Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1914-07-01
Grapefruits Varied Appeal

utilizing it should be of interest to
every housewife who appreciates the
Importance of variety in the dietary.
1t is well to ascertain as soon as pos
sible what flavor of grapefruit the
family prefer, for there are as MANY
f1avors of grapefruit as of orange. The
grapefruit which is now considered the
most desirable from a commercial
standpoint is that which has an ex-
IRENE mildness of flavor, making il
possible to be eaten without addition
of sugar.
While grapefruit when served for the
first course at luncheon or dinner S
often favored with wine or rum AMI
garnished with frivolous cherries and
ether bits of fruit, many hostesses
serve the fruit m orely with the seeds
removed and the pulp loosened from
1
| the rind, sherry, rum and pawder d
sugar being passed as one would have
cream and sugar passed for coffee,
thus allowing guests to follow their
own preference. Glasses of grapefruit
juice holding two or three small Sec
tons of skinless pulp, embedded in
dishes Of cracked ice, make an appe-
tizing starter for the day.
! Grapefruit is now much used in jellies
4 in combination with other fruits. BY
using any of the jelly powders now on
the market and changing the recipe to
read half grapefruit and half orange, a
delicious dessert is easily made. II
something more elaborate is desired,
garnish the dish with sections of the
grapefruit pulp which have been dip
ped in boiling syrup rolled in granu-
lated sugar, and thoroughly chilled be,
fore using.
With the present fad for cooking all
fruits, grapefruit compete appeals to
Imany as wholesome and palatable. Peel
and remove the seeds, divide the grape
fy,r iy,fA e. 70,
minutes in sugar and water. Remove
the cooked pulp to glass dish and
pour over the syrup, which may bG
boiled down, if preferred, to thick
consistency. This makes a delicious
compete either for breakfast or as
simple dessert suited to the nurse y
liable.
+ 1t combines we'll with all sorts Of
Icornstarch buildings, boiled rice OF
blanc-mange preparations A colo
bread pudding spread with the com
fpote and then topped with meringt
drowned in the oven, is also a pleasing
combination of flavors. Grapefruit
Icompote also serves as delicious flaw.
oring to brown sauce which accom-.
lpanies roast lamb or any roast fowl.
| A few glasses of grapefruit marina
tiade can be made easily. One recipe
icalls for one each of grapefruit, Orange
and lemon. Wash the three and cut l..
small bits, rind and all, removing only
the seeds. Add two and one-half time.
as much water as fruit and let stand
ia hours. Boil ter minutes. Then ado
sugar, pint for pint, and simmer three
or four hours, or until thick. Mixef
with cream cheese this is delicious fcl
Sandwiches of brown or white bread
and it is welcome addition to pud
lding sauce or in mixing fruit cake.
Even the shells of grapefruit can tx
utilized by placing them in cold water
land simmering until tender. Cut int
strips with scissors. Make syrup O.
one-half cup of water and one cup O.
sugar, and when it spins thread ST.
in the strips of peel. Boil for five min
utes, drain and cool in graduated ST
gar, and you have a delicious confec
ton especially adapted to table use.
4 Thin, small slices of grapefruit pull
and rind are good addition to after
noon tea.
Hou Not to Be Fat