VI. In Crumbs.—See [Apples XXVIII].
GOOSEBERRIES
These berries must be stewed in order to be acceptable. The fruit, after stewing, may be rubbed through a sieve fine enough to keep back the seeds, or it may be baked on crusts. See [Cherries IV].
GRAPES
This luscious fruit is at its best when served fresh from the vines, with the bloom still on. Never wash a bunch of grapes if it can be avoided. Serve with grape scissors to cut the bunches apart. People who fear appendicitis may have the grapes squeezed from the skins and the seeds afterwards removed. They are very nice this way, with sugar and pounded ice.
GRAPEFRUIT
A good grapefruit will have dark spots, a skin which seems thin, will be firm to the touch, and heavy for its size. To serve, cut crosswise, and remove the white, bitter pulp which is in the core, and separate the sections. Fill the core with sugar and serve cold. A little rum or kirsch may be added just before serving, but, as George Ade said, “A good girl needs no help,” and it is equally true of a good grapefruit. If anybody knows why it is called grapefruit, please write to the author of this book in care of the publishers.
GREEN GAGES
Serve as they come, with the bloom on, or peel, pit, and serve with cracked ice and powdered sugar.