The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1904-01-03

TT He grape fruit habit grows by
/ what il feeds on. and year by
year its consumption demsn-
! strates marked Increase. A few
years ago II was obtainable here only
in the big hotels, the fashionable restau-
/ rants, and clubs. Today el cry little
corner grocery in the RESIDENTIAL sec
tons must have its regular supply, and
the demand IS growing.
Grape fruit comes from Florida. Cuba.
/ Nassau, and California. The best OF
| these Is the Florida product. which is
large. thin-skinned and juicy. The Cal
ifornia product is lighter in weight,
not as juicy. pithy and punky
Chicago regards the Arizona grape
fruit as the best obtanaSle retailing
readily al IS per dozen. while the CALI
! tornta fruit Is drug anywhere from so
cents 10 Si-JO Arizona grape fruit is sell
dom allowed TO pass Chicago. The fruit
comes to market in boxes containing
/ from forty-eight TO eighty. The largest
size costs merchants from so to $3.50 a
( box. The smaller fruit brings from s.
TO IS.
THE oyster scare" say the dealers in
tropical fruit: has given grape fruit a
boom. and the oyster man loss has
been the grocers gain"
While the taste for grape fruit is pos
sibly an acquired one. il holds, and the
Wholesome Ifult Is CONSIDERED 1n0lSpeu-
sable for breakfast in the homes OF hun
dreds who only n few years ago looked
upon IL as way beyond them in price.
That there is q good hygienic reason
for its increase il favor is without qucs-
ton. Its peculiar acid renders ID an al
most sovereign remedy for malarial and
bilious troubles. v bile as a "bracer'' il
Is quite the equal Of quiEinc and vastly
IL most highly for ip conva lesceuts
and some assert that nc habitual con
sumner OF grape fruit can even consider
/ himself immune from that prevalent
malady. Not the least among the Vir-
tues asCribed to It Is that of com
plexion beautifier. To achieve this re-
suit il must be eaten freely and regu-
larry. without sugar. and preferably The
first thing at breakfast.
Besides its popular use as the relish
before so,Ip II IS frequently served as a
sorbet between the Joint course and the
game; as a salad. a dessert, or as the
dominating ingredient for the punch
bowl at formal functions.
For Breakfast.
For breakfast. the discriminating lover
OF grape fruit takes his plain. When
the membrane that divides the sections
is thick IL is simply peeled like an
TONS the cepter removed with a knife.
the membrane torn or cut at its angle
when turned pack and the pulp picked
out I'm sizable places This is the way the
Chinese and Mexicans eat grape fruit
without getting bit OF the Juice on
their fingers. This method is not al
ways possible with the Florida fruit.
which has an exceptionally thin rind and
I'm in this case cut the fruit across
the equator line. then with sharp pair
OF scissors snip out the center mem
brane and with an orange spoon re-
move the pulp. Some housekeepers at
tend to having the fruit prepared over
night. removing the seeds and filling
the cavities with sugar. Then, if the
hemispheres are allowed to remain un-
touched. by morning chemical action
will have taken place. filling the CEN
! trail reservoir with a clear amber Juice
like nectar. A teaspoOnful of rum or
, sherry Is usually added when the grape
fruit is served at luncheon or dinner,
hut for a breakfast tonic this is not ad-
Visable.
For a fashionable course breakfast all
the pulp is usually removed with a sill
yer knife. all the partitions cut away.
and the pulp returned 20 the cup of
! rind Outlines the skin is cut in the
shape OF a basket, strip being left for
| a handle.
Al Smart Luncheons.
! At elaborate luncheons. where the
A. 1.