This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1/2 pound Tokay grapes 1 cup diced pineapple.
1 cup diced apples 1/2 cup pineapple juice.
1/3 Cup lemon juice.
Wash the grapes, pick from the stem and remove the seeds. To remove the seeds, cut the grapes lengthwise into quarters. After removing the seeds, cut each quarter mto half crosswise, making eight pieces of the grapes. Cut the pineapple into small cubes. The canned pineapple serves very nicely for this purpose, though fresh pineapple may be used instead. Peel the apples and cut into small cubes and mix immediately with the lemon juice to prevent discoloration. Add the pineapple juice and the other fruits. Let this stand on ice two or three hours until the flavors are well blended. Just before serving place the fruit in stemmed sherbet glasses and pack in ice in compote dishes. On top of the fruit pipe a rosette of whipped cream through the star-shaped pastry tube. The cream should be slightly sweetened and flavored with a little lemon or almond extract.
1 grape fruit.
2 oranges Powdered sugar.
Cut the fruit in halves and remove the flesh of the fruit. Cut into small pieces. Serve in stemmed sherbet glasses, using about four tablespoonfuls of the mixture for a serving. Sprinkle over the top, just before serving, some powdered sugar. This makes a very nice first course.
Peel an orange deep enough to remove all the white portion. In other words, cut down into the flesh of the orange. With a sharp knife remove each section by cutting down between the skin which holds it. That is to say, cut the orange in such a way that the section can be removed, leaving all of the white portion. Arrange these sections in a serving dish, sprinkle lightly with sugar and serve with whipped cream.
1 dozen stoned dates 3 English walnuts.
2 tablespoons shredded cocoanut.
2 tablespoons icing.
Insert 1/2 of a walnut meat in the date. Dip in thin icing, and roll in shredded cocoanut.
1 cup whipped cream.
Put the bananas through a colander. Beat the banana to a stiff froth, and serve with whipped cream.
Select thoroughly ripened peaches or whole halves of canned fruit. Place a half peach on a toasted rice biscuit and serve immediately with whipped cream.
Wash 1/2 pound of prunes, soak them in 1 quart of cold water for several hours, cook slowly until tender in the water in which they were soaked. Add 1/4 cup sugar, 1 tablespoonful lemon juice for each 2 cups prunes. Cook 5 minutes.
Remove the skins from the required number of bananas and scrape to remove all fuzzy portion next to the skin. Beat one egg and add two tablespoons of milk or water. Dip the bananas into the beaten egg, then into toasted bread erumbs. Place on an oiled pan and bake in a moderate oven thirty to forty minutes, or until perfectly tender. Baked Dananas are a very wholesome dish, but raw bananas are -sometimes troublesome unless very ripe.
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