The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1878-07-04

u CIVILIZATION Idht IOl III III OiCllaiuo
and VINEYARDS. The farmer who is
provident enough to bestow a poT-
ton of his time and attention on
the cultivation of fruit suited TO
his locality, viii surely reap the
benefit Of his labors, not only III
comfort but also in health. II not
for his own sake, for that Of ms
family he should provide small fruit
IN abundance, and other varieties
as circumstances and climate Will
permit.
To SERVE FRUIT.
Strawberries, raspberrles and
blackberries if so gritty as to re-
quire washing, are unfit to be sery-
ed as fresh fruit. 1t would be
better to reserve them for some
other purpose, for water will most
surely impair their sweetness,
neither is it wise to deluge with SUI
gar, and let them stand for an
hour or two to lose their freshness
and flavor. Large fine ~strawber-
ries are especially inviting, when
served without being hulled. Pow
dered sugar should accompany
them; the berry to be dipped IN it
and Gated fIom the stem. This is
a favorite breakfast dish if for
other occasions they ere to be stem
med, it should be done only IA short
time before wanted, and the sugar
added at the last moment, or after
| they are IN the saucers.
Cherries are to he left on the
stems and IN clusters when intend
ed for the breakfast table; at other
times many prefer removing both
stems and pits, which certainly IS
not 80 tempting in appearance, but
with plenty of %pulverized sugar
tastes well.
Currants should be arranged III a
glass dish, with Il border of currant
leaves around the top. Select fine
large punches of red and white, and
arrange them in alternate rows,
forming a pyramid. Both cherries
and currants should be first washed
and small bits Of ice scattered
among them.
Cherries and currants are also
very nice frosted j; to do this beat
the white of an egg until 1T is well
broken, then dip III lunches Of
fruit, and when partly dry roll lien
in %pulverized sugar, land lay on a
sieve to finish drying.
Dried figs, first washed, then
frosted in the same manner are
much improved in both appearance
and taste.
TO SERVE WATERMELON.
Lay it on ice for four or five
hours before wanted, then cut a
slice from each end and cut again
in the center. Stand the halves on
a platter, on which are arranged a
few fresh, clean vine leaves. Scoop
out the pulp with u table spoon IN
nice egg-shaped pieces, and serve
powdered sugar if desired; although
a melon that is really fit to be eat
Ell will be sweet enough without
this accompaniment. If preferred
to serve in slices, cut a small piece
from each end, then cut the melon
IN points.
CANTALOUPE MELONS
Make an %appetizing prelude to q
summer breakfast; they should be
thoroughly chilled before serving.
Cut them IN half, remove the seeds,
and place a piece of ice in the cav.
ity; or, cut every alternate section
ton almost out, leaving it attached
, at the top only; remove the seed.
, and replace with broken ice; serve
or a platter garnished with fresl
: vine leaves; season with pepper anC
! salt or pulyerized sugar according
to taste.
TO ARRANGE FRUIT.
If a variety of fruit is to be ar
ranged, choose a dish with IA stand
ard, and procure some pretty greer
! vines and leaves to ornament it
l The leaves of the ice plant are pc
cullarly appropriate, and Nader;
=, vine, maurandia or smilax will fal
:. gracefully over the sides and twin
! around the stem. Clusters O
! grapes should droop over the edg
! of the di h, as far as possible, an,
. still be &c re, and the variety o
I fruits should be disposed with re
8 gard to the blending of color an,
l general contour; while all shoul,
= be firmly placed, a stiff or set loo.
: is particularly to be avoided
: Prairie Farmer.
d Poultry Papers.