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Fruit Dishes,Jellies, Ices, etc*
"Angostura"introduces a delightful possibility by
way oftonic and flavour addition to fruits and fruit
dishes.
The following suggestions will be very attractive to
Jtnost palates, and afford an added and healthful
enjoyment not to be satiated by continued indul
gence.
In some of these recipes we list the
ingredients and give, underneath, the
method of procedure. We mention this
in a precautionary way,as in those cases
the whole of the instructions should be
read before mixing is commenced.
FRUIT MOULD
In a separate basin, make a lemon or an orange jelly (see
page 33). Stand a mould in water, and dip thin slices of
fruits, almonds or pistachios in the jelly just before it
begins to set and arrange on the bottom and sides of the
mould according to some design. Carefully add a spoonful
or two ofthe jelly to hold the nuts orfruitin place and allow
to set. Then addfruitand jelly alternatelyto fill the mould,
taking CMe that each layer is firm before adding another
one. Sliced bananas, grapes skinned and seeded, sliced
cherries, figs cut in shreds, peaches, apricots and orange
slices front which the membrane has been removed, either
singly or in combination are good. Serve with whipped
cream or custard.
FRUIT SALAD
The addition of a few drops of"Angostura"to the ever
popular Fruit Salad will effect a subtle, delicate, and
pleasing distinction.
GRAPE FRUIT
With a table knife cut the grape fruit in half, crosswise.
With a grape fruit knife, specially made for the purpose,
remove the pips and disengage the fruit in each"slice"
from the surrounding peel and membrane. Served in
this way in the entire half, the loosened slices can readily
be extracted by a spoon. A little before serving sprinlde
each half with fine sugar and add 4 or 5 drops of
"Angostura"on top.
GRAPE ICE
To ijlb.ofgrapes add 2lb.ofsugar and IJ pints ofwater,
and place over a slow fire, skimming and stirring contin
ually. Bring to the boil and pass through a ^e sieve,
leaving skin and pips behind. Squeeze the juice of 3
lemons and i orange into the mixture and allow to cool.
When cold add 2 teaspoonfuls of Angostura Bitters and
freeze in the usual way. If this is to be served in glasses
add the stiffly whisked whites of4 eggs when the mixture
is about half frozen. Sufficient for 10 or 12 persons.
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