Grapefruit at its Best

This is the third articles in November of the School for Housewives 1906 series published on November 18, 1906, and is a short talk on the grapefruit.

Transcribed from the Sunday edition of Boston Sunday Post.

Grapefruit at its Best

THERE is a tradition that has come to us across seas and through centuries that the much prized grapefruit of today is none other than the mysterious forbidden fruit that grew in the Garden of Eden. Perhaps it is true. Perhaps, too, its slight bitterness is symbolical of the heritage of suffering that Mother Eve laid upon all succeeding generations when she listened to the voice of the tempter and turned longing eyes upon the tree of knowledge.

Certain it is, that in some Eastern countries the pomela, as it is sometimes called, is still known as the forbidden fruit, yet it would be hard to find a modern housekeeper who would not willingly forgive Eve for her shortcomings when this season rolls round and she can add the appetizing dainty to her menu to tempt the jaded palates of those to whom must cater.

Grapefruit is looked upon in some households as an expensive luxury, but when you consider the heights to which the price of oranges is soaring just now and the scarcity of other fruits, and when you remember that in many markets the grapefruit may be bought three for a quarter, and that half of one is quite enough to put before each person, this notion seems bit exaggerated.

Of course, the primary use for grapefruit is as a first course for breakfast, luncheon, or dinner, but it is sometimes used as a dessert for a simple lunch, and its possibilities in the way of salads and sherbets are almost unlimited.

For a simple home breakfast the core is usually removed, the fruit loosened at the sides from the skin and a tiny bit of sugar added to it. It is well to put this sugar on with a skimp hand, for many persons do not care for too much sweet, and it is always possible to add it afterward.

For a more elaborate breakfast, remove all the seed and white fibrous parts, cut the pulp into pieces and mix with cracked ice. This, of course, is served in the shell of the fruit, and is perfectly permissible for the more ceremonious meals of the day. However, if you want something a little different, opportunity is not lacking.

You may take red and white California grapes cut them in halves, seed them and lay them about the edges of the grape fruit. Or you may take Mallaga grapes, seed them and pile them in with the sugar and pulp. Maple sugar, used instead of the ordinary powdered sort gives a peculiarly delicious flavor to the fruit.

Grapefruit glasses are now used very much by people who have wearied of the serving in fruit shell. The cracked ice is plied in the outer glass, while the fruit and its juice are placed in the inner glass. Sometimes when this method of serving is employed the pulp and sugar are mixed and set aside several hours before they are needed.

Salads are becoming more and more a matter of course in this country, and the average man has a leaning toward those whose component parts are of fruit. One grapefruit salad allows the pulp of half of one to each person, This is served on crisp lettuce leaves and garnished with blanched almonds and about a tablespoonful and a half of mayonnaise dressing.

Another salad is made of the grapefruit and celery in equal parts; still another of grapefruit and pineapple. The question of dressing is very much a matter of individual taste. Many persons think that mayonnaise dressing is entirely out of place in a fruit salad and that a French dressing is the only proper thing. One of the latest ideas is to make your French dressing of lemon instead of vinegar, since the acid of the lemon blends better with the fruit.

Whether sugar should or should not be used is another matter often discussed. There is theory that it is out of place with most salads, yet the women who make the best dressing usually confess to adding a little—not enough to let the outsider into the secret, but enough to blend with and soften down the other ingredients.

If the salad is served from the pantry it is always prettily piled up in half a grapefruit shell, which is set on a plate, one being put in front of each guest. If, however, the salad is put on the table in a large salad bowl and served from there, a garnishing of grapefruit peel makes a pretty and effective addition.

For the people who like sherbets of every kind, here is one that can be made of grapefruit. Squeeze every bit of juice from the pulp, being careful to allow not one seed nor a bit of white skin to drop into it. Allow half a pound of cut sugar to each pound of fruit juice ,stir and pour into a freezer.

A drink made from grapefruit, and known as bitter sweet, is made by cutting the fruit into sections, extracting the seed and covering with boiling water, a quart of water to a quart of fruit. When cool, strain and sweeten. This is served in glasses that are one third full of cracked ice.

Grapefruit rind preserves are made by cutting off every particle of the yellow epidermis and using two pounds of sugar to one of rind.

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