Dessert Dishes
The usual dishes for fruit are compôtes of various heights, and the fruit can be arranged and shown to better advantage on these dishes than on the short flat ones. The fruit should always be gathered on the same day that it is required for table, and should be tastefully arranged on the dishes, with leaves between DESSERT DISHES. and round it. By purchasing fruits that are in season, a dessert can be supplied at a very moderate cost. These, with a few fancy biscuits, crystallised fruit, bon-bons, &c., are sufficient for an ordinary dessert.
When fresh fruit cannot be obtained, dried and foreign fruits, compôtes, baked pears, stewed Normandy pippins, &c. &c., must supply its place, with the addition of crystallised biscuits, &c. In decorating a table, whether for luncheon, dessert, or supper, a vase or two of flowers should never be forgotten, as they add so much to the elegance of the tout ensemble. In summer and autumn, ladies residing in the country can always manage to have a few freshly-gathered flowers on their tables, and should never be without this inexpensive luxury. On the Continent, vases or epergnes filled with flowers are invariably placed down the centre of the dinnertable at regular distances. Ices for dessert are usually moulded; when this is not the case, they are handed round in glasses, with wafers to accompany them. Each fruit should be served on a separate dish, and no strong-smelling fruits should be put upon the table during dinner; many any people have only floral or foliage decoration, and the dessert put on afterwards. A basin or glass of finely-pounded lump sugar must never be omitted at a dessert, as also a glass jug of fresh cold water (iced, in summer), and two goblets by its side.
Grape scissors, a melon-knife and fork, and nutcrackers, should always be put on table, if there are dishes of fruit requiring them. Finger-glasses are placed at the right of each person, nearly half filled with cold spring water, and in winter with tepid water. After the dishes are placed, and every one is provided with plates, glasses, spoons, &c., the wine should be put at each end of the table, cooled or otherwise, according to the season. If the party be small, the wine may be placed only at the top of the table, near the host. The following dishes may be introduced at dessert, according to season :- Almonds and Raisins. These are usually served on glass dishes, the fruit ALMONDS AND RAISINS. piled high in the centre, and the almonds blanched and strewn over. To blanch the almonds, put them into a small mug or DESSERT DISHES. teacup, pour over them boiling water, let them remain for 2 or 3 minutes, and the skins may then be easily removed. Figs, dates, French plums, &c., are all served on small glass plates or oval dishes, but without the almonds.
SEASONABLE at any time, but more suitable in winter, when fresh fruit is not obtainable.
Apples. The apples should be nicely wiped with a dry cloth, and arranged on a dish, piled high in the centre, with evergreen leaves between each layer. The inferior apples should form the bottom layer, with the bright-coloured large ones at the top. The leaves of the laurel, bay, APPLES. holly, or any shrub green in winter are suitable for garnishing dessert dishes.
Oranges may be arranged in the same manner; they should also be wiped with a dry cloth before being sent to table.
Apricots, Peaches, Plums, Nectarines or Green Figs. The beautiful colouring of these fruits, which should be GREEN FIGS. arranged separately, renders anything more than a few green leaves for garnish superfluous.
SEASONABLE in autumn.
Bananas. These are not a pretty fruit, and require the garnish of some brightgreen foliage.