GREEN FOOD AND FRUIT.

Hawke's Bay Herald, Volume XXXIX, Issue 12869, 22 September 1904, Page 3

GREEN FOOD AND FRUIT.

Salads are much to the fore at smart dinners, and dressed vegetables are served as » separate course. At a well-known house a toothsome salad was made from an American recipe: Two-fifths of apple to three-fifths of celery—a curious compound, but a most successful one. And every, good chef has his own special recipe for this health-giving food. At such dinners as these, ‘‘sweets,” as represented by creams, jellies and puddings, are never seen. The second course—as it is termed—is of ices, or of dishes of prepaid fruit. Water ice seems out of date, and ices are • always croam. “Peches a la Melba” is a favourite food of the moment, and means a dainty concoction of stewed peaches, syrup and cream, iced, slightly flavoured with vanilla. Dessert is a great feature of modern dinners. Besides the best English fruit, foreign fruits are introduced, such as the persimmon, called the Forbidden Fruit, plums and peaches from South Africa, and the Californian grape-fruit. Melons are often served at the beginning of dinner. Fruit is also in great force at breakfast, and a silver bowl filled with strawberries and. cream often appears at afternoon tea. Raspberries and cream are another good combination.—“M.A.P.”