Strawberries. Press powdered sugar into a small cup or glass to mold it. Turn the sugar into the center of a dish and arrange around it carefully selected strawberries. Leave the hulls on the berries and serve in individual portions.
Individual pineapples. Cut small pineapples in two. Cut the ends so the pieces will stand straight. Cut out the centers and tear the pulp into pieces, then return it to the cups formed by the skins. Sweeten with powdered sugar; add a tablespoonful of sherry, if desired, to each portion. Let them stand a little while to extract the juice. At the moment of serving add a teaspoonful of cracked ice to each cup. Serve as a first course at luncheon, or before the game at dinner.
A variety called strawberry pines are best suited for this dish. They are sometimes so small that a whole one may be used as one portion.
NO. 20. INDIVIDUAL DISHES OF STRAWBERRY PINEAPPLES.
Currants. Make a mound of sugar as directed for strawberries. Place around the sugar bunches of cherry currants, as in No. 1, or pile them on grape leaves as in No. 2. White and red currants may be placed in the same dish. Serve in individual portions as first course at luncheon or at breakfast.
NO. 21. INDIVIDUAL DISHES OF CURRANTS.
NO. 22. FROSTED CURRANTS.