OTHER CITRUS FRUITS 233 



served, adding to it a third of a section of fruit pulp from 

 which every suspicion of white fibre has been removed. 



GRAPE FRUIT SALADS 



Pomelo may be served in several forms of salad, but in 

 all cases the pulp must be perfectly shredded from the white 

 "rag," as the slightest particle will give a bitter taste. 

 Serve the fruit on young, crisp lettuce or tender cabbage- 

 heart with French dressing or mayonnaise. Chopped 

 celery or nuts (chopped, whole or halved, depending upon 

 the kind of nut) or some other fruit, as cherries or currants, 

 make toothsome additions. A little sugar may be sprinkled 

 over the fruit before adding dressing. 



GRAPE FfeUIT MARMALADE No. i 



Remove the yellow rind with a sharp knife; place in 



brine and boil till soft and translucent. Then drain and 



soak in fresh, cold water for two hours, after which scrape 



off part of the white pulp and cut in thin slices. Meantime 



have the white rag and seeds removed from the fruit-pulp 



and place latter with juice in a separate vessel. When 



the rind is sufficiently freshened add to it the pulp, with 



equal proportion of sugar, and boil thirty minutes or until 



it jells. 



GRAPE FRUIT MARMALADE No. 2 



Peel off the yellow rind and chop or cut in fruit-chopper. 

 Bring to a boil in rather strong brine, then drain and boil 

 in fresh water. Should this not be sufficient to remove 

 bitter taste repeat the process. Meantime pare off the 

 heaviest white tissue remaining and cut fruit in half. 

 Remove cores, then slice lengthwise and place in granite 

 vesssel, bringing to a boil. When the rind is ready add the 

 fruit to it and cook until rind is translucent and soft. Then 

 add pound for pound of sugar and cook until thick. 



