Evening Republican, Volume 15, Number 256, Rensselaer, Jasper County, 30 October 1911 — Fruit Bouillon [ARTICLE]

Fruit Bouillon

Peel three apples and core, add to them one-half cupful of seeded raisins, six chopped figs, the same of apricots, one-half cupful of ground nuts. Pour over one "pint of boiling water, and let simmer over the fire for forty minutes. Refove from fire and rub through a sieve. To the liquor add one cupful -of fruit juice, julep of two oranges and one lemon, one pint of water. Chill and pour Into long stemmed glasses.- Whip one cupful of. cream and with a teaspoon dispose In the chilled fruit bouilon. Serve with graham wafers.