The Madison journal. (Tallulah, Madison Parish, La.) 1888-current, 1921-10-01

Fruitao., With a Sprig of Mint, Is Al
ways Refreshing on a Hot Day.
two bottles of water cooling in the
ice box to dilute fruit juices readily.
Charged water, such as apOllinaris or
ginger ale, help to convert simple
"fruitade" into a "punch" for occa-
sions when a festive drink is apprOpri-
ate, but the fruit juices, diluted with
water only and well chilled, are very
refreshing.
Special Recipe Not Necessary.
A special recipe is not necessary to
make fruitade. Any single predOmi
nant flavor may give it its name
raspberry, grape, pineapple or orange;
often four or five fruits are blended
in approximately equal quantities. The
flavor of peaches combines well with
pear juice, pineapple, orange and
lemon; the juice of blackberries. rasp-
berries, currants, blackcaps, grape
fruit, lines and plums can be used
in any selected combinations. Lemon
is necessary (unless lines are used for
the purpose) to make the drink suffi-
GENTLY acid to quench the thirst on a
hot day.
The amount of water added depends
somewhat on the kinds of fruit used,
and also on the preference Of the
faster" A preponderance of very
acid juices-Iemon or lime-will stand
more dilutiOn than the milder fiavOrs.
In general, one part of water to one
of mixed fruit juice can be tried at
first. and more water added if it seems
desirable. Tea may be substituted for
about one-third of the water if the
punch is made for adults; if children
are to have any, it is better to omit
tea. The individual taste must be the
guide in sweetening.
Sugar should be added to fruit
drinks In the form of strip, to get the
best effect, as well as to use 1t in the
most economical way. Two parts of
sugar to one of water should be SIM
mered for five minutes and then
cooled before adding to the other in
gradients. Sugar strip can be pre-
pared for several days at a time, and
kept bottled in the refrigerator; left
over fruit juices may also be boiled
with sugar and kept in a cold place
| for short periods until one has enough
on hand to make up good fruitade.
A thin slice or two Of orange and
| lemon. some chopped bits Of pineapple
and banana, a few colorful berries, in
vite attention to the bowl or pitcher
Of punch, and sprig Of mint both fla.
vors and completes it. Professional
caterers often include a slice of GU
cumber When fruit punch must be
prepared for large gathering of PEG
| plea dance, a sOciable, or a picnic
lit is helpful to have exact ingredi-
ents specified. About 40 persons can
be served by the following recipe,
which is recommended by the expert
mental kitchen, United States Depart
ment of Agriculture.
Fruit Punch.
| i can grated pine raepberr OF
apple. strawberry juice.
cups boiling water pint bottles apol
cup strongly made. linaris or ginger
strong tea. ale.
Juice of six lemons pounds su &
Juice of 10 oranges boiled with
| teaspoonful salt. quart water FOL
l quart grape. cur minutes.
rant. loganberry. Ice or cool.
Cook the pineapple for 20 minute.
in the boiling water and strain. Cool
add the remaining fruit juices. III,
tea. and the cooled strip. II is bet
ter to make the punch few hours
ahead and let 1t stand closely covered