Perth Amboy evening news., 1922-05-01
Kitchen Hints
Tempting Menus

There's a tang to grapefruit that
goes right to the spot in the spring
of the year. The fruit acts as a
tonic to jaded appetites.
Try salt instead of sugar on your
breakfast fruit. Add salt to the fruit
cocktail you serve at luncheon or
dinner. Try these rules for grape
fruit and see If the family doesn't
approve.
Grapefruit Pie
One grapefruit, boiling water. !
cup sugar, u teaspoon salt, 2 table,
spoons cornstarch. 1 egg, baked pie
shell. 2 tablespoons graduated
sugar, / tablespoon cold water.
Squeeze uice from grapefruit and
use enough boiling water to make
two cups of liquid. Put boiling
water in a sauce pan, add sugar,
.cornstarch diluted in cold water and
salt. Cook, stirring constantly until
clear. Stir in grapefruit juice.
Add yolk of egg unbeaten and re-
move from the fire. Mix thoroughly
and pour into the baked pie shell.
Beat white of egg in sugar and dry
with cold water. Beat in sugar and
pile on pie. Bake eight minutes In
a moderate ven Serve cold.
Grapefruit Salad
Two grapefruits, 1 green pepper,
3 drops onion juice, Il teaspoon salt,
2 tablespoons oil. paprika.
Peel grapefruit. removing all the
tough white skin. Divide into Sec
tons and remove pulp from connect
ing tissues. Remove seeds and white
fiber from pepper and mince. Ar
range sections of grapefruit on
hearts of lettuce, sprinkle with
minced pepper and pour over dress
ing of onion juice, salt and oil mix
ed. Sprinkle with paprika and
serve. Any juice that escapes from
should be saved and mixed with the
oil. This salad should be thoroughly
chilled before mixing.
Grapefruit Marmalade
Six small grapefruit, 2 lemons.
oranges. water, sugar.
Cut grapefruit in halves and SCOOP
out pulp with a spoon. Free the
peels or shells from the fbers and
pith and cook in boiling water tc
cover. Change the water three times
during the first hour of cooking
1OOh u1lil III PCClo oiC ttAtaSA
Drain. Scrape the white part of
with a spoon, leaving only the yell
low rind.
Cut in shreds. Measure pulp and
use same amount of sugar and fruit.
Wash and wipe oranges and lemons
the night before you want to make
the marmalade. Slice very thin into
a large crock.
Add ten cups cold water and let
stand over night. Bring slowly to
the boiling point and boil half an
hour. Measure and add as much
sugar as there is fruit. Add to grape
fruit pulp shredded rind and sugar
and cook the whole about an hour
and one-half. The marmalade should
set quickly when tried on a cold
saucer Turn into jelly glasses and
cover with paraffin when cold.
Copyright. 1922. NEA Service)
everywhere l go.
But in adjusting them. rather
clumsily with my gloved fingers
they caught on a button of my coat
the string broke. and the tiny glo-
bules of moonlight rolled to the far
of the room!
Tears came to my eyes. Jack,
half shaved, hurried to my assist
ance. We could not find all of them
We never did find three of them.
Jacks patience exasperated me. |
could hardly coax him to relinquish
the search for the missing three.
Surely, my husband must be the
very best man in the world. That
morning he al almost too good.
He could not Or he would not per-
ceive that / was decidedly out OF
temper. And had he seen, Pm sure
he would have hunted up some
plausible excuse for my nervous
tension.
ITO be continued)
Copyright, 1922. NEA Service)