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Show FRUIT JUICES GALORE UP up up soars the thermometer, ther-mometer, and down down down go the fruit juices. Down the hatch. The era of prohibition pro-hibition gave a great vogue to fruit juices because they were found to be so good in cocktails. Their fine flavors could improve even bath-tub gin. But, in case you are a teetotaler, that doesn't prevent you from enjoying the fruit juices without the alcohol, so consider the various waj-3 to keep cool and healthful with these delicious drinks. It is a good plan to reserve a roomy shelf in your refrigerator especially for canned fruit juices, and another shelf in your cupboard cup-board for refilling the refrigerator refrigera-tor shelf. For you will be surprised sur-prised to see the parade of these juices from the refrigerator to the dinner table, to the card table, and to the porch table for afternoon after-noon drinks. Among the favorite favor-ite juices which can be had in ;ans are grapefruit juice, pineapple pine-apple juice, tomato juice, prune juice and orange juice. Syrups from such canned fruits as cherries, cher-ries, raspberries, peaches, loganberries logan-berries and plums are also deli-clous deli-clous in various drinks. For the World and His Wife These juices are heaven-sent for quick cooling drinks, but there are also other uses which the woman-in-the-kitchen has found for them. With no squeezing or straining, ihe finds ihem ready for chilled fruit soups, for jellied fish appetizers, appe-tizers, for sauces, for sherbets, for frozen puddings, for jellied salads, and most frequent of all uses IV r refreshing breakfast drinks, nor plain or mixed, nit let's not waste time talking about them let's try them. Here are some top-notch recipes: Fruit Punch: Dissolve one cup of honey in two and a half cups water brought to boiling, add two and a half more cups water, and chill. Add one quart orange juice, one-half cup lemon juice and the contents of a No. 2 can grapefruit grape-fruit juice, and chill thoroughly. This fills twenty-four punch glasses. These Are For Breakfast Breakfast Cocktail: Combine chilled pineapple juice from one 12-ouuce can, grapefruit juice from a 10-ounce can, one-fourth cup of orange juice and two tablespoons table-spoons of fresh lime juice. Add one tablespoon sugar and serve cold. This serves six persons. Sparkling Tomato Beverage: To the contents of two 10-ounce cans of tomato juice, add one tablespoon sugar, salt to taste and the juice of one lemon. Have very cold and add one-half pint of cold charged water. Serve at once in smali glasses. This serves six persons. Try These at Lunch Molded Raspberry Sherbet: Mix one-half cup sugar, one and one-half one-half cups w;ater and two tablespoons table-spoons corn syrup. Add the thin rind of one lemon, being careful not to get any of the white of the rind. Roil five minutes. In this syrup dissolve one teaspoon gelatin softened in a little cold water. Strain out the lemon peel and tint red with vegetable coloring. color-ing. Add two cups of raspberry syrup (from two li-oiiii':e cans of raspberries). Add two tablespoons table-spoons lemon juice and freeze tc: a stiff mush in an ice cream freezer. Pack in a lam-y shaped :ce creani mold, cover and pack in ice and rait for several hours. j Turn out on a platter and serve cut in-slices. This serves six to j eight persons. . Appetizer c1 Shrimps in JeTly: Soften one tablespoon gelatin In two tablespoons cold water. Dissolve Dis-solve in the contents of a No. 2 can of grapefruit juice which has been brought to the boiling point. Cool. Pour into a square, flat pan so that the mixture is about an inch thick, or deep enough to cover the shrimps. Drain a 5-ounee 5-ounee can of shrimps, remove the viscera and juice, (or use a dry pack) so that when cold they can be cut in cubes containing one shrimp each. Let chill and harden, hard-en, cut and serve three cubes in a lettuce cup, with another small lettuce leaf or small paper cup at the side containing mayonnaise or Thousand Island dressing. This serves eight persons. For a Summer Dinner Sparkling Ginger Bouillon: Smooth together one teaspoon cornstarch, one tablespoon cold water and add to the juice from one quart can of peaches. Add the juice from one-half lemon and one teaspoon sugar. Cook until slightly thickened. Chill. Just before serving; combine with one pint of iced gingerale and serve at once. This serves eight persons. per-sons. If a" Raspberry Soup: Simmer together the juice from a quart con of red raspberries, two cups water, the juice of two oranges, ' one tablespoon sugar and two tea-. tea-. spoons minute tapioca. When the 1 tuoio'-a becomes very transparent, i remove from the stove. Chill. I j This serves eight persons. |