Raisins contain more sugar and less acid than fresh grapes, and so are more nutritious but less refrigerant. If eaten too freely they are apt to derange the di- gestive organs. RASPBERRIES. — If very large and fine they are sometimes piled in rows in pyramidal form. Otherwise merely pile them in the center of the dish with a few green creepers about the edge. Some people prefer them with little or no sugar. Or prepare them as directed for " Berries.'* STRAWBERRIES — Put them in a pretty dish and garnish with some of their own green leaves. Large fine berries are served by the French without hulling; each one is taken by the hull and dipped in- to powdered sugar, which is xoassed vrith them, and then eaten, They are also niceinit into a dish in alternate layers of berries and sugar; then whip together 2 cu^^s cream, 1 cup of pulverized sugar and the whites of 3 eggs.; flavor with strawberry or orange juice, and put it on toiD of the berries. Another way is to put alternate layers of ber- ries and sugar in a dish; then take orange juice in the proportion of 3 oranges to 2 pints of berries✪ Strawberries with Cream, pour it over, and set the dish in a 472 FKESH FRUITS AND NUTS cool place for 1 or 2 hours. Sprinkle pounded ice on them just be- fore serving. PRICKLY PEAR.— Cut a slice ofp of each end, then peel it, and cut the pulp into slices. It can be sprinkled with powdered sugar and the juice of an orange squeezed on, or it can be eaten unseasoned. PBIOKLY PEAK. They are The Peiokly Peab is the fruit of a species of cactus. It is of a purplish color and it is covered with spines so that it must be handled carefully, protecting the hand with a napkin. The fruit is freely eaten in Mexico and it is often imported from there. THE TAMARIND — This tree is native to the West Indies, but is cultivated in warm climates. The tree grows to a height of about 40 feet. The pods are from 3 to 6 inches long and contain pulp and seeds. The pulp is juicy and acid. It contains citric, tartaric and malic acids, with potash, sugar etc. It makes a drink which is cool- ing and laxative. Tamarinds are best preserved by putting alternate layers of tamarinds and vv^hite sugar into a stone jar; cover with sugar and seal tight. NUTS. If served with the shells on nuts should be wiped. merely piled high in the center of the dish wdth or without green leaves around the edge. It is best to crack them, however, and serve them with salt. Nuts with a tough skin, like almonds, should be blanched. Almonds, fil- erts, Brazihnuts, hickory=nuts aud walnuts, go well with raisins. Nut crackers should always be provided if any of the nuts are uncracked. Bbazil=nut8 are the seeds of a majestic and beautiful tree which grows to a height of 100 to 120 feet. When fresh the fruit is agreeable. It contains a very large amount of oil. They are rather difficult of digestion. bbazil«nut. CHESTNUTS, ROASTED — Wash the chestnuts, make a slit in the side of each one; boil 10 minutes in water enough to cover them; then drain and bake in a dripping pan for 10 minutes in a hot o»'en. Serve hot with salt. SUGARED ALMONDS. — Put into a sauce^pan ^ cup sugar and •| cup boiling water; boil ^ hour, and add 1 cup blanched almonds✪ Sugared Almonds: boil till the sugar grains (about 5 minutes) stirring constantly; then turn them on a buttered dish to cool.

AI-modernized reading of the original text

Raisins contain more sugar and less acid than fresh grapes, and so are more nutritious but less refrigerant. If eaten too freely they are apt to derange the digestive organs. RASPBERRIES. — If very large and fine they are sometimes piled in rows in pyramidal form. Otherwise merely pile them in the center of the dish with a few green creepers about the edge. Some people prefer them with little or no sugar. Or prepare them as directed for " Berries.'* STRAWBERRIES — Put them in a pretty dish and garnish with some of their own green leaves. Large fine berries are served by the French without hulling; each one is taken by the hull and dipped into powdered sugar, which is passed with them, and then eaten, They are also niceinit into a dish in alternate layers of berries and sugar; then whip together 2 cups cream, 1 cup of pulverized sugar and the whites of 3 eggs.; flavor with strawberry or orange juice, and put it on toiD of the berries. Another way is to put alternate layers of berries and sugar in a dish; then take orange juice in the proportion of 3 oranges to 2 pints of berries, pour it over, and set the dish in a cool place for 1 or 2 hours. Sprinkle pounded ice on them just before serving. PRICKLY PEAR.— Cut a slice off of each end, then peel it, and cut the pulp into slices. It can be sprinkled with powdered sugar and the juice of an orange squeezed on, or it can be eaten unseasoned. PRICKLY PEAR. They are The Prickly Pear is the fruit of a species of cactus. It is of a purplish color and it is covered with spines so that it must be handled carefully, protecting the hand with a napkin. The fruit is freely eaten in Mexico and it is often imported from there. THE TAMARIND — This tree is native to the West Indies, but is cultivated in warm climates. The tree grows to a height of about 40 feet. The pods are from 3 to 6 inches long and contain pulp and seeds. The pulp is juicy and acid. It contains citric, tartaric and malic acids, with potash, sugar etc. It makes a drink which is cooling and laxative. Tamarinds are best preserved by putting alternate layers of tamarinds and white sugar into a stone jar; cover with sugar and seal tight. NUTS. If served with the shells on nuts should be wiped. merely piled high in the center of the dish wdth or without green leaves around the edge. It is best to crack them, however, and serve them with salt. Nuts with a tough skin, like almonds, should be blanched. Almonds, filerts, Brazilnuts, hickory-nuts aud walnuts, go well with raisins. Nut crackers should always be provided if any of the nuts are uncracked. Brazil-nuts are the seeds of a majestic and beautiful tree which grows to a height of 100 to 120 feet. When fresh the fruit is agreeable. It contains a very large amount of oil. They are rather difficult of digestion. BRAZIL-NUT. CHESTNUTS, ROASTED — Wash the chestnuts, make a slit in the side of each one; boil 10 minutes in water enough to cover them; then drain and bake in a dripping pan for 10 minutes in a hot oven. Serve hot with salt. SUGARED ALMONDS. — Put into a saucepan 1/2 cup sugar and •| cup boiling water; boil ^ hour, and add 1 cup blanched almonds: boil till the sugar grains (about 5 minutes) stirring constantly; then turn them on a buttered dish to cool.

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