Cut off the rind, and with a small, pointed knife take out the eyes. Put a fork in the hard core to hold it, and with a second fork tear off the soft pulp. Pile the pieces in a glass dish and sprinkle them plentifully with sugar. Let it stand a few minutes to extract the juice before serving.
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.