Miss Parloa's kitchen companion

berries are then taken in the fingers by the stem, and dipped in the sugar. Only strawberries of the finest quality should be served in this manner. Blueberries and Blackberries. Blueberries and blackberries are always more effective in a pretty china dish than in glass. When they are served in glass, garnish the border with green leaves if possible. Some of the large plates that can be found in all the Japanese stores are nice to serve these berries in. The large shallow bowls found in the same places also are appropriate for this purpose. Oranges and Bananas. Peel and slice six. oranges, cutting lengthwise, and add to them three bananas, peeled, and cut in thin slices. Sprinkle with four table-spoonfuls of sugar. Chill in the refrigerator, and serve in a glass dish. Crystallized Fruit. Wipe bunches of grapes dry and clean, and pare sweet oranges and divide them into sections. Beat the whites of two eggs to a stiff froth, and beat two table-spoonfuls of cold water into this froth. Dip the fruit into it, and then roll it in granulated sugar. Place on a platter, and set in a warm oven for three minutes ; then put away to cool. Any kind of fruit may be prepared in this manner. Serve in a fruit-dish. If you have any green leaves, put a few with the fruit. Two Ways of Serving Currants. During the summer and fall there is nothing better for dessert than fresh fruit, served in its ordinary state, or with sugar, or frozen, or in jellies. A pretty way to serve currants is to fill the centre of a large glass dish with broken ice, and tastefully arrange fresh currant leaves around the ice, making a handsome bed on which to place bunches of the fruit. Each person at the table should be provided with a little powdered sugar, in which to dip the currants before eating them from the stem. Another nice way of serving this fruit is to dip it in the beaten white of an egg and then in sugar, and let the coating get dry before serving the currants. This produces a pretty effect, though the fruit will not be so fresh and cool as when laid on ice. Peaches. Peaches should be pared and cut in halves. Arrange them in a dish, and sprinkle with sugar, not more than three table-spoonfuls to two dozen peaches. Serve at once, as they grow dark if allowed to stand long after being pared. They can be chilled before being pared and cut. When cut peaches are served for dessert, a spoonful of some kind of cordial is sometimes poured over them. It is best to let the guests do this themselves, since it would spoil the dish for some people. Apricots are served the same as peaches. Cherries. Cherries should be heaped in a large dish. They should be in clusters if possible. Put green leaves here and there on the dish. When served for breakfast they may be arranged on a dish of broken ice. Combinations. Combinations of fruits are made in this way : Use a large rather flat dish ; it may be high or low. Put a tumbler in the centre of the dish, open side up, and drape it