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Classic
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page 134
FRUITS.
The arrangement of fresh fruits for the table affords play for the most
cultivated taste and not a little real inventive genius. Melons, oranges, and
indeed all kind of fruits, are appropriate breakfast dishes; and a raised
center-piece of mixed fruits furnishes a delicious dessert, and is an
indispensable ornament to an elegant dinner-table. Melons should be kept on ice,
so as to be thoroughly chilled when served. Clip the ends of water-melons, cut
them across in halves, set up on the clipped ends on a platter, and serve the
pulp only, removing it with a spoon; or, cut across in slices, and serve with
rind. Nutmeg melons should be set on the blossom end, and cut in several equal
pieces from the stem downward, leaving each alternate piece still attached; the
others may then be loosened, and the seeds removed, when the melon is ready to
serve. Fruit should be carefully selected. Havana and Florida oranges are the
best, but do not keep well, and on the whole, the Messina are preferable. A
rough yellow skin covers the sweetest oranges, the smooth being more juicy and
acid; a greenish tinge indicates that they were picked unripe. The Messina
lemons, "November cut," are the best, and come into market in the spring.
Freestone peaches with yellow meat are the handsomest, but not always the
sweetest. California pears take the lead for flavor, the Bartlett being the
best. The best winter pear is the "Winter Nellis." The "Pound" pear is the
largest, but is good only for cooking. Fine-grained pears are best for eating. A
pyramid of grapes made up of Malagas, Delawares, and Concords, makes a showy
center-piece and a delicious dessert. The Malaga leads all foreign grapes, and
comes packed in cork-dust which is a non-conductor of heat and absorbent of
moisture, and so is always in
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