New Ways With Fruit

Hawera Star, Volume LIV, 24 August 1935, Page 12

New Ways With Fruit

Attractive Table Service •Since the introduction of grape,fruit, ways of serving this refreshing fruit have become more and more sophisticated. The halved peel cups seldom appear on the table now; the pulp is removed altogether, cut into convenient fragments and piled with the juice in dainty “sundae” glasses each summit crowned with a. cherry. A ‘‘.sundae” glass of different eilour for each guest is a novel idea. Failing the correct kind, champagne or big claret glasses answer the purpose vory well. Fruit salad is served in the same [ way, with frothing tops of whipped ! cream.

j Small glass and quaint pottery bowls I are being used for individual salads. 1 A present-day method of serving salad lis to have different varieties made. This gives opportunity for very dainty and attractive arrangement of different vegetables and dressing, and caters for individual preferences. If the little bowls are handed round on a tray, guests may take their choice of fresh or Bussian salad, and those with or without spring onions, cucumber, radishes, salad dressing and other ingredients, items about which tastes so often differ. If a sufficient number of suitable bowls cannot be assembled, the scooped out halves of large tomatoes, or oranges, or grapefruit make excellent receptacles. An all-red salad with a preponderance of tomatoes, beetroot, radishes, etc., in -a big scarlet bowl, is a distinctly decorative note for the colour scheme of a smart luncheon table.