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Fruit Cocktail

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 by cutting the grapes lengthwise into quarters. After removing the seeds, cut each quarter in half crosswise, making eight pieces of the grapes. Cut the pineapple into small cubes. The canned pineapple serves 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 a star-shaped pastry tube. The cream should be slightly sweetened and flavored with a little lemon or almond extract.