. Domestic science, principles and application; a text-book for public schools. /s rule.) CARBOHYDRA TES—FRUITS 71 5. Fruit Cocktails These are served as an appetizer at the beginning ofa dinner, and may be made from a variety of fruits. Servethem in dainty tall glasses, or in baskets made from halforanges or grapefruits. Orange and Grapefruit.—Mix equal parts of dicedorange and grapefruit pulp. Sprinkle with sugar and aHttle lemon juice. Place on ice until chilled. Fill thechilled glasses just beforeserving, garnish withwedges of fresh or pre-served pineapple and acandied or Maraschinocherry.
. Domestic science, principles and application; a text-book for public schools. /s rule.) CARBOHYDRA TES—FRUITS 71 5. Fruit Cocktails These are served as an appetizer at the beginning ofa dinner, and may be made from a variety of fruits. Servethem in dainty tall glasses, or in baskets made from halforanges or grapefruits. Orange and Grapefruit.—Mix equal parts of dicedorange and grapefruit pulp. Sprinkle with sugar and aHttle lemon juice. Place on ice until chilled. Fill thechilled glasses just beforeserving, garnish withwedges of fresh or pre-served pineapple and acandied or Maraschinocherry. Strawberry and pine-apple make a nice com-bination, as do also grape-fruit and strawberries. Watermelon. — Cutwith a vegetable cutterinto little one-inch and serve in a tallglass with chipped with mint. Fig. 8. a fruit LESSON 8 SOUPS Kinds.—There are two kinds of soup: (1) soups withstock and (2) soups without stock. Soups with stock have as a basis the juices of meats,and are divided into several classes, which we shall studyin connection with the meat lessons. Soups without stock have as a basis milk or cream,together with the pulp of vegetables. There are threedivisions of soups without stock:— {a) Cream soup, made of vegetables or fish togetherwith milk, cream, and seasoning or with a thin white sauce. {b) Purees are made of boiled vegetables or fish putthrough a strainer, together with a thin white sauce. Thesecontain more vegetables than the cream soups and aretherefore thicker. {c) Bisques are made of shellfish or vegetables withthin white sauce, and are served with fish dice. Soups without stock, when allowed to stand, separate;that is, the vegetables separate from the milk or cream,unless bound together. Materials that bind or keep thesolid part from settling to the bottom are called bi
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectc, booksubjectcookery
