The Butterick Cook Book

The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.

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Fresh Fruit Salads

See chapter on Salads; also chapter on Cold Desserts.

GRAPEFRUIT-Cut in halves crosswise. Separate pulp from skin with sharp-pointed knife and with a pair of scissors remove tough center portion. Fill this cavity with sugar. Garnish with Maraschino cherries.

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