Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

of the pineapple shell so that it will stand upright, refill with the fruit pulp, put on the tip and set in the ice for three hours. Creamed peaches Lay large, ripe free-stone peaches on the ice for several hours, peel, cut them in half and remove the stones. Whip half a pint of cream light, with two tablespoonfuls of powdered sugar. Fill the hollows left by the stones to heaping with the whipped cream. Keep in the ice-box until time to serve the fruit. Grapefruit and strawberries Cut grapefruit in half and remove the tough fiber and part of the pulp. Chop this pulp and add it to mashed and sweetened strawberries. Refill the grapefruit rinds with the mixture, and set on the ice for an hour or two. Strawberries and cream Cap the berries, one at a time, using the tips of your fingers. The practice of holding capped berries in the hollow of the hand until one has as many as the space will accommodate, is unclean and unappetizing. Cap them deftly and quickly, letting each fall into a chilled bowl, and do this just before serving, keeping in a cool place until they are ready to go to table. Pass powdered sugar and cream, also ice-cold, with them. Raspberries and cream Follow the directions given in last recipe. Bartlett pears and cream Select sweet, ripe pears and lay them in the ice for two hours. Do not peel until just before they are needed. Pare deftly and quickly, slice, sprinkle with sugar, cover with cream and serve. Bananas and cream Bananas are very good treated as the pears were in the last recipe. It is a good plan to bury these in the ice until wanted for dessert. Then the hostess may, at the table, quickly peel and slice them into different saucers. Bananas thus prepared do not have time to become discolored from exposure to the air. SWEET OMELETS Apple sauce omelet (baked) Beat the yolks of seven eggs light; stir into them five tablespoonfuls of powdered sugar and a cupful and a half of