If a pineapple salad seems to you a fitting dessert for the particular luncheon you have in mind, it is easily prepared. Be sure that the pineapples, two of them we’ll say, are perfectly ripe; shred them thoroughly and throw away the core. Put the shredded fruit into a deep glass dish, and pour over it a good half-pint of powdered sugar mixed with a tablespoon each of brandy and curaçoa. This salad should stand for about three hours before serving, so that the sugar may become quite dissolved.
Salad of Several Fruits
And a salad of several kinds of fruits makes an altogether charming dish. Try it some time. Have half a pound of perfectly ripe cherries, remove the stalks and stones; have the same quantity of currants, but have a part of them red and the other part white, just to make the dish a bit prettier, and have a quarter of a pound each of raspberries and strawberries. Sprinkle over the fruit plenty of powdered white sugar and three tablespoons of brandy. Shake about lightly that the sugar may dissolve before it is served.
Crystallized Raspberries
Some day when you have been so fortunate as to get some particularly large and good raspberries, fix them up in this way: Hull them, of course, and then dip them one at a time in the beaten white of an egg mixed with a tablespoonful of water. As you take the raspberries from the egg roll them, one at a time, in powdered sugar and put at short distances from each other on a sheet of white paper to become perfectly dry, which will take two or three hours. When dry keep on ice till served for dessert. And a dainty dessert you will find it, my word for it. Strawberries and blackberries, also, may be treated in the same way, but I doubt if they will find the favor that will be shown the raspberries.
Raspberry Cream
And a raspberry cream is pretty sure to be a favorite dish in almost any company. It is very simple, too. Just press the raspberries through a fine sieve to remove the seeds; mix in well half a pint of cream and sufficient sugar to sweeten. Beat it well, and as fast as froth rises skim it off and put it on a hair sieve. Put the cream that is left in a glass dish, pile the whipped cream on the top, mounting it as high as possible, and serve.
Banana Cream
Another delicious fruit cream is made by pressing half a dozen bananas through a fine hair sieve into a basin, mixing with the fruit one and one-half pints of cream, flavored with vanilla, and then passing the whole through a fine sieve. Freeze the cream a little—till it just thickens—and then add to it a pint of cream, two tablespoonfuls of sugar and a wineglassful of Madeira. Keep in the freezer for two or three hours before serving.
Peach Cream