tapioca. Some instructors give the rule of a level table- spoon of cornstarch to each pint of clear, pressed fruit- juice, which, however, may be slightly diluted. The ar- rowroot or cornstarch is a quicker process and should be dissolved till smooth in a little cold water, added when the fruit juice is at boiling point, then cooked till clear; mean- time adding sugar, and later a tablespoon of lemon juice or wine. If sago or tapioca is used it must be cooked till thoroughly tender and translucent. A fruit soup made of raspberries may serve as example of a lighter fruit soup and the Swedish of those more substantial. See also the Prune, the Apple, etc., or apply as convenience. and taste dictate. RED RASPBERRY SOUP Add one pound granulated sugar to two quarts of red raspberries well looked over and mashed. Let stand an hour, then put through sieve. Heat gradually, stirring carefully, and when at boiling point add a tablespoon of cornstarch which has been dissolved in just a little cold water. When clear, smooth, and thickened add a half- pint of sherr✪ Red Raspberry Soupy, remove at once and let cool. When ready to serve pour it over shaved ice in glasses. SWEDISH FRUIT SOUP Allow one-third part of apricots or prunes to two-thirds dried apples, in proportion of a cup of the apples to two quarts of water. Wash and soak over night in the water (cold). In the morning place on the stove with a cup of raisins or currants, or half and half, a sprinkling of cinnamon and tablespoon of tapioca or sago. Add another quart of cold water and simmer till fruits and tapioca or sago are tender, Add a little sugar or salt as liked✪ Swedish Fruit Soup. INTRODUCTORY RECIPES 5 FRUIT SALADS In preparing fruit salads there are several points to be keptin mind: the general form of the salad, the combination of the elements composing it; the dressing and the gar- nishing. Remembering these, one may have infinite and most appetising charm of variety. As to the form, the salad may be served in delicate green or rosy apples, hol- lowed out; in pears, like fashion; in small or large melons; in tomato, pepper, or other vegetable casing; in the rinds of the citrus fruits etc. The salad itself may be a mere salad or it may have meat value by the addition of hard- boiled eggs, nuts, chopped or whole ‘‘meats,’’ or, some- times, even cheese. Popcorn furnishes a nourishing ad- dition also. Celery or other dainty vegetable may be combined with fruit, and of fruit itself not only the sub- stantial but the delicate may be combined to attract both eye and palate: bananas and melons, cubed, or peaches (of similar substance) may be added to cherries, to the candied angelica (traditionally ‘‘ good for the diges- tion”), to currants, red or blue plums, or strawberries. Pineapple and other southern fruits, as well as the northern-known, juicy citrus family, may be added to the delicate green cucumber, to pears and apples, or to seeded grapes or olives. There is nothing which cannot be artistically blended with something else in the fruit or vegetable world, or with rose petals, candied violets, etc. The garnishing appeals to the eye but even the gayly- graceful nasturtium has a spicily stimulating mission stomachward. Cress may be either a garnish or the body of the salad, as also may be lettuce, etc. But sprigs of currants, white or red, may be used; parsley (a stimu- lant in disguise); sprays of cherries or kumquats; or figs or dates softly fresh or freshened. Or there may be a bed of 6 FRUIT RECIPES vegetable or fruit gelatine; celery or tomato, lemon or melon, and so on, endlessly.

AI-modernized reading of the original text

tapioca. Some instructors give the rule of a level tablespoon of cornstarch to each pint of clear, pressed fruitjuice, which, however, may be slightly diluted. The arrowroot or cornstarch is a quicker process and should be dissolved till smooth in a little cold water, added when the fruit juice is at boiling point, then cooked till clear; meantime adding sugar, and later a tablespoon of lemon juice or wine. If sago or tapioca is used it must be cooked till thoroughly tender and translucent. A fruit soup made of raspberries may serve as example of a lighter fruit soup and the Swedish of those more substantial. See also the Prune, the Apple, etc., or apply as convenience. and taste dictate. RED RASPBERRY SOUP Add one pound granulated sugar to two quarts of red raspberries well looked over and mashed. Let stand an hour, then put through a sieve. Heat gradually, stirring carefully, and when at boiling point add a tablespoon of cornstarch which has been dissolved in just a little cold water. When clear, smooth, and thickened add a halfpint of sherry, remove at once and let cool. When ready to serve pour it over shaved ice in glasses. SWEDISH FRUIT SOUP Allow one-third part of apricots or prunes to two-thirds dried apples, in proportion of a cup of the apples to two quarts of water. Wash and soak over night in the water (cold). In the morning place on the stove with a cup of raisins or currants, or half and half, a sprinkling of cinnamon and tablespoon of tapioca or sago. Add another quart of cold water and simmer till fruits and tapioca or sago are tender, Add a little sugar or salt as liked. FRUIT SALADS In preparing fruit salads there are several points to be keptin mind: the general form of the salad, the combination of the elements composing it; the dressing and the garnishing. Remembering these, one may have infinite and most appetising charm of variety. As to the form, the salad may be served in delicate green or rosy apples, hollowed out; in pears, like fashion; in small or large melons; in tomato, pepper, or other vegetable casing; in the rinds of the citrus fruits etc. The salad itself may be a mere salad or it may have meat value by the addition of hardboiled eggs, nuts, chopped or whole ‘‘meats,’’ or, sometimes, even cheese. Popcorn furnishes a nourishing addition also. Celery or other dainty vegetable may be combined with fruit, and of fruit itself not only the substantial but the delicate may be combined to attract both eye and palate: bananas and melons, cubed, or peaches (of similar substance) may be added to cherries, to the candied angelica (traditionally ‘‘ good for the digestion”), to currants, red or blue plums, or strawberries. Pineapple and other southern fruits, as well as the northern-known, juicy citrus family, may be added to the delicate green cucumber, to pears and apples, or to seeded grapes or olives. There is nothing which cannot be artistically blended with something else in the fruit or vegetable world, or with rose petals, candied violets, etc. The garnishing appeals to the eye but even the gayly graceful nasturtium has a spicily stimulating mission stomachward. Cress may be either a garnish or the body of the salad, as also may be lettuce, etc. But sprigs of currants, white or red, may be used; parsley (a stimulant in disguise); sprays of cherries or kumquats; or figs or dates softly fresh or freshened. Or there may be a bed of vegetable or fruit gelatine; celery or tomato, lemon or melon, and so on, endlessly.

Records on this page

Red Raspberry SoupSwedish Fruit SoupFruit Compote

Fruit recipes