The Colorado statesman., 1924-08-16
ACID FRUIT JUICES
FOR SUMMER DRINKS
Special Recipe Not Neces'
sary to Make Fruitade.

prepared by the United States Department
of ABriculture)
Almost any slightly acid fruit juices
can be used as the basis for q good
summer drink. If desired small
amount Of lemon may be added to In
tensify other fruit flavors. 1t Is q
practical plan to keep one or two bot
ties of water cooling in the Ice box to
dilute fruit juices readily. Ginger ale
or q charged water, such as apollinar-
is, helps to convert a simple "fruitade"
into u 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
inant flavor may give 1t Is 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
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 1avors.
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; If 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 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
gredients. Sugar sirup 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 a cold place
for short periods until one has enough
on hand to make up good frultade
A thin slice or two of orange and
lemon, some chopped bits Of pineapple
and banana, few colorful berries, In
10 fha nN1r1 mr.
of punch, and a sprig of mint both
havors and completes 1t. Professional
| caterers often include slice of Gu
cumber. When fruit punch must be
! prepared for large gathering of peo-
plea dance, 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.
l can grated pine berry, raspber-
apple. ry or strawber-
cupfuls boiling ry juice.
water. pint bottles
cupful freshly apollinaris or
made, strong tea. ginger ale.
Juice of lemons. pounds sugar
Juice 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 sirup. 1t is better to
make the punch few hours ahead
and let it stand closely covered on
ice to chill and ripen. At serving
time, add the apollinaris, ginger ale,
| n,. u.ntnr. To dilntn To the STRENGTH de