Soyer's standard cookery

Wipe grape fruit and cut in halves crosswise as directed for oranges. With a small, sharp-pointed knife make a cut separating pulp from skin around entire circumference; then make cuts separating pulp from tough portion in one piece, which may be accomplished by one cutting with scissors at stem or blossom end close to skin. Sprinkle fruit pulp left in grape fruit skin generously with sugar. Let stand ten minutes, and serve very cold. Place on fruit plate and garnish with a candied cherry. Grape Fruit. Prepare grape fruit as above, add to each portion one tablespoonful of sherry wine, and let stand one hour in ice box or cold place. Grape Fruit With Apricot Brandy. Prepare grape fruit for serving and add to each portion onehalf tablespoonful of apricot brandy. Grape Fruit With Sloe Gin. Prepare grape fruit for serving and add to each portion onehalf tablespoonful of sloe gin. Fruit Cocktail. Remove pulp from grape fruit, and mix in a bowl with shredded pineapple, bananas cut in slices and then quartered, and strawberries cut in halves, using half as much pineapple and banana as grape fruit, and allowing four strawberries to each person. Pour over a dressing made of one-third cupful sherry wine, three tablespoonfuls apricot brandy, one-half cupful sugar, and a few grains salt. Chill thoroughly, serve in double cocktail glasses, and garnish with candied cherries. Baked Apples. Procure sour apples, wipe and core. Score right round faintly with a sharp knife and put in a baking-dish filling cavities from whence core was removed with sugar and one drop of lemon juice. Allow one-half cupful of sugar and onefourth teaspoonful of cinnamon or nutmeg to eight apples. If nutmeg is used, a few drops of lemon juice and few gratings from rind of lemon to each apple is an improvement. Slightly cover bottom of dish with boiling water, and bake in a hot oven until soft, basting often with syrup in dish. Serve hot or cold with cream. Many prefer to pare apples before baking. When this is done, core before paring, that fruit may keep in shape. Baked Sweet Apples. Wipe, core, and score eight sweet apples. Put in a bakingdish, and fill cavities with sugar. Add two-thirds cupful boiling water. Cover, and bake three hours in a slow oven, adding more water if necessary. Apple Sauce. Wipe, quarter, core and pare eight sour apples. Make a syrup by boiling seven minutes one cupful sugar and one cupful water with thin shavings from rind of a lemon. Remove lemon, add enough apples to cover bottom of saucepan, watch carefully during cooking, and remove as soon as soft. Continue until all are cooked. Strain remaining syrup over apples. Spiced Apple Sauce. Wipe, quarter, core and pare eight sour apples. Put in a saucepan, sprinkle with one cupful sugar, add eight cloves, and enough water to prevent apples from burning. Cook to a mush, stirring occasionally. Apple Ginger. Wipe, quarter, core, pare and chop two and a half pounds of sour apples. Put in a stewpan and add one and a half pounds light brown sugar, the juice and rind of one and a half lemons, one-half ounce of ginger root, a few grains salt, and enough water to prevent apples from burning. Cover, and cook slowly four hours, adding water as necessary. Apple ginger may be kept for several weeks. Baked Bananas.