Indianapolis Times, Indianapolis, Marion County, 7 August 1936 — Page 23

RUIT SOUPS, SERVED COLD,

ARE DELICIOUS |

Tart Juices in Variety of

Flavors Recommended for Best Result.

Is fruit soup a novelty to you? If it is, it's time you were becoming better acquainted with these cool, delicious appetizers. Pleasing to the eye, with he faint fragrance

of rich, ripened fruit, they're ideal |

as the first course of a midlubcheon or dinner. Fruit soups are fruit juices, thickened just enough to lift them from the cocktail class. Their hot counterparts are cream soups, but fruit soups are ordinarily served very cold. Tart fruits are best prepared in this manner, and a combination of flavors is desirable. The thickening agent may be cornstarch, arrowroot, tapioca, or even flour. Infinite care must be taken not to make the soup too thick. A firm, sticky concoction is far from inviting, but a slightly thick, syrupy consistency is cooling and delectable. Any service that would be correct for bouillon or a fruit cup can be used for fruit soup. Bouillon cups, thoroughly chilled in the refrigerator béfore filling, sherbet cups or cocktail glasses are permissible, The soups are eaten with a small-bowled soup spoon or a bouillon spoon,

Plum Soup

The following recipes may suggest other possibilities to you: Cre quart of plums, 4 cups water, 1 stick cinnamon, % cup sugar, 1 tablespoon arrowroot, few grains of’ salt, "Arrowroot ofien is used for thickening sauces and puddings in place of cornstarch. It's especially de- . sirable for children, since it | is said to be more easily digested than cornstarch. Salt always is used to do away vita the flat taste that comes from adding thickening. Wash plums thoroughly. Put fruit into kettle with water and simmer until skins are broken and fruit is tender. Strain through jelly bag. Add cinnamon and sugar and bring to the boiling point, Add salt and stir in arrowroot, mixed to a sniooth paste with a little cold water. Cook until the mixture thickens slightly. Remgve cinnaman stick, chill and serve. . ~~ The soup will become thicker as it chills. Red raspberry ‘soup is another favorite. With the-everbearing varieties jof berries, you can serve red raspberries nearly all:summer. | Red Raspberry Soup Two cups red raspberries, 2 cups currants, 3 cups - ‘water, 3-4 cup sugar, -2 tablespoons quick cooking tapioca, few grains.salt. Stem currants. Wash berries and currants and put into kettle. Crush and simmer in water for 20 minutes. Strain through jelly bag and add sugar. Bring-to the boiling

summer

. point and add: tapioca: and salt.

Cook until the; mixture is transpar- + ent and ‘syrupy. Chill:and serve. Blackberty and sour apple is a piquant mixture. All berries are inviting used alone or in combina-

A tall glass of frosted chocolate served with a floating iceberg of homemade ice cream quenches thirst on the hottest day. The creamy smooth ice cream needed in summer drinks can be made quickly in an iceless freezer that fits into the freezing compartment of electrical re=-

frigerators.

Melons, Peaches Blend for

“1 sduce. If you don’t know it, try it with a fish menu. It's flavor is

Potir the Jules: of the six lemons, I Stn rot wi and the grated rind of four of them over the sugar. -Add the ‘butter and on the the al a me win Se Suga 3s dimiveq the chou 1a

ay it can be serveg on sever sueccessive days without seeming a re-

ical refrigeration for. meat,” owners [peater. You use it as a filling for

somewhat like celery, but it has al}

sweet taste and delicate odor.

rapidly gaining popularity. It’s rise ~| hasn't equaled broccoli because it’s a more difficult vegetable to grow | and isn’t as plentiful. Topéppos ase | a waxy yellow color and resemble tomatoes in sliape and sweet peppers in texture and flavor. The flesh | is thicker than that of the pepper but has the same crisp firmness. It's used raw in salads or stuffed and baked, just as its ancestors are used. Kohl rabi is :a turnip-rooted

Delicious Summer Desserts|mmsal ie cabage be: 1 i

It does seem that Mother Nature must have realized the perfect harmony between peaches and melons when she arranged for these two fruits to be in their prime at the same time. Melons with peaches to make ‘de-

‘licious summer desserts, saldds and

cocktails. °° They're so good, too, that right now, on these August days, we should be serving them frequently. Both fruits, of course, should be

ripe and full-flavored, for the best |

results. However, there are ways of improving a melon which, in spite

of careful choosing, proves a bit

lacking in flavor.

If the melon ‘is ripe but insipid, remove ‘the seeds ‘and brush the| juice, |:

inner surface with - lemon tion. Lemon juice adds zest to many fruits, particularly those that are not tart themselves. Rhubarb is good used in combination, too. Blueberries and- rhubarb, pears and rhubarb or peaches and rhubarb are all delicious.

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faintly flavored with nutmeg. Sprinkle with powdered sugar and chill thoroughly before serving. Another method is to fll each half of the melon with a thin sugar syrup, delicately flavored with orange juice. Chill overnight and prur off the syrup before serving..

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