Page:Everyday Luncheons.djvu/43

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Dissolve two teaspoonfuls of arrowroot in a little cold water, and add to two cupfuls of strawberry juice. Boil until it thickens, sweeten to taste and cool. Serve very cold in sherbet cups.

 

Thicken orange juice with arrowroot and serve very cold in sherbet cups, with a bit of candied orange peel on top of each glass.

 

Make a strong, hot lemonade, thicken with arrowroot and serve very cold with a bit of candied peel or preserved ginger in each glass.

 

Boil prunes and raisins very slowly until tender, using half of each. Sweeten, and save the juice. Boil sago until clear, mix with the fruit and juice and serve very cold.

 

Two thirds red raspberry juice and one third currant juice, sweetened, thickened with arrowroot and cooled. Candied orange peel or blanched and shredded almonds may be added. 