New-York tribune., 1910-08-31
HOW TO SERVE GRAPEFRUIT
While Perfect in Itself 1t May Be
Varied with Success.

Tho following ways of serving grapefruit
are given in response to request from
subscriber.
Some persons Of course. think that grape
fr,it is spoiled by any sort of addition.
even sugar but variety IS appreciated by
the majority. and this Incompatible fruit
may bs varied~fn a good many different
uavs which will usually be- considered de-
ucio,ts The favorite way Of serving 70 a.
an appetizer at breakfast Is 70 cut 70 IN
halves crossTise. loosen the pulp from the
skin and then sprinkle it with powdered
sugar and sherry. Serve upon bed 81
cracked ice Special grapefruit knives are
nov manufactured for the purpose % pre-
rarirg tho fruit i'm this way These knives
arc curved and have a sawlike edge. -
that ffev can cut around the pulp. sapaT7f-
ing IL without breaking from the thick
white skin that binds it to the yellow
outer -rind-
Tall glasses especially for grapefruit
NAV aJzo be found at some stores When
served in these glasses the pup Il COM
r,IeteTv removed from It's rind-
At a. formal luncheon canded cherries
arc sometimes added TO the appetizer of
prapefr-ilt. creme de ulenthe cherries may
also be used Cut them I'm halves and put
two or three halves upon each half or he
grapefrtrft. after sprinkling the latter with
wine or sugar. \ single preserved straw
berry or a fresh one. in fits season, nar bs
used instead OF the cherries. Rum or anv
annrnnriate wine or liquor may be used in
stead Of sherry.
The passing Of paprika with grapefruit
when served as an appetizer -, 70 say the
least, eccentric, especially when sugar is
used. 1t seems different with salad ac-
cornpanied by mayonnaise or French dress
ing though these salads are eccentric
enough without it, Recipes FOR all sorts ot
eccentric grapefruit salads have sprung un
like mushrooms during the last few Years
one is not surprised at any form Of add
.ion 10 them When using a French dress
ing on a grapefruit salad omit the vinegar.
as the acid juice OF the fruit takes IT'S
place. and serve on lettuce leaves Nuts
celery and white grapes are among tha
additions that are liked by those who ara
fond of this kind Of salad
T.obes of grapefruit, freed from all coarse
skin. are often used in fruit cocktails and
nacedonfes that open formal luncheon
For one macedonia put small pieces o.
orange, banana and grapefruit into tall
classes and sweeten with delicate syrup
or with powdered sugar and grapefruit
iuice or orange juice. A cocktail calling
for half grapefruit pulp and half orange
pulp is also attractive.
A sweet grapefruit jelly served with
cream is a delicious dessert when made a
:folIows: For the pulp and juice of a large
1.r11it use TWO large tablespOonfUls Of Eng
nfsh seIatine mot the Sranulated kind h
liberal half cupful OF sugar and TWO cup
ruIs of boiling water. Dissolve the sugar
a. the water. add the fruit. and Just be
a1re removing from the ire str IN the
saeIstfne. which should have been soaking
FIR two hours in just enough cold water I"
cr,ver II Less celatfne will be needed If
r. is the cranulated kind. and an entirely
drTerent proportion If American brands
an, used There is a great difference IN
the thfckening qualities in the various
b.s nds OF American make.