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Dominion, Volume 19, Issue 119, 13 February 1926, Page 16

Mixed Fruit Salad.—Half a pound of strawberries, half a pound of raspberries, quarter pound of currants, half a pound of cherries, quarter pound each of white and blacK grapes, a few small pieces of pineapple and apricots. Pick the stalks from the raspberries and strawberries and currants. Stone the cherries and apricots, and cut the latter into quarters. Keep the small fruit as, fresh and whole as possible, and mix all lightly together in a glass bowl with a little sugar; serve with cream.