Macedoine of Fruits and St. Jacques Cups

Macedoine.—Lay in a vessel one peeled banana cut in half-inch squares, one well-peeled orange having the meats lying between the intersections removed with a knife and all the seeds suppressed, a slice of pineapple half an inch thick cut in dice, four ounces of grapes, two ounces of strawberries or raspberries, four ounces of cherries, pears or peaches, half a gill of kirsch or maraschino and a little powdered sugar; mingle all together and keep it cold in a freezer with ice packed around; serve in a compote dish.

St. Jacques Cup.—With this macedoine fill some wide champagne cups; cover the macedoine with kirsch or maraschino sherbert and serve (see Fig. 691).