plums as a kind of raised ground-work, with a magnificent bunch of
royal-purple grapes on top. The colors of the fruits should blend
harmoniously and the effect should be fresh and apparently un-
studied, but they should be firmly placed so that when the dish is
moved there will be no danger of an avalanche. Green leaves are
well-nigh indispensable to the preparation of fresh fruit for dessert,
but there should be just enough and no more ; a judicious peep of
one here and another there, a tufb of green on this side and on that
is all that is needed. Too many leaves will utterly spoil the effect
and render it inartistic. This garnishing with foliage needs especial
attention, as the contrast of the brilliant-colored fruits with nicely
arranged leaves is very charming. The gamishpar esooellence for des*
sert is the ice-plant, its crystallized dewdrops producing a marvelous
effect in the height of summer, giving a most invitidg sense of cool-
ness to the fruit it encircles. The double-edged mallow, strawberry
and vine-leaves have a pleasing effect ; and for winter desserts tlie
bay, Cuba, and laurel are sometimes used. Flowers may be very
gracefully and artistically combined with fruits, and a pyramid of
grapes made up of Malagas, Delawares and Concords makes a
showy center piece and a delicious dessert. Rosy-cheeked apples
in a firm row for a base, and fine yellow pears piled carelessly on
top, stems upward, with a green leaf here and there,make a pretty dish.
Apples and pears look well mingled with plums and grapes hanging
from the border of the dish in a neglige sort of manner, with a large
bunch of grapes lying on top of the apples. Strawberries and black
raspberries in alternate rows, separated by a light fringe of green
leaves, in cone-like form, is another attractive dish. Peaches and
apricots mingle prettily with green leaves, and plums and green
gages set one another off advantageously with a judicious addition
of leaves. Attractive methods of serving melons and small fruits
are given in recipes that follow. Almonds and raisins are served
together, the almonds being first blanched, and then thrown in
among the fruit, . Serve large nuts of various kinds together, a
sufficient portion for the dessert cut open or cracked, and all care-
fully arranged in a pyramid. Nuts of any kind should be so cracked
and heaped up. Dates and figs may be put together in a variety of
ways, the two colors giving a distinct character, and look well with
a few leaves and tufts here and there. Pine-apples are thought to
rRuiT. 283
be much more delicious if sliced and sprinkled with sugar, some
time before serving, but if wished for a
more ornamental dish they should be cut
as illustrated, and served with a border ^J^UIS^ k
of oranges and cherries or grapes, with
the tuft in the top and a few green leaves
scattered about. A pine*apple in the cen- pfa»-«ppi«.
ter of a dish, surrounded with lai^e plums of various sorts and
colors, mixed with pears or rosy-cheeked apples, all arranged with
a due regard to color, have a good effect.
Page 234
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
plums as a kind of raised ground-work, with a magnificent bunch of royal-purple grapes on top. The colors of the fruits should blend harmoniously and the effect should be fresh and apparently unstudied, but they should be firmly placed so that when the dish is moved there will be no danger of an avalanche. Green leaves are well-nigh indispensable to the preparation of fresh fruit for dessert, but there should be just enough and no more ; a judicious peep of one here and another there, a tuft of green on this side and on that is all that is needed. Too many leaves will utterly spoil the effect and render it inartistic. This garnishing with foliage needs especial attention, as the contrast of the brilliant-colored fruits with nicely arranged leaves is very charming. The garnish par excellence for dessert is the ice-plant, its crystallized dewdrops producing a marvelous effect in the height of summer, giving a most inviting sense of coolness to the fruit it encircles. The double-edged mallow, strawberry and vine-leaves have a pleasing effect ; and for winter desserts tlie bay, Cuba, and laurel are sometimes used. Flowers may be very gracefully and artistically combined with fruits, and a pyramid of grapes made up of Malagas, Delawares and Concords makes a showy center piece and a delicious dessert. Rosy-cheeked apples in a firm row for a base, and fine yellow pears piled carelessly on top, stems upward, with a green leaf here and there,make a pretty dish. Apples and pears look well mingled with plums and grapes hanging from the border of the dish in a negligé sort of manner, with a large bunch of grapes lying on top of the apples. Strawberries and black raspberries in alternate rows, separated by a light fringe of green leaves, in cone-like form, is another attractive dish. Peaches and apricots mingle prettily with green leaves, and plums and green gages set one another off advantageously with a judicious addition of leaves. Attractive methods of serving melons and small fruits are given in recipes that follow. Almonds and raisins are served together, the almonds being first blanched, and then thrown in among the fruit, . Serve large nuts of various kinds together, a sufficient portion for the dessert cut open or cracked, and all carefully arranged in a pyramid. Nuts of any kind should be so cracked and heaped up. Dates and figs may be put together in a variety of ways, the two colors giving a distinct character, and look well with a few leaves and tufts here and there. Pine-apples are thought to
FRUIT. 283
be much more delicious if sliced and sprinkled with sugar, some time before serving, but if wished for a more ornamental dish they should be cut
as illustrated, and [illustration: border of oranges] k
of oranges and cherries or grapes, with
the tuft in the top and a few green leaves
scattered about. A pine*apple in the cen- [illustration: pineapple]
ter of a dish, surrounded with lai^e plums of various sorts and
colors, mixed with pears or rosy-cheeked apples, all arranged with
a due regard to color, have a good effect.