Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-18

Mrs. John Henderson, famous Wash
ington hostess, long ago abandoned the
serving of cocktails at her formal din
ners and substituted orange juice.
them: To one small bottle Of concentrated red
Concord grape juice or Concord 1oganberry Juice
she adds two bottles Of pale ginger ale and one
lemon, sliced ttin and half cupful Of chopped
fresh mint.
ON every side the housekeeper Is being made
aware of the popularity Of the soft-drink
cocktail. One hotel in New York City lists 10
varieties Of such appetizers on its pre-dinner
drink list. and the cafes and even the tearooms
are beginning to add them to their menus.
At one famous hotel In the Middle West
chilled tomato juice cocktail was offered
patrons. and 1t Immediately grew with astonish-
ing popularity. It can be made Of either fresh
or canned tomatoes. Some people prefer tomato
Juice seasoned only with SALT while others NE
it more highly spiced.
In the train OF the tomato Juice cocktail came
the grapefruit juice cocktail and the sauerkraut-
juice cocktail, both Of which now have great
vogue.
Shades of Capt. Kidd and John Paul Jonesl
Even our sailors have shown signs OF Wiling
ness to fight on the strength Of the soft-drfnk
cocktail Perhaps in the future the cry win be
Sixteen men on q dead mans chest, 20 no, and
o nut sundae," or q bottle Of ginger ale or grape
juice or pop or even q milkshake. At any rate.
the newly commissioned cruiser Memphis re-
Gently steamed out Of Baltimore equipped with
O newly installed soda fountain and ice cream
manufacturing plant. worth $1,000. which was
purchased by the crew.
Home economies experts send out this warn
ing to the housekeeper who wishes her fruit
cocktails TO be Al: Beware Of preparing fresh
fruit or fruit punch several hours before serving
IL you want to build or preserve . reputation
for serving delicious foods. The natural flavor
Of fruit juices depends entirely upon the short
ness Of time between their preparation and tho
time they are served. Orange Juice prepared
the night before for breakfast has not neces-
sarily taken on the favor Of the ice box, but IL
tastes little peculiar because enzymic processes
have been going ON during the night to destroy
the flavor. It must be remembered, they tell
us. that fruits and vegetables are living plant
tissues and that when these tissues are broken
down their flavor and their chemical comp0-
sition are somewhat changed.
THE hostess who wishes her fruit cocktails 10
be delicious viii prepare them shortly before
dinner. We often wonder why the fruit punch
served ut some parties Is 20 tasteless or char.
acterless. The reason is that the housewife who
wanted to get her work done as early as pos
sible, prepared those fruit juices In the morn
ing, long before she was to serve them late In
the afternoon or evening. They naturally have
changed chemically somewhat in the meantime.
and the addition Of water. tea or any other
base has fastened the changes already under
way. The retention OF flavor Of fruit juices II
only q matter Of very short time and not OF
hours. Imagine serving for breakfast straw
berries crushed the night beforei
Because the changes I'm favor Of fruit juices
Il 90 rapid, the business OF canning them is yet
in its infancy, and even national Gamers admit
that there are few canned fruit juices on the
market which even approximate the tastiness
OF the fresh fruit juices. But they are working
steadily 10 overcome the defect. They have
found one Of the main secrets, however, upon
which the retaining Of the flavor Of fruits and
vegetables depends-the shortness OF elapsed
time between the point when the vegetables or
fruit leave the vine, pod, husk, shell or tree and
the time when they are sealed In the can.
= One reason why canned tomatoes are so good
and probably the reason why they retain %
many Of their original vitamins Is that Il IL
only very short while from the time they
tcopyrisht, 1897