Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-04
ACID FRUIT JU' rES
FOR SUMMER DRINKS
Special Recipe Not Neces.
sary to Make Fruifade.


of Agriculture.)
Almost any slightly acid fruit juices
can be used as the basis for good
amount Of lemon may be added to In
tensify other fruit flavors. 1t Is a
practical plan to keep one or two bot
ties of water cooling in the ice box to
dilute fruit juices readily. Ginger ale
or charged water, such as apollinar-
is, helps to convert simple "fruitade"
into q punch for occasions when
festive drink is appropriate, but the
fruit juices, diluted with water only
and well chilled, are very refreshing,
A special recipe Is not necessary to
make a fruitade. Any single FREEDOM
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
sufficiently acid to quench the thirst
on 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-lemon or lime-will stand
more dilution 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 If 1t seems
desirable. Tea may be substituted for
about one-third of the water If the
punch is made for adults; Ii children
are to have any, it 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 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 simmered for five minutes and then
cooled before adding to the other In
gradients Sugar strip can be pre-
pared for several days at time, and
kept bottled in the refrigerator; left
over 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 q good fruitade.
A thin slice or two Of orange and
lemon, some chopped bits Of pineapple
and banana, few colorful berries, In
wife attention to the bowl or pitcher
of punch, and sprig of mint both
f1avors and completes it. Professions
caterers often include slice of cu-
cumber. When a fruit punch must be
prepared for large gathering of peo-
plea dance, a sociable, or picnic
it is helpful to have exact ingredients
specified About 40 persons can be
served by the following recipe, which
is recommended by the United States
Department Of Agriculture.
Fruit Punch.
1 can grated pine berry, raspber-
apple. ry or slraWper-
z cupfuls boiling ry Juice
water. 2 pint bottles
I cupful freshly apollinaris or
made, strong tea. ginger ale
Juice of lemons POUNDS sugar
yuice of 10 oranges. boiled with l
u teaspoonful salt. quart water for
quart grape, minutes.
currant, logan 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. It Is better to
make the punch few hours ahead
and let 1t stand closely covered on
ice to chill and ripen. At serving
time, add the apollinaris, ginger ale,
or water to dilute to the strength de-
sired. Garnish with thin slices of
fruit and mint leaves.