The tazza, or dish with stem, the same as that shown in our
illustrations, is now the favourite shape for dessert-dishes. The fruit
can be arranged and shown to better advantage on these tall high dishes
than on the short flat ones. All the dishes are now usually placed down
the centre of the table, dried and fresh fruit alternately, the former
being arranged on small round or oval glass plates, and the latter on
the dishes with stems. The fruit should always be gathered on the same
day that it is required for table, and should be tastefully arranged
on the dishes, with leaves between and round it. By purchasing fruits
that _are in season_, a dessert can be supplied at a very moderate
cost. These, with a few fancy biscuits, crystallized fruit, bon-bons,
&c., are sufficient for an ordinary dessert. When fresh fruit cannot
be obtained, dried and foreign fruits, compôtes, baked pears, stewed
Normandy pippins, &c. &c., must supply its place, with the addition
of preserves, bon-bons, cakes, biscuits, &c. At fashionable tables,
forced fruit is served growing in pots, these pots being hidden in
more ornamental ones, and arranged with the other dishes. A few vases
of fresh flowers, tastefully arranged, add very much to the appearance
of the dessert; and, when these are not obtainable, a few paper
ones, mixed with green leaves, answer very well as a substitute. In
decorating a table, whether for luncheon, dessert, or supper, a vase or
two of flowers should never be forgotten, as they add so much to the
elegance of the _tout ensemble_. In summer and autumn, ladies residing
in the country can always manage to have a few freshly-gathered flowers
on their tables, and should never be without this inexpensive luxury.
On the Continent, vases or epergnes filled with flowers are invariably
placed down the centre of the dinner-table at regular distances. Ices
for dessert are usually moulded; when this is not the case, they are
handed round in glasses, with wafers to accompany them. Preserved
ginger is frequently handed round after ices, to prepare the palate for
the delicious dessert wines. A basin or glass of finely-pounded lump
sugar must never be omitted at a dessert, as also a glass jug of fresh
cold water (iced, if possible), and two goblets by its side. Grape
scissors, a melon-knife and fork, and nutcrackers, should always be
put on table, if there are dishes of fruit requiring them. Zests are
sometimes served at the close of the dessert; such as anchovy toasts or
biscuits. The French often serve plain or grated cheese with a dessert
of fresh or dried fruits. At some tables, finger-glasses are placed at
the right of each person, nearly half filled with cold spring water,
and in winter with tepid water. These precede the dessert. At other
tables, a glass or vase is simply handed round, filled with perfumed
water, into which each guest dips the corner of his napkin, and, when
needful, refreshes his lips and the tips of his fingers. After the
dishes are placed, and every one is provided with plates, glasses,
spoons, &c., the wine should be put at each end of the table, cooled or
otherwise, according to the season. If the party be small, the wine may
be placed only at the top of the table, near the host. The following
dishes may be introduced at dessert, according to season:—
=Dish of Nuts.=—These are merely arranged piled high in the centre of
the dish, as shown in the engraving, with or without leaves round the
edge. Filberts should always be served with the outer skin or husk on
them; and walnuts should be well wiped with a damp cloth, and then
with a dry one, to remove the unpleasant sticky feeling the shells
frequently have. _Seasonable._—Filberts from September to March;
walnuts from September to January.
[Illustration: DISH OF NUTS.]
* * * * *
=Box of French Plums.=—If the box which contains them is exceedingly
ornamental, it may be placed on the table; if small, on a glass dish;
if large, without one. French plums may also be arranged on a glass
plate, and garnished with bright-coloured sweetmeats, which make a very
good effect. All fancy boxes of preserved and crystallized fruit may be
put on the table or not, at pleasure. These little matters of detail
must, of course, be left to individual taste. _Seasonable._—May be
purchased all the year; but are in greater perfection in the winter.
[Illustration: BOX OF FRENCH PLUMS.]
* * * * *
=Dish of Mixed Fruit.=—For a centre dish, a mixture of various fresh
fruits has a remarkably good effect, particularly if a pine be added
to the list. A high raised appearance should be given to the fruit,
which is done in the following manner. Place a tumbler in the centre
of the dish, and, in this tumbler, the pine, crown uppermost; round
the tumbler put a thick layer of moss, and, over this, apples, pears,
plums, peaches, and such fruit as is simultaneously in season. By
putting a layer of moss underneath, so much fruit is not required,
besides giving a better shape to the dish. Grapes should be placed on
the top of the fruit, a portion of some of the bunches hanging over
the sides of the dish in a négligé kind of manner, which takes off
the formal look of the dish. In arranging the plums, apples, &c., let
the colours contrast well. _Seasonable._—Suitable for a dessert in
September or October.
[Illustration: DISH OF MIXED FRUIT.]
=Box of Chocolate.=—This is served in an ornamental box, placed on a
glass plate or dish. _Seasonable._—May be purchased at any time.
[Illustration: BOX OF CHOCOLATE.]
* * * * *
=Dish of Apples.=—The apples should be nicely wiped with a dry cloth,
and arranged on a dish, piled high in the centre, with evergreen
leaves between each layer. The inferior apples should form the bottom
layer, with the bright-coloured large ones at the top. The leaves of
the laurel, bay, holly, or any shrub green in winter, are suitable for
garnishing dessert dishes. Oranges may be arranged in the same manner;
they should also be wiped with a dry cloth before being sent to table.
[Illustration: DISH OF APPLES.]
* * * * *
=Dish of Mixed Summer Fruit.=—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.
[Illustration: DISH OF MIXED SUMMER FRUIT.]
* * * * *
=Almonds and Raisins.=—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.
[Illustration: ALMONDS AND RAISINS.]
* * * * *
=Dish of Strawberries.=—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.
_DISH OF STRAWBERRIES._