Kirmess cook book

Cut the top from a ripe pineapple — keep it for the cover. Cut out the inside, throwing aside the core; scoop out the juice, and the part lying next to the rind, with a spoon — be careful not to break or puncture it Put the rind and the cover in a cool place. Put the pineapple into a bowl, add a half cupful of sherry (a few spoonfuls of brandy, rum, or champagne will do as well). Let it stand on the ice until wanted at the table; mix with orange pulp, seeded and halved, Tokay grapes, banana, or peaches and plums, stoned cherries or berries, according to season. Sugar to taste, fill the rind, put on the cover, and set the pineapple on a dish of cracked ice. Serve in flaring champagne glasses. One pineapple, two oranges, one banana, and a half pound of grapes will fill the rind twice and serve twelve people. PINEAPPLE AND RASPBERRIES. Mrs. Seely's Cook Book. Trim the bottom of a large pineapple so that it will stand upright. Cut off the top, but do not throw it away. With a sharp knife dig out the inside of the fruit, taking care that the knife does not penetrate the sides or walls of the pineapple. Put this hollowed case and the top into the refrigerator until needed. Pick the inside of the pineapple into tiny bits, and mix with it a cupful of red raspberries. Sweeten abundantly with granulated sugar, and turn the fruit into a glass, or a china jar, with a closely fitting cover. Put on the lid and bury the jar in the ice for several hours. Just before time to serve it, remove from the ice, fill the hollowed shell with the fruit mixture, replace the top on the pineapple and send to table. PINEAPPLE AND STRAWBERRIES. Mrs, Seely's Cook Book. Cut off the top of a pineapple, and pare away the bottom so that it will stand upright and firm on the plate; scoop out the pulp, discarding the core; mix the pulp with strawberries cut in halves, the juice of an orange and sugar to taste. Return the mixture to the shell and chill thoroughly. Garnish the dish with leaves from the crown. CANTALOUPE A LA BUC. Mrs. Seely's Cook Book. Having washed and thoroughly chilled fine cantaloupes, cut them in halves and remove carefully all seeds and stringy parts clinging to the seeds. Pack the halves with ice-cream, garnish with cold peaches cut in quarters, eighths, circles, or any shape your fancy directs, and serve at once. Other fruit may be used instead of peaches, the seasons and the interchange of markets sometimes permitting strawberries. ICE CREAM IN MELONS. Table Talk. Very tempting is strawberry ice cream, packed in halved gem muskmelons and garnished with halved berries. WINED PEACHES. Mrs. C. A. Gould, New York. Pare and slice half a dozen large, finely flavored peaches and arrange them in graceful order in a glass dish. Put over them enough sugar to sweeten them well, pour over them two or three glasses of champagne, and serve. Any wine harmonizing with peach taste may be substituted for the champagne. By some a fruity brandy is preferred to wine. Set on the ice, and serve well chilled. FROZEN ORANGES.