Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1908-07-04
BERRIES IN GRAPEFRUIT.
And Other Delicacies Of the Season
Among Fruit Salads.

Fruit salads are taking the place of
sweets and ice creams at most of the
fashionable Springtime luncheons. The
fruit salad is not only refreshing and de-
lightf1l to the palate, but pleasing To the
eye as we'll, for the coloring of the va
rious fruits gives opportunity for strik-
ing arrangements.
Now that StraWbeI rieS are coming more
plentifully to the markets, they are utli-
iZed in this manner, and strange as it
seems to meet the familiar fruit on the
table without the usual accompaniment
of cream and sugar. it has met with i'm
mediate popularity in the new form, and
is combined with nearly every other fruit
in the list
The grapefruit is specially excellent
addition to Strawberries. For this pur-
pose the core and fiber of the grapefruit
halved the pulp being loosened fIom the
sides in the usual manner The berries
are then placed in the center of the
grapefruit and the whole is allowed to
remain on ice until very cold A French
dressing is added at the table.
Some fruit salads are served in high
glasses of ornamental crystal, and i:oW-
ers are added to enhance the effect
scattered on the plates upon which the
glass is placed. This. of course, is for the
service of individual dishes at hotel
For the home table the salad may be
prepared in a bowl in the same manner
as the usual lettuce and vegetable mix
lures It is always better to make it
should be added last. All the ingredients
must be cold.
While it has taken the French chefs to
popnlarize the fruit salad in New York, it
| is really an English innovation. and the
dish has great Importance at the fash
ionable London dinner, its cost some
| item on the. menu. for fruit is scarcer
| than any other de:icacy in the English
capital. and even in these days the pine
| apple is brought to the table with great
al a 20 nlnS Of IA i'm
There they make salads of black grapes
and fresh figs, with nectarines and the
immense strawberries which the English
growers produce. These fruits are served
in flat dish, surrounded with the straw
berry foliage, which. being abundant and
| beautiful, makes feast for the eye.
and vegetable salads, as the French chefs
do and maraschino or champagne is
| added frequently to the dressing. In
| New York the head walters are devising
but a setting of lettuce or romano leaves
| is the favorite foundation of the dish
| Chopped nuts are also added, one dam
| ty and simple salad being made from
oranges sliced thin, with peel remaining
on each slice, these being arranged on
lettuce leaves and sprink,ed thickly with
chopped Wa1nutS
| Grapefruit, alligator pear, and romaine
leaves make another refreshing comhna-
| ton. Apples combine with nearly every
other fruit. but are best with celery and
I!itN oliIldlSt, tiliS bciilS oile VI ne III 81
fruit salads to win favor several seasons
ago, when it was known as Waldorf
salad.
A pretty way to serve it is to scoop out
the inside of a red checked apple with
out iniuring the outside form of the
fruit. Then replace the apple chopped
with celery. the core parts being entirely
removed. When apple blossoms are pro-
durable they form a dainty decoration for
the open part of the apple.
Cucumbers may be opened carefully
and filled the same way with a mixture
of endive, apple, and chopped nuts. the
cucumber pulp being used and the shell
pearance of being untouched The GU
cumbers should be packed in bed of
fresh crosses and chopped ice.
Canned fruits put up without sugar are
all desirable for salad making, and the
tropical mangoes, the prickly pear. and
the pomegranate serve to add to the
flavor. but only 2 small quantity of these
last should be used, as they are rather
too rich and mealy to suit all tastes.
A little chervil vinegar added to the
dressing is a great Improvement when
combined with the ostragon and tara
Con. a small portion of each being used.
Too much vinegar is bad for any salad,
the ilavors of which must not be killed
if the dish is to be q success.
The melon being nobtanable at this
season, canned melon rind is used vii II
good effect cut up with cold artichok.,
bottoms and large ritted cherries canned
without sugar. Fruit salads can be effer-
lively served in glass punch cups. packet
in shaved ice in the high glasses some
times used for grapefruit. A Eeraniu
or mint leaf is rubbed on the glass hv
some chefs; in fact their fancy has fire.
play in concoctinG these dainty dishes.