Soyer's standard cookery

Make round biscuits of the cheese pastry, and arrange on each some strips of anchovy and some capers, and then pile on each some whipped cream flavored with essence of anchovy and a little salt, and colored a pale pink. Orange Salad. Orange salad simply consists of the sections of oranges free from the pith and skin, string and pips, arranged in a bowl, and dressed with oil and vinegar. Orange and Cherry Salad. This salad consists of glace cherries arranged in the center of the bowl, surrounded by sections of oranges, and dressed with the same mixture. FRUITS: FRESH, PRESERVED. Fruits are usually at their best when served ripe and in season; a few cannot, however, be eaten in their raw state, while others are rendered more easy of digestion by cooking. The methods employed are stewing and baking. Fruit should be cooked in earthen or granite ware utensils, and silver or wooden spoons should be employed for stirring, as when they are exposed to air and brought into contact with an iron or tin surface a poisonous compound may be formed. To Prepare Strawberries. 1. Pick over strawberries, place in colander, pour over cold water, drain thoroughly, dry lightly in a cloth, and turn into dish. Serve with powdered sugar and cream. 2. Pick over selected strawberries, place in colander, pour over cold water, and drain thoroughly. Press powdered sugar into cordial glasses, and turn out on to fruit plates. Arrange twelve berries around each mold of sugar. Berries served in this way should not be dried. To Prepare Canteloupes. Canteloupes and muskmelons should be very ripe and thoroughly chilled before being prepared for serving. Wipe melons — if small, cut in halves lengthwise; if larger, cut in sections, and remove seeds and stringy portion. If one-half is served as a portion, put in seed cavity one tablespoonful of crushed ice. Serve with powdered sugar. To Prepare Grapes. Put bunches in colander and pour over cold water, drain, chill, and arrange on serving dish. Imperfect grapes, as well as those under-ripe or over-ripe, should be removed with sharppointed scissors. Garnish with grape leaves, if procurable. To Prepare Oranges. I. Wipe orange and cut in halves crosswise (not through the stalk and eye). Place one-half on a fruit plate, having an orange spoon or teaspoon on plate at right of fruit. Serve with powdered sugar. 2. Peel an orange and remove as much of the white portion as possible. Remove pulp by sections, which may be accomplished by using a sharp knife and cutting pulp from tough portion first on one side of section, then on the other. Should there be any white portion of skin remaining on pulp it should be cut off. Arrange sections on glass dish or fruit plate. If the orange is a seeded one, remove seeds. 3. Remove peel from an orange in such a way that there remains a one-half inch band of peel equal distance from stem and blossom end. Cut band, separate sections, and arrange around a mold of powdered sugar. To Prepare Grape Fruit.