How To Crystallize Fruit

Pick out the finest of any kind of fruit, leave in the stones; beat the whites of three eggs to a stiff froth; lay the fruit in the beaten egg, with the stem upward; drain them and beat the part that drips off again; select them out, one by one, and dip them into a cup of finely-powdered sugar; cover a pan with a sheet of fine paper, place the fruit on it, and set it in a cool oven; when the icing on the fruit becomes firm, pile them on a dish, and set them in a cold place.

Pine-Apples

Slice on a slaw-cutter, or very thin with a knife; mix with very finely-powdered sugar. Set on ice till ready to serve.

Oranges

Slice, mix with powdered sugar, and strew grated cocoa-nut over the top. Are also nice served whole, the skins quartered and turned down. Form in a pyramid with bananas and white grapes.

Melons

Melons are much nicer if kept on ice until time for serving. Cut off a slice at each end of the water-melon, then cut through the center; stand on end on a platter. Cantaloupe melons should have the seeds removed before sending to the table. Eat with a spoonful of strained honey in each half of melon.

Bananas And Cream

Peel, slice, and heap up in a glass dessert-dish, and serve raw, with fine sugar and cream.