FLORIDA ,STATE HORTICULTURAL SOCIETY. 
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breakfast or as dessert for dinner. An¬ 
other dessert is made by peeling the fruit 
carefully and removing from the sections 
all the white or rag. Pile on dish and 
sprinkle with sugar. 
I Salad —Prepare as above and arrange 
in rosette form on plate. Add nuts and 
I celery seed and just before serving place 
Golden Salad dressing in the center. 
I Golden Salad Dressing — 
2 eggs 
y 2 cup of lemon juice 
cup of orange, pineapple, or 
grapefruit juice 
I Beat the eggs, add the other ingredi¬ 
ents, and cook in a double boiler, stirring 
constantly. Remove from the fire as soon 
as lightly thickened and cool as quickly 
as possible. 
Sherbet — 
2 cups of juice pressed from 
grapefruit 
1 cup of pineapple juice 
2 cups of sugar 
2 cups of water 
Juice of one lemon 
Stiffly beaten whites of two eggs 
Boil the sugar and water five minutes. 
When cold add the fruit juices. Place in 
a freezer and chill before adding whites 
of eggs. The freezing will make nearly 
a gallon. 
Sherbet — 
6 grapefruit 
4 cups sugar 
1 pint water 
1 tablespoonful of gelatine 
Soak gelatine in water and then bring 
to a boil. Add sugar and fruit juice. 
When cool freeze and when partly frozen 
the whites of two eggs may be added to 
make a smoother, whiter sherbet. 
Grapefruit and Mint Frappe —This de¬ 
licious and refreshing ice is made by 
steeping a bunch of fresh mint in a suf¬ 
ficient amount of hot water to extract 
the flavor. Strain and while this is cool¬ 
ing boil together one pint of water and 
one pound of sugar and a tablespoon of 
gelatine soaked in one pint of cold water. 
Add to this one quart of grapefruit juice. 
Put into a freezer and freeze quickly. 
Serve in sherbet cups. 
Marmalade —Take the peel of ten 
grapefruit and place them in salty water. 
Let this soak for two hours. When all 
is ready cover with water and let it boil 
until clear. Drain and rinse well and re¬ 
move the white portion. Put the re¬ 
mainder through food chopper. While 
the peel is boiling remove every particle 
of rag from the fruit and place with five 
pounds of sugar on the stove to heat. 
Add chopped peel and cook until thick 
like jelly. Put into glasses and cover 
with parafine. 
Strazvs or Candied Peel —Cut the peel¬ 
ing into narrow strips and soak over 
night in water with a liberal handful of 
salt. In the morning drain off the water 
from this and put in cold water. Bring 
to a boil. Repeat this several times to re¬ 
move the bitter taste from the peel. In 
the last water boil it until tender and 
drain. Prepare a heavy syrup of granu¬ 
lated sugar and water, enough to cover 
straws and boil until it spins a thread. 
Put the straws in and boil until all the 
moisture has evaporated. Great care is 
needed at the last to prevent burning. 
Spread on oiled paper to harden. Dry 
sugar may be sprinkled on to help in tak¬ 
ing up the moisture. 
