Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/135

 Serve with French dressing, or with mayonnaise made white with whipped cream. Garnish the edge with delicate lettuce leaves and serve at once.

Cut ripe, fine-flavored peaches into quarters, after removing the skins. Cover with champagne, thoroughly chilled, and sprinkle with tea-rose petals. Serve at once.

Let a large handful of fresh rose petals-stand an-hour or two in a cool place in a cup of Hungarian wine. Strain out the leaves and pour the wine over a quart of mixed fruit,—peaches pared and in quarters, strawberries hulled and cut in halves, and cherries stoned,—all thoroughly chilled. Let a handful of rose petals stand an hour or two in a cup of thick cream ; then strain the cream, sweeten slightly with powdered sugar, whip to a stiff froth, and use as a garnish for the fruit.

Cut a large grapefruit in halves and remove the pulp with a sharp knife to avoid crushing it ; remove half the pulp of a large pineapple from the 95