The International Jewish Cook Book Part 79

QUICK LEMONADE

Wash two lemons and squeeze the juice; mix thoroughly with four tablespoons of sugar, and when the sugar is dissolved add one quart of water, cracked ice, and a little fresh fruit or slices of lemon if convenient.

If the cracked ice is very finely chopped and put in the gla.s.ses just before serving it will make a better-looking lemonade. When wine is used take two-thirds water and one-third wine.

LEMONADE IN LARGE QUANt.i.tIES

Take one dozen lemons, one pound of sugar and one gallon of water to make lemonade for twenty people.

FRUIT PUNCH FOR TWENTY PEOPLE

Take one pineapple, or one can of grated pineapple, one cup of boiling water, two cups of freshly made tea (one heaping tablespoon of Ceylon tea, steep for five minutes); one dozen lemons, three oranges sliced and quartered, one quart bottle apollinaris water, three cups of sugar boiled with one and one-half cups of water six to eight minutes, one quart of water, ice. Grate the pineapple, add the one cup of boiling water, and boil fifteen minutes. Strain through jelly-bag, pressing out all the juice; let cool, and add the lemon and orange juice, the tea and syrup. Add apollinaris water just before serving. Pieces of pineapple, strawberries, mint-leaves or slices of banana are sometimes added as a garnish.

MILK LEMONADE

Dissolve in one quart of boiling water two cups of granulated sugar, add three-fourths of a cup of lemon juice, and lastly, one and a half pints of milk. Drink hot or cold with pounded ice.

EGG LEMONADE

Break two eggs and beat the whites and yolks separately. Mix juice of two lemons, four tablespoons of sugar, four cups of water and ice as for lemonade; add the eggs; pour rapidly back and forth from one pitcher to another and serve before the froth disappears.

MARASCHINO LEMONADE

Take the juice of four lemons, twelve tablespoons of sugar, eight cups of water, one cup of maraschino liquor and a few cherries.

ORANGEADE

Take four large, juicy oranges and six tablespoons of sugar Squeeze the oranges upon the sugar, add a very little water and let them stand for fifteen minutes; strain and add shaved ice and water, and a little lemon juice.

CLABBERED MILK

One of the most healthful drinks in the world is clabbered milk; it is far better in a way for every one than b.u.t.termilk for it requires no artificial cult to bring it to perfection. The milk is simply allowed to stand in a warm place in the bottles just as it is bought, and when it reaches the consistency of a rich cream or is more like a jelly the same as is required for cheese, it is ready to drink. Pour it into a gla.s.s, seasoning it with a little salt, and drink it in the place of b.u.t.termilk.

COLD EGG WINE

To each gla.s.s of wine allow one egg, beat up, and add sugar to taste.

Add wine gradually and grated nutmeg. Beat whites separately and mix.

SODA CREAM

Take three pounds of granulated sugar and one and one-half ounces of tartaric acid, both dissolved in one quart of hot water. When cold add the well-beaten whites of three eggs, stirring well. Bottle for use. Put two large spoonfuls of this syrup in a gla.s.s of ice-water, and stir in it one-fourth of a teaspoon of bicarbonate of soda. Any flavor can be put in this syrup.

MULLED WINE

Put cinnamon and allspice (to taste) in a cup of hot water to steep. Add three eggs well beaten with sugar. Heat to a boil a pint of wine, then add spice and eggs. Stir for three minutes and serve.

STRAWBERRY SHERBET

Crush a quart of ripe strawberries, pour a quart of water over them, and add the juice of two lemons. Let this stand about two hours, then strain over a pound of sugar, stir until the sugar is dissolved, and then set upon ice. You may add one tablespoon of rose-water. Serve with chopped ice.

DELICIOUS AND NOURIs.h.i.+NG SUMMER DRINK

Pare thinly the rind of three large lemons, put it into a large jug with one pound of raisins stoned and finely chopped, one pound of sugar, and the juice of the lemons. Add one gallon of boiling water, leave to stand for five days, stirring well every day. Then strain and bottle for use.

SHERRY COBBLER

It is best to mix this in a large bowl and fill in gla.s.ses just before serving, and put a little of each kind of fruit in each goblet with pounded ice. To begin with, cut pineapple in slices and quarters, a few oranges and a lemon, sliced thin; one cup of powdered sugar and one tumbler of sherry wine. A few berries, such as black and red raspberries, and blackberries are a nice addition. Cover the fruit with the sugar, laid in layers at the bottom of your bowl with pounded ice; add the wine and twice as much water as wine; stir all up well before serving.

CLARET CUP

Squeeze into a gla.s.s pitcher the strained juice of one and one-half lemons, add two tablespoons of powdered sugar, one tablespoon of red curacao; then pour in three cups of claret, and one cup of apollinaris water. Mix thoroughly, add a few slices of orange or pineapple, or both, and a few maraschino cherries. Cut the rinds from two cuc.u.mbers without breaking them, hang them on the inside of the pitcher from the top; drop in a good-sized lump of ice and serve at once in thin gla.s.ses. Place a bunch of mint at the top of the pitcher.

CORDIAL

Two quarts of water and two and three-quarter pounds of sugar. Boil thirty minutes. Take off stove and add one quart of alcohol. Color and flavor to taste.

EGG-NOG

Separate the whites and yolks of the eggs. To each yolk add one tablespoon of sugar and beat until very light. Beat whites to a stiff froth. One egg is required for each gla.s.s of egg-nog. Add two tablespoons of brandy or rum, then one-half cup of milk or cream to each gla.s.s, lastly the whites of the eggs. Pour in gla.s.s, put a spoon of whipped cream over and grated nutmeg on top.

UNFERMENTED GRAPE JUICE

Wash and stem ten pounds of Concord grapes, put them in a preserving kettle and crush slightly. Bring to the boiling point and cook gently for one-half hour. Strain through cheese-cloth or jelly bag, pressing out all the juice possible; return to fire and with two pounds of sugar conk for fifteen minutes; strain again, reheat and pour into sterilized bottles thoroughly heated. Put in sterilized corks and dip the necks of the bottles in hot sealing-wax. If you can get the self-sealing bottles, the work of putting up grape juice will be light. Sterilize bottles and corks.

OTHER FRUIT JUICES

Raspberry, blackberry and strawberry juice may be made by following the recipe for grape juice but doubling the quant.i.ty of sugar. For currant juice use four times as much sugar as for grape juice.

FRUIT SYRUPS