Frosted currants. Stem large cherry currants. Put them in a dish with a quantity of granulated sugar and shake them together. The moisture of the currants will cause enough sugar to adhere to completely cover them. Turn them off the sugar and serve at once before the sugar loses its dryness. Serve them on leaves in individual portions, or pass them as a first course at luncheon or breakfast. This is a very pretty way of serving currants.
NO. 23. MUSKMELON.
Muskmelon. The muskmelon should be very ripe and very cold. Cut the melons in two and serve with cracked ice in each half. If the melon is not too large serve a half as one portion. Serve on individual plates, or pass as first course for breakfast, luncheon, or dinner. Pass salt and sugar.
For other arrangements of fruits see “Century Cook Book,” page 529.
CLAM OR OYSTER COCKTAILS
Use small Little Neck clams or small Blue Point oysters.
To each 8 or 10 clams or oysters use:
One tablespoonful of tomato catsup,
Two tablespoonfuls of Chili sauce,