The 1918 Fanny Farmer Cookbook

first on one side of section, then on the other. Should there be any white portion of skin

remaining on pulp it should be cut off. Arrange sections on glass dish or fruit plate. If the

orange

is a seeded one, remove seeds.

. Remove peel from an orange in such a way that there remains a one−half inch band of

peel

equal distance from stem and blossom end. Cut band, separate sections, and arrange around a

mould of sugar.

How to Prepare Grape Fruit for Serving

Wipe grape fruit and cut in halves crosswise. With a small, sharp−pointed knife make a cut

separating pulp from skin around entire circumference; then make cuts separating pulp from

tough portion which divides fruit into sections. Remove tough portion in one piece, which

may be

accomplished by one cutting with scissors at stem or blossom end close to skin. Sprinkle fruit

pulp left in grape fruit skin generously with sugar. Let stand ten minutes, and serve very cold.

Place on fruit plate and garnish with a candied cherry.

Grape Fruit with Sherry

Prepare grape fruit for serving, add to each portion one tablespoon Sherry wine, and let stand

one hour in ice box or cold place.

Grape Fruit with Apricot Brandy

Prepare grape fruit for serving and add to each portion one−half tablespoon apricot brandy.

Grape Fruit with Sloe Gin

Prepare grape fruit for serving and add to each portion one−half tablespoon sloe gin.

Fruit Cocktail

Remove pulp from grape fruit, and mix with shredded pineapple, bananas cut in slices and

slices

grape

cut in quarters, and strawberries cut in halves, using half as much pineapple and banana as

fruit, and allowing four strawberries to each serve. There should be two cups fruit. Pour over

dressing made of one−third cup Sherry wine, three tablespoons apricot brandy, one−half cup

Chapter XXXVI − FRUITS: FRESH AND COOKED

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