As these cost about a shilling or one and fourpence per pound, and even a quarter of a pound is sufficient to ornament two or three dozen dishes, the extra expense is almost nil.
APRICOTS, TINNED .-- Pile the apricots up, with the convex side uppermost, in a glass dish, reserving one cup apricot to go on the top, with the concave side uppermost.

Take a few preserved cherries, and cut them in halves, and stick half a cherry in all the little holes or spaces where the apricots meet.

Cut four little green leaves out of the angelica about the size of the thumb-nail, only a little longer; the size of a filbert would perhaps describe the size better.

Put a whole cherry in the apricot cup at the top, and four green leaves of angelica round it.

Take the white kernel of the apricot--one or two will always be found in every tin--and cut four white slices out of the middle, place these round the red cherry, touching the cherry, and resting between the four green leaves of angelica; the top of this dish has now the appearance of a very pretty flower.
PEACHES, TINNED .-- These can be treated in exactly a similar way to the apricots.
PEACHES AND APRICOTS, WITH CREAM .-- Place the fruit in a glass dish, with the concave side uppermost; pour the syrup round the fruit, and with a teaspoon remove any syrup that may have settled in the little cups, for such the half-peaches or apricots may be called.