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Show L i Mary's Kitchen j I ; GB VPEFRUTI There's a tang to grapefruit that goes "right to the spot" in the spring of tho year. The fruit acts as a tonic to Jaded appetites. Try salt Instead of sugar on your breakfast fruit. Add salt to the fruit cocktail you serve at luncheon or dinner. Thy these rules for grapefruit grape-fruit and see If the family doesn't approve ap-prove GRAPEFRUIT JM F. One grapefruit, boiling water, 1 cup sugar, !-!' teaspoon salt, 1! tablespoons table-spoons cornstarch. 1 egg. baked pie Shell. 2 tablespoons granulated sugar, 1 tablespoon cold water. Squeeze juice from grapefruit and uso enough boiling water to make two cups of liquid. Put boiling water In I a sauce pan, add sugar, cornstarch diluted In cold watrr and salt. Cook.1 stirring constantly until clear. Stir in' grapefruit Juice Add yolk of egg unbeaten and remove re-move from the fire. Mix thoroughly and pour Into the baked pit shell,. Beat white of egg till stiff and dry'i with i old water. Beat in sugar and pile on pie. Bake eight minutes In a moderate oven. Serve cold. (.It VPF.FRl IT SM.AB Two grapefruit. 1 green popper, 3 drops onion Julco, 1-8 teaspoon salt, ll tablespoons oil, paprlka- Poel grapefruit, removing all tho lough whlto skin. Divide into sections sec-tions and remove pulp from connecting connect-ing tissues. Remove seeds and White fiber froiM pepper and mince. -At"" range sections of grapefruit on hearts' of lettuce, sprinkle with minced pe- per and pour over dressing of onion Jnlco. salt and oil mixed. Sprinkle With onro'lkii and serve. Anv lulce that escapes from the fruit whllo It Is be- Ins prepared should be saved and mixed with the oil. This salad should be thoroughly chilled before mixing. GRAPEFRUIT MARMALADE j Six small grapefruit. 2 lemons, 3, oranges, water, sugar. Cut grapefruit in halves and scoop, out pulp with a spoon. Free the peels or shells from the fibers Hud pith and cook In boiling water to, cover. Change the water throe times during the first hour of cooking. cook-ing. Cook until the peels are ten-1 der. Druln Scrape the white part off with a spoon, leaving only the yellow rind. Cut In shreds. Measure pulp and use same amount of sugar and fruit. Wash and wipe oranges and lemons' tho night before you want to makoi the marmalade. Slice very thin lntoi a largo crock. Add 10 cups cold water and let stand over night. Bring slowly to the boiling point and boil half anj hour Measure and add as much sugar as there Is fruit. Add to grapefruit pulp shredded rind and sugar and cook the whole about am hour and one-half. Tho marmalade should set quickly when tried on a cold saucer. Turn fnto Jelly glasses! and cover writh paraffin when cold. (Copyright. 1322 NEa Service) |