CHERRIES
No. 1. Tie the cherries together by the stems into bunches resembling bunches of grapes. If convenient, have bunches of red and white cherries on the same dish.
No. 2. Turn lace papers into cornucopias and fill them with cherries tied into even bunches; let the stems turn to the points of the cornucopias, so the fruit only shows in the opening.
Arrange the cornucopias on center dishes, in cone shape, the points in.
Note.—For other arrangements of fruits, see “Century Cook Book,” page 529.
NO. 164. STRAWBERRIES SERVED WITH THE HULLS ON.
NO. 165. PEARS ARRANGED FOR CENTERPIECE.
NO. 166. CENTERPIECE OF RED AND OF WHITE CURRANTS FOR THE
BREAKFAST- OR THE LUNCHEON-TABLE.
NO. 167. CENTERPIECE OF RED AND OF WHITE CURRANTS ARRANGED
IN A CIRCLE. THE COLORS ALTERNATING.
Chapter XIII
LOAF CAKES—SMALL CAKES—FANCY CAKES
LOAF CAKES
Gingerbread with Chocolate Glaze
Gingerbread with Whipped Cream
Gingerbread with Preserved Ginger
Orange-cake, No. 1
Orange-cake, No. 2, or Plain Cup-cake
Chocolate-cake
Cocoanut-cake
Cocoanut Cream-cake
Cake Decorated with Star
Cake Decorated in Two Shades of White Icing
Iced Cake Decorated with Pink Bow-knot
Cake Decorated with Candied Violets
Cake Decorated with Candied Rose-leaves
Cake-basket Holding Meringue Mushrooms
SMALL CAKES
Jelly-roll
Daisy Cakes
Medallion Fruit-cakes
Cup-cakes with Decoration of Flower Design
FANCY CAKES
Cherry-cakes
Domino Cakes
Marble Cakes
Hemispheres
Cream-cakes
Cream-cakes, Iced
Cream-cakes with Jam and Whipped Cream
Little Cream-cakes with Caramel Icing
Meringue Mushrooms
Cocoanut Meringues
Galettes
Pastry Fingers