Oranges, grape-fruit, or shaddocks. The grape-fruit is served at breakfast, or as a first course at luncheon. The pulp must be separated from the thin bitter skin which separates the sections, with a silver knife. A little sugar is added, and sometimes a teaspoonful of sherry, to each portion. The pulp and juice is eaten with a spoon from the peel, one half the shaddock being served to each person, or it may be served in small glasses. The peels prepared as fancy baskets can be kept fresh for several days in water.
Peaches. Peaches should have the down taken off lightly with a soft brush before being served. A fruit doily should be given at the time they are passed, as peaches stain the table linen.
Strawberries. Large fine strawberries are served with the hulls on and piled in a pyramid. Sugar is passed with them, or they may be served on individual plates around a small mound of sugar, made by pressing the sugar in a wineglass and then unmolding it in the center of the plate.
Berries. No berries should be washed. If strawberries are sandy, cold water must be poured over them and drained off at once, but the berries will no longer be at their best. Sugar should always be passed, and not put over the berries before serving them, as it extracts their juice and destroys their firmness. They should also be served in small dishes, as they crush with their own weight. Where a large quantity is being served, several dishes should be used.
Currants. A mixture of red and of white currants makes an attractive breakfast fruit. They may be served on the stems if fine and large clusters.
Bananas sliced, sautéd, and fried. Bananas sliced and covered with whipped cream make a good light dessert for luncheon. They may be moistened with orange-juice or with sherry before the cream is added, if desired. Bananas may be cut in two lengthwise, sautéd in a little butter, and served as a vegetable or as an entrée; or they may be cut in two, the ends cut square, so they will resemble croquettes, then rolled in flour, and fried in hot fat to a light color, and served as a dessert with currant jelly sauce. To make the sauce, dilute the jelly with boiling water; add a few chopped blanched almonds and shredded candied orange-peel. The unripe and not fully developed banana is devoid of sweetness and when roasted resembles a baked potato. In hot climates the natives live mostly on bananas, and a nation is said to be cursed where they grow, because the ease with which they get their living makes them lazy.
Stewed figs. Soak dried figs in cold water for several hours, then stew them slowly until plump. Drain and pile them on a dish, and serve with whipped cream slightly sweetened and flavored with vanilla, sherry, maraschino, or with essence of almond. Arrange the cream in a circle around the figs.