83. LEMONADE.--Next to water, no other drink is so refreshing nor
quenches the thirst to so great an extent as lemonade. Lemonade is
suitable for many occasions, and as lemons can be purchased at any time
of the year it can be made at almost any season. The lemon sirup
prepared for this beverage may be used as desired, for if it is put in a
cool place it will keep for a long time. The more the sirup is boiled
down, the better will it keep. A tablespoonful or two of glucose or corn
sirup added to such mixtures when they are boiled will help to keep them
from crystallizing when they stand.
LEMONADE
(Sufficient to Serve Six)
1 c. sugar
1 qt. water
1/2 c. lemon juice
Make a sirup by boiling the sugar and water for a few minutes, and set
aside to cool. Add the lemon juice and then dilute with ice water to
suit the taste. Serve in glasses and garnish each one with a slice of
lemon or a red cherry.
84. ORANGEADE.--While not so acid in flavor as lemonade, orangeade is
also a delightful drink. On warm days, drinks of this kind should take
the place of the hot ones that are generally used during the
cold weather.
ORANGEADE
(Sufficient to Serve Six)
3/4 c. sugar
1 qt. water
1/2 c. orange juice
3 Tb. lemon juice
Make a sirup of the sugar and 1 cupful of the water. Allow this to
become cool and then add the fruit juices and the remaining water. Pour
into glasses and garnish each glass with a slice of orange, a red
cherry, or a fresh strawberry.
85. GRAPE LEMONADE.--An excellent combination in the way of a beverage
is lemonade and grape juice. Besides adding flavor to the lemonade, the
grape juice gives it a delightful color.
GRAPE LEMONADE
(Sufficient to Serve Six)
1 qt. lemonade
1 c. grape juice
Prepare the lemonade in the manner explained in Art. 83. Add the grape
juice to the lemonade and stir well. Serve ice cold in glasses.
86. PINEAPPLE LEMONADE.--Another variation of lemonade is produced when
pineapple juice is added to it. To garnish this beverage, a slice of
lemon and a spoonful of grated pineapple are generally used. This
pineapple beverage is delightful with wafers or small cakes as
refreshments for informal social affairs during hot weather.
PINEAPPLE LEMONADE
(Sufficient to Serve Six)
1 c. water
3/4 c. sugar
3 c. ice water
1 c. juice from canned pineapple
3 lemons
Make a sirup of the water and sugar, and set aside to cool. Add the ice
water, the pineapple juice, and the juice of the lemons. Stir well,
strain, and serve. Garnish with a slice of lemon and a spoonful of
grated pineapple added to each glass.
87. MINT JULEP.--Mint drinks are not served so often as some of the
other fruit beverages, but those with whom they find favor will
undoubtedly be delighted with mint julep prepared according to the
following recipe:
MINT JULEP
(Sufficient to Serve Eight)
4 sprigs mint
1 c. sugar
1 qt. water
1 c. red cherry juice
1/2 c. pineapple juice
1/2 c. orange juice
1/4 c. lemon juice
Crush the mint with the sugar, using a potato masher or a large spoon.
Add the water and fruit juices and strain. Serve over crushed ice and
garnish the glasses with sprigs of mint. Tall, narrow glasses are
especially attractive for serving this drink.
88. FRUIT NECTAR.--The term nectar was used by the early Greeks to mean
the drink of the gods. Now it is often applied to an especially
delightful beverage. Pineapple combined with lemon is always good, but
when orange juice is also used, an excellent nectar is the result.
FRUIT NECTAR
(Sufficient to Serve Eight)
3/4 c. sugar
2 c. water
1-1/2 c. orange juice
1 c. pineapple juice
1/2 c. lemon juice
Boil the sugar and water for 2 minutes and then cool. Add the fruit
juices, strain, and serve over cracked ice.
89. RED-RASPBERRY NECTAR.--A beverage that is pleasing to the eye, as
well as delightful to the taste, can be made by combining red-raspberry
juice and lemon juice with the required amount of sugar and water. The
juice from canned raspberries may be used for this drink.
RED-RASPBERRY NECTAR
(Sufficient to Serve Six)
1/2 c. sugar
2 c. water
1/2 c. lemon juice
1-1/2 c. red raspberry juice
Boil the sugar and water for 2 minutes and allow the sirup to become
cool. Then add the fruit juices, strain, and serve over cracked ice.
90. SPICE CUP.--Occasionally a spice drink seems to be just what is
desired. When this is the case, the directions given in the accompanying
recipe for spice cup should be followed.
SPICE CUP
(Sufficient to Serve Eight)
1-1/2 c. sugar
1-1/2 pt water
12 cloves
2-in. stick cinnamon
3 lemons
4 oranges
2 drops oil of wintergreen
Boil the sugar, water, and spices together for 5 minutes and allow the
sirup to become cool. Add the juice of the lemons and oranges and the
wintergreen oil and serve in glasses over cracked ice. Garnish each
glass with slices of orange and lemon or a piece of preserved ginger.
91. FRUIT PUNCH.--As fruit beverages are very often served at small
receptions, club meetings, or parties, a recipe that will make a
sufficiently large quantity is often desired. The amounts mentioned in
the following recipe will make enough fruit punch to serve thirty to
forty persons if punch glasses are used, or sixteen to twenty if
ordinary drinking glasses are used.