Fruit recipes

A pretty addition is made by filling the core-hollow first with a little sugar and sherry, then with white grapes (halved and seeded), or candied cherries, angelica (cut fine), and shredded pineapple. Where these fruits are combined the colour effect is charming: the red of the cherries; the green of the angelica, with the white and yellow. GRAPE FRUIT AND CLAMS Place four or five Little-Neck clams in the core-hollow, pouring over them a sauce made of horseradish, tomato catsup, salt, and a dash of tabasco, blended to taste. GRAPE FRUIT COCKTAIL To four tablespoons of grape-fruit juice add one tablespoon each of simple sugar-syrup, brandy, and maraschino, Pour these on to a glassful of shaved ice and when well mixed place in the glass from which the cocktail is to be served, adding to it a third of a section of fruit pulp from which every suspicion of white fibre has been removed. GRAPE FRUIT SALADS Pomelo may be served in several forms of salad, but in all cases the pulp must be perfectly shredded from the white “rag,” as the slightest particle will give a bitter taste. Serve the fruit on young, crisp lettuce or tender cabbageheart with French dressing or mayonnaise. Chopped celery or nuts (chopped, whole or halved, depending upon the kind of nut) or some other fruit, as cherries or currants, make toothsome additions. A little sugar may be sprinkled over the fruit before adding dressing. GRAPE FRUIT MARMALADE No. 1 Remove the yellow rind with a sharp knife; place in brine and boil till soft and translucent. Then drain and soak in fresh, cold water for two hours, after which scrape off part of the white pulp and cut in thin slices. Meantime have the white rag and seeds removed from the fruit-pulp and place latter with juice in a separate vessel. When the rind is sufficiently freshened add to it the pulp, with equal proportion of sugar, and boil thirty minutes or until it jells. GRAPE FRUIT MARMALADE No. 2 Peel off the yellow rind and chop or cut in fruit-chopper. Bring to a boil in rather strong brine, then drain and boil in fresh water. Should this not be sufficient to remove bitter taste repeat the process. Meantime pare off the heaviest white tissue remaining and cut fruit in half. Remove cores, then slice lengthwise and place in granite vesssel, bringing to a boil. When the rind is ready add the fruit to it and cook until rind is translucent and soft. Then add pound for pound of sugar and cook until thick. GENERAL REMARKS ON POMELO MARMALADE Many people soak the rind in salt and water over night or longer before bringing to a boil but it seems proven by experience to be unnecessary trouble. On the other hand some housekeepers do not soak the rind at all but prefer to have the whole fruit sliced across, rind and all, removing only seeds, and then cooking till tender, changing the water perhaps once. By the latter method a trace of the bitter principle remains, as with the Seville orange peel, when it is preferred. GRAPE FRUIT JELLY Proceed as for marmalade until fruit is soft and translucent, then strain off the juice; heat it again to boiling point; boil down for five minutes or until thick, then add hot sugar, a pint and a half to each pint of juice. This should jell within ten minutes. GRAPE FRUIT JELLY No. 2 Soak rind over night in brine. In morning place in fresh water, replacing until all bitterness is removed. Slice the fruit-pulp, after cutting off with sharp knife the white tissue, and place with rind in jelly kettle. In proportion to one grape-fruit use one quart of cold water and cook down to one-third pint of juice. Strain and add sugar in proportion of a little more than measure for measure. GRAPE FRUIT DROPS (A Confection)