Oranges
1. Cut in half, crosswise, and dig out the pulp with a silver or gold orange spoon.
2. They are yet nicer prepared beforehand by running a sharp knife on the inside, close to the rind, thus severing the membranes that divide the lobes. Take these membranes out carefully, leaving the pulp in the two cups of the halved orange. It can be then eaten as easily as a custard could be. Set on ice until you are ready to serve.
3. Peel the oranges; separate the lobes and cut each into three pieces. Serve in a chilled glass dish, passing powdered sugar for those who like it.
Breakfast fruits are far more wholesome when eaten without sugar.
Grapes
Keep them on ice for an hour before sending to table, even in winter, and scatter cracked ice over and among them. This has the double advantage of cooling and of cleansing them. Pass grape scissors with the dish of fruit.
Peaches, pears and apples
Wash and dry pears and apples with a soft cloth. Have a silver fruit knife at each plate, and let the eaters pare the fruit for themselves. Peaches should be left with the fur (and bloom) on.