Fruit soups may seem strange to us, but people in other parts of the world love
them. Serve them as dessert or as a first course. Cookies, wafers or
plain cake are served with a dessert soup; crackers, cheese biscuits
( or rounds of toast with a first course fruit soup.
Mgjj^yd medley fruit soup (cold)
y
A
1 slice lemon with peeling
A cup sugar
A teaspoon salt
2 whole cloves
2 inch pieces stick cinnamon
2 quarts water
A cup each:
peaches, stoned and peeled
strawberries, hulled
rhubarb, fresh, canned or frozen
oranges, peeled and seeded
pineapple, fresh or canned
Put 1 cup of the water into the Osterizer container. Add the peaches, strawberries and rhubarb. Cover and blend until well pureed. Empty into a
saucepan. Put another cup of the water into the Osterizer container. Add
the oranges, pineapple, lemon, sugar and salt. Blend until well pureed. Pour
into the saucepan with the other blended mixture. Add the remaining water,
cloves and cinnamon. Bring slowly to a boil. Lower the heat and simmer
the soup for 15 minutes. Chill well. Serve icy cold.
strawberry soup
4 cups ripe, sweet strawberries, 4 cups cold water
washed and hulled 1 cup Claret
1 cup sour cream dash of salt
1 cup sugar
Put 1 cup water into Osterizer container. Add 1 cup strawberries and %
cup sugar. Cover and blend until strawberries are liquefied. Stir in the
saucepan. Repeat the process until all the berries are liquefied. Stir in the
sour cream, salt and Claret. Heat very slowly over low heat, stirring constantly. Serve either warm or cold with sugar wafers.
apple soup
dash of salt
A cup cinnamon candies
2Vo tablespoons cornstarch
\ cup w
hite '
1 pound tart apples, cored and
cut into eighths
\A cups water
1 slice lemon with peeling J
Put 1 cup water into Osterizer container. Add about 1 cup apple pieces.
Cover and blend until well pureed. Empty into a saucepan. Continue the
process until all the apples are pureed. Put water, if any is left, the wine,
cinnamon candies, salt, lemon and cornstarch into the Osterizer container.
Cover and blend until the candies are dissolved and the lemon liquefied.
If the ingredients splash up onto the sides of the container, push them down
into the processing well with a rubber spatula. Add the cinnamon mixture
to that in the saucepan. Cook over low heat until thickened. Serve warm
or cold with whipped cream and a dash of ground cinnamon.
Si'L.c IAI Col LECTIONS k RAKK Books
VVai tkk Clinton Jackson Library
ivkrsity ok nokth carolina at ckhknskl
Home Economics Pamphlets
Gift of Paul Hessling
2002
spuooas
ui
sdnos
snompp
j}efut>Q*!*£>
MANUFACTURING CO
Milwaukee 17,
Wisconsin
LITHO IN U.S.A.
Fruit soups may seem strange to us, but people in other parts of the world love
them. Serve them as dessert or as a first course. Cookies, wafers or
plain cake are served with a dessert soup; crackers, cheese biscuits
( or rounds of toast with a first course fruit soup.
Mgjj^yd medley fruit soup (cold)
y
A
1 slice lemon with peeling
A cup sugar
A teaspoon salt
2 whole cloves
2 inch pieces stick cinnamon
2 quarts water
A cup each:
peaches, stoned and peeled
strawberries, hulled
rhubarb, fresh, canned or frozen
oranges, peeled and seeded
pineapple, fresh or canned
Put 1 cup of the water into the Osterizer container. Add the peaches, strawberries and rhubarb. Cover and blend until well pureed. Empty into a
saucepan. Put another cup of the water into the Osterizer container. Add
the oranges, pineapple, lemon, sugar and salt. Blend until well pureed. Pour
into the saucepan with the other blended mixture. Add the remaining water,
cloves and cinnamon. Bring slowly to a boil. Lower the heat and simmer
the soup for 15 minutes. Chill well. Serve icy cold.
strawberry soup
4 cups ripe, sweet strawberries, 4 cups cold water
washed and hulled 1 cup Claret
1 cup sour cream dash of salt
1 cup sugar
Put 1 cup water into Osterizer container. Add 1 cup strawberries and %
cup sugar. Cover and blend until strawberries are liquefied. Stir in the
saucepan. Repeat the process until all the berries are liquefied. Stir in the
sour cream, salt and Claret. Heat very slowly over low heat, stirring constantly. Serve either warm or cold with sugar wafers.
apple soup
dash of salt
A cup cinnamon candies
2Vo tablespoons cornstarch
\ cup w
hite '
1 pound tart apples, cored and
cut into eighths
\A cups water
1 slice lemon with peeling J
Put 1 cup water into Osterizer container. Add about 1 cup apple pieces.
Cover and blend until well pureed. Empty into a saucepan. Continue the
process until all the apples are pureed. Put water, if any is left, the wine,
cinnamon candies, salt, lemon and cornstarch into the Osterizer container.
Cover and blend until the candies are dissolved and the lemon liquefied.
If the ingredients splash up onto the sides of the container, push them down
into the processing well with a rubber spatula. Add the cinnamon mixture
to that in the saucepan. Cook over low heat until thickened. Serve warm
or cold with whipped cream and a dash of ground cinnamon.
Si'L.c IAI Col LECTIONS k RAKK Books
VVai tkk Clinton Jackson Library
ivkrsity ok nokth carolina at ckhknskl
Home Economics Pamphlets
Gift of Paul Hessling
2002
spuooas
ui
sdnos
snompp
j}efut>Q*!*£>
MANUFACTURING CO
Milwaukee 17,
Wisconsin
LITHO IN U.S.A.
