Fresh Fruits

Choose ripe fruits; arrange them either in baskets, fruit stands or plates garnished with green grape leaves and fresh moss. The base must be solid so that when carried they will not be dislodged; place the handsome part of the fruit on the outer side. Early fruits are always appreciated as they foretell those that are to follow in their season. Fruits for dressing are apricots, pineapples, pears, peaches, oranges, lady apples, grapes, cherries and strawberries. In case no fresh green leaves are procurable, use artificial ones made of muslin and dipped in wax. If a pineapple is to be arranged in the center of a basket, stand it on a cardboard cylinder four inches high by three inches in diameter. All fruits to be found in New York are designated on the table for the different seasons (see page 17). Dry fruits consist of almonds, raisins, figs, dates, and innumerable others.

CHOCOLATE, COFFEES, RACAHOUT, TEAS, ETC. (Chocolat, Cafes, Racahout, Thes, Etc.