Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1899-02-16
Chilled Fruit. Skia Baskets Tor Jelliss and
SaIods.

The fashion Of serving jellies, ices
and salads in cups or forms made from
fruit skins Is just now popular. This Is
comparatively easy to accomplish II
the skins are properly prepared. and,
above all things. properly chilled. so
that they look fresh and fair when
served like new fruit. An orange bas-
ket for jelly may be easily cut from an
orange skin, or a lemon basket for
serving a salad mayonnaise from a
lemon with a thickish skin. without
chilling II. but it will look better and
appear fresher and less limp il 1t is
chilled.
To prepare an orange skin to serve
an orange frappe in. cut off a small
slice about an inch and third in
diameter across the end of each orange
and save it for "A cover. With an
orange spoon remove the inside of the
orange and scrape off any pulp adher-
ing TO the slice cut off. Tie the covers
on the empty skins, keeping the orange
skins round and without dents. It is
important that the skins should not be
punetured while they are being emp
tied, and that they should be well
washed before they are cut. and
scrubbed with a little brush free from
any specks Of black or dust and wiped
dry. Only bright red and yellow
oranges whose skins are without
bIemish should be selected for this
purpose. When the skins are prepared
put them in the can of an ice cream
freezer. piling them in lightly. so they
do not press one another down. Pack
the can in broken ice and salt, or at
this season in moistened snow and salt,
and let the skins remain tight shut in
the can for one hour. Take them out
at the end Of this time. fill them with
orange frappe or ice cream OF any
fancy kind. and this time tie the covers
on with narrow ribbons. making a
dainty bow on top. Pack the filled
skins lightly in the freezer again. and
let the can stand closely covered and
packed In ice and salt for an hour or
longer. Serve each orange" on a nap
kin laid on dainty dessert plate.
TO prepare bananas in this way Sc
lect the freshest. brightest yellow or
red bananas. Yellow fruit Is usually
the most decorative. Wash them well
and wipe them. Take off or turn back
one section or side of the skin of each |
banana and remove the pulp Of the |
fruit. Lay the section back in place. |
and then lay the empty skins in a |
freezer in the same way the orange |
skins were placed. In this case. how |
ever, a frame that will hold the ba- |
nanas SO that they shall lay fiat and |
shall not touch each other is necessary. |
as they are more limp than orange |
skins and more difficult to manage.
When they are chilled fill them with |
banana ice cream or any punch or ice
that you fancy. and let them rest in
the freezing-can, covered, closely
packed, an hour longer. A narrow
ribbon is tied in n bow around the skin
after 1t is filled. to keep the section in
place. Amy tinsmith can arrange a
light wire framework in tiers to fit in
a gallon freezing-can and hold the
fruit skins by themselves. and any ices
that are frozen in separate moulds.
Lemon baskets cut out of bright
colored fruit and dainty cups carved
out of tomato skins are pretty re-
,eptacles for fish and lobster mayon-
naise salads. There should be cup or
basket for each person. Skins for this
purpose do not require to be left in the
freezer SO long. and. of course mayon-
naise is merely chilled. not frozen.