Watermelons.
Keep on ice till wanted. If lacking in sweetness, sprinkle powdered sugar over them.—Mrs. S. T.
Cantaleupes.
Cut out carefully the end with the stem, making a hole large enough to admit an apple. With a spoon, remove the seed. Fill with ice, replace the round piece taken out, and place on end. Eat with powdered sugar, salt, and pepper.—Mrs. S. T.
Peaches and Cream.
While the first course is being served, peaches should be pared and split, and the stones removed. Lay in a glass bowl and sprinkle liberally with powdered sugar. No fruit should be sweetened till just before eating. Ornament the edges of the bowl with any handsome, glossy leaves convenient, and serve with cream.—Mrs. S. T.
Strawberries
Should never be washed unless sand or earth adheres to them. Cap carefully while the first course is being served, or, if more convenient, you may cap in the morning, but never sweeten till just before eating, as sweetening long beforehand extracts the juice and makes the fruit tough. Set it on ice, or in a refrigerator. No ice must be put on fruit. Serve with cream that has been set on ice. Decorate the edges of the bowl with strawberry leaves.
The same directions will apply to raspberries, blackberries, and dewberries. Whortleberries may be washed, picked, and drained, though not sweetened till dinner.—Mrs. S. T.