Served with nuts, nut wafers or popped corn, are very refreshing often,
for luncheon or supper.
And when something must be served in the evening, those not too tart,
may be served with cocoanut crisps, pastry in fancy shapes, cookies or
sponge cakes and nuts.
Fruit soups are served hot, in cups, and cold or slightly frozen, in
glasses.
Sea moss, sago or tapioca (⅓ to ½ cup sago and ¼ to ⅓ cup tapioca to
each 3 pts. of soup) make the most suitable foundations for them.
Honey instead of cane sugar may be used to sweeten.
The white of egg beaten, sweetened a trifle and flavored delicately
with rose, lemon or orange may be put on to each cup in roses with a
pastry tube or dropped on by teaspoonfuls.
Whipped cream may be used with some.
Berries, pieces of orange or slices of banana are sometimes served in
the soup.
Odds and ends of sauces can be utilized, and in the summer, all sorts
of fresh fruits.
Thin slices of Brazil nuts, crisp toasted almonds, English walnuts,
pecans or hickory nuts are suitable accompaniments.
=Strawberry and Pineapple Soup=
⅓-½ cup of sago
or
¼-⅓ cup of tapioca
2½ cups strawberry juice
¼ cup lemon juice
1½ cup pineapple juice
sugar, if necessary
salt
Put sago or tapioca into the inner cup of a double boiler with 1 cup of
warm water. Soak sago 1 hr., tapioca 10 m. to 2 hrs., according to the
kind. When soaked, pour 1 cup of boiling water over, add a little salt
and cook until transparent. Add strawberry, pineapple and lemon juice,
and sugar to make delicately sweet. Heat to just below the boiling
point and serve at once, or cool.
Small pieces of pineapple make a pleasant addition.
Cherry or currant juice may be used in place of the strawberry.
If too thick, a little water or juice may be added.
Other suitable fruit juices may be substituted for the ones given:
with those of strong and positive flavor a larger proportion of water
may be used. Of course, with some tart juices, no lemon juice would be
required.
=Cherry Soup=
¼ cup tapioca, 3 cups water, 1 pt. juice from dark red canned or stewed
cherries. Flavor with oil of lemon or orange rind if desired.
May add some of the cherries just before serving.
=Sea Moss Fruit Soup=
2 cups diluted red raspberry juice
2 level teaspns. sea moss farine if soup is to be served cold,
or 5 if warm
⅓ cup orange juice
3 or 4 teaspns. lemon juice
2 tablespns. sugar flavored with the oil of the orange
Stir moss into cold fruit juice, heat in double boiler 25-30 m.,
stirring often; add lemon and orange juice and sugar, stir till sugar
is dissolved. Serve warm or cold.
=Scandinavian Fruit Soup=
½ cup sago
5 cups water
1 cup cooked prunes in pieces
½ cup stewed raisins
½ cup tart fruit juice
½-1 cup sugar
Soak sago in 1 cup warm water, add the quart of water boiling. with
salt, and cook until sago is transparent. Add other ingredients, heat,
serve.
Dried peaches, apricots or apples may be used sometimes. Grape, currant
or cranberry are suitable juices.
=Grape Juice Cream Soup=
1 pt. water
1 cup Concord grape juice
4 tablespns. raisins
4 tablespns. currants
2 tablespns. finely-sliced citron
2 tablespns. sugar
½ cup cream
Stew raisins, currants and citron together, add other ingredients,
heat, serve.
Excellent without cream.
=Raisin and Almond Broth--small quantity=
Stew 1 tablespn. raisins cut fine, in 1 cup of water ½ to 1 hour. Add
2 teaspns. almond butter stirred smooth with 2 tablespns. of water, a
trifle of salt and a little sugar if desired or allowed.
=Blueberry and Cocoanut Soup=
Steep grated cocoanut in rich blueberry juice in a not too hot place
for 20 m. Strain. Add sugar as required and a little lemon juice if
necessary, with or without dairy cream. Serve cold with sponge cake or
cookies. Rich cocoanut milk may be used instead of grated cocoanut.
=Tomato and Raisin Soup=
1 cup seeded raisins; stew till tender. Drain and add to the liquid,
water to make 1½ cup, 1½ cup strained tomato, salt, 4 tablespns. cream
with 2 teaspns. sugar.