Cut the grape fruit in halves across the grain, to
form two portions. With a thin, sharp-pointed knife,
— ^a penknife is the best, — cut around the pulp in
each little section of the fruit, so that each triangular
section of pulp can be freed from the surrounding mem-
brane, and lifted out with an orange spoon or fork.
Also cut the membrane, separating the sections and the
core from the skin, and remove all the membrane and
core in one piece. Set the halves of fruit on plates. A
spoonful of powdered sugar is placed in the centre, or no
addition is made to the fruit, according to the taste of
those served. When served for luncheon a spoonful of
powdered sugar, and sherry wine or Jamaica rum, is
placed in the centre✪ Serving Grapefruit for Breakfast.
GRAPE FRUIT, WITH MAOBDOINE OF FRUIT, FOR A FIRST
COURSE AT LUNCHEON
Prepare grape-fruit by using a spoonful of powdered
sugar, and sherry or Jamaica rum, then for each half
of grape-fruit have ready about a tablespoonful of
prepared fruit. A mixture of pineapple, orange, and
maraschino cherries is good. Brandied peaches may
be used, when at hand, as also fresh white grapes,
seeded and skinned. Mix the fruit, cut in small pieces,
with liquid from the cherry bottle, sugar, or sugar syrup✪ Grapefruit with Macedoine of Fruit,
and use to fill the open place in the centre. Decorate
wth maraschino cherries cut in quarters. For a change,
omit the macedoine, and, just at serving, put a table-
spoonful of sifted powdered sugar in the centre of
each half fruit, and decorate with pieces of cherry, as
before. Orape-fruit is also used as a salad with let-
tuce and French dressing.
HOW TO SERVE FRUIT. 37
SALPICON OF FRUIT, WALDORF-ASTORIA STYLE
Make such a selection of fruits as is desired. Tri-
angular pieces of pulp cut from halves of grape-fruit,
maraschino cherries, bits of pineapple, fresh straw-
berries cut in halves, brandied peaches, cut in pieces,
orange pulp, and slices of bananna afford a choice.
Chill thoroughly, then sprinkle lightly with sugar✪ Salpicon of Fruit, Waldorf-Astoria Style, and
place in grape-fruit glasses, set in larger glasses (on
tall steins) filled with shaved ice. Serve as a first
course at dinner or luncheon. These furnish a par-
ticularly pretty table decoration.
The pulp and juice of grape-fruit daintily taken
from the shell, that each piece may be in perfect shape,
are often served in sherbet glasses, either with or with-
out powdered sugar, as a first course at luncheon or
dinner. For variation, a tablespoonful of sherry or two
maraschino cherries with a little of the syrup from the
cherry bottle may be added.
SERVING WATERMELON WITHOUT RIND
Let the melon stand on ice several hours before ser-
ving; have the plates chilled also. Secure a section
about four inches thick from the centre of the melon✪ Serving Watermelon Without Rind
by cutting off from both ends. To serve more than
eight, cut the melon, to give two sections of this thick-
ness; cut these sections, to leave the green portion in
one piece and the edible portion — a round of pink mel-
on pulp — in another. Place the edible portion on a
dish of ample size. To serve this, cut it in triangles
in the same maimer as a pie.
38 KIRMESS COOK BOOK.
OTHER WAYS OF SERVING WATERMELON
Page 12 · 4 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut the grape fruit in halves across the grain, to form two portions. With a thin, sharp-pointed knife, — a penknife is the best, — cut around the pulp in each little section of the fruit, so that each triangular section of pulp can be freed from the surrounding membrane, and lifted out with an orange spoon or fork. Also cut the membrane, separating the sections and the core from the skin, and remove all the membrane and core in one piece. Set the halves of fruit on plates. A spoonful of powdered sugar is placed in the centre, or no addition is made to the fruit, according to the taste of those served. When served for luncheon a spoonful of powdered sugar, and sherry wine or Jamaica rum, is placed in the centre.
GRAPE FRUIT, WITH MACEDOINE OF FRUIT, FOR A FIRST COURSE AT LUNCHEON
Prepare grape-fruit by using a spoonful of powdered sugar, and sherry or Jamaica rum, then for each half of grape-fruit have ready about a tablespoonful of prepared fruit. A mixture of pineapple, orange, and maraschino cherries is good. Brandied peaches may be used, when at hand, as also fresh white grapes, seeded and skinned. Mix the fruit, cut in small pieces, with liquid from the cherry bottle, sugar, or sugar syrup, and use to fill the open place in the centre. Decorate with maraschino cherries cut in quarters. For a change, omit the macedoine, and, just at serving, put a tablespoonful of sifted powdered sugar in the centre of each half fruit, and decorate with pieces of cherry, as before. Orape-fruit is also used as a salad with lettuce and French dressing.
HOW TO SERVE FRUIT. 37
SALPICON OF FRUIT, WALDORF-ASTORIA STYLE
Make such a selection of fruits as is desired. Triangular pieces of pulp cut from halves of grape-fruit, maraschino cherries, bits of pineapple, fresh strawberries cut in halves, brandied peaches, cut in pieces, orange pulp, and slices of banana afford a choice. Chill thoroughly, then sprinkle lightly with sugar, and place in grape-fruit glasses, set in larger glasses (on tall stems) filled with shaved ice. Serve as a first course at dinner or luncheon. These furnish a particularly pretty table decoration.
The pulp and juice of grape-fruit daintily taken from the shell, that each piece may be in perfect shape, are often served in sherbet glasses, either with or without powdered sugar, as a first course at luncheon or dinner. For variation, a tablespoonful of sherry or two maraschino cherries with a little of the syrup from the cherry bottle may be added.
SERVING WATERMELON WITHOUT RIND
Let the melon stand on ice several hours before serving; have the plates chilled also. Secure a section about four inches thick from the centre of the melon by cutting off from both ends. To serve more than eight, cut the melon, to give two sections of this thickness; cut these sections, to leave the green portion in one piece and the edible portion — a round of pink melon pulp — in another. Place the edible portion on a dish of ample size. To serve this, cut it in triangles in the same maimer as a pie.
OTHER WAYS OF SERVING WATERMELON
Records on this page
Serving Grapefruit for BreakfastGrapefruit with Macedoine of FruitSalpicon of Fruit, Waldorf-Astoria StyleServing Watermelon Without Rind