Peel and cut one orange and one grapefruit into small pieces, removing all seeds and white bits of skin, add two sliced bananas, a tablespoon of chopped or grated pineapple, sweeten to taste, and mix with the juice from a can of pineapple. Stand in a very cold place, or put in the ice cream freezer and partially freeze, serve in small gla.s.ses and ornament with maraschino cherries. Reserve the remaining pineapple for a luncheon dish.
Synthetic Quince
An Accidental Discovery
I put too much water with my rhubarb and had a whole dishful of beautiful pink juice left over, about a quart. In this I cooked some apples, quartered, and stewed till soft, and just as an experiment added a saucerful of strawberries--also "left over."
The result, being served, looked and tasted exactly like quince, except that the apple was a little softer.
CHARLOTTE PERKIN GILMAN.
[Ill.u.s.tration]
Grape Juice Cup
Soak the grated rind of one orange in the juice of one lemon for 15 minutes. To this add a cupful of boiling water and a tablespoon of sugar.
Place in a saucepan of granite ware and add one quart of unfermented grape juice, four whole cloves and a pinch of powdered mace. Bring slowly to the boiling point and simmer for ten minutes.
Boil together one cupful of sugar and two tablespoons of water without stirring until it spins a thread.
Pour this gradually upon the stiffly beaten whites of two eggs. Add the boiling grape juice, dust lightly with grated nutmeg and serve immediately.
Live while you live, the epicure would say and seize the pleasures of the present day. Doddridge
Peppermint Cup
Soak half an ounce of pulverized gum arabic in half a cupful of cold water for 30 minutes. Dissolve it over hot water.
Add one cupful of powdered sugar and cook until it will spin a thread.
Pour this upon the stiffly beaten whites of two eggs, and when well blended add gradually a pint of boiling cream, a few drops of essence of peppermint and a tiny pinch of baking soda.
Serve while it foams, sprinkled with a little powdered cinnamon.
Unquiet meals make ill digestions.
Comedy of Errors
Amber Marmalade
1 orange 1 grape fruit 1 lemon
Slice very thin. Measure the fruit and add 3 times the quant.i.ty of water. Stand in an earthen dish over night and in morning boil for ten minutes. Stand another night and the second morning add pint for pint of sugar and boil steadily until it jellies.
This should make 8 or 10 gla.s.ses but the size of fruit determines the quant.i.ty. Stir as little as possible during the two hours or more of the cooking which it requires. Do not use the rind of the grape fruit.
Grape Juice
5 lbs Concord Grapes 1 quart water sugar
Boil grapes five to ten minutes. Then strain through a wire strainer and afterwards cheese cloth. To every quart of juice add 1 lb. sugar. Bottle and seal.
PRESERVES, PICKLES, ETC.
Sour Pickles
1 peck green tomatoes 1 lb. figs 1 lb. seeded raisins 1 cup vinegar 4 cups sugar 20 cloves A few sticks cinnamon
Sweet Pickles
Tomato and Fig Pickles
One peck of green tomatoes sliced and salted in layers, place in granite boiler over night. In the morning drain off brine and rinse in cold water.
Chop up a pound of figs, add to the tomatoes, cover with vinegar and boil twenty minutes; add 1 pound of seeded raisins, 1 cup of vinegar, 4 cups of sugar, 20 cloves and a few sticks of cinnamon tied in a cheese cloth bag, and cook together slowly for 3/4 of an hour.
LUCRETIA L. BLANKENBURG.
[Ill.u.s.tration]
Lemon b.u.t.ter
6 eggs 3 very large lemons (rind and juice) 2 cups sugar 2 tablespoons water b.u.t.ter size of walnut
Mix all together with Dove egg beater and cook until it boils. Watch that it does not burn.
k.u.mquat Preserves
1 quart fruit to 1 pint sugar
Cut the k.u.mquats into halves, pick out seeds, cover with cold water and bring to a boil. In the meantime have your syrup boiling--1 pint sugar to 3 pints water.
Drain fruit and put in syrup and simmer slowly for 1 hour. Take out fruit and continue to simmer syrup until it begins to get thick.