Chapter XIII: Ice Creams, Sorbets, Sherbets, Water Ices and Granits 151 (1)

MEASURES

I wish to emphasize the absolute necessity for accurate measuring; to be a successful mixer of drinks, one must measure as carefully as one should when cooking. I use the measures I have in my kitchen, and have used them in making these recipes. Surely one has a quart cup, a half pint, or one cup, measure and a set of spoons; the tablespoon, dessertspoon, teaspoon and half teaspoon. Some sets have the quarter-teaspoon too. These sets, made of aluminum, may be purchased in any hardware store, or in the housekeeping department in the large shops at very reasonable prices. The glass cup is marked for quarter, half and three-quarters on one side, while on the reverse the marking is for one-third and two-thirds. The quart cup is marked for quarter, half and three-quarters; each quarter being equal to one cupful.

The housekeeper who becomes accustomed to using _exact_ measurements will never return to the hit-or-miss plan, because she will be sure that every time she mixes a drink or makes a syrup or a cream that it will be just as she wishes it to be.

WHAT TO DRINK

I—FRUITADES, ICED, FRAPPÉ AND HOT

There are a number of things worth considering when serving drinks at home; first among these is the use of attractive glassware. Good looking glasses cost no more than ugly ones, and clear fine glass polishes better than heavy blurred glass. And surely any drink is more pleasing to the palate if the eye is pleased. Be sure that the glasses shine, and also ascertain that glasses meant to hold cold drinks are chilled. Almost all fruitades, no matter what the name or foundation, contain lemon juice, so it is also well to remember that lemons intended for squeezing should be peeled, and that very carefully. While the lemon peel, or the zest, rather, is an excellent flavor, it is not satisfactory in lemonade, as there is a little bitterness when it stands, which displeases some people.

Most of the recipes given for these fruitades are for individual drinks, to make it easier for the hostess to ascertain how much to prepare if she knows the number of people to be served.

A cocktail shaker, an ice shaver and a long handled spoon are almost a necessity in making drinks. They are at least a great aid, and as none of these things is expensive and all may be obtained in the housekeeping department of any city shop, or in the hardware store in small towns, there seems no reason for not owning them.

Fruitades are delicious, refreshing and healthful, and surely not difficult to make, so that the gracious hostess will serve these cooling drinks often.

If syrups are made and bottled one need not worry about serving a delectable drink in a surprisingly short time.

BASEBALL LEMONADE

For an individual drink, use:

1 egg,
1 lemon,
1 spoonful of sugar,
¾ cupful of milk,
½ cupful of water.

Put the egg in the bottom of the tall glass; add the juice of a lemon, a spoonful of sugar, a little ice, shaved fine, and the milk and water. Put into a shaker, shake well and serve.

EGG LEMONADE

½ cupful of finely shaved ice,
1 egg,
3 teaspoonfuls of powdered sugar,
¾ cupful of water,
Juice of one lemon,
Carbonated water.

Use either a large glass and a shaker-top, or a cocktail shaker. Place all the ingredients in the shaker except the carbonated water, shake well, pour into an attractive glass, add the carbonated water, and serve.

FRUIT LEMONADE

1 lemon,
1 slice of orange,
1 cherry,
1 slice of pineapple,
1 Malaga grape,
2 teaspoonfuls of sugar,
Shaved ice,
Water.

Put the juice of the lemon, sugar, shaved or cracked ice, and water enough to make a glass full in a shaker, shake well, pour into a tall glass, and add the fruit and serve at once.

GRAPE JUICE LEMONADE

3 lemons,
1 pint of grape juice,
1½ pints of water,
1 cupful of sugar.

Place a small square of ice in a tall glass pitcher; mix the lemon juice, sugar, water and grape juice together, pour into the pitcher; allow to become thoroughly chilled and serve.

GINGER ALE LEMONADE

3 lemons,
1 pint of ginger ale,
1½ pints of water,
1 cupful of sugar.

Place a goodly sized piece of ice in a glass pitcher and pour over it the juice of the lemons, sugar and water, which should have been thoroughly mixed. Stir and when the sugar is dissolved, add the ginger ale. This should be served without delay, while the “fizz” is still in the ginger ale.

It is not at all necessary to use imported ginger ales, as there are domestic makes which are equally as good.

GRAPEFRUIT AND ORANGEADE

1 grapefruit,
2 oranges,
1 cupful of sugar,
1 pint of ginger ale,
1 pint of water,
1 pint of crushed ice,
1 full spray of mint.

Cut the grapefruit in half and extract the juice by using a large glass orange juice extractor. Extract the orange juice, add sugar and allow to stand for an hour if possible, stirring occasionally. When ready to serve, add crushed ice, water and ginger ale, stir and add the spray of mint well crushed. Serve while it still has a sparkle.

MINT GINGER ALE

1 pint of ginger ale,
1 lemon,
2 sprays of mint.

For this refreshing drink, crush the mint and put into a tall glass pitcher, add the crushed ice, the juice of half a lemon and the thinly sliced second half. Add the ginger ale, stir with a long handled spoon and serve at once.

ORANGE GRAPEADE

1 orange,
½ pint of chipped or shaved ice,
½ pint of grape juice,
Sugar.

Extract the juice from the orange and add to the grape juice, stir and add the shaved ice. If not sweet enough add sugar to taste.

LIMEADE

2 fresh limes,
1½ teaspoonfuls of sugar,
Spring or carbonated water,
Mint,
Ice.

Extract the juice from the limes, put into a tall straight-sided glass and add sugar or plain syrup. If sugar is used, stir until the sugar is dissolved. Add water to fill the glass and stir, or carbonated water, and put a spray of mint into each service. Serve with a straw.

LIMEADE WITH LIME SYRUP

½ lemon,
2 tablespoonfuls of lime syrup,
2 tablespoonfuls of plain syrup,
Carbonated water or spring water,
Ice.

Extract the juice from the half lemon, put into a tall glass, add lime syrup and plain syrup and stir, then add the carbonated water, or spring water, if desired. Mint or a cherry may be added as liked.

TEA-RHUBARBADE

6 stalks of young rhubarb,
1 lemon,
2 oranges,
1 quart of water,
1 pint of tea,
Sugar.

Wash the rhubarb and cut into inch lengths, add a quart of water and stew until tender; drain, and set the juice away to cool. (The pulp may be used for tarts or marmalade.) Add a pint of tea to the strained rhubarb; extract the lemon juice and add this and the oranges thinly sliced. Sweeten to taste and pour over shaved ice in tall thin glasses.

CRÉOLE “FROG” LEMONADE

2 dozen lemons,
1 pound of sugar,
2 quarts of water,
2 quarts of Seltzer,
1 pineapple,
3 dozen strawberries.

Use a large punch bowl; put the sugar, lemon juice and water in it, and stir well until the sugar is dissolved; add the juice of one pineapple and the Seltzer water. Mix well again and add the strawberries, slices of pineapple and very thin slices of lemon. Place a large piece of ice in the center of the bowl, and allow to stand until very cold before serving.

CANTON LEMONADE

½ cupful of lemon juice,
1¼ cupfuls of sugar,
1 pint of water,
½ teaspoonful of ground ginger.

Mix the sugar, ginger and water and boil until slightly syrup-like, then add the lemon juice. Cool and dilute as desired, or bottle hot for use when needed. Use two tablespoonfuls to a small glass of iced water when ready to serve.

ORANGE-LEMONADE

1 lemon,
1 quart of water,
3 oranges,
1 cupful of white grape juice,
Sugar.

Wash the oranges, and rub a cube of sugar over the skin of one orange; cut the oranges and extract the juice, adding just enough sugar to make slightly sweet. To this add the juice of one lemon, stir, add the water, then the grape juice and serve at once.

PLAIN LEMONADE

½ cupful of lemon juice,
1¼ cupfuls of sugar,
1 pint of water.

Boil the water and sugar together until syrup-like; take from the fire and add the lemon juice. Cool and dilute as desired, the strength depending upon the taste of those to be served. To dilute one may use cracked ice, iced water, or Apollinaris, or a mixture of water and Apollinaris.

APOLLINARIS LEMONADE

2 tablespoonfuls of lemon juice,
¾ teaspoonful of sugar,
Apollinaris,
Cracked ice.

Put the lemon juice, sugar, cracked ice and Apollinaris in a shaker, shake for a minute, pour into a tall, thin glass and serve at once.

WHITE GRAPE JUICE LEMONADE

1 pint of water,
1 lemon,
1 cupful of white grape juice,
Sugar,
Shaved ice.

Usually the white grape juice is sweet enough to serve with the lemon juice without using sugar, depending always upon the person to be served. Cut a lemon in two, extract the juice from half, and slice the other half very thin. Mix the lemon juice with the sugar, if any is to be used, first trying a teaspoonful, add the water, stir until the sugar is dissolved, add the grape juice and then the thinly sliced half lemon, stir and serve.

ORGEAT LEMONADE

1 tablespoonful of powdered sugar,
1 tablespoonful of orgeat syrup (see syrups)
½ lemon,
Ice,
Berries.

Fill the shaker about one-third full of shaved ice, pour over it the syrup and the lemon juice; fill to three-quarters full with water; shake, add any berries in season; pour into a thin tall glass and serve at once.

RASPBERRY LEMONADE

1 quart of water,
1 lemon,
1 pint of raspberries,
½ cupful of sugar,
Ice.

Select a half cupful of nice firm berries, and put aside, then crush the remaining berries, and press through a fine cloth. Extract the juice from the lemon, add to the berry juice, add shaved ice, sugar and water and shake well. Pour into a glass pitcher and add the selected whole berries and serve.

ITALIAN LEMONADE

½ lemon,
½ orange,
1 teaspoonful of powdered sugar,
1 cupful of ice,
1 tablespoonful of white grape juice,
Fruits in season,
1 spoonful of ice cream.

Put the juice of half a lemon and half an orange into a shaker with the sugar and cracked ice and shake until the ice is well melted. Pour into a tall thin glass, fill with iced water, stir, add small fruits in season, and top with a teaspoonful of ice cream.

SODA LEMONADE

½ lemon,
1 teaspoonful of sugar,
½ cupful of cracked ice,
Plain soda.

Put the juice of half a lemon and the sugar into a tall glass with the ice, stir with a long handled spoon, using the left hand; pour in the soda with the right. Serve at once.

STRAWBERRY LEMONADE

½ lemon,
1 teaspoonful of sugar,
1 dozen large strawberries,
½ cupful of shaved ice,
Milk.

Fill a shaker about a third full of ice; (about a half cupful) add the juice of a half lemon, the juice from a dozen strawberries, and the sugar. Shake well, add enough milk to nearly fill the shaker, and strain into a tall glass.

FRUITADES AND SODAS FROM JUICES OF CANNED FRUITS

So often when a can of strawberries is opened, we find there is an abundance of juice, more in fact than we care to use with the berries on the table, and if the desired amount, _only_, is left with the fruit for table consumption, and the rest reserved, many combinations which are tasty and desirable may be made without the extra expense of purchasing fruits or prepared syrups.

Strawberries are not the only berries from which the juice may be taken, for blackberries and raspberries, both red and black, are equally desirable. Besides these berries, there is no good reason why the juice from plums, pineapples, cherries and peaches may not be used to as good advantage.

STRAWBERRY SODA

Carbonated water,
Cream,
Strawberry juice or syrup.

We are more likely to have iced tea glasses in our homes than the regulation soda glasses, and for that reason I advise using them in preparing a home-made soda.

Pour enough strawberry juice into a glass to fill it one-third full, add three tablespoonfuls of thick cream, and fill with carbonated water.

BLACKBERRYADE

¼ glass of blackberry juice,
1 teaspoonful of lemon juice,
1 teaspoonful of powdered sugar,
Cracked ice,
Water.

Put the one-fourth glassful (iced tea glass) of blackberry juice, the lemon juice, sugar and cracked ice into a cocktail shaker and shake well for a minute or two. Pour into the glass and add enough water to fill the glass seven-eighths full; stir well and serve at once.

RASPBERRYADE

¼ glass of raspberry juice,
½ teaspoonful of lemon juice,
1 teaspoonful of powdered sugar,
Cracked ice,
Water.

Pour the raspberry juice, lemon juice, sugar and cracked ice into a shaker—using an iced tea glass as a measuring medium—and shake well; pour into the iced tea glass and fill with water. Stir and serve.

LEMON FROTH

1 egg white,
Lemon syrup (see lemonade),
¾ cupful of water,
1 candied cherry.

To three-quarters of a cup of water add one-third cupful of finely cracked ice and lemon syrup enough to please the taste of the person to be served: shake well for two minutes, strain into a tall thin glass—an iced tea glass is a desirable type—and stir in the stiffly beaten white of an egg. Top with a thin slice of lemon and a candied cherry.

STRAWBERRY-LEMON FROTH

1 egg white,
½ lemon,
¾ cupful of water,
Cracked ice,
2 teaspoonfuls of sugar,
½ dozen strawberries.

Reserve the largest berry and crush the others; press through a fine sieve. Extract the juice from half a lemon, add to the strawberry juice and stir in the sugar. Continue to stir until the sugar is dissolved. Pour this into a cocktail shaker, adding the finely cracked ice and water. Shake hard for two minutes, strain into a tall glass, stir in the stiffly beaten white of an egg and top with the selected strawberry.

HOT LEMONADE

½ lemon,
3 teaspoonfuls of sugar,
1¼ cupfuls of boiling water.

Extract the juice from the half lemon, add the sugar and then the hot water. Stir until the sugar is dissolved and serve.

HOT SPICED LEMONADE

½ lemon,
3 teaspoonfuls of sugar,
1¼ cupfuls of boiling water,
⅛ teaspoonful of ground ginger.

Extract the juice from the half lemon, add the sugar and ginger; strain and add the boiling water. Stir until the sugar is dissolved and serve.

FRAPPÉS

Any one of the fruitades may be made into a frappé with so little trouble that in hot weather there is no reason why the hostess should not serve these cooling, delectable drinks at a moment’s notice. There are always syrups which may be kept in the refrigerator and mixed with lemon syrup, a little water or carbonated water added, poured over the shaved ice in a sherbet glass, and presto! the frappé is ready to serve.

It is also possible to freeze the frappé, and it is advisable if one is to serve a goodly number. Remember always that a frappé is only partially frozen. As the liquid begins to thicken, scrape it from the sides of the freezer, using a long knife, preferably a spatula. It would seem impossible to keep house without a spatula, because of the many uses to which it may be put.

LEMON-RASPBERRY FRAPPÉ

Shaved ice,
1 tablespoonful of lemon syrup (see lemonade),
1 tablespoonful of raspberry juice.

This is only enough for one service. Fill a sherbet glass three-quarters full of finely shaved ice and pour over it the lemon syrup and raspberry juice. Serve at once. This may be served at the beginning of a meal in hot weather, or served at any time when any cooling drink is wanted.

BLACKBERRY FRAPPÉ

Shaved ice,
2 tablespoonfuls of blackberry juice,
Sugar.

Fill the sherbet glasses three-quarters full of shaved ice, and pour the blackberry juice over after having been mixed with sugar enough to take away the decided acid taste. It is not wise to make any drink which is meant to be cooling, too sweet.

WHITE GRAPE JUICE FRAPPÉ

Shaved ice,
¼ teaspoonful of lemon syrup,
2 tablespoonfuls of white grape juice.

Fill the glass,—a sherbet or tall champagne glass—with finely shaved ice, and pour over it the grape juice and lemon syrup (see lemonade). Serve at once.

TEA FRAPPÉ

2 teaspoonfuls of tea,
1½ pints of boiling water,
4 teaspoonfuls of sugar,
2 tablespoonfuls of lemon juice.

Use a large teapot, rinsing it out with boiling water, then place the tea in the pot and pour a pint and a half of boiling water over. Allow to stand for five minutes, and strain off. Cool, add the sugar and the lemon juice and freeze to a mush. Serve in sherbet glasses with a mint leaf, if mint is in season.

PINEAPPLE FRAPPÉ

1 pineapple,
1 cupful of sugar,
1 lemon,
1 quart of water.

Peel the pineapple, remove the “eyes,” and holding the pines in the left hand slash both ways,—up and down, as well as across,—then cut away from the stalk-like center. One may crush more thoroughly by putting through a food chopper, or by using a large wooden spoon. Extract as much juice as possible, and add to the sugar and lemon juice. Stir, add the water, which should be boiling. Allow to cool, freeze until a mush, and serve. Remember always that a frappé is _right_ when it is just at the pouring stage, and not frozen a bit harder.

STRAWBERRY FRAPPÉ

1 quart of strawberries,
1 lemon,
1 quart of water,
1½ cupfuls of sugar.

Crush the strawberries, press through a fine sieve, add the sugar and lemon juice; add the water, which should be boiling. Set aside to cool; pour into the freezer and freeze, until a soft pourable mush. Serve in tall champagne glasses and top with a selected strawberry.

COFFEE FRAPPÉ

Whipped cream,
2 level tablespoonfuls of powdered coffee,
1 cupful of boiling water,
2 teaspoonfuls of sugar,
Shaved ice.

Powder the coffee, put in the bag of a drip pot and pour the cupful of boiling water over it. Allow this to drip, add the sugar and stir until dissolved. Put into the refrigerator and when ready to serve, pour two tablespoonfuls over the shaved ice in the sherbet glass. The glass should be about three-quarters full, which allows space for the coffee. Top with a generous spoonful of whipped cream.

EASILY MADE FRAPPÉS

It may not be known to all housekeepers that fruit syrups may be purchased at very reasonable prices from the better grocers, but it is true, and with these syrups and shaved ice a frappé may be made in a minute.

RASPBERRY FRAPPÉ

Shaved ice,
Raspberry syrup.

Fill the sherbet glasses about three-quarters full with finely shaved ice, and pour over it two tablespoonfuls of raspberry syrup. Serve at once.

STRAWBERRY FRAPPÉ

Shaved ice,
Strawberry syrup.

If one owns a supply of attractive glasses, one can always make drinks _look_ differently at least, and one’s appetite is always grateful for a change, even a change in the type of glasses used.

I would suggest if one has tall thin glasses of the type of parfait glasses, using them for a change.

Fill until about a quarter way from the top with shaved ice, and pour over four tablespoonfuls of strawberry syrup. Serve immediately.

GRENADINE FRAPPÉ

Shaved ice,
Grenadine,
½ teaspoonful of lemon juice.

Use a long stemmed, tall glass, filling it three-quarters full with shaved ice. Over this pour four tablespoonfuls of grenadine in which the lemon juice has been mixed.

MOCK CHAMPAGNE FRAPPÉ

1 quart of sweet cider,
1 pint of carbonated water.

Pour into a freezer and freeze until about half frozen, or until a mush. Serve in champagne glasses.

ECONOMICAL FRAPPÉS

There are many times when a small amount of juice from either canned or preserved fruits is left from the table serving, although all the fruit may have been used, and there is no reason why this juice should not be used to good advantage in frappés. One should remember always that the syrup from preserved fruits is much heavier, and in consequence would be somewhat too sweet to use as it came from the fruit unless a little acid were added to it. So, when using the syrup of preserves add lemon juice and the frappé will be much more acceptable and refreshing.

PEACH FRAPPÉ

Shaved ice,
1 teaspoonful of lemon juice,
2 tablespoonfuls of syrup from preserved peaches.

Use a sherbet glass and fill three-quarters full with shaved ice; pour over this the syrup from the peaches which should have been mixed with the lemon juice. Serve as soon as prepared.

CHERRY FRAPPÉ

If the cherries have been canned with a thin syrup it may be used just as it is taken from the fruit. It will need neither sugar nor lemon juice.

Shaved ice,
3 tablespoonfuls of cherry juice.

Fill the sherbet glass three-quarters full of ice and pour over the juice or light syrup from the canned cherries. Serve immediately.

II—FRUIT PUNCHES, FRUIT CUPS AND FRUIT BOWLS

The art of mixing a satisfying punch is not at all as mystifying as it is often thought to be. To mix enough for a number of guests one should own a punch bowl, and while one may spend almost any amount of money on such a thing, there are very inexpensive pressed glass bowls to be purchased. It is always advisable to select the very plainest style one can find. One of the better pressed glass bowls is in the desirable colonial pattern and will be found to be most satisfactory.

APPLEBLOOM PUNCH

1 pint of sweet cider,
1 pint of Apollinaris,
1 pint of white grape juice,
Ice.

Place a square of ice in the punch bowl and pour the sweet cider and white grape juice over it, allow this to become very cold, and last pour the Apollinaris over. Serve in low punch glasses.

BRISTOL PUNCH

1 quart of boiling water,
2 tablespoonfuls of tea,
6 sprays of fresh mint,
1 cupful of sugar,
2 lemons,
1 quart of sparkling apple juice (commercial).

Crush the mint, add the tea and pour the boiling water over, allowing it to stand for five minutes. Strain and cool, add the sugar and the lemons, which should have been washed and sliced very thin. Add two cupfuls of cracked ice to this and allow it to chill. When ready to serve place a square of ice in the punch bowl and strain the liquid over; add a cupful of red raspberries and a quart of commercial cider of the sparkling type. This is readily obtainable at a first class grocer’s.

Serve in tall glasses.

DÉBUTANTE PUNCH

3 lemons,
2 oranges,
6 sprays of mint,
1 quart of grape juice,
1 pint of carbonated water,
½ pint of tea (green),
1 cupful of sugar,
1 pint of water.

To a half teaspoonful of green tea use a half pint of boiling water; allow to infuse for five or six minutes, strain and cool. Extract the juice from the lemons, add the sugar and water and mix with the cooled tea. Prepare a punch bowl by placing a piece of ice in the center; pour the tea and lemon mixture over and add two oranges peeled and cut into halves and slices, then the mint, crushing the leaves before using. Allow this to stand for a few minutes and pour in the grape juice, and last, the carbonated water. The punch should be served as soon as ready.

CIDER PUNCH

2 quarts of sweet cider,
½ pint of loganberry juice,
3 lemons,
3 oranges,
2 cupfuls of sugar,
3 pints of carbonated water.

As loganberry juice is tart more sugar is seemingly needed than when grape juice is used, but it is far better to err on the other side and serve a punch too tart rather than too sweet. It is always wise to taste any drink one is preparing.

Peel the lemons and extract the juice, extract the juice from two of the oranges and mix with the Loganberry juice and sugar and pour into the punch bowl, in which a large piece of ice should have been placed. Slice the third orange very thin and place in the bowl. Pour the carbonated water over all and the punch is ready to serve.

GINGER ALE PUNCH

1 cupful of sugar,
1½ cupfuls of tea,
1 cupful of orange juice,
1 pint of ginger ale,
1 pint of Apollinaris,
¼ cupful of lemon juice,
Ice.

Pour one cupful and a half of boiling water over a level teaspoonful of tea and allow to infuse for five minutes; strain and pour over the sugar, stir and allow to cool. When cool add the fruit juices; place a small block of ice in the punch bowl and pour the liquid over. Just before serving add the ginger ale and the Apollinaris and float several thin slices of orange.

GRENADINE PUNCH

1 quart of water,
1 quart of carbonated water,
½ cupful of grenadine,
4 lemons,
2 oranges,
12 large strawberries,
1 cupful of sugar,
Ice.

Extract the juice from both the lemons and oranges and mix with the sugar; allow this to stand on the ice until ready to serve, then mix with the water. Place a square of ice in the punch bowl and pour the mixture over it; stir in the grenadine and add the strawberries, and last add the carbonated water. Serve immediately.

LOGANBERRY PUNCH

1 pint of loganberry juice,
1 quart of water,
4 lemons,
1½ cupfuls of sugar,
1 pint of Apollinaris.

Extract the juice from the lemons and add to the loganberry juice and sugar, stirring well; add the water and pour over a square of ice in the punch bowl. When ready to serve pour in the Apollinaris, and serve at once.

BERKSHIRE FRUIT PUNCH

1 quart of Apollinaris,
1 cupful of lemon juice,
1 cupful of orange juice,
1 pineapple, grated,
2 cupfuls of selected strawberries,
2 cupfuls of strong tea,
2 cupfuls of sugar,
1 orange cut into very thin slices,
1 cupful of Maraschino cherries,
Ice water.

Boil the sugar and two cupfuls of water until syrup-like, and add the lemon and orange juice. Grate the pineapple and hull the strawberries; make the tea by pouring two cupfuls of boiling water over one and a half teaspoonfuls of tea, allowing it to infuse for six minutes. Mix the syrup, fruit juices, tea and grated pineapple, and add two quarts of iced water; stir well and pour over a square of ice in the punch bowl. Add the orange, sliced very thin and cut into halves, and the strawberries. When ready to serve pour the Apollinaris over all and serve at once.

If strawberries are out of season, use Malaga grapes, cut in two and seeded.

An ideal decoration is to use grapes in bunches, hanging them around the edge of the bowl. Use white and blue grapes, or red and white; separating them with grape leaves if they are obtainable.

HONEY BLOSSOM PUNCH

1 cupful of honey,
1 cupful of sugar,
1 quart of water,
2 lemons,
12 oranges,
1 pineapple,
24 strawberries;
Ice,
Carbonated water.

Boil the honey, sugar, two cupfuls of water and the grated rind or zest of one orange together for five minutes. Allow to cool and add the other two cupfuls of water and the juice of the oranges and lemons; stir and pour over a block of ice in the punch bowl. Add the grated pineapple and the strawberries, which should have been hulled. When ready for service add the carbonated water, using a quart.

COLUMBIA PINEAPPLE PUNCH

1 pint of sweet cider,
1 pineapple,
2 oranges,
4 slices of cucumber,
2 cupfuls of selected strawberries,
1 banana,
Ground cinnamon,
Apollinaris,
1 cupful of sugar.

Shred into very small pieces the edible part of a very ripe pineapple and add the oranges sliced very thin, the cucumber slices and the strawberries cut into halves, one banana cut into dice and a generous cupful of sugar. Stir these together with a pint of iced water and allow to stand for a half hour on the ice. Remove the cucumber slices, add a quarter-teaspoonful of ground cinnamon; add the cider and last, the Apollinaris. Serve at once.

The most satisfactory glasses to use would be tall slim glasses, serving a long handled spoon—an iced-tea-spoon will do—with each service so that the fruit may be eaten.

PUNCH À LA PARISIENNE

1 pound of pulverized sugar,
6 lemons,
6 oranges,
1 small pineapple,
½ pound of malaga grapes, skinned and seeded,
½ pint bottle of Maraschino cherries,
2 quarts of grape juice,
2 quarts of Apollinaris,
2 quarts of ginger ale,
Ice.

Use a large punch bowl; into which put an eight inch cube of ice; over which pour the following mixture; the juice of six lemons, which should have been peeled before squeezing, the juice of six oranges, sugar, and grape juice; stir to dissolve the sugar and add the shredded pineapple, maraschino cherries and the peeled and seeded grapes. Do not allow this to stand, but pour the ginger ale and Apollinaris over and serve immediately. If the punch seems too thick, a pint of water or more may be added without detriment.

CHOCOLATE PUNCH

This is an individual punch, and should be made in a shaker.

⅓ cupful of chocolate extract,
1 teaspoonful of sugar,
1 egg,
Ice,
Milk to fill glass.

Place all the ingredients in a cocktail shaker and shake well; strain into a tall thin glass and serve.

MILK PUNCH

1 cupful of milk,
¼ cupful of strawberry syrup,
1 teaspoonful of sugar,
1 egg,
Ice.

Put all the ingredients into a shaker and shake thoroughly, strain into a tall glass and serve at once.

VANILLA MILK PUNCH

1¼ cupfuls of milk,
½ teaspoonful of vanilla,
1 teaspoonful of sugar,
1 egg,
Ice.

Place all the ingredients in a cocktail shaker and shake well; strain into a tall glass, sprinkle with a little nutmeg and serve at once.

ORANGE COUNTY PUNCH

1 egg,
1 lemon,
1 teaspoonful of sugar,
1¼ cupfuls of sweet cider,
Cracked ice,
Carbonated water.

Put the egg, juice of the lemon, sugar, cider and ice in a cocktail shaker and shake for a minute or two, strain into a tall glass and fill with carbonated water. It were best to use a syphon.

POPULAR PINEAPPLE PUNCH

1 pineapple,
3 oranges,
2 lemons,
1 cupful of sugar,
1 cupful of home-made raspberry syrup,
1 quart of white grape juice,
1 quart of ginger ale,
Ice,
Cherries,
Water.

Extract the juice from the oranges and lemons, and mix with the raspberry syrup and the sugar; grate the pineapple and add to the foregoing mixture, adding enough iced water to make a full pint. Allow this to stand for ten minutes, arrange a square of ice in a punch bowl and pour the mixture over, adding the grape juice and ginger ale just at serving time.

MOCK CLARET PUNCH

1 quart of grape juice,
4 lemons,
1 cupful of sugar,
1 stick of cinnamon,
1 quart of water.

Extract the juice from the lemons and add the sugar and stick of cinnamon, allowing this to stand on the ice for an hour. At the expiration of that time add the water and grape juice; pour over a block of ice in the punch bowl and serve. (It were well to remove the stick of cinnamon before serving, however.)

MOCK CRÉOLE CLARET PUNCH

2½ quarts of grape juice,
1 pint of lemon juice,
1½ quarts of Apollinaris,
1 pound of sugar,
2 sliced lemons,
Water,
Ice.

Mix the grape juice, lemon juice, sugar and enough water to thin to please the taste of the hostess. Stir until the sugar is dissolved, and pour over a block of ice in the punch bowl. To this add the thinly sliced lemons and last, the Apollinaris.

STRAWBERRY PUNCH

3 quarts of strawberries,
2 quarts of carbonated water,
1 dozen lemons,
2 pineapples,
1 pound of sugar (more if desired),
1½ quarts of white grape juice,
Ice,
Selected strawberries.

Extract the juice from the lemons, shred and crush one pineapple and extract the juice, shred the second pineapple very fine, crush the strawberries (reserving a dozen large ones) and press through a fine sieve; mix the fruit juices with the sugar and white grape juice and allow to chill on the ice. Prepare a square of ice in the punch bowl and pour this mixture over it, add the second shredded pineapple and the selected strawberries, and pour over all the carbonated water. Serve at once.

STAUNTON FRUIT PUNCH

1 grape fruit,
1 cupful of raspberry syrup (home-made or commercial),
4 lemons,
1 quart of white grape juice,
1 pint of ginger ale,
1 quart brick of orange ice,
1 cupful of sugar,
Ice.

Extract the juice from the grape fruit and lemons and stir in the sugar and the raspberry syrup, add one quart of iced water and stir until the sugar is dissolved. Place a block of ice in the center of the punch bowl; pour the mixture over, add the grape juice and ginger ale, and then just as it is ready to be served place a brick of orange water ice in the center. Serve immediately.

It might seem that it would be necessary to stir the water ice in, but it is not, as quite enough is gathered by the ladle.

FLORIDA PUNCH

12 oranges,
2 lemons,
1 pineapple,
1 brick of raspberry water ice,
½ cupful of sugar (more if liked),
1 pint of Apollinaris,
Water,
Ice.

Extract the juice from the oranges and lemons, grate the pineapple and mix well with the sugar. Add a quart and a pint of iced water, and set on the ice for a half hour. Place a square of ice in the punch bowl and pour the mixture over it. Allow it to stand for ten minutes, add the Apollinaris and then the raspberry ice. Serve as soon as the water ice is added.

Small pieces of thinly sliced orange add to the attractiveness of the punch.

FRESH MINT PUNCH

12 sprays of fresh mint,
3 lemons,
6 oranges,
¾ cupful of sugar,
1½ quarts of ginger ale,
1 pint of sweet cider,
1 pint of iced water,
Ice,
Vegetable color.

Crush the mint, extract the juice from the oranges and the lemons, add the sugar and water, stirring until the sugar is dissolved. Place this in a punch bowl and arrange a square of ice in the center. Pour over this the cider and ginger ale, to which add enough green vegetable color to make the punch a good shade of green when stirred in.

MOCK CHAMPAGNE PUNCH

1 quart of sparkling cider,
1 quart of white grape juice,
4 lemons,
½ cupful of sugar,
1 pint of ginger ale,
1 pint of iced water,
Ice.

There is to be purchased in the market now a commercial apple juice, which is carbonated, and this should be used unless one has made the sparkling cider at home.

Extract the juice from the lemons and add the sugar and water; stir until the sugar is dissolved: add the grape juice. Place a block of ice in a punch bowl and pour this mixture over it, and then add the sparkling cider and the ginger ale.

PUNCHES FROM SYRUPS

Delicious punches may be made from syrups, whether home-made or commercial, whether made as syrups for this purpose or the fruit syrups from preserves, or the medium syrups from the cold-pack canning.

Very often there is more syrup or juice than is needed for table service in a jar of berries, and this juice may be used at once, or a little more sugar added, reheated, placed in cans, sealed and put away for later use.

For instance; if a can of strawberries is opened and found to have more juice than usual, pour off the surplus and use at once, or add enough sugar to make a thicker syrup,—which amount will have to be determined by the amount of juice,—and re-can and store.

STRAWBERRY-LEMON PUNCH

2 cupfuls of strawberry syrup,
3 lemons,
2 teaspoonfuls of strawberry extract,
¾ cupfuls of sugar,
1 pint of water,
1 quart of carbonated water.

Extract the juice from the lemons by using a glass extractor and add the sugar, allowing this to stand for a half hour. Add the water, strawberry syrup and extract and pour this over a block of ice in the punch bowl. Just before serving add the carbonated water.

METROPOLITAN RASPBERRY PUNCH

For this punch either the commercial or home-made syrup may be used.

2 cupfuls of raspberry syrup,
2 lemons,
½ cupful of sugar,
1 pint of water,
1 pint of ginger ale,
1 pint of Apollinaris.

Mix the sugar with the lemon juice, and allow it to stand for a half hour on ice if possible, then add the water and the raspberry syrup; stir well and pour over a square of ice in the punch bowl. At serving time add the ginger ale and the Apollinaris. Serve immediately.

PLUM PUNCH

2 cupfuls of plum syrup,
3 lemons,
1 small pineapple,
¾ cupful of sugar,
1 quart of Apollinaris,
1 pint of grape juice,
1 pint of water.

Extract the juice from the lemons and add the sugar and the plum syrup; stand on ice to chill, and grate the pineapple. Mix the lemon juice, sugar, plum syrup, water, grape juice and the grated pineapple together and pour over a block of ice in the punch bowl. When ready to serve add the Apollinaris. Serve immediately.

FAIRY PUNCH

½ cupful of lime syrup,
½ cupful of raspberry syrup,
½ cupful of strawberry syrup,
½ cupful of pineapple syrup,
2 oranges,
2 lemons,
⅓ cupful of sugar,
1 quart of raspberry water ice,
1 pint of ginger ale,
1 pint of water,
1 quart of carbonated water,
Ice.

Extract the juice from the lemons and the oranges and mix with the sugar; add the lime, raspberry, strawberry and pineapple syrups, and stir in the water; pour this mixture over a square of ice in the punch bowl and add the ginger ale and the carbonated water. Slip the square of raspberry water ice into the center of the bowl and serve at once.

CUP DE LUXE

1 pint of white grape juice,
1 pint of cider,
1 pint of Apollinaris,
⅓ cupful of grenadine,
Ice,
Mint,
Strawberries,
Pineapple,
Cherries.

Serve in a tall, straight glass pitcher and mix in the following manner; mix the cider, grape juice and grenadine, pour into the pitcher, add a pint of cracked ice, stir and add the mint, strawberries, cherries and half of a small pineapple shredded finely. Pour in the Apollinaris when ready to serve and not before. Serve in tall thin glasses.

CIDER CUP

1 quart of sweet cider,
½ pint of white grape juice,
1 pint of carbonated water,
Mint,
Skinned and seeded malaga grapes,
Shredded pineapple.

Mix the cider and grape juice and pour over a pint of crushed or cracked ice; add a quarter of a pineapple finely shredded and the malaga grapes, and when ready to serve pour in the carbonated water.

LOGANBERRY CUP

1 pint of loganberry juice,
1 pint of iced water,
1 pint of cider,
1 pint of carbonated water,
Cherries,
Strawberries,
Mint,
Sugar.

Mix the loganberry juice, water, and cider and pour into the pitcher over a pint of cracked ice; add a little sugar if necessary as loganberry juice is very tart,—and then put in the fruit and last, add the carbonated water. Serve in tall straight-sided glasses.

ROSE-MINT CUP

⅓ cupful of grenadine,
3 teaspoonfuls of rose extract,
1 quart of white grape juice,
1 pint of ginger ale,
1 pint of water,
12 sprays of mint,
Ice.

Crush the mint slightly and put into the pitcher with a pint of cracked ice; mix grenadine, rose extract, grape juice and water and pour over the mint and ice. Add the ginger ale and serve at once.

KAATERSKILL CUP

1 pint of tea infusion,
1 pint of ginger ale,
1 pint of carbonated water,
¼ cupful of raspberry syrup,
1 large spray of mint,
¼ small pineapple shredded,
Ice.

Make the tea by pouring one pint of boiling water over two teaspoonfuls of tea—green or English Breakfast, as preferred—and allow it to infuse for six minutes, then strain. Allow to chill, and add to the raspberry syrup. Put a pint of cracked ice in a tall pitcher, crush the mint, and place that and the shredded pineapple with the ice, covering with the tea and raspberry mixture. When ready to serve add the ginger ale and carbonated water.

WHITE GRAPE JUICE CUP

1 quart of white grape juice,
1 pint of ginger ale,
1 pint of Apollinaris,
¼ cupful of pineapple syrup,
Mint.

Mix the grape juice and the pineapple syrup and pour over a pint of cracked ice in a tall pitcher. Crush the mint slightly and add that to the mixture. At serving time add the Apollinaris and ginger ale. Use tall slim glasses, or narrow goblets.

MINT-LOGANBERRY CUP

1 pint of loganberry juice,
1 quart of carbonated water,
12 sprays of mint well crushed,
2 teaspoonfuls of lime syrup,
Ice.

Crush the mint, and place in a pitcher with a pint of cracked ice. Add the loganberry juice, lime syrup and the carbonated water and serve at once.

AYLESFORD FRUIT CUP

1 pint of grape juice,
1 pint of sweet cider,
1 pint of Apollinaris,
¼ pineapple shredded,
1 cupful of selected strawberries,
2 tablespoonfuls of preserved cherries,
6 sprays of mint,
Ice.

Shred the pineapple very fine, crush the mint slightly and place in a tall glass pitcher with a pint of cracked ice. Pour the grape juice and cider over this, add the strawberries and cherries and last, pour in the Apollinaris. Serve immediately in tall straight-sided glasses.

Be sure to serve a generous spoonful of fruit with each service. A long handled spoon will aid in eating the fruit in comfort.

CANTON CUP

1 pint of tea infusion,
1 quart of ginger ale,
2 lemons,
2 tablespoonfuls of preserved ginger and the syrup,
1 cupful of pitted cherries (white, if possible),
Ice,
Sugar.

Chop the ginger until very fine; extract the juice from the lemons and mix with the chopped ginger and a tablespoonful of the syrup from the preserves, and a half cupful of sugar. Stand on the ice for a half hour and pour over a pint of cracked ice in a pitcher. When ready to serve add the tea (either green or Ceylon) and the ginger ale. Last, add the cherries and serve.

CUP À LA MEDLEY

1 pint of rice water,
1 cupful of sugar,
2 lemons,
2 oranges,
1 stick cinnamon,
4 cloves,
1 allspice,
½ cupful of seeded raisins,
1 pint of ginger ale,
1 quart of carbonated water,
Grated rind of one lemon,
Ice.

This recipe gives the housekeeper an opportunity to use the water in which rice is boiled, and which is usually thrown away.

Make a syrup by boiling one pint of rice water, one cupful of sugar, the grated rind of one lemon, one stick of cinnamon, four cloves, and one cupful of raisins together for ten or twelve minutes. Strain carefully and chill. When ready to serve pour into a tall pitcher in which a pint of cracked ice has been placed; add two oranges thinly sliced and pour over this the carbonated water and ginger ale. Serve immediately.

FLORIDA WEST COAST CUP

3 oranges,
1 lemon,
½ small pineapple,
2 kumquats,
1 pint of carbonated water,
1 quart of water,
¾ cupful of sugar,
Ice.

Peel and shred the pineapple, saving all the juice; extract the juice from the oranges and the lemon. Boil one cupful of water and the sugar for six minutes and allow to cool. Mix the syrup thus made with the juices of the fruits, and pour into a tall slim glass pitcher; add the kumquats thinly sliced and the remaining pint and a half of water. Add a pint of cracked ice and the carbonated water. Stir well and serve at once.

FRUIT BOWL

1 ripe pineapple,
1 pound of powdered sugar,
4 quarts of white grape juice,
1 quart of sparkling cider,
1 pound of block sugar,
Ice.

Peel the pineapple and cut into thin slices; place in a large bowl and cover with the powdered sugar; cover the bowl and allow to stand for ten or twelve hours. Add the grape juice and the block sugar and stand on ice. Just before serving add the sparkling cider.

APPLE BOWL

1 pound of powdered sugar,
12 apples, red and juicy,
¼ cupful of grenadine,
2 quarts of white grape juice,
1 quart of sparkling cider,
1 quart of ginger ale,
Ice.

Peel the apples (winesaps are excellent apples to use) core them and slice very thin. Place in a large bowl and cover with the sugar, cover and allow to stand on ice for ten hours. Pour the grenadine and grape juice over this and allow this to stand for two hours longer. Strain through a flannel into a punch bowl and add the cider, ginger ale and a pint of cracked ice. Serve immediately.

BADMINTON BOWL

½ a medium sized cucumber,
6 ounces of powdered sugar,
⅛ teaspoonful of grated nutmeg,
1 quart of grape juice,
1 quart of Apollinaris,
Ice.

Peel carefully and cut into thin slices the half cucumber; place in a bowl and sprinkle with the sugar and nutmeg. Allow this to stand for ten minutes and add the grape juice. Place this on ice for a half hour; strain, add the Apollinaris and serve at once.

CARDINAL BOWL

4 oranges,
1½ pounds of block sugar,
1 quart of white grape juice,
1 pint of carbonated water,
Ice.

Grate the rind of two oranges, and squeeze the juice of four over the block sugar and add a quart of white grape juice: allow this to stand on the ice for a half hour, strain through a flannel and add the carbonated water. Serve this in a punch bowl, being sure to serve it as soon as the carbonated water is added.

BIRMINGHAM BOWL

8 oranges,
1 pound of block sugar,
3 quarts of white grape juice,
1 quart of ginger ale,
1 pint of purple grape juice,
2 sticks of cinnamon,
Ice.

Peel the outer skin of two of the oranges and add one quart of white grape juice and two sticks of cinnamon, allowing this to stand on ice for three hours and then strain. Extract the juice from eight oranges and pour over the sugar. Allow the sugar to melt, mix with the strained grape juice, add the remaining grape juice, both purple and white, mix and at serving time add the ginger ale.

ENGLISH CIDER BOWL

½ pint of green tea infusion,
¼ pound of block sugar,
1 quart of sweet cider,
1 pint of ginger ale,
2 slices of fresh cucumber,
3 sprays of thyme,
1 sage leaf,
Ice.

Make the tea infusion by pouring a half pint of boiling water over a teaspoonful of green tea allowing it to stand for six minutes; strain and pour into a bowl with the block sugar, cider, cucumber, thyme and sage. Allow this to stand on the ice for a half hour, strain and add the ginger ale and a pint of shaved ice. Serve as soon as the ginger ale is added.

SPARKLING CIDER BOWL

1 orange,
1 lime,
3 slices of cucumber,
1 sage leaf,
3 sprigs of balm,
¼ cupful of grenadine (4 tablespoonfuls),
1 quart of plain sweet cider,
1 quart of sparkling cider,
½ pound of block sugar,
Ice.

Peel an orange very thin, reserve the orange and put the peeling into a cupful of boiling water and allow it to remain a half hour. Strain this into a bowl and add the grenadine, sugar, balm, sage and sweet cider; place on ice for a half hour and again strain. Add the juice of the orange and lime, a pint of cracked ice and the sparkling cider; serve immediately.

LOGANBERRY BOWL

1 orange,
½ cucumber,
½ pound of powdered sugar,
1 spray of mint,
1 quart of loganberry juice,
1 quart of iced water,
1 quart of ginger ale,
Ice.

Peel the orange, cut it into thin slices, slice the half cucumber very thin and place all in a bowl, including the orange peeling; add the sugar, loganberry juice, and mint, and allow to stand on ice for a half hour. At the end of that time add the iced water, stir and strain.

When ready to serve add the ginger ale.

III—COCKTAILS, HIGHBALLS, FIZZES, COBBLERS, SOURS AND JULEPS

NON-ALCOHOLIC COCKTAILS

As the mission of a cocktail is to be an appetizer, it should be served at the beginning of a meal. It may be made of fruits, of vegetables, of both fruits and vegetables, or of liquids, as one wishes. Most cocktails served at the home table will doubtless be made of fresh fruits, but the housekeeper will find that there are a number of combinations of fruits and vegetables which will be quite acceptable to her family and guests.

There are several things to remember when making a cocktail; one of which is, always use attractive glasses and be sure that they shine. Have the ingredients quite cold and by no means make them too sweet, for if they lose the tartness, the best effect is lost.

The more attractive the cocktail _looks_, the more appetizing it will prove to be.

CUCUMBER COCKTAIL

For individual portion use the following:

2 tablespoonfuls of peeled, chopped cucumber,
½ teaspoonful of grated horse-radish,
¼ teaspoonful of chopped onion,
1 teaspoonful of chopped celery,
½ teaspoonful of chopped radish (not peeled),
Salt,
French dressing,
Paprika.

Chop the cucumber, celery, onion and radish; mix with the horse-radish, and salt to taste. Drain and mix with a little French dressing, place in either sherbet or cocktail glasses, which have been chilled, and serve very cold. Berry forks, oyster forks, or small salad forks are best to use for vegetable cocktails.

TOMATO COCKTAIL

For individual portion use:

2 tablespoonfuls of minced tomato,
2 tablespoonfuls of aspic jelly, cut into dice,
¼ teaspoonful of chopped chives,
2 tablespoonfuls of chopped celery,
French dressing,
Green peppers.

Remove the tops from as many peppers as are needed, remove the seeds and membrane and place on ice to chill. Cut the aspic jelly into dice, mince the tomato and chop the celery and chives, mix and drain. Use only enough French dressing to mix well. Serve very cold.

PEACH COCKTAIL

For each portion use:

1 peach,
4 drops of lemon juice,
3 Maraschino cherries,
3 tablespoonfuls of raspberry syrup,
Ice.

Drop the ripe peach in hot water for one minute, remove the skin and chill the peach. Cut into small pieces, add the Maraschino cherries cut into quarters, and mix with a tablespoonful of shaved ice and three tablespoonfuls of raspberry syrup, either home-made or commercial. Serve very cold. Use a spoon with a fruit cocktail.

ORANGE COCKTAIL

For each service use:

½ orange,
⅓ banana,
3 Maraschino cherries,
6 drops of lemon juice,
3 tablespoonfuls of strawberry syrup,
Ice.

After peeling the orange and banana, cut into small pieces, quarter the cherries, mix with a tablespoonful of shaved ice, the strawberry syrup and lemon juice and serve in sherbet glasses. Use a spoon with this cocktail. Serve very cold.

STRAWBERRY COCKTAIL

For each service use:

8 selected strawberries,
6 Malaga grapes,
1 tablespoonful of grenadine,
1 tablespoonful of cherry syrup,
Ice.

Hull the strawberries, peel the grapes and remove the seeds, cutting the grapes in two; mix with a tablespoonful of shaved ice, the grenadine and the cherry syrup. Syrup from home-made preserves may be used or one may use commercial syrup. Serve thoroughly chilled.

A sherbet glass will be found most satisfactory for this cocktail.

WATERMELON COCKTAIL

⅓ teaspoonful of chopped mint,
4 tablespoonfuls of white grape juice,
Watermelon cubes to fill the glass,
Ice.

Select the heart of the watermelon and cut it into small cubes; chop a few leaves of mint (about an eighth teaspoonful) and sprinkle over. Cover with a tablespoonful of shaved ice and add the white grape juice. Serve very cold.

CANTALOUPE COCKTAIL

3 preserved or fresh cherries,
3 tablespoonfuls of orange juice,
1 tablespoonful of shaved ice,
Rounds of cantaloupe to fill the glass.

Cut balls from a ripe cantaloupe, using a vegetable cutter; place them in the serving glass: add the cherries, cut into small pieces, the ice and the orange juice. Serve thoroughly chilled.

MALAGA COCKTAIL

⅓ cupful of Malaga grapes,
6 Maraschino cherries,
1 tablespoonful of grenadine,
⅓ cupful of orange cubes,
1 tablespoonful of cherry syrup,
Ice.