New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-07-07
|H RaE5 5!E]TALK5|
SUMNER SOUPS AND FROZEN FRUITS.

SUMMER SOUPS AND FROZEN FRUITS.
There are two culinary barbarisms when de-
serve to be denounced for the sake OF the unhappy
amateur housekeepers who try everything tney see
recommended. One is the iced consomme and the
other is the frozen fruit.
consomme, when made of proper strength. De-
comes when cold an aspic Jelly: therefore 1t Is an
absurdity to put II In the soup course On the
other hand, a consomme that does not FORM
Jelly Is too weak and watery to be soup.
meat Jelly mixed with ice would certainly be
most unappetizing mess to serve In place Oh
liquid soup.
Summer soups should be stimulating to the ap-
pet,te and nourishing. Cream soups and purees OF
green vegetables especially suitable 10 the
summer table. The young vegetables OF miusu"i-
mer make delicious purees. Green peas strihs
beans, caulinower. beets and young onions are
excellent for summer purees.
Thickcned milk seasoned with salt and pepper
ard served with little croutons Of toasted bread
floating In II, makes stimulating. delicious sum-
mer soup. 1t is almost needless TO add tnat I'LL
these soups are served hot. even In summer
cold soup does not prepare the stomach Tor the
more substantial dinner that follows 1t. on the
contrary 1t sets up condition OF things that
renders the digestion Of the remainder OK the dih-
ner dificult. II not impossible
In summer soup should be made especially sum-
ulating and the occasional use OF curry or OF NOT
garnishes. pquantly seasoned with dash oi
recommended.
contain hot milk or cream. are fully as nourshing
as meat broths. more easily digested' ana are
therefore desirable in summer.
Piouant soups of any kind stimulate the dtgcs-
tion which usually needs to be stimulated IN sum-
After a hot dinner iced salad OF herbs, crisp
and tender and an iced dessert may be properly
served The digestion Of the substantial part Of
the dinner is now far advanced that these re-
freshing cold courses will not retard IT, They are
cooling and to certain extent reca 1b e
perature OF the stomach below the norman point
for digestion. =
Recipes for freezing fruit are frequently given ana
In domestic cookery we have all of us occasionally
been served with fruit ice creams can trc WH Sn tee
unpeasantly. This is due to total miscomprenen,
sion OF the delicate difference between frozen
Sliced or whole fruit should be merely ICED or },
should b5 6e 1 to mix by With the
for freezing The proper time TO ada ihe Iru,,
then berries and fruits Of watery consistency often
come too hard to be palataole Inc pup OF and
then thoroughly mingled with cream before It Is
frozen. and thus DELICIOUS Ice cream is obtained
with the fresh flavor of the fruit
PRESERVING WHOLE FRUIT.
Whole fruit may be preserved In thick syrup. and
thus be partially protected from hardening In Ice
cream in which 1t is packed. But even canded
fruits become somewhat Icy If frozen in cream.
They may be kept soft by soaking them In Just
enough maraschino to mo.sten them well, GOVERNS
| them closely for about twelve hours or until the
| liqueur has been absorbed by the fruit Add then
! to the pudding after 1t Is frozen anc
just before 1t is packed away Not all fruit pulp:
are suitable for Strawberry pulp fron
| which the seeds have been strained. the pull
OF bananas. peaches and aprcots. make the pes
| fruit creams.
| WATER ICES.
Raspberry Juice is sometimes used In Ice cream
1t makes such delicious water ice that 1t Is gen
orally used for that purpose. The Juice OF acic
fruits like the lemon, orange or the pineapple. arr
most frequently used for water Ices The juice
the cherry also makes excellent water ice. Tn
juice of sweet cherries does not have enough char
acteristic flavor 10 employ 1t In this way Th'
pulp OF peaches, well apricots. makes a de
iicious water ice. combined with the acid OF lemor
juice Peel and rub through PURGE sieve either tn'
| pulp of nine plump, ripe peaches the pulp Of q
dozen luscious apricots. Add the Juice OF three
lemons Boil rapidly quart OF water in which 4
pint OF sugar has been dissolved Add the fruit pull
| and freeze
| Water ices are very much smoother and better
| when the sugar and water thus boiled togethe;
TO a thick syrup and the fruit pulp or fruit juice
! added to them. One OF the incest ways to serve
these ices Is In meringuc shells when they become
French "bombe glacee."