooked Fruits