RIPE FRUIT FOR DESSERT.

Oranges

May be put on whole in fruit-baskets, or the skin be cut in eighths half way down, separated from the fruit and curled inward, showing half the orange white, the other yellow. Or, pass a sharp knife lightly around the fruit, midway between the stem and blossom end, cutting through the rind only. Slip the smooth curved handle of a teaspoon carefully between the peel and body of the orange, and gently work it all around until both upper and lower halves are free, except at stem and blossom. Turn the rind, without tearing it, inside out, making a white cup at each end—the round white fruit between them.

Salade d’Orange.

Pare and slice large sweet oranges; sprinkle powdered sugar thickly over each slice, and pour a couple of glasses of wine on the top. Sprinkle powdered sugar over all, and serve at once, or the fruit will lose its freshness.

You may omit the wine if you like.

Do not let any fruit intended to be eaten fresh for dessert lie in the sugar longer than is absolutely necessary. It extracts the flavor and withers the pulp.

Ambrosia.