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.
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.