Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1921-08-02
ALMOST ANY FRUIT JUICE IN SEASON Is
ExCELLENT.

When there are only one or two lemons
on hand, with large thirsty family de-
manding prompt refreshment, why not
serve q ''fruitade" made by combining
different fruit juices with tho lemonq 4
small amount OF lemon 10 needed to In.
tepslfy other fruit flsvors, but almost
any slightly acid fruit can be used % the
basis for good summer drink. It 10 q
practical plan to keep one or two bottles
of water cooling in the Ice box to dilute
fruit juices readily. Charged waters,
.huch ~ spollinaris or ginger ale, help
to convert . simple "fruitade" into q
"punch" for occasions when . festive
drink 10 appropriate, but the fruit juices,
diluted with water only and we'll chilled.
are very refreshing.
SPECIAL FRUITADE RECIPE NOT NECEs-
sARY.
A special recipe 10 not necessary TO
make fruitade. Any single predomi-
uant flavor may give It It's name-rasp-
berry, grape, pineapple, or orange; often
four or five fruits are blended IN approx.
imately equal quantities. The flavor OF
peaches combines we'll with pear juice,
pineapple, orange, and lemon; the juice
Of blackberries, raspberries, currants,
blackcsps, grapefruit, lines, and plume
can be used in any selected combina.
lions. Lemon is necessary (unless lines
are used for the purpose) to make the
drink sufficiently acid to qusnch the
thirst on Q hot day.
The amount OF water added depenas
somewhat on the kinds of fruit used, and
also on the preference of the "taster."
A prepondersnoe Of very acid juices
lemon or lime-will stand more dilutiop
than the milder favors. In general one
part of water to one of mixed fruit juice
can be tried at first, and more water
added II 1t seems desirable. Tea may be
substituted for about one.third Of the
water If the punch IL made for adults
IL children are to have any, 1t Is better to
omit the tea. The individual taste must
be the guide In sweetening.
Sugar should be added to fruit drinks
In the form OF sirup, to get the best of.
feet, az we'll as to use 1t In the most eco.
nomical way. Two parts of sugar to one
of water should be simmered for five
minutes and then cooled before adding
to the other Ingredients. Sugar strip
can be prepared for several days at q
time, and kept bottled In the refriger.
ator; leftover fruit juices may also be
boiled with sugar and kept In 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, few colorful berries, In
vite attention to the bowl or pitcher Of
punch, and sprig of mint both fsvors
and completes IL. Professional caterers
otter include slice Of cucumber. When
Q fruit punch must be prepared for q
large gathering Of people-a dance, q
sociable, or piouic-it is helpful to
have exact Ingredients specified. About
10 persons can be served by the follow.
ing recipe, which Is recommended by
the Experimental Kitchen, United States
Department OF Agriculture:
FRUIT PUNCH.
can grated pineapple
cups boiling water
1cup freshly made strong tea
Juice of 6 lemons
Juice Of 10 oranges
IA teaspoon salt
1qusrt grape, currant, logsnbsrry,
raspberry, or strawberry juice
2pint bottles apollinaris or ginger
ale
pounds sugar boiled with l quart
water for minutes
Ice to cool
Cook the pineapple for 20 minutes in
the boiling water and strain. Cool, add
the remaining fruit juices, the tea, and
the cooled strip. 1t is better to make
the punch few hours ahead and let II
stand closely covered on Ice to chill and
ripen. At serving time, add the apol.
Iinaris, ginger ale, or water to dilute to
t he strength desired. Garnish With thin
slices of fruit and mint leaves.
A LITTLE SALT INTENsFIEs FLAVOR
1t will be noticed that a little salt is
called for In this punch. A suspicion"
of salt, as the French say, intensifles the
sweetness and the flavor of any fruit
drink. Blackberry juice combined With
lemon and few grains Of salt Is recon-
mended. Canned pineapple juice appeals
to the whole family, but It needs dash
of lemon to give pungepcy. Orange
juice is desirable In ohildren's diet, but
It should not be limited to the children.
There are many delicious drinks to be
made with orange juice as basis. The
fresh oranges must of course DO used.
orange flavor will not an
|wer the same purpose.
Grape juice may be canned at home
for use In beverages. 1t is particularly
combined with lime juice, and
liluted with an equal amount of carbon.
ated water. Logsuberry juice, which
has q fine flavor similar to raspberry, 10
bottled In the West. The
housewife who can get logauberries may
we'll can some of this excellent fruit
juice for home use. Nutrition specialists
II the Department of Agriculture point
out that fresh fruit drinks, especially
those made from grape juice and the va
:ious citrus fruits, are important for chill
dren because they supply vitamines. A
pitcher OF orangeade or lemonade or grape
punch, therefore, is not mere gratifloa.
ton, but real contribution to the days