Salad of Mixed Summer Fruits

Instructions

1. Pick each variety of fruit with great nicety from the stalks.
2. Heap a rice-crust-dish quite high with alternate layers of fine fresh strawberries stripped from the stalks, white and red currants, and white or red raspberries.
3. Strew each layer plentifully with sifted sugar.
4. Just before the dish is sent to table, pour equally over the top two wineglassesful of sherry, Madeira, or any other good white wine.
5. Or, instead of mingling wine with it, lay very thick Devonshire cream entirely over the fruit.
6. Stir the fruit gently with a spoon when it is served.
7. Currants by themselves are excellent prepared in this way, and strawberries also.