for WOMEN SUMMER FRUIT.

Auckland Star, Volume LXX, Issue 16, 20 January 1939, Page 11

for WOMEN

SUMMER FRUIT.

New Idea for Serving Salads. T " " l;l ". v |>«'"|>!<! "fruit, salad"' »"h '""' \:ni.'ty „f salad, a salaniairumn HlViir in which any and every kind ..f fruit is tuo often used indiscriminately. ""I fruit salads can he almost as varied »n vpjjetiible sala.ls, nn.l, with (••ireful pre|.i(iHlion and blending 0 f flavours, certainly us delicious. |„ this hoi uenther they make n pleasant ehaiijj - Iroiu puddings or stewed fruit for the lniiilici.il or dinner menus. <H ii nncs lend themselves to a vnrietv nl IcmpHn.ir salads. Here is a seasonable u.iv ol sen in.. them: Take some oi.in-es. cut them in half, carefulh ~■'""!' "'" ' •'" iusides, ienn.\ In- the pips nnd -inney parts. |',it the tlch of the '•ninyes into a uii.viiie howl, ami add n l-u i-nish-il strawberries ~, ,- isphei lie.uid nu\,with sujuir.to taste. Kill the ' ■'■'"-'' ''"ses with the mature, and if I"--' 1 ' I ''' -••'"id on ice to chill. Ihinamis in.live it delicious substitute for (he berries; mash the bananas ami hem ,l "' 1 " '" 'i troth, then add oranire lies!, uhich has been passed through u sieve ;ind siijiir to taste.

Mutled pnieapple makes a tempting! Ml'"!. I'"f tbi-< von need a medium-I •""'•I I'"'-: <"t off the f„||v 1 pre-erv ii> "_r thi' tutt (it green. anil scoup 1 "f I Ik- 1>J»»»■. >-!><•}> it anil mi\ vviili iiihir finite in >ca«oii. straw">miges. LTj»|»i»frtiit. raspberries. I'i'iii'lh'--. In mi inis. «>tf. Sweeten tn taste. 11 vim like chopped lint s ,iinl i itv-I i 111 i~i ■11 ginger ~rl i< 1111-11 ras flavoiiri"'-'. I''l' 1 1 '*'• "uge-i ami strawberries ai f another ..i,i.<| combination. Slice tlic I" 111 ' ' I'itil \ . remove the core. and place till- -dices nil a Hit dish with the orange *11 rt crs nin<l each, anil strawberries |iili'il in the centre. Sprinkle with castor • ujjtir iiiid serve with cream. Peach Salad. I'cliches are plentiful just now. su insteid of serving them in pies or purl - dirias try this delicious salad. Skin the peaches and cut tlicui into thin pieces, working over a bowl so that you will "'it wast** tile ju ice. To each [hmicli »ll"w a tahlcspoonful of raspberries. "i" ~1 1 them with a fork, add sugar mid tlic same (|iiantity of cream as you have raspberry pulp. .Mash well ■ inl put this puree at the bottom of the scrv iug dish, iimimring the peach slices oil top. and sprinkling with more sugar. Servo iced If possible. I'caches ami pears are another good combination. Iso them in equal proportions, cut into slices, arrange on a dish, sweeten to taste, and decorate with a few ripe red currants. Serve very cold with cream. And while peaches are still cheap try also this mixed salad, made of peaches, oranges and grapefruit. It is best to Use the peaches and oranges in the samo proportion, with half or less that quantity of grapefruit. Prepare the fruits, freeing the oranges from pith, add sugar to taste, und the grapefruit juice with, if possible, a little port wine, which will greatly improve the flavour. Remember that no salad containing peaches should be prepared too long in advance, as the fienclies soon become sodden and discoloured. Grapes and Peart. Crapefruit and pears are also excellent together. Prepare the grapefruit by cutting them ill two. and then with a. sharp knife, preferably one of those *>pecial onert for preparing grapefruit, take out each section carefully, "freeing it from pips and pith. I'ut these sections into a serving howl, and meanwhile peel some pears, cut them into quarters and remove the core. Then cut each quarter in half and put the pieces with the grapefruit. Add castor sugar to taste and half the juice of the grapefruit. Serve very cold with cream. Try this American wuv of serving grapes for desert: I'eel the grapes, cut them in two and remove the pips (working over the serving bowl to preserve the juice). Add some carefully picked red currants, and meantime make a syrup of more red currants boiled in sweetened water; when it is cold pour this over the fruits through n tine strainer". Bananas chopped and mixed with finely chopped crystallised ginger, sprinkled with soft siig.ir and served with strained orange juice poured over, are also delicious. And, finally, a cantaloupe salid which is sure to find favour. For this you can use a melon that is not. quite perfect; • lit off the top, scoop out the flesh and remove the seeds. Cut the flesh into pieces a net put it back with other friuts, strawberries, raspberries, sliced bananas. »to. Sweeten to tust*. A liqueur glass ©i' port wine will improve the flavour.