834. Watermelon Salad. Cut a watermelon in two, remove the seeds and break the red part into pieces with a silver fork; put it in layers in a glass dish, sprinkle each layer with sugar and place the dish on ice for 2 hours; when ready to serve pour over 1/2 pint claret. If objected to the wine may be omitted.

835. How to Serve Watermelon. Cut a watermelon in half lengthwise; then cut each half first in two and then into long pieces about 2 inches in thickness; arrange the pieces nicely on an oblong plate and serve. The melon should lay for several hours on ice before being cut, as it is not nice unless cold.

836. Plum and Peach Salad. Choose 1 dozen large egg plums, cut them in two and remove the pits; pare and quarter 1/2 dozen large, ripe peaches and put them in layers alternately with the plums in a glass dish with 1 cup sugar sprinkled between; place the dish on ice for 1/2 hour before serving.

837. Orange and Cocoanut Salad. Pare and cut some nice oranges into pieces and remove the seeds; put a layer of the oranges sprinkled with sugar into a glass dish, then a layer of freshly grated cocoanut and next a layer of apple or currant jelly; then oranges again; continue in this way until the dish is filled; place the dish on ice for 1 or 2 hours and serve. If not handy the jelly may be omitted.

838. Peach and Pear Salad. Pare and cut into fine slices 4 large, ripe Bartlett pears; pare and cut into quarters 1/2 dozen large, ripe peaches; put them with the pears into a glass dish with a layer of whipped cream and sugar between and serve at once.

839. Peach Salad. Pare and cut 1 dozen peaches into quarters, put them into a glass dish, sprinkle sugar between and over them and place the dish on ice for 1/2 hour before serving.

840. Banana Salad. Cut the fruit into slices, put it into a glass dish with sugar sprinkled between, squeeze over some lemon juice and pour over 1 glass claret; place the dish on ice for 1 or 2 hours before serving.

841. Raspberry and Currant Salad. Remove the stems from 1 pound currants and wash and drain them; also wash and drain 1 quart raspberries and put them into a glass dish with 1-1/2 cups sugar; cover and let them stand for 3 or 4 hours before serving.

842. How to Serve Blackberries. Put blackberries into a colander, let cold water run over them and set colander for a few minutes into a dishpan to drain; put the berries into a glass dish with powdered sugar. Huckleberries are prepared the same way.

843. Banana and Orange Salad. Remove the skins from 4 bananas and cut the fruit into slices; pare and cut 1/2 dozen oranges into small pieces and remove the seeds; put oranges and bananas alternately into a glass dish with sugar sprinkled between, set them on ice for 1 hour and then serve.

844. Pineapple Salad. Pare and quarter 1 ripe pineapple, remove the hard part in center and cut each quarter into fine slices or dice; pare and cut 1/2 dozen oranges into small slices and remove the pits; put oranges into a glass dish in alternate layers with pineapple with plenty of sugar sprinkled between and place them on ice for 1 or 2 hours before serving. Strawberries with pineapple are prepared the same way.

845. Cherry Salad. Remove the pits from 1 pound cherries, sprinkle with sugar and let them stand for 1 hour; then put them with 1 pint ripe strawberries and a little more sugar into a glass dish, set them on ice for 10 minutes and serve.