Page:Mrs Beeton's Book of Household Management.djvu/1201

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All these should be daintily arranged on small dishes covered with lace-edged papers, which replace the leaves used with fresh fruit.

These may be mixed or not, according to taste, but the blending of the white and black fruit enhances the beauty of both. Vine leaves, when procurable, should be put round the edge of the dish. Grape scissors must always accompany the grapes, as without them serving is very difficult, fine bunches being easily spoilt.

These are simply arranged piled high in the centre of the dish, with or without leaves round the edge. Filberts or other nuts of this description should always be served with the outer skin or husk on them, and walnuts should be well wiped with a damp cloth, and afterwards with a dry one, to remove the unpleasant sticky feeling the shells frequently have. Chestnuts, when boiled or roasted, should be served on a folded serviette.

Vine leaves should first be placed upon the dish and the fruit stood upon them. If a pine does not stand upright, a slice may be cut off the bottom to level it. A melon should have the stalk showing at the top.