Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1910-06-02

movement Tor easier SUMNER MITCHELL
work. Won't you send in your favor
ties? THOSE simple Of preparation
ana suitable to the season being es-
pccially desired for the next few
months. Any aids, devices or sug-
gcstions or timely value will be pub
iishcd, as well as al requests for
recipes. Address communications 10
Kitchen Department, Morning Jour-
nai.)
Tho fruit cup Is 10 longer n desert;
II has prefaced lnncheons so long as
| fruit cocktails. But the wise house
wife will rcsurrect them, now that the
season of lassitudc and Indifference
toward foods prtaken OF during the
winter, Is on.~.and the inner man
craving lighter and daintier fare. Ma
rion Harland says. I'VE talk brnvely
enough 81 the buds, blossoms, birds
ana bowery of gentle spring. lie is
exceptionally lucky who has not cause
10 add %hiliousness to the buzing swarm
Of .B's' appertaining 10 the joeund
pipe of the young season
They say pastry is never 50 good
in hot as in cold weather. And twice
as hard to make. just another rea-
son why IL should be banished from
the family bills OF fare, during the
hot sumner months. We offer today
sanitary and economical fruit cups
Of tempting variations.
Caroline C.'s Fruit Punch.
Express the juice from a al
Of grated pineapple and from six lem
ons and three oranges. strain to-
gether into q bowl Add a pint jar of
preserved cherries and the same of
strawberries.
Sweeten to taste and let all stand
together for three hours. When YOU
are ready TO serve the punch. pour in
to the bowl W quarts of Ice water
and a quart of pounded ice. Serve
in punch glasses. You may, If you
Ike. stir in with the ice a bottle OF
good claret.
This is not an inexpensive bever-
age. Bnt the quantity here given Is
for a large party. / can testify to its
righteousness when it Is slipped un-
der green apple boughs upon an un-
~sensonably hot afternoon.
Fruit Cnp Ma. ?.
This is arranged In the glasses from
which IL is to be enton. Put into the
bottom Of each glass three fresh
strawberries; Il half t~easpoonful of
grated pineapple; Il t%easpooniul, each.
Of orange ana of grape fruit; n tea
spoonful OF lemon juice; half as much
syrup from preserved ginger, six ripe
rnspberries or Il teaspoonful of rasp-
berry juice. and sift powdered sugar
over all. Finally, lay three maras-
chino cherries on the top of each
portion.
Fill the glasses and surround them
with crushed ice until you are ready
to send them to table.
Fruit Cup No. 3.
Three grapefruits: two bananas;
half a pound of Malaga grapes; a ta-
blespoonful of preserved ginger,
minced fine: two dozen maraschino
cherries; powdered sugar to taste; a
cupful of sherry.
tut the pulp Of tho grapefruits INTO
small pieces, bruising rs little MS pos
sihie. skin the grape carefully and
eat each In half, extracting the seeds.
Peel and cut the bananas into cubes.
With a silver fork mix in all the
ingredients except the cherries. Fill
chilled glasses with the mixture, put
three cherries upon the top of each
md leave In cracked ice until YOU are
ready to serve the cup. Then sprinkle
with sugar and pour a t"easpoonfnl of
sherry upon the ugar. 1t viii wash
the sugar into the heart of the fruit,
You may omit the wine il you like. If
left too long in the cup, 1t withers tho
fruit.
Grapefruit Cup.
1Ialve four grapefruits and take out
L lft lltlD uiN MlNnVNl ithAiiE Nv
rind. tut the pulp into small cubes,
freeing II from membranes and
strings. With q sharp knife, n pair
of scissors or a notching board notch
the edges Of the halves Of the rind;
then refill them with this mixture.
Small ripe berries-raspberries or
strawberrics-Malaga grapes pre-
pared as directed in the last recipe;
the cubes Of grapefruit. Strcw pow
| 1.tna ga,pnr ntfap aanh IpNnr rs N0lf
work. When all are in lay marschino
cherries Cor preserved cherries or
strawberries, If you prefer upon the
top of the filled eur Set in a broad
bowl in icee until 1t IL TO be served.
Toe much stress cannot be laid up
on the necessity of keeping all kinds
of fruit cups cold. The sugar extracts
juices and tends to wither delicate
fruits. The action of wine is even
more Injurious to c%rispness and fresh
ness OF flavor. Therefore the cup
should be eaten as soon as served.
Nut n Fruit Cup.
Prepare grapefruits or oranges as
directed above. Have ready cubes of
banana M tiny morsels of preserved
ginger. TO these add a quarter as
much chopped English walnut kernels
MS you have fruit. II is better to mincc
them with a sharp knife than to chop
them. Strew sugar ON top and pour
over each glass n ~teaspoonful OF
sherry.
Ambrosia Fruit Cup.
Select sweet oranges and of fair
size. cut cross wise into halves and
dig out the pulp with care. Notch the
edges rs directed with grapefruit Cut
the pulp into small pieces; put a layer
In the bottom Of each halVcd shell;
strew with sugar and cover lightly
with grated fresh cocoanut. More or
ange and more %cocoanut until the
shell is filled. Cover with %cocoanut;
sugar and pour in u teaspoonsful of
claret. Set in ice until needed.
Straw berry Cup.
Choose large berries Of uniform size
and cut In half. and fill the glasses.
sugaring lightly as YOU put them in.
Set in ice FOR half an hour. and serve
when YOU have heaped each cup with
whipped cream. sweetened slightly.
Eat at once.