The international cook book

Pineapple and Maraschino Sherbet y^ cup cherries (cut in quarters) yi cup sugar y^ cup pineapple (shredded) 2 tablespoons lemon juice 2 cups water yi tablespoon gelatine I cup pineapple juice Dissolve gelatine in cold water. Make a s\Tup of sugar and water. Add gelatine, pineapple, cherries, and fruit juice. Freeze. CIL\PTER XX Fruit Cocktails, Breakfast Fruits, Cereals Fruit Cocktail, No. 1 P\alp of 3 oranges 3 bananas (sliced) Pulp of I grapefruit i cup maraschino cherries Mix fruit with one-half cup confectioners' sugar and one cup of pineapple jmce. Chill thoroughly. Serve cold. Fruit Cocktail, No. 2 3 cups pineapple (cubed) ]/2 cup confectioners' sugar 2 cups strawberries (halved) }4 cup lemon juice. Mix fruit with sugar and lemon juice. Chill thoroughly. Serve cold, garnished with mint leaves and whole strawberries. Fruit Cocktail, No. 3 2 cups diced fresh pineapple }4 cup confectioners' sugar 2 cups seedless green grapes }4 cup orange juice Mix fniit with sugar and fruit juice. Chill thoroughly. Ser\'e cold. Serve with a garnish of fresh raspberries or blackberries around edge of cocktail glass. Fruit Cocktail, No. 4 2 cups sliced peaches 2 bananas (sliced) I cup sliced pears i cup diced pineapple Mix the fruit with three tablespoons confectioners' sugar and the juice of two limes. Chill thoroughly and serve cold. Fruit Cocktail, No. 5 I cup strawberries (halved) 2 bananas (sliced) 2 cups pineapple (diced) Pulp of one grapefruit. Mix the fruit with one-half cup con- fectioners' sugar and one-quarter cup orange juice. Chill thoroughly. Serve cold. Garnish with cherry. 209 210 THE INTERNATIONAL COOK BOOK Avocado and Grapefruit Cocktail 2 avocado pears 3 grapefruits. (Peel and section pulp) Peel avocado pears. Cut in quarters. Slice. Mix with sec- tions of grapefruit. Add one-half cup confectioners' sugar, one- half cup pineapple juice, and the juice of one lemon. Mix thoroughly and chill. Serve cold. Garnish with mint leaves. Watermelon and Cantaloupe Balls 2 cups watermelon balls 2 cups cantaloupe balls Mix fruit with one-half cup confectioners' sugar and one-half cup orange juice. Chill thoroughly. Serve cold. Garnish with mint leaves. Strawberries with Hulls Select large, firm, ripe strawberries. Do not hull them. Wash berries carefully one at a time. Chill them thoroughly. Serve on a glass plate. Arrange berries around the edge of the plate and put mound of confectioners' sugar in the center. Jellied Apple Core, pare, and quarter eight apples. Make a syrup of one- quarter cup water and three-quarters cup sugar. Drop apples into hot syrup. Cook until tender. Remove carefully with a fork. Pour s}Tnip over apples. Cool and chill. One-eighth tea- spoon cinnamon may be used for flavoring if desired. Baked Apple Select mediimi-sized apples. Core apples. FUl center with seedless raisins. Arrange apples in buttered bake pan. Cover tops of apples with brown sugar. Dot with butter. Add enough water to cover bottom of pan. Bake forty minutes in a moderate oven (350° F.). Serve cold with or without cream. The center of the apple may be filled •^'ith brown sugar, granulated sugar and cinnamon, or ■with caramel and brown RECIPES 211 sugar, instead of the raisins. Dates are also sometimes sub- stituted for the raisins. Stewed Rhubarb