ld also be
wiped with a dry cloth before being sent to table.

DISH OF MIXED SUMMER FRUIT.

1604. This dish consists of cherries, raspberries, currants, and
strawberries, piled in different layers, with plenty of leaves between
each layer; so that each fruit is well separated. The fruit should be
arranged with a due regard to colour, so that they contrast nicely one
with the other. Our engraving shows a layer of white cherries at the
bottom, then one of red raspberries; over that a layer of white
currants, and at the top some fine scarlet strawberries.

_Seasonable_ in June, July, and August.

ALMONDS AND RAISINS.

1605. These are usually served on glass dishes, the fruit piled high in
the centre, and the almonds blanched, and strewn over. To blanch the
almonds, put them into a small mug or teacup, pour over them boiling
water, let them remain for 2 or 3 minutes, and the skins may then be
easily removed. Figs, dates, French plums, &c., are all served on small
glass plates or oval dishes, but without the almonds.

_Seasonable_ at any time, but more suitable in winter, when fresh fruit
is not obtainable.

DATES.--Dates are imported into Britain, in a dried state, from
Barbary and Egypt, and, when in good condition, they are much
esteemed. An inferior kind has lately become common, which are
dried hard, and have little or no flavour. They should be chosen
large, softish, not much wrinkled, of a reddish-yellow colour on
the outside, with a whitish membrane between the fruit and the
stone.

DISH OF STRAWBERRIES.

1606. Fine strawberries, arranged in the manner shown in the engraving,
look exceedingly well. The inferior ones should be placed at the bottom
of the dish, and the others put in rows pyramidically, with the stalks
downwards; so that when the whole is completed, nothing but the red part
of the fruit is visible. The fruit should be gathered with rather long
stalks, as there is then something to support it, and it can be placed
more upright in each layer. A few of the finest should be reserved to
crown the top.

TO HAVE WALNUTS FRESH THROUGHOUT THE SEASON.

1607. INGREDIENTS.--To every pint of water allow 1 teaspoonful of salt.

_Mode_.--Place the walnuts in the salt and water for 24 hours at least;
then take them out, and rub them dry. Old nuts may be freshened in this
manner; or walnuts, when first picked, may be put into an earthen pan
with salt sprinkled amongst th