Ingredients
- a large cupful of ripe currants
Directions
CURRANTS (No. i.)
Mash a large cupful of ripe currants, squeeze through a cloth strainer, sweeten the expressed juice, and pour over a dish of whole currants. Serve very cold.
CURRANTS (No. 2.)
Select large bunches of ripe currants, dip in frothed white of egg, roll in powdered sugar and serve on the stem. This makes a beautiful table decoration.
PINEAPPLE.
(To Cut for Serving.)
Pare a pineapple so that the fruit shall be wasted as little as possible, and in order to do this notch it, in and out, and carefully remove all the specks and eyes. Pick the fruit from the core with a silver fork in pieces as large as a bean or shred it oil a slaw cutter. Place in a dish and set on ice until wanted.
PINEAPPLE.
(Served Whole.)
Where the pineapple is very fine and ripe it may be brought to the table whole. It is a pretty dish, and can be served by digging out the eyes with a cheese scoop or pointed spoon. The sections will be found to run clear to the center and will split as easily as those of an orange. Pineapple thus served should be eaten by holding it in th$ hand.
FRUIT AND FRUIT DISHES. 191