The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1902-07-13

the fruit is served, and this is cut out
with a berry or table spoon. Water
melon is eaten with fruit forks.
When apples, pears or peaches ara
set out, small knives are laid beside
the plates With these the fruit is de-,
priVed of it's skin and cut into nor
lions for the mouth. 9Orange spoons
are easily identified on account of their
slender pointed bowls. Sliced oranges
peaches, bananas sor rpineapples are
distributed with silver server having
fiat open plate at the end of a sIen.
der, graceful handle.
The preparation of the fruit for the
table should never be left to the serv
ants. They are not likely to be as
particular as the delicacy of the food
requires. For instance, berries taste
better if gone over carefully one by
one. When the bulls are drawn off.
bits of sand should be removed with a
brush specially reserved for the pur-
pose. Berries, according to the rul-
1ngs of gourmets, should not be wash
ed. Water is said to destroy a Ger
tain delicate flavor. II the servant is
depended upon to cleanse the berries
IN this way, all sorts of gritty matter
may get into the dish with the fruit.
Small melons are cut into, halves,
the seeds in the center removed, and
the cavity is filled with chopped ice.
Only ripe fruit should be sent to ths
table, and unless the mistress of the
house can thoroughly depend upon her
kitchen staff she does well to inspect
the fruit course before it is brought to
the dining room, for in the summer
unripe or overripe fruit is a certain
cause of illness. The Juicy watermel-
on is not so great a source of danger
as its humble relative, the cantaloupe
Only the ripeSt apples should appear
in the fruit bowl. These ought to be
washed thoroughly and then polished
with clean, dry cloth. The golden
skinned bananas are sure to be soiled,
and for appearances sake, if for moth
ing more, they should be washed and
wiped. Currants are dipped into water
and then drained on a sieve If they
are to be served with sugar and cream,
they are deprived of their stems; 9TH
erwise they are placed on the fruit
dishes in clusters.
When unpeeled peaches are used.
they should be carefully rubbed with
a dry cloth. This will remove the
wool and dust. Pears are washed and
polished just like apples.
nice way to prepare small fruits
is to ice them. Dip each piece into
the slightly beaten white of an egg
and then in granulated sugar Dry
and place in the refrigerator. All fruits
but berries are placed on the ice a
little while before being eaten. Wheth-
er the fruit is served at the beginning
or end of the meal is a matter of
taste. Some persons find that it does
not agree with them if taken before
other food is in the stomach Break
fast is said to be the golden time for
the eating of fruit. In the summer
it is far wiser to buy more fruit than
meat; the latter heats the body, while
the former is cooling and at the same
time nutritious
A novel idea is to combine fruit and
flowers for table centerpiece. A
pyramid of apples, peaches, oranges,
bananas and pears is often intwined
with graceful vines, on which are seen
delicate flowers. If no small flower
ing vine is at hand, small, spicy bios
SONS are scattered over the fruit. Bits
of rose geranium, lemon verbena or
honeysuckle are pleasing as decora-
tons. The contrast of the brilliant
fruit and green foliage is very artis-
tic. When it is possible to use the
leaves of the fruit to be served, do
SO. For instance, the foliage of the
grape is the most pleasing accom-
paniment for the fruit. The same is
true of apples, pears, peaches or ber-
ries.
In buying a table service it is not
wise to purchase solid silver The
plated and filled wares are such ex-
cellent substitutes and are so much