on a glass dish; if large, without
one, French plums may also be arranged on a glass plate, and garnished
with bright-coloured sweetmeats, which make a very good effect. All
fancy boxes of preserved and crystallized fruit may be put on the table
or not, at pleasure. These little matters of detail must, of course, be
left to individual taste.

_Seasonable_.--May be purchased all the year; but are in greater
perfection in the winter, and are more suitable for that season, as
fresh fruit cannot be obtained.

DISH OF MIXED FRUIT.

1601. For a centre dish, a mixture of various fresh fruits has a
remarkably good effect, particularly if a pine be added to the list. A
high raised appearance should be given to the fruit, which is done in
the following manner. Place a tumbler in the centre of the dish, and, in
this tumbler, the pine, crown uppermost; round the tumbler put a thick
layer of moss, and, over this, apples, pears, plums, peaches, and such
fruit as is simultaneously in season. By putting a layer of moss
underneath, so much fruit is not required, besides giving a better shape
to the dish. Grapes should be placed on the top of the fruit, a portion
of some of the bunches hanging over the sides of the dish in a neglige
kind of manner, which takes off the formal look of the dish. In
arranging the plums, apples, &c., let the colours contrast well.

_Seasonable_.--Suitable for a dessert in September or October.

GRAPES.--France produces about a thousand varieties of the
grape, which is cultivated more extensively in that country than
in any other. Hygienists agree in pronouncing grapes as among
the best of fruits. The grape possesses several rare qualities:
it is nourishing and fattening, and its prolonged use has often
overcome the most obstinate cases of constipation. The skins and
pips of grapes should not be eaten.

BOX OF CHOCOLATE.

1602. This is served in an ornamental box, placed on a glass plate or
dish.

_Seasonable_.--May be purchased at any time.

DISH OF APPLES.

1603. The apples should be nicely wiped with a dry cloth, and arranged
on a dish, piled high in the centre, with evergreen leaves between each
layer. The inferior apples should form the bottom layer, with the
bright-coloured large ones at the top. The leaves of the laurel, bay,
holly, or any shrub green in winter, are suitable for garnishing dessert
dishes. Oranges may be arranged in the same manner; they shou