CANTELOPES. — Chill by keeping them on ice before serving: cut them in two, remove the seeds, and serve a half to each person. Serve salt with them. Eat with a spoon. THE MULBERRY — This fruit although called a berry is in reality a spike. When to be used as a dessert it should be freshly gathered and so ripe as to drop from the tree. It has a fine flavor and a sweet, sub-acid taste, and is succulent, sugary and rich. The fruit drops as soon as it is ripe and is eaten much like blackberries and raspberries which it resembles somewhat. It makes fine preserves. OLIVES. — These can be most attractively served by draining them and putting them in a small fancy dish on a bed of broken ice, with a small silver fork in the dish. They are served at din- ders, lunches and suppers, and are placed on the table at the begin- FKESH FRUITS AND NUTS 469 THE OLIVE. ning of the meal and are left until it is over. If they are too salt let them soak in cold water an hour before serving them. On taking them from the table put them in a bottle of slightly salted water, covering them completely to keep them from darkening in color. The Olive tree is a native of the soutii of Europe. The fruit is valuable in its ripe and unripe state. Unripe olives are pickled in various ways, being usually pickled in lime water which renders therh softer and milder in taste. They are eaten to destroy the taste of viands pre- viously eaten, and to promote digestion. The well=known olive oil is obtained mainly from the external part of the ripe fruit. ORANGES. — These may be served whole, piled up like a pyr- amid or mixed in with bananas and grapes. If served whole they can be cut in two crossways, without peeling them; then eat with a spoon, sprinkling on sugar or not as preferred. Or they can be served cut in halves, and laid on green leaves; or with the peeling cut and rolled down. Or they can be peeled, divided into sections, the seeds taken out, and each one cut in 3 pieces with a silver knife; then sprinkle on sugar just before serving. In Havana a fork is run into the orange from the stem end, which serves as a handle; then with a sharp knife the peel is cut in strips and turned down from the top, and the orange is eaten, which leaves the fibrous iDulp on the fork. THE MANQOSTAN OR MAN= QOSTEEN.— This tree is a native of the tropical parts of Asia and Africa. The tree grows to about 20 feet in height, and it has a regular, tapering form something like the fir. The fruit in size and shape resembles an orange. It is dark brown, spotted with yellow or gray, and it has a thick rind. The fruit is very juicy and deliciously fla- vored, and it may be eaten freely with perfect safety. It is one of the most delicious of fruits. PEACHES.— These should have the fur wiped ofp, but any other garnish than a few green leaves is superfluous, as their own color is so rich. They make a beautiful center dish. Or they can be pared, sliced, granulated sugar sprinkled on, and served at once, MANGOSTAN OR MANG08TEEN. 470 FKESH FRUITS AND NUTS and cream passed for them. Some people think it an improvement to grate nutmeg over sliced peaches. Try it. Or they can be frozen or frosted by the methods we explain in our articles on " Ice Cream " and " Candy Making," and made very attractive.

AI-modernized reading of the original text

CANTELOPES. — Chill by keeping them on ice before serving: cut them in two, remove the seeds, and serve a half to each person. Serve salt with them. Eat with a spoon. THE MULBERRY — This fruit although called a berry is in reality a spike. When to be used as a dessert it should be freshly gathered and so ripe as to drop from the tree. It has a fine flavor and a sweet, sub-acid taste, and is succulent, sugary and rich. The fruit drops as soon as it is ripe and is eaten much like blackberries and raspberries which it resembles somewhat. It makes fine preserves. OLIVES. — These can be most attractively served by draining them and putting them in a small fancy dish on a bed of broken ice, with a small silver fork in the dish. They are served at dinders, lunches and suppers, and are placed on the table at the beginning THE OLIVE. ning of the meal and are left until it is over. If they are too salt let them soak in cold water an hour before serving them. On taking them from the table put them in a bottle of slightly salted water, covering them completely to keep them from darkening in color. The Olive tree is a native of the soutii of Europe. The fruit is valuable in its ripe and unripe state. Unripe olives are pickled in various ways, being usually pickled in lime water which renders therh softer and milder in taste. They are eaten to destroy the taste of viands previously eaten, and to promote digestion. The well=known olive oil is obtained mainly from the external part of the ripe fruit. ORANGES. — These may be served whole, piled up like a pyramid or mixed in with bananas and grapes. If served whole they can be cut in two crossways, without peeling them; then eat with a spoon, sprinkling on sugar or not as preferred. Or they can be served cut in halves, and laid on green leaves; or with the peeling cut and rolled down. Or they can be peeled, divided into sections, the seeds taken out, and each one cut in 3 pieces with a silver knife; then sprinkle on sugar just before serving. In Havana a fork is run into the orange from the stem end, which serves as a handle; then with a sharp knife the peel is cut in strips and turned down from the top, and the orange is eaten, which leaves the fibrous pulp on the fork. THE MANQOSTAN OR MAN= QOSTEEN.— This tree is a native of the tropical parts of Asia and Africa. The tree grows to about 20 feet in height, and it has a regular, tapering form something like the fir. The fruit in size and shape resembles an orange. It is dark brown, spotted with yellow or gray, and it has a thick rind. The fruit is very juicy and deliciously flavored, and it may be eaten freely with perfect safety. It is one of the most delicious of fruits. PEACHES.— These should have the fur wiped off, but any other garnish than a few green leaves is superfluous, as their own color is so rich. They make a beautiful center dish. Or they can be pared, sliced, granulated sugar sprinkled on, and served at once, MANGOSTAN OR MANG08TEEN. and cream passed for them. Some people think it an improvement to grate nutmeg over sliced peaches. Try it. Or they can be frozen or frosted by the methods we explain in our articles on " Ice Cream " and " Candy Making," and made very attractive.

The household cook book