If you want a grape fruit sorbet, thinking it best to begin your
dinner with oysters, you may pick out the pulp with a fork in sizable
bits, free from seeds and pith, cover these bits with sherry and with
a sprinkling of sugar and freeze. You know the rest--how to serve it
and the like. But you may be firm in the conviction that when grape
fruit comes to your table it doesn't make its appearance till dessert.
If so, you will allow me to put in just a word, won't you? The word is
to advise you to get the pulp out as recommended for the sorbet, mix
with it an equal quantity of Malaga grapes cut in halves with seeds
removed, covered with sugar and sherry and iced for three or four
hours before serving.
I don't know whether it is true or not but it seems to me more than
likely that the mushroom hunters for science' sake are doing "us
folks" who like good things to eat a kind turn by getting out so many
books on the subject of good, bad, and indifferent sorts. At any rate,
they are getting to be more plentiful every year and consequently
should be lower in price. Thanksgiving Day seems to be a pretty
appropriate time for having them. You must spread yourself on that
day, even if you live on bread and cheese for the rest of the month.
Have them then and by themselves after the table is cleared of the
"bird and its fixin's," and have them in croquettes.
* * * * *
Of course, you knew just what to have for dinner on Thanksgiving Day,
and if perchance you didn't there were plenty at hand to tell you how
the menu should be composed. So just let me advise you how to prepare
two or three dishes, to be called Thanksgiving _en réchauffée_, if it
will make things seem any more prosperous to you.