The new practical housekeeping

Jellied Grapes. — A very delicate dish is made of one-third cup rice, two cups stemmed grapes, half cup water, and two tablespoons sugar. Sprinkle rice and sugar among the grapes, while placing in a deep disn ; pour on the water, cover closely and simmer two hours slowly in the oven. Serve cold at dessert. Florida Grape-Fruit — This is a new, clear-skinned, lemon-colored fruit, about three times as large as an orange, and bearing a general resemblance to that fruit. Its flavor is sub-acid, but its juicy pulp is enclosed in a tough white membrane of intensely bitter taste ; when this merfibrane is removed the fruit is delicious. To prepare it for the table, cut the skin in sections and peel it off; separate the sections as you would those of an orange, and holding each one by the ends, break it open from the center, disclosing the pulp ; tear this out of the bitter white membrane which covers the sections, carefully removing every part of it ; keep the pulp as unbroken as possible, and put it into a deep dish with a plentiful sprinkling of fine sugar. Let it stand three or four hours, or overmght, and then use the fruit. It is refreshing and wholesome. Oranges. — The finest California oranges are known as the California Riverside varieties, including the Navals, smooth, sweet, luscious fruit, without seeds, the Mediterranean Sweets, and the Seedlings. The Paper-rind is also a California Orange, small, but sweety and very desirable for table use. Of the Florida fruit the Indian River oranges rank first, the choicest of which is the Florida Bright. The Florida oranges appear in market in December, and may he had in their perfection until about February 1st, after which date they become too ripe and spongy to be desirable. The California fruit begins ripening in December and may be had until late in June in excellent condition. The summer market is thus principally supplied by foreign importations, of which the Messinas and Mallorys are the best varieties, though neither are so fine as the fruits above mentioned, and are liable to be dry and pulpy. The Seville orange is a bitter, acid fruit, used to some extent in cooking, but unfit for trade use. When buying oranges select from unwrapped fruit, if possible, those that are solid and heavy, with a smooth, thin skin, of a deep yellow red color. To remove anv stale flavor absorbed from contact with decayed fruit, or from the odor of the box, wash lightly with a sponge in very cold water, dry with a soft towel without rubbing, wrap again in clean, soft paper, and put away until wanted for use in a closely-covered tin box or stone crock or a drawer, in a cool, dry closet. • LemOns should be cared for in same manner. To serve oranges whole for breakfast or dessert cut the peel in six or eight equal pieces, making the incisions from the stem downward ; pjeel each piece down about half way, and bend it sharply to the right, leaving the peeled orange apparently in a cup, from which it is removed without much difficulty. For an elegant center piece place the oranges so prepared in a pyramid on a high fruit dish with Bananas and white grapes, if obtainable. They are also very nice peeled and sliced with seeds and pith removed, and sprinkled with sugar two or three hours before serving for either dessert or tea. Some strew grated cocoa-nut over the top.