Grapes, Boiled Chestnuts, Apples.
Arrange the grapes in a fruit-dish, ornamented with leaves. Put on the chestnuts in warm (not hot) water, slightly salted. Bring to a boil, and cook fast fifteen minutes. Drain in a colander; stir a spoonful of butter into the chestnuts, tossing in the colander until dry. Serve in a deep dish, lined with a napkin.
Polish the apples, and lay a fruit-knife at each place.
Fourth Week. Tuesday.