Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-07-13
Preserving Fruit Juices
How They Are Prepared for the Making of Cold
Drinks and Flavoring of Frozen Desserts.

! ing a good flavor to fruit punches. To
prepare the Sirup. add one pint OF ST.
gar to one quart Of raspberry Juice
and cook the mixture gently until the
sugar is dissolved. Bottle and Sterilizc,
! Cherry Juice.
! Crush the cherries and press out the
/ Juice without heating them. Crushing
7 the cherries. stones. and all impartS a
flavor to the Juice that many persons
like. Others prefer 10 remove the stones.
Clarity the Juice II necessary, bottle,
then sterilize Cherry Juice, when
sweetened to the taste makes an excel
lent beverage. and is especially Valuaoie
for combining with other fruit juices III
preparing fruit punches, to which 1t
adds a good flavor. BY mixing cherry
Juice with equal parts of currant or
raspberry Juice. you can prepare Jelly
as follows. Cook the mixture down TO
one-third Of its volume. and add one
pound of sugar 10 each pint Of Juice.
Cook il until the Sirllp iellics.
To make cherry Sirup add one pint
of sugar TO one quart of cherry Juice
and cook the mixture until the sugar
6isSolveS. If you use sour cherries. YOU
will need to add more sugar. Bottle
the strip. Sterilizing it, and store IN
a cool place Cherry sirup can be used
for fiavoring fruit punches. for making
cherry ice cream. cherry pic. and when
diluted. in the same way that CHEEKY
juice is used.
Made With Peaches.
Ice cream: Crush with a silver fork
enough peaches to make two cuptulS.
Add two cupfulS of sugar. and let stand
until the sugar has dissolved. Stir IN
one quart thin cream gradually. chi!
and freeze. When making ice cream
with fresh fruit. care must be taken
that the sugar is dissolved in the fruit
and that the fruit is thoroughly mashed
in order that there may be no hard
humps of fruit in the finished product,
Peach punch: Cut in small pieces II
Juicy. ripe peaches and pour over them
the Juice of two lemons and one orange
Cover the peach peels with pint Of
cold water. add the peach pits small
piece of cinnamon and q cuptut OF
sugar. and cook brisklv for 20 minutes.
Strain the liquid and add TO it quart
of well favored, strong lemonade also
a cupful of the syrup from maraSchino
cherries cut in small pieces. Serve on
cracked ice. <uuting If desired with
charged water
Frozen peaches. IneSe may De auQeu
10 the list of hot weather refreshments.
Peel 10 ripe peaches and run through
the ricer or coaS~e sieve. Boil one cupful
Of sugar and one pint of water for 10
minutes, adding the peach pits and
peels Then strain, cool and add the
peaches also two tablespoonfuls of
lemon juice and one cupful of whipped
cream Freeze Just to the frappe stage
anG serve in sherbet glasses.
Peach a la Melba. Place one table
spoonful Of plain ice cream in a glass,
add halvsd. peeled peach. then an
other tablespoonful Of cream and the
other half of the peach. Ton with more
cream and sprinkle over with chopped
almonds or pecan meats. or crushed
macaroons.
With Pineapple.
Pineapple delicious: Whip one pint
of cream until stiff. then add one large
can of sliced pineapple cut in small
pieces. and one package Of marshmal-
lows cut in small pieces Chill thor
oughly in the refrigerator before Serv-
ing
Pineapple lemonade or limeade: For
every glass 10 be served take one table
spoonful each Of pineapple syrup and
lemon or lime juice, sweeten the mix
ture to suit the taste and fill the glass
with ice water.