Miss Parloa's kitchen companion

The ability to group fruits in such a manner that they shall be beautiful pictures, as regards both color and form, is not given to every one. It is only an artistic eye and touch that can make a large dish of mixed fruits a thing of beauty. The arrangement of the fruit is, however, not all that is necessary to make it refreshing and satisfying. It should be of good quality, and perfectly ripe. All fresh fruits are better for being cold. Watermelons, cantaloupes, and grapes are not fit to serve unless thoroughly chilled. All other fresh fruits are improved at least fifty per cent by standing in the refrigerator for a few hours before serving-time. Apples, peaches, pears, etc., should be wiped with a soft cloth. Small fruits never should be washed, unless — as is frequently the case with strawberries — they be sandy. In that case put them (unhulled, if strawberries) into a wire basket or the colander, and pour cold water over them. Let them drain in the basket, and hull them just before serving-time. [illustration: Watermelon] Keep the melon on ice at least twelve hours before it is served, — better twenty-four. Wipe it with a soft towel. Cut a slice from each end, and then cut the melon in two across the centre. Cover a large flat dish with either grape, fig, or mulberry leaves, and place the halves of the melon on this green bed. When cut in this manner, the melon is served in spoonfuls, which should be scooped out symmetrically. [illustration: Watermelon] Another way is to cut off the ends as before ; then cut the melon in two in the centre, having the dividing line scalloped ; the points of one part, of course, fitting into the notches of the other. Then, when the two pieces are placed on end on a dish (that is why a slice is cut off at the start), the upper part of each will be prettily pointed. Serve in long slices. Still another way is to serve the melon in round slices. It is the most convenient, but the least attractive of the three modes. Cantaloupe. Chill the melon, wipe it, and cut it in two lengthwise ; then remove the seeds. Now cut it in long strips, running the knife in the grooves. Cover a platter with fig, grape, or any other broad leaves. Arrange the pieces of cantaloupe on this bed, rind side down. Serve salt with the fruit. [illustration: Cantaloupe] [illustration: Pineapple] Pare the pineapple, and with the point of a knife cut out the eyes. Cut the fruit in thin round slices, and chill on the ice. At serving-time sprinkle with sugar, and arrange in a glass dish. Another way is to cut the fruit into cubes, and sprinkle with wine, using one gill of wine to a quart of the fruit. Chill the pineapple, and then sprinkle with four tablespoonfuls of sugar. Heap in a mound in a glass dish. If the leaves of the pineapple be green and pretty, place them in the centre of the mound. A gill of orange juice may be substituted for the wine. [illustration: Strawberries and Raspberries] Strawberries and raspberries should be heaped in a pretty glass or china dish. Garnish with some of their own green leaves. Never sprinkle sugar on them. Fine ripe strawberries are often served with the stems on. In this case a small dish of powdered sugar must be served to each guest with the saucer of strawberries. The straw-