Ambrosia. — Take four each oranges and bananas, one pine- apple (canned may be used), quart strawberries and ten tablespoons ffrated cocoa-nut. Peel the fruit, stem the berries, and place in glass aish a layer of berries, then sliced pine-apples, then oranges cut in small pieces, taking out seeds, then oananas sliced crosswise, adding strawberries here and there, so that they will show through the dish ; now another layer of pine-apples, then bananas, then oranges, placing sugar between each layer and over the top, using one ana a half pints powdered sugar✪ Ambrosia. Cover with the grated cocoa-nut and over this place a layer of larg^ selected strawberries. Let stand in a cold place for an hour or two before serving. Same can be made with naif as many oranges and bananas, omitting cocoa-nut and plac- ing fruits in successive layers, not scattering the strawberries ; or take six sweet oranges, one pme-apple, one large cocoa-nut, grated, and sprinkle pulverized sugar over each layer. Or, use six oranges, six lemons, and two cocoa-nuts, or only oranges and cocoa-nuts, pre- pared as above. Some pour over the orange and cocoa-nuts a naif cup each orange and lemon juice, and it is delicious added to any ambrosia. 808 FRUIT. Melons. — ^These fruits are always served fresh, and should be thoroughly cooled by keeping on ice until just ready to send to the table, and are nicer if left on ice oVemight. Garnish with flowers or green leaves, or arrange a border of the smaller fruits around it. The latter gives a very pretty effect. ^ The Nutmeg Melon is the finest variety. To prepare for the table, wash them and wipe dry, set on the bios- 8om end, and cut in several equal pieces from ""*■*' ''*^' the stem downward, leaving each alternate piece still attached ; the others may then be loosened, the upper end clipped off and the seeds removed, when the melon is ready to serve, as shown in cut. Or cut off the top of each melon, remove the seeds, fill with powdered ice, replace the tops and send to table as if w^hole. Someprefer to serve them cut in halves, with a lump of ice on each. This cools them perfectly and quickly. As a aressing some place a table- spoon honey in each half, but most people like sugar, or a sea- soning of salt and pepper, which is usually sent round with them. They are also sometimes served with a salad dressing, when rather insipid and tasteless, though more of a breakfast than a dinner dish. Melon is often sent on after the soup at dinner. For a nice Melon Salad pare rind from a musk or nutmeg melon and slice lengthwise ; cut these slices crosswise as sliced cucumbers, place in bowl, sprinkle with salt and pepper and add three or four tablespoons oil or a little melted butter. Let staild half an hour on ice, then add a pinch sugar and a little vinegar, spoonful at a time, simply to moisten without leaving any liquid in bowl. Serve as first course at break- fast heaped in middle of platter, garnished with green. If a melon is found insipid or over ripe, scoop out the pulp by spoonfuls in- stead of serving in slices and pass a French dressing with it, which poured over the melon pulp makes a very appetizine dainty.

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Ambrosia. — Take four each oranges and bananas, one pine- apple (canned may be used), quart strawberries and ten tablespoons ffrated cocoa-nut. Peel the fruit, stem the berries, and place in glass aish a layer of berries, then sliced pine-apples, then oranges cut in small pieces, taking out seeds, then oananas sliced crosswise, adding strawberries here and there, so that they will show through the dish ; now another layer of pine-apples, then bananas, then oranges, placing sugar between each layer and over the top, using one ana a half pints powdered sugar. Cover with the grated cocoa-nut and over this place a layer of larg^ selected strawberries. Let stand in a cold place for an hour or two before serving. Same can be made with naif as many oranges and bananas, omitting cocoa-nut and plac- ing fruits in successive layers, not scattering the strawberries ; or take six sweet oranges, one pme-apple, one large cocoa-nut, grated, and sprinkle pulverized sugar over each layer. Or, use six oranges, six lemons, and two cocoa-nuts, or only oranges and cocoa-nuts, pre- pared as above. Some pour over the orange and cocoa-nuts a naif cup each orange and lemon juice, and it is delicious added to any ambrosia. 808 FRUIT. Melons. — ^These fruits are always served fresh, and should be thoroughly cooled by keeping on ice until just ready to send to the table, and are nicer if left on ice oVemight. Garnish with flowers or green leaves, or arrange a border of the smaller fruits around it. The latter gives a very pretty effect. ^ The Nutmeg Melon is the finest variety. To prepare for the table, wash them and wipe dry, set on the bios- 8om end, and cut in several equal pieces from ""*■*' ''*^' the stem downward, leaving each alternate piece still attached ; the others may then be loosened, the upper end clipped off and the seeds removed, when the melon is ready to serve, as shown in cut. Or cut off the top of each melon, remove the seeds, fill with powdered ice, replace the tops and send to table as if w^hole. Someprefer to serve them cut in halves, with a lump of ice on each. This cools them perfectly and quickly. As a aressing some place a table- spoon honey in each half, but most people like sugar, or a sea- soning of salt and pepper, which is usually sent round with them. They are also sometimes served with a salad dressing, when rather insipid and tasteless, though more of a breakfast than a dinner dish. Melon is often sent on after the soup at dinner. For a nice Melon Salad pare rind from a musk or nutmeg melon and slice lengthwise ; cut these slices crosswise as sliced cucumbers, place in bowl, sprinkle with salt and pepper and add three or four tablespoons oil or a little melted butter. Let staild half an hour on ice, then add a pinch sugar and a little vinegar, spoonful at a time, simply to moisten without leaving any liquid in bowl. Serve as first course at break- fast heaped in middle of platter, garnished with green. If a melon is found insipid or over ripe, scoop out the pulp by spoonfuls in- stead of serving in slices and pass a French dressing with it, which poured over the melon pulp makes a very appetizine dainty.

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