INTRODUCTORY RECIPES 



There are certain foundation formulas or recipes which 

 are applicable, with variations, to every known fruit, such 

 as blanc mange, custard, fruit soup, etc. These are given 

 below so that where special formulas are not given later 

 the general rule may be applied. 



FRUIT SOUPS 



Fruit Soups are usually served cold — ^where convenient 

 chilled on ice — in very small china or glass bowls or bouillon 

 cups. With this daintiness of service, however, it may be 

 forgotten or not realised that such soups are not to the 

 stomach mere empty, introductory flourishes, whatever 

 the intent. Fruit soups are foods and as such are used in 

 many countries by even the peasants, though they may 

 lack delicate table appointments. It is true that a fruit 

 may be used which is not of itself substantial (though the 

 opposite may hold, as with prunes) but the sago, arrowroot, 

 or tapioca used for thickening furnishes a certain amount 

 of heat-producing material and where wine is added this 

 is increased, so it may readily be understood why, when 

 used in quantity, such combinations may approach, of 

 themselves "substantial meals" or why, even in small 

 measure, fruit soups with but slight additions of foods 

 containing other balancing elements, may arrive at the 

 right to be chief " dish" of a luncheon or light supper. 



As a general rule stewed fruit passed through a sieve may 

 have added to it an equal quantity of water and to each 

 pint a heaping teaspoon or scant dessertspoon of sago, 

 arrowroot (for which cornstarch may be substituted") or 



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