Grape Fruit with Maple Sugar

Ingredients

• two grape fruit
• scraped maple sugar
• a brandied cherry
• Malaga grapes

Method

1. 1

   Cut the fruit in halves.

2. 2

   Take out the core, loosen the pulp from the sides.

3. 3

   Fill the center with a small heap of scraped maple sugar, which gives a delicious flavor.

4. 4

   Place a brandied cherry in the center of maple sugar.

5. 5

   The hollow center of grape fruit may be filled with Malaga grapes, cut in half, and seeds removed, sweetened with sugar and sherry.

As published

This recipe was extracted from Kirmess cook book (1907), page 15. The excerpt below is the record exactly as published.

Malaga grapes cut in small pieces, a little shredded pineapple, some banana, out thin and in dice. Sweeten to taste, mix with sherry. Remove from shell of grape fruit the center and all segments. Place the above mixture in grape fruit shells, decorate with maraschino or cr6me de menthe cherries. TOMATO FLOWERS. Atlanta, Georgia. Select small, well-shaped tomatoes, peel and put on ice until chilled Cut, beginning at top, five-pointed flower-like petals, leaving a straight piece of the tomato in center, diaped like yellow center of calla lily. Pass the yolks and whites of two hard boiled eggs through seive and place some of the white of egg around bottom of tomato center, then add powdered yolks of egg. On top of tomato center place stiff mayonnaise and in center of this place a piece of Russian caviar. On point of each petal place stiff mayonnaise, with small piece of Rus- sian caviar in center. Put tomato on small lettuce leaf en plates and serve cold. TOMATO CAVIAR. Miss Harper, New York. A delightful cold relish to begin a summer dinner is a canape of caviare, tomato and mayonnaise. The foun- dation is a slice of not too fresh bread cut out with a 44 KIRMESS COOK BOOK. round cutter. On this is spread a generous layer of caviare, and this in turn is surmounted by a thin slice of tomato spread with stiflf mayonnaise. The tomato, which can stand almost any amount of salt, deliciously balances the salty flavor of the caviare. FRUIT COCKTAIL. Miss i\r. Hellerman, Take two ripe pineapples, peeled and flaked from the core with silver fork, on small bottle of maraschine cherries, six oranges, peeled and cut in small pieces, two grape fruit peeled and cut, a box of strawberries or any other small fruit and six bananas, cut in small pieces. Two cups of sugar with enough water to cover, put in a saucepan and allow to boil until thick. When cold pour syrup over truit and add a glass of Jamaica lum last. Set on ice to cool. Serve in small glasses. To keep bananas from turning dark, do not cut with other fruit, but put in just before serving. GRAPE FRUIT. Miss Evarts, Elizabeth, N, J. Cut the fruit in halves. Take out the core, loosen the pulp from the sides. Fill the center with a small heap of scraped maple sugar, which gives a delicious flavor. Place a brandied cherry

Cook this with the app: pantry check, scaling, and the assistant.