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Thicken pineapple juice with arrowroot, sweeten to taste, and serve cold.

 

Thicken grape juice with arrowroot, sweeten to taste, and serve either hot or cold.

 

Drain the juice from a can of red cherries, thicken with arrowroot and serve cold.

By following the above recipes, fruit soups may be made of practically any juicy fruits except melons. Blackberries, black raspberries, gooseberries, plums, and blueberries are used either separately or in combination. Juice from canned fruit may be used in this way as well as the juice of the fresh fruit, but in almost all cases it is necessary to heat the fruit in order to extract the juice.

The fruit soups may be combined with fresh fruit and cracked ice, and are very appetizing for a hot day.

Clear soups of beef or chicken stock can be made richer by the use of gelatinegelatin [sic]. The vegetables, however, must be strained out. A 