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Salad, Fruit

Currants, strawberries, raspberries, peaches, apricots, plums, oranges, pineapples, etc., may all be served as salads. The large fruit should be pared and sliced, the small fruit picked and arranged in a dish. Powdered sugar should then be sifted thickly over, together with a table-spoonful or two of spirit or any suitable liquor.