Peel fine, ripe freestone peaches.  Cover plentifully with pulverized sugar, and serve with whipped cream.  The cream should be ice cold.  Peaches should not be sliced until just before dining, or they will be very apt to change color.

WATERMELONS

Use only those melons that are perfectly ripe.  Do not select those that are very large in circumference; a rough melon with a bumpy surface is the best.  Either cut in half or plug and fill with the following:  Put on to boil some pale sherry or claret and boil down to quite a thick syrup with sugar.  Pour this into either a plugged melon or over the half-cut melon, and lay on ice for a couple of hours before serving.  If you use claret you may spice it while boiling with whole spices.

SNOWFLAKES

Grate a large cocoanut into a fruit dish, and mix it thoroughly and lightly with pulverised sugar.  Serve with whipped or plain sweet cream.

TUTTI-FRUTTI

Slice oranges, bananas, pineapples and arrange in a glass-bowl; sprinkle with pulverized sugar, and serve either with wine or cream.  You may use both.

RIPE TOMATOES

Select nice, large, well-shaped tomatoes, pare, slice and put on ice.  When ready to serve sprinkle each layer thickly with pulverized sugar.

PINEAPPLE SOUFFLE

Take a nice ripe pineapple, grate it and sweeten to taste.  Beat the whites of two eggs stiff and mix with the pineapple.  Before serving, whip half a pint of cream and put on the pineapple.

FROSTED APPLES

Pare and core six large apples.  Cover with one pint of water and three tablespoons of sugar; simmer until tender.  Remove from the syrup and drain.  Wash the parings and let simmer with a little water for one-half hour.  Beat the white of one egg to a stiff froth and add one tablespoon of sugar.  Coat the top of the apples lightly with the meringue and place in a cool oven to dry.  Strain the juice from the parings, add two tablespoons of sugar, return to the fire and let boil for five minutes; add a few drops of lemon juice and a little nutmeg, cool and pour around the apples.

APPLE FLOAT

Peel six big apples and slice them.  Put them in a saucepan with just enough water to cover them and cook until tender.  Then put them through a colander and add the grated rind and juice of half a lemon, sweeten to taste and stir in a trace of nutmeg.  Fold in the stiffly beaten whites of four eggs and put the dish on ice.  Serve with whipped or plain cream.

APPLE DELIGHT

Put a layer of apple sauce in a buttered pudding dish, dot with butter, add a layer of chopped peaches and apricots, sprinkle with blanched almonds ground rather coarsely, repeat until the pan is full; pour the peach juice over the mixture and bake for one hour.