Cut the grape-fruit into halves, crosswise, and scoop out the pulp,
rejecting the white inner skin as well as the seeds. Clean the shells;
cut the edges with a sharp knife into scallops and throw them into cold
water. Set the pulp on the ice. At serving time put a teaspoon of
cracked ice in the bottom of each shell; fill with the pulp, mixed
thoroughly with powdered sugar and a little sherry, if desired; and
place a maraschino cherry or bit of bright-colored jelly in the centre
of each. Lay on paper doilies or surround with bits of asparagus fern.