with an orange spoon.

Oranges may be served from a compote, whole, and may be eaten cut
crosswise in halves, with the orange spoon; or peeled and eaten in
sections. If oranges are served peeled and sliced on a fruit plate they
may be eaten with a fork. Sugar should always be passed when they are
eaten in this way. Orange juice is the extracted juice served in small
glasses two-thirds full.

Cantaloupe (filled with cracked ice) and honeydew melon (it is smart to
accompany the latter with a slice of lemon) are served in halves or
quarters, on fruit plates (or special melon dishes) and eaten with a
fruit spoon. Sugar, salt and pepper should be offered with these by the
waitress. Watermelon is usually cut in wedges or circles. It should
always be served very cold, on a large fruit plate, and with fruit
knife and fork. If half-melons are served, with the rind, the host cuts
egg-shaped pieces from the fruit, and places it on individual plates
for passing by the waitress.

Bananas may be served "in the skin" at breakfast, or peeled and sliced,
with sugar and cream, or sprinkled with sugar and lemon juice.

Shredded pineapple, sprinkled with sugar, or sliced pineapple (slices
an inch thick) may be served from a large dish by the waitress.

Fruit at breakfast does not _necessarily_ demand a waitress. In
may be served at each cover before the guests and family seat
themselves. It does call for a finger bowl, however. Only when berries
or sliced fruits are served can the finger bowl be omitted.