This is the fourth article in May of the School for Housewives 1904 series published on May 29, 1904, and is an article a fruit glass.
School for Housewives – A New Glass for Serving Grape Fruit and the Various Fruit Mixtures Comes Just in Time for the Warm Weather Luncheon Table
A new glass for serving grape fruit, salad and kindred appetizers is going to be a boon to more than one housewife this summer.
For the sensible first course of fruit is no longer limited to hotels and fashionable cafes, where trained chefs are well aware of its appetizing, refreshing qualities.
The housekeeper who keeps abreast of things has adopted the idea for the home table. Instead of a hot soup or shell fish, the languid appetite is quickened by a mixture of fruits in season, palatably chilled with perhaps a taste of wine as flavoring.
The new glasses for serving these fruit mixtures come in various styles. Perhaps the most convenient among them is one in the shape of a tall goblet of cut or tinted glass having a small handleless bowl to match. The mixture is filled into the bowl, which is set in the goblet and packed in with shaved ice, so as to come just to the upper rim of the glass.
Of course all manner of dainty finishes are possible. Maraschino cherries, strawberries and hothouse grapes may be dotted over the surface of the preparation, and for state occasions a narrow ribbon can be tied around the glass, as shown in the picture.
The several methods of preparing grapefruit are pretty generally known and appreciated.
For a delicious fruit salpicon now served at the Waldorf use the following recipe:
Make such a selection of fruits as is desired. Pulp cut from halves of grapefruit, maraschino cherries, cut in halves, brandied peaches, cut in pieces, orange pulp, and slices of banana afford a choice. Chill thoroughly, then sprinkle lightly with sugar, and dispose in grapefruit glasses packed around with shaved ice.