Evening Republican, Volume 18, Number 210, Rensselaer, Jasper County, 5 September 1914 — FOR BREAKFAST OR LUNCH [ARTICLE]

FOR BREAKFAST OR LUNCH

Many Easily Prepared Delicacies That Will Appeal to the Most Dainty v Appetite. Currants can be used with oranges and raspberries. Cut sweet oranges in small cubes. Add plenty of sugar to their juice to make a thick, sweet sirup. Prepare currants by washing, drying and stemming them, enough to equal the measure of orange pulp, and red raspberries to the same measure. Chill them all, the currants in the orange Juice and sugar. Just before they are to be used, mix them and put four or five tablespoonfuls of the mixture into each sherbet glass, in the bottom of which is a tablespoonful of sUvered ice. Cherries can be stoned and chilled and served in sherbet cups, with a sirup poured oter them. The sirup should be made from water, sugar and lemon juice in the proportion of a cupful of granulated sugar to the juice of two lemons and half a cupful of water, boiled together for about two minutes. Banana dice, orange dice and pineapple dice, equal measures of each, make a good combination. Put them in a bowl and over them pour some sirup made Of equal parts of sugar and water boiled to a hair, and pour also orange, lemon and preserved pineapple juice, about a cupful of the Juice to three cupfuls of fruit and a half cupful of sirup. Chill and heap in sherbet glasses, with a little grated cocoanut sprinkled on top of each. Peaches, also, can be diced, chilled and served in sherbet cups with just enough grape juice put over them to flavor them slightly. Watermelon cut in dice, chilled thoroughly and then plied in sherbet cups with shaved ice makes a tempting appetizer.

Diced pineapple, very lightly sweetened, is sometimes used as an appetizer in sherbet cups.