, and although serious results do not always follow the use of
such fruit, it certainly is not first-class food.

If intended to be eaten raw, fruit should be well ripened before
gathering, and should be perfectly fresh. Fruit that has stood day after
day in a dish upon the table, in a warm room, is far less wholesome and
tempting than that brought fresh from the storeroom or cellar. All
fruits should be thoroughly cleansed before serving. Such fruit as
cherries, grapes, and currants may be best washed by placing in a
colander, and dipping in and out of a pan of water until perfectly
clean, draining and drying before serving.

_DIRECTIONS FOR SERVING FRUITS._

APPLES.--In serving these, the "queen of all fruits," much
opportunity is afforded for a display of taste in their arrangement.
After wiping clean with a damp towel, they may be piled in a fruit
basket, with a few sprigs of green leaves here and there between their
rosy cheeks. The feathery tops of carrots and celery are pretty for this
purpose. Oranges and apples so arranged, make a highly ornamental dish.

Raw mellow sweet apples make a delicious dish when pared, sliced, and
served with cream.

BANANAS.--Cut the ends from the fruit and serve whole, piled in a
basket with oranges, grapes, or plums. Another way is to peel, slice,
and serve with thin cream. Bananas are also very nice sliced, sprinkled
lightly with sugar, and before it had quite dissolved, covered with
orange juice. Sliced bananas, lightly sprinkled with sugar, alternating
in layers with sections of oranges, make a most delicious dessert.

CHERRIES.--Serve on stems, piled in a basket or high dish, with
bits of green leaves and vines between. Rows of different colored
cherries, arranged in pyramidal form, make also a handsome dish.

CURRANTS.--Large whole clusters may be served on the stem, and when
it is possible to obtain both red and white varieties, they make a most
attractive dish. Put them into cold water for a little time, cool
thoroughly, and drain well before using. Currants, if picked from the
stems after being carefully washed and drained, may be served lightly
sprinkled with sugar. Currants and raspberries served together, half and
half, or one third currants two thirds raspberries, are excellent. Only
the ripest of currants should be used.

GOOSEBERRIES.--When fresh and ripe, the gooseberry is one of the
most delicious of small fruits. Serve with stems on. Drop into cold
water