Fruit recipes

Make as for Jelly No. 2, using fruit not yet matured and when strained adding to the juice twice as much sugar. Stir until it begins to grain, when drop on sheets of buttered paper. This may be kept in jars for flavouring or for grape-fruitade. GRAPE FRUIT PRESERVE Remove outer, yellow rind and most of the white by peeling very thick. Halve the fruit and with sharp knife core and seed it. Then slice across and place pulp in granite vessel with very little water and cook at moderately quick heat. When at boiling point add three-fourths pint of sugar to each pint.of fruit pulp and juice, then cook slowly fifteen minutes. This may be used at the moment as a luncheon or supper dish or sealed in jars. GRAPE FRUIT ICE Make the same as lemon or orange-ice; a rather strong, sweet, ‘‘grape-fruitade’’ with the pomelos alone. or adding to each quart the juice of one lemon or two oranges (or both). GRAPE FRUIT SHERBET Take the juice of six pomelos, four cups of sugar, and a pint of water. Soak a tablespoon of gelatine in part of the water until dissolved, then bring to a boil with the water and fruit juice. When cool, freeze partially; add whipped whites of two eggs and finish freezing. FROZEN POMELO Make as for Frozen Oranges, using more sugar and some orange juice. GRAPE FRUIT WINE Make as for Seville Orange Wine. POMELO SYRUP This may be made from the pulp of the fruit alone or with the rind, using about one quart of water to each quart of sliced fruit (rind and all). If the rind is used the syrup will be bitter but will thus contain more of the tonic quality. The fruit must be simmered and strained, after adding sugar (about one pint to each quart of liquid). This may be used with shaved ice for summer drinks or with gelatine, etc. POMELO AND LIMEADE Use these fruit juices separately or in combination, adding carbonated water and sugar as liked. POMELO RINDS IN BRINE FOR PRESERVING Always keep these for future use. Place in brine as for lemon rinds. See the Lemon. POMELO STRIPS CANDIED The rind of the pomelo has a most attractive and distinctive flavour when candied. First cut and place in salt and fresh water till sufficient of the bitterness is withdrawn (not all of it), then proceed as for Orange Chips. THE LIME LIME JUICE FRESH AND IN SYRUP Fresh lime juice with water alone is preferred by many people to that of any other citrus fruit. It is thirstquenching and a mild tonic. When a dash of calisaya is added the tonic effect is of course more pronounced. Lime juice may be added to lemonade or orangeade with a most pleasant aromatic effect (see the Lemon). To preserve the juice of fresh limes unsweetened, care must be used. Squeeze the limes and heat the juice to 150° F.; neither below this nor above 160°, or the flavour will be ruined. Filter while hot through some standard filtering medium and it should keep in good condition a year. The juice may also be preserved with sugar as for lemon andorange syrups. LIME ICE AND SHERBET Make as for lemon and orange, being careful to sweeten sufficiently. LIME ZEST FOR TEA Lump sugar rubbed on limes until the oil cells are broken gives a dainty flavour to a cup of tea. The sugar may be thus prepared and kept in jars till needed, as with lemons and oranges. PICKLED LIMES (A Dutch Recipe) After the fruit is thoroughly washed place it in picklecrocks covered with brine. Place a weight on top and let stand. After four days they will be ready to use. Take out as needed, only. (Also, see Pickled Lemons.) PRESERVED LIMES