Kirmess cook book

Select firm, solid fruit, cut in half, roundwise, remove juice and pulp, place it in a bowl, add a few white or 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 Russian 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 foundation is a slice of not too fresh bread cut out with a 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 fruit 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 in the center of maple sugar. The hollow center of grape fruit may be filled with Malaga grapes, cut in half, and seeds removed, sweetened with sugar and sherry. CHAPTER VIII. SOUPS Soups are divided into two great classes : Soups with stock; soups without stock. Soups with stock have^ for their basis^ beef, veal, mutton, fish, poultry, or game, separately or in combination. They are classified as: BauUlon, made from lean beef, delicately seasoned, and usually cleared. Exception, — clam bouillon. Brown Soup Stock, made from beef (two-thirds lean meat, and remainder bone and fat), highly seasoned with vegetables, spices, and sweet herbs. White Soup Stock, made from chicken or veal, with delicate seasonings. Consomme, usually made from two or three kinds of meat (beef, veal, and fowl being employed), highly seasoned with vegetables, spices and sweet herbs. Always served clear.