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To Serve Fruit (Hollyhocks are particularly)

Hollyhocks are particularly appropriate. The beautiful white and red currants may be dipped in white of egg, then in sugar and dried on a sieve, then neatly arranged on a pretty glass dish garnished with freshly picked roses. These, as you can readily understand, will make a most beautiful breakfast dish. Cherries should be served in large bunches, and may be mixed with other fruits that are in season at the same time. All fruit should be served cold; some, however, will bear to be chilled, while the flavor of many fruits is entirely destroyed by chilling.

Watermelons and cantaloupes should be first washed, then put in a cold place several hours before serving. To serve them, cut them in halves, cut thin slices from the convex ends, allowing them to stand firmly on a plate. Scoop out the pulp of the watermelons in egg-shaped pieces with a spoon. Cantaloupes should be served in halves, the seeds carefully removed, the fruit eaten with a spoon. The large banana cantaloupes, of course, should be cut in convenient-sized pieces. Sugar, salt and pepper should be passed with them. Cantaloupes are pretty, served on a bed of fresh grape leaves.

Pineapples should be pared with a silver knife, the eyes carefully removed, and the fruit then picked into small pieces with a silver fork; cutting destroys the flavor. Deluge the pieces in sugar and stand away for one or two hours to get perfectly cold.

Raspberries, one of the most delicate of all fruits, should be very carefully looked over and kept in a cool place until serving time. Then serve in a pretty glass dish; they must never be sugared before serving; pass sugar with them. Raspberries may also be moistened with orange or currant juice, just before being sent to the table. Blackberries should be carefully looked over and slightly chilled before serving; they must not, however, be icy cold. They should be sugared about five minutes before serving time and arranged in a pretty glass dish. A very pretty way to serve small fruit is to have heaped in the centre of a large, flat glass dish, a mound of whipped cream with the fruit around it.