THANKS to the influence of the United
-L States, grapefruit is gradually ceasing to be regarded in England as a luxury to be eaten before dinner, and taking its place as an agreeable breakfast food. Oranges, of course, are a very old-established favourite, but even they can be served in many appetizing new ways. In this afternoon's taUt Miss Helen Tress-who is Lecturer in Household Arts at King's College for Women, and who has recently achieved her Cordon Bleu-will give some new suggestions for dealing with both fruits-