The household cook book

CHERRIES — These can be piled in rows and high like a pyramid. They are also nice if kept in clusters. Then garnish with green leaves if convenient. COCOANUTS. — These can be grated and served with either cream or jelly as preferred, or both can be used; or serve them with jelly or jam. For whatever dish cocoanut is to be used it will be more digestible if put to soak for a time in any liquid, such as milk, etc., which is to form an ingredient of the dish. Adding a little lemon juice is also to be recommended. Vanilla and rose=water are favorite flavorings for dishes made from cocoanut. CURRANTS — When fully ripe these are delicious and attractive in appearance. Mix together the red and white on bunches, in alternate rows, with leaves bordering the outside; or pick them from the stem and sweeten them. They are delicious served with raspberries. They are nice crystallized or frosted. The method of preparing them is explained in our article on "Home Candy Making" (which see). DATES, FIGS, FRENCH PLUMS, ETC.— These are all served on small glass plates or oval dishes, piled high in the center. Garnish them with green leaves. GRAPE FRUIT OR SHADDOCK.— Peel in sections like the orange, remove the bitter white membrane covering the sections, break open the pulp and serve. Sugar is sometimes added, and sometimes it is sprinkled on and left for 1 or 2 hours or over night, but many prefer the fruit unsweetened. This fruit is wholesome and refreshing, and it deserves to be more highly appreciated, but by many the taste for it has to be acquired. RIPE FIGS. — Peel and slice fresh figs, and serve with pulverized sugar and cream. GOOSEBERRIES..— These should be piled high, but need no other arrangement, except a few green leaves for decoration. GRAPES — Examine these carefully, and pick out all which are withered or unsound. Rinse them in cold water, Malagas especially. Have the bunches of medium size, dividing the large ones. They can be piled in a pyramid, with a few hanging over the side of the [illustration: MANGO TREE.] MANGO TBEE. dish. Different kinds mixed look well, by the contrast of colors, and their own or other green leaves can be placed at the edge of the dish. Divide the bunches with fruit scissors. THE GUAVA — This is the fruit of a tree which grows in the tropics. It is an agreeable and wholesome fruit, its taste when quite ripe being not unlike that of strawberries and cream. The fruit is eaten raw, but is also made into jams and jellies. The rind is sometimes stewed with milk. The fruit is also eaten fresh with sugar and cream, and it can be preserved or canned like other fruit. THE MANGO. — The mango is a native of India, but grows in other tropical countries. The fruit is finely flavored, sweet, cooling, and medicinal, especially if partaken of early in the morning, but it is too perishable to transport to a distance. The unripe fruit is made into pickles often. MELONS. — These should be very cold when served, and are best kept on ice a few hours before serving. They may be cut in strips and piled up on a platter, or merely cut crossways. The ice should not be allowed to come in contact with the inside of the melon. Eat with a spoon or fork. They are eaten alone, or witli salt, sugar or pepper, sprinkled on.