4 FRUIT RECIPES 



tapioca. Some instructors give the rule of a level table- 

 spoon of cornstarch to each pint of clear, pressed fruit- 

 juice, which, however, may be slightly diluted. The ar- 

 rowroot or cornstarch is a quicker process and should be 

 dissolved till smooth in a little cold water, added when the 

 fruit juice is at boiling point, then cooked till clear ; mean- 

 time adding sugar, and later a tablespoon of lemon juice or 

 wine. If sago or tapioca is used it must be cooked till 

 thoroughly tender and translucent. A fruit soup made 

 of raspberries may serve as example of a lighter fruit soup 

 and the Swedish of those more substantial. See also the 

 Prune, the Apple, etc., or apply as convenience and taste 

 dictate. 



RED RASPBERRY SOUP 



Add one pound granulated sugar to two quarts of red 

 raspberries well looked over and mashed. Let stand an 

 hour, then put through sieve. Heat gradually, stirring 

 carefully, and when at boiling point add a tablespoon of 

 cornstarch which has been dissolved in just a little cold 

 water. When clear, smooth, and thickened add a half- 

 pint of sherry, remove at once and let cool. When 

 ready to serve pour it over shaved ice in glasses. 



SWEDISH FRUIT SOUP 



Allow one-third part of apricots or prunes to two-thirds 

 dried apples, in proportion of a cup of the apples to two 

 quarts of water. Wash and soak over night in the water 

 (cold). In the morning place on the stove with a cup of 

 raisins or currants, or half and half, a sprinkling of cinnamon 

 and tablespoon of tapioca or sago. Add another quart 

 of cold water and simmer till fruits and tapioca or sago 

 are tender. Add a little sugar or salt as liked. 



