i8 FRUIT RECIPES 



necessitates varying the amount of sugar. When cold add 

 to the syrup a pint of fruit juice, also pulp if wished. 



Sherbets or "sorbets" are made by adding to the ice made 

 as above, when partially frozen, the whipped white of an 

 egg (or two" if liked) for the above quantity, or with a 

 little sugar added. 



Granites are coarse-grained ices packed in the can and 

 set away without stirring till the expiration of an hour when 

 the sides are scraped fresh and the mixture re-packed. 

 This is twice repeated. It is not until the ice is scraped and 

 stirred that the fruit is added, lightly mixed in. 



FRUIT JUNKET 



Make with junket tablets according to given directions 

 on all such packages. Fill large dish or individual serving 

 cups or sherbert glasses with fruit, fresh or stewed, sweet- 

 ened, about one-half full. On this pour the tablet when 

 dissolved according to instructions. Let this "set" till 

 quite firm before placing on ice to chill. 



SOUFFLES 



The connection is immediate between the word souffle, 

 or the soufflS concoction, and the French verb soufjier: 

 to inflate; to swell; to blow out, etc., the foundation of 

 souffles being the whipped egg which rises and falls again. 

 Two simple forms of souffli are here given which may be 

 adapted to any fruit or its juice. 



I. Simple SoufflS 

 Separate six eggs ; add a pinch of salt to the whites and 

 whip till "dry." Whip separately three of the yolks then 

 fold in lightly with the whites, adding a tablespoon of any 

 fruit juice and sprinkling sugar over the top. Bake 

 quickly in hot oven ten minutes. 



i \ ) 



