The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-04

Melons are served eltner LOT tne
beginning or the finish of a meal.
Small melons should be washed. wiped,
chilled and cut in halves, from stem to
blossom end. Remove seeds and OBJ
jectionable stringy portion and serve
to each person half a melon placed
on a small plate with or without
paper dolly. Pass sugar on a tray
and salt and pepper also. IL they are
not on the table, between every two
covers. The flavor is preserved IL the
melon is. perfectly chilled. but is les
sened or destroyed II pieces of ice
are served in IL.
Watermelon should be very cold and
may be served in a variety of ways.
II a melon is served with the rind on,
wipe. cut in halves and trim the
rounded end of each half SO that 1t
may stand fiat and firm on the serv-
ing dish. Then the host may remove
the red portion with large spoon, in
egg shaped pieces. and place on indi-
vidual plates. The melon may be cut
in the pantry in slices three inches
thick; then the rind cut off in cir
cuar pieces, and the edible centre
Grounds of pink pulp removed to a
chop plate or silver platter of ample
size. To serve, cut in wedge shaped
pieces. Another way is to remove the
pink centre Of the melon in the pam
try with a spoon. in egg shaped pieces,
and arrange ON a large glass or silver
dish with cracked ice. A few green
leaves or a few sprigs of mint may
add to the attractiveness OF the dish.
Choice, large strawberries should be
e
cleaning the fruit with a soft brush
(butter brush). They may be piled in
pyramid shape on dish and sugar
passed with them. or they may be
served on individual plates ground a
small mound Of sugar. The mound is
made by pressing confectioner's sugar
into a cone shaped utensil of the size
desired and then unmoulding il in the
centre OF the plate. a pastry tube
is of the right size and shape; some
times a cordial glass and again forms
of stiff paper may be used. If the
sugar has been pressed firmly into
the cone and the lower edge of the
mould tapped on the plate directly
where ii is to be placed 1t will hold its
shape, uniess handled or shaken
roughly. Small galax leaves, with stems
removed. fitted into one another and
placed on the plate to form mat,
make a good color BACKGROUND for this
fruit, IL one cannot obtain strawberry
leaves. Miniature market baskets. Oh
tanned at a caterers or confeCtioner's.
may be filled with the berries and
placed on the ihdiNlduaI plate
Currants on the stems should be
washed, drained and arranged for
serving on a dish, preferably glass,
and sugar passed. Large currants
should he removed from stems and
washed. then put into a dish with
graduated sugar and shaken until the
currants are covered with the sugar
This should he done only just before
serving. White and red currants
served together make a pleasing effect.
Small fruits Ike Currants, blackber-
ries and raspberries may he served
with niue crhsheu zee thls IL h,uoh
appreciated on hot uas' anu r''ese
fruits being hishly haVoreo' pear the
slisht di!u'ion the melting ice ewes
'herries may pe served on 'he Stems
or steinrneu ana p'tteu anu scrN'u ~
indlvidual dishes with sugar ana
crnsheu ICE
Grape SCISSORS are essentIdI "HtH
bunches OF grapes are served
Whole bananas with skins left on
are served at breakfast, or they may
be peeled, sliced and sugar and cream
passed, or peeled, sliced and sprinkled
with lemon juice and sugar
Apples are not often served peeled
as the pulp discolors so quickly; but II
prepared nicely they make pleasing
finish TO heavy dinner. Select large,
perfect apples and keep them in the
ice box for several hours N re serv-
ing. Immediately before they are to
be used peel and cut in SECS an
eighth of an inch thick from stem to
blossom end, beginning at the outside
and working toward the core. Arrange
the slices on Nat glass dish with
serving fork and pass as the last
course.
Pineapple. when prepared in the