Chapter XIII: Ice Creams, Sorbets, Sherbets, Water Ices and Granits 151 (2)

Peel the grapes, cut in two and remove the seeds, peel and cut the orange into small dice, mix with the cherries, grenadine and cherry syrup. Add a tablespoonful of shaved ice and serve very cold in tall champagne or sherbet glasses.

GRAPEFRUIT COCKTAIL

For individual portion use:

2 sections of a large firm grape fruit,
4 sections of an orange,
6 Maraschino cherries,
6 Malaga grapes,
4 tablespoonfuls of raspberry syrup,
Ice.

Separate the grape fruit and orange into sections and remove the membrane, break into small pieces—being sure to reserve the juice of the fruit; peel and seed the grapes, cut them in two and cut the cherries into pieces. Mix these with a tablespoonful of shaved ice and the raspberry syrup. Serve very cold.

COCKTAILS MADE FROM FRUIT JUICES

CLOVER LEAF COCKTAIL

1 cupful of orange juice,
⅛ cupful of grenadine (2 tablespoonfuls),
1 cupful of cracked ice,
1 egg white.

This will be quite enough for four cocktails.

Place all the ingredients into a cocktail shaker, and shake vigorously for two or three minutes, strain into cocktail glasses, which have been chilled. Serve immediately.

GOLDEN MIST COCKTAIL

1 cupful of sparkling cider or apple juice,
⅓ cupful of pineapple juice,
1 egg white,
1 cupful of cracked ice.

This, too, will be enough for four cocktails.

Place the ingredients into a cocktail shaker, and shake well for two minutes—_actually_, not guessing at the time—and strain into chilled cocktail glasses.

APPLEBLOW COCKTAIL

1 cupful of sparkling apple juice (commercial),
⅓ cupful of ginger ale,
½ teaspoonful of lime juice,
Ice.

If fresh limes cannot be procured, use the commercial lime juice, but the fresh is greatly to be desired. The amount given will make four cocktails.

Mix the lime juice, ice and apple juice and pour into a cocktail shaker, shaking thoroughly. When ready to serve add the ginger ale, replace the strainer and strain into cocktail glasses.

ORANGEBLOSSOM COCKTAIL

1 cupful of orange juice,
¼ cupful of pineapple juice,
1 teaspoonful of orange flower water,
1 tablespoonful of plain syrup,
1 cupful of cracked ice.

Place all the ingredients into a cocktail shaker, shake hard for two minutes, strain into chilled cocktail glasses and serve at once.

This amount should be sufficient for four cocktails.

MARASCHINO COCKTAIL

½ cupful of carbonated water,
4 Maraschino cherries,
¼ cupful of the syrup from the cherries,
1 cupful of orange juice,
1 cupful of cracked ice.

Pour the syrup from the cherries, the orange juice and the ice into a cocktail shaker. Shake well, add the carbonated water, strain into cocktail glasses, add a cherry to each glass and serve very cold.

CERISE COCKTAIL

½ cupful of cherry juice,
1 cupful of sparkling apple juice (commercial),
4 preserved cherries,
1 cupful of cracked ice.

Put the cherry juice, which may be taken from canned red cherries, into a cocktail shaker with the cracked ice and the commercial apple juice and shake well. Strain into cocktail glasses, placing a cherry in each glass. Serve very cold.

ORCHARD COCKTAIL

1 cupful of sweet cider,
⅓ cupful of cherry juice,
½ inch of preserved ginger,
Ice.

Chop the ginger, mix with the cider, cherry juice (home-made or commercial), and ice in the cocktail shaker. Shake well and strain into cocktail glasses.

SODA COCKTAIL

1 teaspoonful of powdered sugar,
2 dashes of Angostura bitters,
1 bottle club soda,
Ice.

Put the ice, sugar and bitters into a soda glass, and pour the soda over. Stir with a spoon and serve.

HIGHBALLS

(non-alcoholic)

Highballs made from fruit juices, ginger ales and ciders are most delightful and satisfying, as well as being most cooling and refreshing. The hostess who makes a practice of serving these will find her recipes in great demand.

WHITE GRAPE JUICE HIGHBALL

1 cupful of white grape juice,
Carbonated water (syphon),
Ice.

Use a highball glass; after placing a tablespoonful of cracked ice in the glass, pour in the grape juice; fill nearly full with carbonated water, using a syphon. Serve.

GINGER ALE HIGHBALL

½ pint of ginger ale,
1 teaspoonful of lime juice,
Ice.

Put two tablespoonfuls of cracked ice in a highball glass, add the lime juice, which should be from fresh lime, and fill the glass with ginger ale. Serve.

PURPLE GRAPE JUICE HIGHBALL

½ pint of grape juice,
1 teaspoonful of plain syrup (see syrups),
Carbonated water (syphon),
Ice.

Place two tablespoonfuls of cracked ice in a highball glass; pour over it the plain syrup and the purple grape juice; stir with a long handled spoon and add the carbonated water, using a syphon. Serve.

LOGANBERRY HIGHBALL

¼ pint of loganberry juice,
2 teaspoonfuls of plain syrup,
1 spray of mint,
Carbonated water,
Ice.

Crush the mint, put it in a highball glass with the loganberry juice, plain syrup and two tablespoonfuls of cracked ice. Fill the glass nearly full with carbonated water, using a syphon. Serve immediately.

APPLE JUICE HIGHBALL

½ pint of sparkling apple juice (commercial),
Carbonated water,
Ice.

Put two tablespoonfuls of cracked ice in a highball glass, pour over it the apple juice and fill with carbonated water. Serve immediately.

GINGER-GRAPE HIGHBALL

½ pint of white grape juice,
Ginger ale,
Ice.

Put two tablespoonfuls of cracked ice in a highball glass, pour the grape juice over it, and add the ginger ale and serve.

CIDER HIGHBALL

1 cupful of sweet cider,
½ teaspoonful of lemon juice,
Ice,
Carbonated water.

Put two tablespoonfuls of cracked ice in a highball glass, add lemon juice and cider and fill nearly full with carbonated water, using a syphon. Serve at once.

GRENADINE HIGHBALL

¼ cupful of grenadine,
¾ cupful of sweet cider,
Ice,
Carbonated water.

Put two tablespoonfuls of cracked ice in a highball glass, pour over it the grenadine and the cider; fill to within an inch of the top of the glass with carbonated water, using a syphon. Serve.

FRUIT FIZZES

The glass in which to serve a fizz is straight-sided, in fact a tumbler, holding about eight ounces. There are variations of these, but it is best to match the rest of the glassware used on the table.

One necessary thing to remember about serving a fizz; always make it when it is to be drunk, not a minute sooner. _Serve as soon as finished._

SILVER FRUIT FIZZ

1 tablespoonful of powdered sugar,
1 teaspoonful of lemon juice,
1 egg white,
⅓ of a cupful of cracked ice,
⅓ of a cupful of white grape juice,
Carbonated water.

Put the egg white, ice, sugar, lemon juice and white grape juice in a shaker; shake well, strain into a fizz glass and fill nearly full with carbonated water. Use a syphon. Serve immediately.

GOLDEN FRUIT FIZZ

1 tablespoonful of powdered sugar,
1 teaspoonful of lime juice,
1 egg yolk,
⅓ cupful of white grape juice,
⅓ cupful of cracked ice.

Put the egg yolk, sugar, ice, grape juice and lime in a shaker; shake well, strain into a fizz glass and fill to within an inch of the top with carbonated water. A syphon is best.

LEMON FIZZ

½ lemon,
1 tablespoonful of powdered sugar,
Carbonated water,
Ice.

Extract the juice from half a lemon; strain it into a fizz glass with a tablespoonful of powdered sugar and a third of a cupful of cracked ice. Stir and fill the glass nearly full with carbonated water. A syphon is by far the better thing to use.

PURPLE FIZZ

⅓ cupful of purple grape juice,
½ teaspoonful of lemon juice,
1 tablespoonful of sugar,
Ice,
Carbonated water.

Put the grape juice, sugar, lemon juice and ice in a shaker and shake thoroughly; strain into a fizz glass and fill to within an inch of the top with carbonated water, using a syphon.

LOGANBERRY FIZZ

½ lime,
¼ cupful of loganberry juice,
1 tablespoonful of powdered sugar,
Ice,
Carbonated water.

Put the loganberry juice, sugar, lime juice and ice in a fizz glass and fill nearly full with carbonated water. Use a syphon. Serve immediately.

ROYAL FRUIT FIZZ

½ lemon,
1 egg,
½ cupful of sparkling apple juice,
Ice,
Carbonated water.

Put an egg, the apple juice, lemon juice and ice in a shaker and shake well; pour into a fizz glass and fill to within an inch of the top with carbonated water, using a syphon. Serve at once.

VIOLET FIZZ

1 lime,
1 teaspoonful sugar,
⅔ cupful shaved ice,
½ cupful of sparkling apple juice (commercial),
2 tablespoonfuls of raspberry syrup,
¼ cupful of sweet cream,
Ice.

Extract the juice from the lime; pour into the shaker with ice, sugar, syrup and apple juice. Shake well; remove the top and add the cream, shake again, strain into a straight-sided fizz glass and serve. If the glass is not quite full enough, fill to within an inch of the top with carbonated water, using a syphon.

FRUIT JUICE SOURS

Every hostess wishes to vary the drinks she serves and I am sure she will find fruit juice sours a nice innovation.

JACK FROST SOUR

1 teaspoonful of powdered sugar,
1 egg,
⅓ cupful of sweet cream,
½ cupful of apple juice (commercial),
½ cupful of cracked ice.

Pour the cream, sugar, commercial apple juice and ice into a shaker and shake thoroughly; strain into a tall, thin, stemmed glass and fill up with carbonated water, using a syphon.

SOUR À LA CRÉOLE

1 lime,
1 teaspoonful of powdered sugar,
1 tablespoonful of carbonated water,
¾ cupful of white grape juice,
6 drops of Jamaica ginger,
1 spoonful of ice cream,
Fruit.

Put the juice of one lime in a shaker; mix the sugar and carbonated water thoroughly; add the grape juice and Jamaica ginger; strain into a tall glass and fill to within an inch of the top with carbonated water. Add a spoonful of ice cream, and any small fruit in season.

GRAPE JUICE SOUR

⅓ cupful of purple grape juice,
1 teaspoonful of lime juice,
2 teaspoonfuls of powdered sugar,
2 teaspoonfuls of sweet cream,
½ cupful of shaved ice.

Pour the grape juice, lime juice, sugar, ice and cream in a shaker and shake thoroughly; strain and serve. A large claret glass may be used for this, or a tall, narrow, stemmed glass. If there should not be liquid enough to reach to within an inch of the top of the glass, add carbonated water.

SOUR DELICIOUS

1 lime,
1 teaspoonful of powdered sugar,
⅓ cupful of sparkling apple juice,
⅓ cupful of peach syrup (2 tablespoonfuls),
1 egg white,
Ice.

Extract the juice from the lime, put it with the ice, sugar, syrup, egg white and apple juice in a shaker and shake well; strain into a serving glass and serve immediately.

FLORIDA SOUR

½ lemon,
½ orange,
¼ cupful of apricot syrup,
½ cupful of white grape juice,
Ice.

Extract the juice from the half orange and the half lemon; pour it into the shaker with the ice, apricot syrup and the grape juice. Shake until thoroughly cold; strain into a tall, thin, long stemmed glass and serve.

LOGANBERRY SOUR

¼ cupful of loganberry juice,
2 teaspoonfuls of sugar,
½ lemon,
Apollinaris,
Cherries,
Ice.

Put the loganberry juice, sugar, the juice from half a lemon and a half cupful of cracked ice in a shaker; shake well, strain into a claret glass, fill up with Apollinaris and add several fresh cherries.

JERSEY SOUR

1 teaspoonful of powdered sugar,
1 teaspoonful of lemon juice,
½ cupful of apple juice,
Ice.

Put the lemon juice, apple juice (commercial), sugar and ice in a shaker; shake well, strain into a claret glass and add two Maraschino cherries and serve.

RICKEYS FROM FRUIT JUICES

When one wearies of other mixed drinks, try a rickey made of fruit juice, and I am sure the experiment will be tried again.

GINGER RICKEY

1 lime,
½ cupful of ginger ale,
Vichy,
Ice.

Use a small, straight-sided tumbler, squeeze the lime juice into it, add two or three pieces of ice and the ginger ale; fill the glass with vichy.

WHITE GRAPE RICKEY

½ lime,
¾ cupful of white grape juice,
Vichy,
Ice.

Extract the juice from a half lime, pour into a medium fizz glass, add two tablespoonfuls of cracked ice, pour in the grape juice and fill the glass with vichy.

APPLE JUICE RICKEY

1 lime,
¾ cupful of commercial apple juice (sparkling),
Carbonated water,
Ice.

Extract the juice from the lime, put in a medium sized fizz glass, which is a straight-sided tumbler; add the apple juice and ice; fill the glass with carbonated water. Use a syphon.

ROYAL RICKEY

½ lime,
1 teaspoonful of powdered sugar,
¼ cupful of loganberry juice,
½ cupful of white grape juice,
Ice,
Vichy.

Pour the loganberry juice, lime juice, sugar and grape juice over the ice in a fizz glass; fill the glass nearly to the top with vichy. Serve.

COBBLERS

So many pleasant and refreshing drinks may be made of fruit juices, and I am quite sure that none are more satisfying than fruit juice cobblers. In drinks, as in anything the hostess sets before her guests, it is well to remember that if the eye be pleased the palate is more readily pleased. Cobblers are good to look at as well as refreshing to drink.

CATAWBA GRAPE COBBLER

1 teaspoonful of powdered sugar,
2 tablespoonfuls of carbonated water,
½ cupful of Catawba grape juice,
1 tablespoonful of orange juice,
Fruits, ice cream,
Ice.

Use a tall, stemmed glass; a dinner goblet is an excellent type. Put the sugar in the glass and add the carbonated water; enough to dissolve the sugar; add the grape juice; fill the glass with shaved ice, add the orange juice, decorate with any attractive fruits in season, such as strawberries, or cherries, pineapple and orange when strawberries cannot be obtained, and top with a spoonful of vanilla ice cream. Serve with a straw and a long handled spoon.

CONCORD GRAPE COBBLER

1 teaspoonful of powdered sugar,
2 tablespoonfuls of carbonated water,
½ cupful of Concord grape juice,
½ inch of preserved ginger,
Ice,
Fruits in season,
Ice cream.

Put the sugar and carbonated water in a tall, thin, long stemmed glass and stir: add the grape juice and fill the glass with shaved ice. Decorate with shredded pineapple and the ginger chopped fine. Top with a spoonful of ice cream. Serve with a straw and a long handled spoon.

MOCK CHAMPAGNE COBBLER

⅓ cupful of sparkling cider or apple juice,
Strawberry ice cream,
Ice,
Candied cherries.

Use a champagne glass, and fill it with shaved ice. Pour in all the apple juice or sparkling cider the glass will hold; add four candied cherries and top with a spoonful of strawberry ice cream.

WHITE GRAPE JUICE COBBLER

1½ teaspoonfuls of powdered sugar,
⅓ cupful of carbonated water,
½ cupful of white grape juice,
⅓ cupful of shaved ice.

Make this cobbler in a tall goblet, placing the sugar in the glass first, then the carbonated water, dissolve, using a long handled spoon. Add the grape juice, and fill the glass with shaved ice. Decorate with skinned and seeded Malaga grapes, small pieces of pineapple, oranges or strawberries. In fact use such fruits as are in season. Serve with a straw and a spoon.

FLIPS FROM FRUITS

Even the name sounds cooling and frivolous and just the thing to try in warm weather.

CRÉOLE FLIP

1 teaspoonful of sugar,
½ cupful of white grape juice,
1 egg,
1 inch of preserved ginger,
Nutmeg,
Ice.

Put the sugar and grape juice in a shaker, stir until the sugar is dissolved; add one-third cupful of cracked ice, an inch of preserved ginger, chopped fine, and one egg. Shake this thoroughly, strain into a small, stemmed glass, sprinkle with grated nutmeg and serve.

VANILLA FLIP

1 teaspoonful of sugar,
1 cupful of top milk,
1 egg,
⅓ cupful of cracked ice,
Teaspoonful of vanilla extract,
Nutmeg.

Pour the milk, sugar, ice and egg into a shaker; shake well, strain into a thin, long stemmed glass, sprinkle the top with grated nutmeg and serve.

CHOCOLATE FLIP

1 teaspoonful of sugar,
2 tablespoonfuls of chocolate syrup,
1 cupful of top milk,
1 egg,
⅓ cupful of cracked ice,
½ teaspoonful of vanilla.

Pour all the ingredients into a cocktail shaker, and shake until thoroughly mixed and very cold. Strain into a tall, stemmed glass and serve.

RASPBERRY FLIP

1 teaspoonful of sugar,
3 tablespoonfuls of raspberry syrup,
1 egg,
⅓ cupful of white grape juice,
Carbonated water,
Ice.

Dissolve the sugar with a little carbonated water, add the raspberry syrup, the grape juice, ice and the egg; placing all in a shaker, shake well; strain into a long stemmed glass and fill with carbonated water.

JULEPS WHICH CHEER BUT DO NOT INEBRIATE

Try these delightful juleps and let me prove that I am right.

GINGER ALE JULEP

For each service, use:

2 sprays of mint,
½ lemon,
1 teaspoonful of sugar,
½ pint of ginger ale,
Lemon peeling,
Water,
Ice.

If there are to be a number served, the lemon juice, lemon peel, sugar and a little water may be mixed, crushed with the mint, and allowed to stand on ice for half an hour before mixing. If one is to make only one or two drinks, it is as well to mix in the glasses.

Put one spray of mint in the glass, crush with a spoon; add the sugar, a piece of the lemon peel and a little water. Continue to mash with the spoon until the juice is extracted from the mint and some of the volatile oils are extracted from the lemon peeling, then remove the crushed mint and peeling. Add the lemon juice, stir and fill the glass, which should be a tall goblet, with crushed ice, then pour in the ginger ale. Place a fresh spray of mint in the glass and top with two or three Maraschino cherries. Serve with a straw.

GEORGIA MINT JULEP

1 teaspoonful of lemon juice,
1 teaspoonful of powdered sugar,
¼ cupful of peach syrup,
¾ cupful of white grape juice,
4 sprays of fresh mint,
Ice.

Use a tall goblet; crush a spray of mint in the bottom of the glass, add the sugar and a very little water, and stir until the sugar dissolves; then add the peach syrup. Fill the glass nearly full with crushed ice and fill with grape juice. Add several fresh sprays of mint and serve.

TEA JULEP

This is made best in a quantity large enough to serve several people. The amount may be doubled or cut in two if the hostess wishes, however.

1 quart of tea infusion,
12 sprays of fresh mint,
2 oranges,
2 lemons,
½ a medium cucumber,
1 pint of ginger ale,
Ice,
Sugar.

Make the tea infusion by pouring a quart of water over two teaspoonfuls of tea and allowing it to stand for six minutes. When cool pour into a large bowl; add six sprays of mint, the oranges sliced thinly, the juice of the lemons, the half cucumber, peeled and sliced, and sugar to taste. This should stand on ice for an hour. When ready to serve remove the cucumber and the mint; pour into a tall glass pitcher which has been half filled with crushed ice. Add the remaining six sprays of mint and a dozen strawberries if in season, and last, add the ginger ale and serve.

APPLE JUICE JULEP

1 tablespoonful of powdered sugar,
2½ tablespoonfuls of water,
½ cupful of commercial apple juice,
4 sprays of mint,
1 teaspoonful of lemon juice,
Ice.

Put the sugar, lemon juice and water into a tall goblet and stir until the sugar is dissolved; add two sprays of fresh mint and crush until the flavor of the mint is extracted; remove the mint, fill the glass nearly full of crushed ice and fill in with the apple juice; thrust the remaining sprays of mint into the ice and serve.

IV—FRUIT VINEGARS, SHRUBS AND WATERS

A generation or two ago every housewife who prided herself upon her ability as a hostess was very sure to have in her cellar shrubs and fruit vinegars of many kinds. For in this way she could always offer a guest a delightful and refreshing drink with the least amount of work and expenditure of time.

1 have been fortunate to have found in the family recipes for vinegars and shrubs dating back to 1845. Besides these I shall give those of later dates, allowing my readers to try them and decide for themselves which they shall use.

RASPBERRY VINEGAR (date 1845)

2 quarts of raspberries,
1 pint of cider vinegar,
Sugar.

To two quarts of raspberries use one pint of cider vinegar. Allow this to stand for two or three days; then mash and put them in a bag to strain. To every pint of juice, when strained, add a pound of granulated sugar. Boil this for twenty minutes, skim and bottle when cold.

RASPBERRY VINEGAR (MOTHER’S)

10 quarts of red raspberries,
Cider vinegar,
Sugar.

Look over ten quarts of red raspberries and cover with cider vinegar. Allow this to stand for two or three days, then strain and press the juice from the berries. To every pint of juice add one pound of sugar, and boil until of the consistency of syrup. Bottle and store for use. A tablespoonful to a glass of iced water is an excellent proportion.

RASPBERRY VINEGAR (CRÉOLE RECIPE)

2 quarts of raspberries,
1 quart of French vinegar,
Sugar.

Put one quart of the berries in a deep crock and pour the vinegar over them, allowing this to stand for twenty-four hours. Strain through a jelly bag, add the other quart of berries and allow them to stand another twenty-four hours. Strain again, adding the berries, allow this to stand for a third time for twenty-four hours. Then strain through a muslin bag and add one pound of granulated sugar for each pint of juice. Boil the whole for half an hour, using a porcelain kettle. When cold, bottle and seal. Kept in a cool place this will keep for years, improving with age.

Créoles use this vinegar by adding a teaspoonful to a small glass of iced water, sometimes putting a little more sugar with it, as pleases the taste of the guest.

BLACKBERRY VINEGAR (NEW ENGLAND RECIPE)

10 quarts of blackberries,
Cider vinegar,
Sugar.

Cover ten quarts of blackberries with cider vinegar and allow to stand for three days, strain and press all the juice possible from the berries, using a jelly bag. To every pint of juice add one pound of granulated sugar and boil for twenty minutes. Skim, and when cold bottle and seal.

To serve, use a tablespoonful to a glass of iced water.

BLACKBERRY VINEGAR (CRÉOLE RECIPE)

2 quarts of blackberries,
1 quart of French vinegar,
Sugar.

Put one quart of blackberries into a deep jar and pour the vinegar over. Allow this to stand for twenty-four hours, strain, add the other quart of berries, returning the first berries, allow this to again stand for twenty-four hours. Strain again, returning the berries, allow it to stand for the third twenty-four hours. Strain through a muslin bag, and add a pound of sugar for every pint of juice. Boil in a porcelain kettle for a half hour. When cold, bottle and keep in a cool place. This vinegar will improve with age. Use a teaspoonful to a _small_ glass of iced water, when serving.

STRAWBERRY VINEGAR

10 quarts of strawberries,
Vinegar,
Sugar.

Hull the berries and cover them with a pure cider vinegar, allowing them to stand twenty-four hours. Strain, and press all the juice possible from the berries, using a jelly bag for the straining. Add one pound of granulated sugar to each pint of juice and boil for twenty minutes. When cold, bottle and seal and keep in a cool place. Use one tablespoonful to the glass when ready to serve.

STRAWBERRY VINEGAR (CRÉOLE RECIPE)

2 quarts of strawberries,
1 quart of French vinegar,
Sugar.

Pour a quart of vinegar over one quart of berries, using a deep dish; allow this to stand for twenty-four hours, strain, add the second quart of berries and again allow to stand for twenty-four hours, repeat the same operation the next day, making three times in all, then strain through a muslin bag, and add one pound of sugar for each pint of juice. Boil the mixture for a half hour using a porcelain kettle. When cold, bottle and seal. Use one tablespoonful to each small glass of iced water, when serving.

PINEAPPLE VINEGAR

3 ripe pineapples,
1 quart of pure cider vinegar,
Sugar.

Peel and slice the pineapples very thin and cover with pure cider vinegar, allowing it to stand three days. Mash well, and strain through a bag. To every quart of juice allow one and three-quarters pounds of granulated sugar. Boil for ten minutes, skim carefully and bottle when slightly cool. Use a tablespoonful to each glass of iced water when serving.

ORANGE VINEGAR

3 dozen oranges,
1 quart of cider vinegar,
Sugar.

Peel the oranges carefully, slice very thin and cover with the vinegar, allowing them to stand for three days. Mash well, and strain through a jelly bag. To each quart of juice allow one and three-quarters pounds of granulated sugar. Boil for ten minutes, allow to cool slightly; bottle and seal. Keep in a cool place. One tablespoonful of this added to a glass of iced water makes a delicious drink.

CURRANT SHRUB (date of recipe, 1845)

2 quarts of currants,
Sugar.

Crush the currants and press through a bag; to each pint of juice add a pound of granulated sugar, boil five minutes, stir constantly while cooling. When cool, bottle and seal. Use a teaspoonful of this syrup to a glass of iced water.

RASPBERRY SHRUB

Put the raspberries in a porcelain utensil and crush with a wooden spoon. Cover with cider vinegar and let stand over night. Strain the juice through a jelly bag, add three-fourths of a pound of sugar for every pint of the juice. Heat slowly to the boiling point, skim, allow to boil five minutes and then bottle while hot. Seal the corks with paraffin or sealing wax.

FRUIT WATERS

Fruit waters are prepared shortly before they are to be used, are not bottled and stored as are syrups. So it is necessary to make these waters only when the fruit to be used is in season.

CHERRY WATER

2 pounds of cherries,
1 lemon,
½ pound of sugar.

Stone the cherries, mash the pulp well, using a porcelain vessel; add a cupful of distilled water (or rain water if it is possible to obtain it fresh and clear), and the juice of one lemon. Stir well and allow to stand for two hours. Wash the cherry stones, crush and add to the cherry pulp; add half a pound of granulated sugar and allow to stand for another hour. Strain this mixture and filter, using a jelly bag. Put into a jar and set on the ice until ready for use. Fill glasses nearly full of crushed ice and fill with the fruit water.

ORANGE WATER

6 oranges (preferably Florida oranges),
1 ounce of orange flower water (commercial),
1 lemon,
1 cupful of sugar,
1 pint of distilled water.

Extract the juice from the oranges and the lemon; put in an earthen dish, add the orange flower water, distilled water, and the sugar. Stir until the sugar is dissolved, strain carefully and put on ice until ready to serve. Fill the glass nearly full with crushed ice and fill with the orange water.

STRAWBERRY WATER

1 quart of water,
½ pound of sugar,
Ripe strawberries.

Select ripe strawberries, crush and strain, pressing all the juice possible from them. To each pint of juice, add one quart of distilled water and a half pound of granulated sugar. Stir until the sugar is dissolved and place on ice until ready to serve. Fill the serving glass nearly full of crushed ice and fill with the strawberry water.

RASPBERRY WATER

Raspberries to make ½ pint of juice,
½ pound of sugar,
1 quart of water.

Select ripe berries; look them over carefully, as little worms get into raspberries. Crush the berries, add a little distilled water, allowing them to stand for an hour. Strain through a jelly bag, squeezing all the juice possible from them. To a pint of juice add a half pound of granulated sugar and the remaining distilled water. Stir well and place on ice until ready to use. A teaspoonful to a small glass of crushed ice makes a desirable drink for hot days.

CURRANT WATER

½ pound of sugar,
1 quart of water,
Currants to make ½ pint of juice.

Mash the currants, add a little of the quart of distilled water, and put on the ice for an hour. At the end of that time, strain through a jelly bag; add the sugar and the rest of the distilled water. Stir, and set on the ice until time for service. A generous teaspoonful to a small glass of crushed ice, or a tablespoonful to a glass of iced water is about the amount which will prove pleasing to one’s guests.

PINEAPPLE WATER

1 large ripe pineapple,
½ pound of sugar,
1 lemon,
1 quart of distilled water.

Peel the pineapple carefully, cut into thin slices, mash and allow to stand for ten minutes. Press as much of the juice as possible through a sieve, then allow it to drip through a jelly bag. Add the sugar and the water, stir and set on the ice until ready to serve. Into a claret glass of crushed ice put two teaspoonfuls of the juice, or into a small glass of iced water, put two tablespoonfuls of the juice.

V—SYRUPS—FRUIT AND PLAIN

As many delightful drinks are made with either plain or fruit syrup as the foundation, I shall give a number of recipes for making these, leaving the housekeeper to decide which she prefers.

PLAIN SYRUP

The following recipe is one used by a man famous for his ability in mixing drinks:

6½ pounds of loaf sugar,
½ gallon of water,
1 egg white.

Boil the sugar, water and egg white together until the sugar is thoroughly dissolved; filter through flannel, bottle and seal.

Note: When using a flannel bag, wring it out of very hot water before using, being sure that it is as dry as you can make it. In this way there will be very little loss of syrup.

PLAIN SYRUP No. 2

1½ quarts of water,
2 pounds of loaf sugar.

This recipe is also one used by a well-known mixer of drinks.

Put the sugar and water over the fire in an enameled kettle; allow it to boil slowly; stirring occasionally. Skim well, and strain into bottles and seal.

PLAIN SYRUP (CRÉOLE RECIPE)

2 pounds of sugar,
1½ pints of water.

Cook the sugar and water until the syrup snaps instantly if placed between the fingers and the fingers are immersed in cold water. Allow this to become somewhat cool, bottle and seal.

PLAIN SYRUP (OLD RECIPE)

The recipe reads: “To every large teacupful of water, add a pound of sugar.” It would seem wiser in this day to use one _measuring_ cupful of water to each pound of granulated sugar, if one cares to use this recipe. For what one might consider a large cup someone else might think rather small.

The recipe directs that “as the sugar and water begins to heat, stir it often, and when it rises towards the top of the kettle, put in another cupful of water; repeating this process two or three times.” If the syrup is not clear, and a scum arises, we are told “to skim it carefully, and strain into bottles.”

PLAIN SYRUP (QUICKLY MADE)

4 pounds of granulated sugar,
1 quart of cold water,
1 egg white.

Put the sugar in a porcelain kettle, add the stiffly beaten white of one egg, and the quart of water; stir until the sugar is thoroughly dissolved. Put over the fire and simmer for five minutes, skim, strain through a flannel bag, bottle and seal. It is always well to make a small quantity, for in that way one is assured that there will be no spoilage.

When using a flannel bag, be sure to wring it very dry from hot water, by so doing insuring the least loss of syrup.

GUM SYRUP

Sometimes one reads a recipe in which “gum” is used, and unless one is initiated one is not apt to know what is required.

3½ pounds of loaf sugar,
2 quarts of water.

Boil together for five minutes, strain and bottle.

APRICOT SYRUP (CRÉOLE RECIPE)

3 pints of apricot juice,
1 quart of plain syrup (use Créole recipe for plain syrup),
1 teaspoonful of extract of apricot.

Peel and stone the apricots, cut into small pieces, mash well, cover with a linen cloth, and set them on the ice in a stone or porcelain jar for thirty-six hours. Then strain through a bag, pressing out all the juice possible. Heat the plain syrup until the boiling point is reached, add the apricot juice and boil hard for five minutes. Take from the fire and allow to become nearly cold; add the extract, bottle and keep in a cool place.

APRICOT SYRUP

1 pint of apricot juice,
1 pound of sugar.

Peel and cut into pieces as many apricots as one wishes to use, put into a porcelain kettle with a little water—enough to barely cover the bottom of the kettle; crack a few of the apricot stones and add to the fruit and water. Boil slowly for fifteen minutes, strain through a flannel bag. To each pint of juice use one pound of sugar, return to the kettle and boil for five minutes. Pour into hot bottles and seal.

BLACKBERRY SYRUP (CRÉOLE RECIPE)

3 pints of blackberry juice,
1 quart of plain syrup.

Look the blackberries over very carefully, wash, stem and mash; cover carefully with a cloth and set on ice for thirty-six hours. Strain through a bag, pressing out all the juice possible. Heat the plain syrup to the boiling point and add the blackberry juice, boil for five minutes, remove from the fire and allow to become nearly cool; bottle and seal. Put in a cool place when storing.

BLACKBERRY SYRUP

1 pint of blackberry juice,
1 pound of granulated sugar,
1 ounce of cider vinegar,
4 whole cloves,
⅛ teaspoonful of cinnamon,
⅛ teaspoonful of ground mace.

Select perfectly ripe blackberries, wash, mash and put on the ice in a carefully covered jar for twenty-four hours. It is well to cover the berries with a linen cloth. At the end of that time, press through a bag, and to each pint of juice add one pound of granulated sugar, one ounce of cider vinegar, four whole cloves, an eighth teaspoonful of cinnamon and an eighth teaspoonful of mace. Bring to the boiling point and allow it to boil for five minutes, strain into hot bottles and seal. When cold, store in a cool place.

CHERRY SYRUP

1 pint of cherry juice,
1 pound of granulated sugar.

Mash enough washed and stemmed cherries to make a pint of juice; let the mashed cherries stand on ice for twenty-four hours. Strain through a bag, add one pound of sugar to each pint of juice, boil five minutes, skim, if necessary and pour into hot bottles; seal and store in a cool place.

CHERRY SYRUP (CRÉOLE RECIPE)

3 pints of cherry juice,
1 quart of plain syrup.

Wash, stem and pit the cherries; mash them and place on ice for thirty-six hours. Press the juice through a bag, measure, and to each 3 pints of juice use one quart of plain syrup. Heat the syrup to the boiling point, add the fruit juice and boil for five minutes. Allow to become nearly cold, bottle and seal. Store in a cool place.

CHERRY SYRUP (NEW ENGLAND RECIPE)

1 pint of cherry juice,
1 pound of sugar.

Wash, stem and mash enough cherries to make a pint of juice, using a porcelain vessel; crush a few pits and add to the cherries; allow the fruit to stand on ice for twenty-four hours. Strain, and press all the juice possible through a bag. To each pint of juice, add one pound of granulated sugar, bring to the boiling point and boil for five minutes. Skim, if necessary, and put into hot bottles. Seal and store.

CURRANT SYRUP

1 pint of currant juice,
1 pound of sugar.

Stem, wash and mash enough currants to make a pint of juice. Cover and stand on ice for twenty-four hours. Strain through a bag, squeezing out all the juice possible. To each pint add one pound of granulated sugar, and boil for five minutes. Skim, if necessary, bottle in hot bottles, seal and store in a cool place.

GRAPE SYRUP (CRÉOLE RECIPE)

1 quart of plain syrup,
1 pint of grape juice (made at home),
1 pint of Catawba grape juice (commercial).

Wash, stem and seed the grapes; crush and set on ice for thirty-six hours. Strain through a bag, add the Catawba juice, and add that to the plain syrup, which should have been brought to the boiling point. Mix and boil together for five minutes. Strain, and when nearly cold, bottle and store.

LEMON SYRUP

4 pounds of sugar,
1 quart of water,
2 cupfuls of lemon juice.

Boil the water and sugar together for ten minutes, add the lemon juice, continue boiling for another five minutes, strain into hot bottles and store.

ORANGE SYRUP

1 pint of orange juice,
½ cupful of lemon juice,
1 quart of plain syrup (see recipe).

Bring the plain syrup to the boiling point, add the lemon and orange juice, continue to boil for five minutes. Strain into hot bottles and store in a cool place.

ORGEAT SYRUP (CRÉOLE RECIPE)

A very little of this syrup used in drinks where a mixture of fruits is used will be found most satisfactory.

1 pound of sweet almonds,
4 ounces of bitter almonds,
2 pounds of granulated sugar,
1 quart of soft water (distilled, if preferred),
1 lemon,
2 ounces of orange flower water.

Shell the almonds, and throw into _cold_ water, allowing them to stand until the skin will come off readily. Mash them, using a mortar, if possible, or an earthen dish; continue to crush and mash, adding a few drops of water and a little of the zest of the lemon, until the mixture is pastelike. Moisten this paste with half of the soft water, and squeeze as much as possible through a firm bag. Return the paste to the dish and add the rest of the water, stir, put into the bag again and again press all through the bag that is possible.

Bring the plain syrup to the boiling point; remove from the fire, stir the almond milk in thoroughly, return to the fire and bring again to the boiling point, allowing it to boil for five minutes. When cool, add the orange flower water; stir well, being sure that it is well blended. Strain again, and place in bottles; seal and store. It is well, however, to watch this and shake the bottles once in a while, especially if the almond oil has risen to the top.

ORANGE FLOWER SYRUP

1 pint of orange flower water,
1½ pounds of granulated sugar.

Put the sugar into a porcelain kettle with the orange flower water, stir until the sugar is dissolved, place on the fire and slowly bring to the boiling point. Remove from the fire, cool somewhat and bottle. Store in a cool place.

PEACH SYRUP

1 pint of peach juice,
1 pound of sugar,
½ teaspoonful of peach extract.

Peel the peaches by dropping them into boiling water for one minute, then the skin may be rubbed off, wasting none of the fruit at all. Cut the peaches in small pieces, crack a few peach stones and add to the fruit, placing all in a porcelain kettle; cover the bottom of the kettle with water and boil slowly for fifteen minutes, strain through a flannel bag, add one pound of sugar to each pint of juice and bring to the boiling point again, boil for five minutes; take from the fire, add the peach extract and bottle in hot bottles.

PINEAPPLE SYRUP

1 pint of pineapple juice,
1 quart of plain syrup,
⅛ cupful of lemon juice.

Peel the pineapple, remove the eyes, using a pineapple scissors if possible, for in that manner it is possible to remove _all_ the eye with the least amount of trouble. Wind a towel around the pines, and grate the pineapple on a coarse grater. Be sure to hold the pineapple over a porcelain kettle or dish while working with it, so saving all the juice. Heat a quart of plain syrup until it begins to boil, add the pint of pineapple juice, and boil for five minutes; take from the fire and add the lemon juice. Bottle while hot, using hot bottles. Seal and store in a cool place.

RASPBERRY SYRUP

1 pint of raspberry juice,
1 pound of sugar.

Pick all the stems from the berries and look them over very carefully as there are many little insects which like to hide in raspberries. Wash and mash thoroughly. Place on ice for twenty-four hours, strain through a bag and add one pound of sugar to each pint of juice. Bring this to the boiling point and boil for five minutes. Strain into hot bottles and seal. Keep in a cool place, preferably a dark one.

RASPBERRY AND CURRANT SYRUP

½ pint of raspberry juice,
½ pint of currant juice,
1 pound of sugar.

Remove the stems, and discard any imperfect berries, remove the stems and wash the currants; place in a bowl or porcelain kettle and mash thoroughly. Place on ice, closely covered with a fine cloth, for twenty-four hours. Strain through a bag and add one pound of granulated sugar to each pint of juice. Boil for five minutes and put in hot bottles. Seal the bottles and place in a cool dark place until ready to use.

STRAWBERRY SYRUP

1 pint of strawberry juice,
1 pound of sugar.

Select ripe berries only, but be sure that they are not overripe. Hull them, put them in a bowl or porcelain kettle, mash well, cover with a cloth and place on ice for ten hours. Strain through a bag, pressing out all the juice possible. To each pint of juice add one pound of granulated sugar, put over a slow fire, stir constantly, and when the boiling point is reached, skim and bottle while hot. Use hot bottles, seal and store in a cool dark place.

LIME SYRUP

1 pint of lime juice (use fresh limes),
1 quart of plain syrup.

Extract the juice from the limes; bring the plain syrup to the boiling point, add the lime juice, continue to boil for five minutes longer. Strain into hot bottles and seal. Store where it is both dark and cool.

CHOCOLATE SYRUPS

If one would be able to serve cold chocolate drinks at home which will rival those offered at the soda fountains, one must learn how to make chocolate syrups and keep them bottled for an emergency.

CHOCOLATE SYRUP (FOR BOTTLING)

1½ pounds of cocoa,
1½ pints of water,
1½ pounds of sugar,
1 teaspoonful of vanilla.

Heat the water until boiling, and use a little of it to moisten the cocoa, mixing it until smooth; add the sugar, and the rest of the water, stir carefully, being sure that the mixture is smooth, put over the fire and bring to the boiling point; boil for five minutes and pour into sterilized bottles. Seal and put away in a cool place.

CHOCOLATE SYRUP (FOR IMMEDIATE USE)

½ cupful of cocoa,
2 cupfuls of sugar,
1 cupful of boiling water,
Vanilla.

Mix the cocoa and sugar, stir in a little of the water, mixing well to be sure that the mixture is smooth; then add the rest of the water, stir well and boil for five minutes. Add a half teaspoonful of vanilla and put into a pint jar until needed for the refreshing drink.

Two tablespoonfuls to each glass is about the right proportion when ready to serve.

CHOCOLATE SYRUP (MADE FROM UNSWEETENED CHOCOLATE)

Because chocolate is somewhat richer than cocoa, many prefer it. The following recipe, easily made, will be found most satisfactory.

¼ pound of grated chocolate,
1 cupful of granulated sugar,
1 cupful of water,
½ teaspoonful of vanilla.

Grate the chocolate, add the sugar and then the hot water, mixing well. Bring to the boiling point, boil for ten minutes, and put in a cool place until serving time. A fruit jar is a most acceptable receptacle.

COFFEE SYRUP

¼ pound of Java coffee,
¼ pound of Mocha coffee,
½ gallon of water,
5 pounds of granulated sugar.

Grind the coffee, add the cold water and boil for five minutes; strain and add the sugar; boil up again, strain a second time and bottle while hot.

COFFEE SYRUP No. 2

½ cupful of powdered coffee,
3 cupfuls of boiling water,
3 tablespoonfuls of granulated sugar.

Use any coffee desired, although a mixture of Java and Mocha is recommended. Pulverize the coffee, pack it in the bag of a drip pot; pour the boiling water over it slowly, allow it to drip until the powdered coffee in the bag seems dry. Add the sugar, boil for five minutes and bottle while hot. Use hot bottles, and seal immediately.

CREAM SYRUP

½ pint of thick cream,
½ pint of milk,
1 pound of block sugar.

Pour enough hot water over the sugar to melt it, add the milk, stir until the sugar is dissolved and add the cream; mix well and it is ready for use.

SARSAPARILLA SYRUP

10 drops of oil of wintergreen,
10 drops of oil of sassafras,
½ ounce of fluid extract of liquorice,
5 pints of plain syrup.

Heat the plain syrup until the boiling point is reached, and stir in the essential oils. Bottle while hot.

VI—GRAPE JUICE, ROOT BEERS AND CIDER

GRAPE JUICE

As it is possible to purchase grape juice, either purple or white, in bottles, at prices which are not at all beyond reason, it is hardly necessary to make it at home, but if one has a few grapes which one desires to use for drinks and has not the opportunity to obtain the commercial product it may be made after the directions issued by the Department of Agriculture at Washington.

These directions follow.

TO MAKE GRAPE JUICE

Only clean, sound, well ripened, but not overripe, grapes should be used. These may be crushed and pressed either by hand or in an ordinary cider mill. If light colored juice is desired, the crushed grapes are put in a clean, well washed cloth sack and either hung up and twisted or grasped by two persons, one at either end, and twisted until the greater part of the juice is expressed. Then, in a double boiler or its equivalent, such as a large stone jar placed in a pan of hot water, so that the juice does not come in direct contact with the fire, the juice is gradually heated to a temperature of 180° to 200° F. The temperature should never be allowed to go over 200° F. It is best to use a thermometer; if none is available, however, the juice may be heated until it steams, but it should not be allowed to boil. It should be poured immediately into a glass or enameled vessel and allowed to settle for 24 hours; then the juice should be drained from the sediment and run through several thicknesses of clean flannel or through a conic filter made from woolen cloth or felt and fixed to a hoop of iron, so that it can be suspended wherever necessary. The juice is then poured into clean bottles, space being left at the top for the liquid to expand when heated. A good home substitute for the commercial pasteurizer is an ordinary wash boiler with a thin board fitted over the bottom on which the filled bottles are set. Ordinary glass fruit jars serve the same purpose equally well. The tubs should be filled with water within an inch or so of the tops of the bottles and heated until the water begins to simmer. The bottles should be taken out and sealed or corked immediately. Only new corks that have just been soaked in a temperature of about 140° F. should be used. It is well to take the further precaution of sealing the corks with paraffin or sealing wax to prevent the entrance of mold germs.

When red juice is desired, crushed grapes should first be heated to a temperature of not more than 200° F.; then strained through a clean cloth or drip bag, no pressure being used, and set away to cool and settle. The remaining procedure is the same for the red as for the light colored juice. Many people do not even take the trouble to let the juice settle after it is strained, simply reheating and sealing the vessels and setting them away in an upright position in a cool place where they will be undisturbed. If bottles are used, the corks should be sterilized and the necks of the bottles sealed with sealing wax. The juice settles, and when desired for use the clear liquid is poured off the sediment.

Any person familiar with the process of canning fruit can put up grape juice, for the principles involved are the same. Care should be taken not to sterilize the juice at a temperature higher than 195° F.; or the finished product will have a scorched taste. The bottles or jars should not be so large that when they are opened the juice will spoil before it can be used. Unfermented grape juice, properly made and bottled, will keep indefinitely if not exposed to the atmosphere or to infection of mold germs; when a bottle is once open, however, the contents, like canned goods generally, should be used as soon as possible. Unfermented juice may be made not only from all varieties of grapes, but also from some other fruits, such as apples, pears and cherries. Some berries also yield excellent juices.

GRAPE JUICE No. 2

Crush the grapes in a clean kettle with a wooden spoon and put them in a cloth sack or jelly bag. Twist the sack or press it until the juice has all come out. Put the juice in a double boiler over hot water until it steams. If a kettle is used, great care must be taken that the juice does not boil. Let the juice stand in an enamel kettle for 24 hours to settle. Run it through a flannel jelly bag and put into clean bottles. Leave space in bottle for the liquid to expand. Put the bottle in a sterilizer and fill the sterilizer with cold water until within an inch of the top of the bottles. Heat the water slowly until it is nearly simmering, take the bottles out and insert clean corks, and, as a final precaution it is advisable to dip the top of the cork in sealing wax or paraffin.

This makes a light colored juice. For a red juice, the grapes may be heated until just before the boiling point as in the first part of the process. It is not necessary to allow the juice to settle but it is much clearer if you do.

ROOT BEERS

GINGER BEER

2 ounces of ginger root,
2 ounces of cream of tartar,
1 lemon,
1½ pounds of granulated sugar,
¼ cake of compressed yeast.

Place the ginger in a large bowl, bruise and pound thoroughly; add boiling water, then the grated rind of the lemon and when stirred in, add the juice of the lemon. Now mix in the cream of tartar and the sugar; stir well, allow to cool until lukewarm; add the yeast which should have been dissolved in a little warm water. Mix all together, cover tightly and allow to stand for six hours. At the end of that time, strain and put into bottles having patent tops, unless one has a commercial “topper” which is most desirable. Keep in a cool place, for if kept warm or not securely corked the beer will effervesce.

ENGLISH GINGER BEER

This interesting recipe dates back to about 1840.

1½ ounces of ginger,
4 quarts of boiling water,
1 ounce of cream of tartar,
1 pound of sugar,
2 lemons,
1 cupful of yeast.

Pour the boiling water upon the ginger and the sugar (either brown or granulated may be used) add two lemons thinly sliced. Into this pour one cupful of good yeast and allow it to stand for twenty-four hours. Pour off carefully and put into bottles.

MAPLE BEER

4 gallons of boiling water,
1 quart of pure maple syrup,
1 tablespoonful of essence of spruce,
1 pint of yeast.

This recipe too, dates back to 1840.

Put in a large container, one quart of pure maple syrup, and add one gallon of boiling water and the spruce essence; allow this to stand until lukewarm, then add a pint of yeast, allowing it to stand twenty-four hours. Pour off carefully and bottle and seal.

ROOT BEER

½ cupful of commercial root beer extract,
5 pounds of sugar,
5 gallons of rain water,
¾ cake of compressed yeast.