Salpicon Of Fruit Punch

This is served in glasses, in place of and in the same way as frozen punch after the roast. Cut a pineapple into small dice; remove the bitter skin carefully from the segments of three shaddocks and cut them into pieces. Cut in two and remove the seeds from a pound of white grapes; mix the fruit together. Put a cupful of rum and a cupful of sugar into a saucepan on the fire and let them come to the boiling point, then pour them over the fruit and let stand until cold. The rum will not penetrate the fruit so well if put on cold. Put the mixture into a freezing-can and pack in ice and salt for several hours, or until ready to serve. Stir the mixture together carefully every little while.

Punch Of White California Canned Cherries

Drain off the liquor; make a rum syrup as above; soak and freeze in the same way.

Jellied Fruit

Cut the pulp of two oranges into small pieces; cut two bananas into dice; cut half a dozen candied cherries into quarters; chop a dozen blanched almonds. Mix all lightly together and turn them into a bowl or a china mold. Soak a half ounce of gelatine in a half cupful of cold water for an hour; dissolve it in a cupful of boiling water; add a half cupful of sugar and stir over the fire until dissolved; then add the juice of half a lemon, the juice which has drained from the fruit, and a tablespoonful of sherry. Turn it into the mold slowly, so it soaks into the fruit, and set aside to cool. Serve with cream if convenient. Any mixture of fresh fruits may be used in the same way; raisins may be used instead of cherries, or both may be omitted. This is a good way to utilize fruits that are going to waste.

Fruit Juices

The juice of oranges, strawberries, currants, or any fruit makes a delicious first course for luncheon in summer time or the fruit season, when prepared as directed below. It is served cold in small glasses and eaten with a spoon.

Take a quart of fruit-juice; this will require about a dozen oranges, or two quarts of strawberries or other juicy fruit; strain it through filter paper to make it clear (see page 415); put it in an earthenware or porcelain-lined saucepan on the fire, and as soon as it steams, stir in three teaspoonfuls of arrowroot moistened in a little cold water. Cook it until clear; then add a half cupful of sugar (or more if an acid fruit), and as soon as the sugar is dissolved turn it into a bowl to cool. At the moment of serving put a piece of ice in each glass.