Part 1
# What to drink : $b The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions ### By Stockbridge, Bertha E. L. (Bertha Edson Lay)
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TRANSCRIBER’S NOTE
Italic text is denoted by _underscores_.
Some minor changes to the text are noted at the end of the book.
WHAT TO DRINK
WHAT TO DRINK
THE BLUE BOOK OF BEVERAGES
RECIPES AND DIRECTIONS FOR MAKING AND SERVING NON-ALCOHOLIC DRINKS FOR ALL OCCASIONS
BY
BERTHA E. L. STOCKBRIDGE
AUTHOR OF THE LIBERTY COOK BOOK
[Illustration: Colophon]
D. APPLETON AND COMPANY NEW YORK LONDON 1920
COPYRIGHT, 1920, BY D. APPLETON AND COMPANY
PRINTED IN THE UNITED STATES OF AMERICA
TO
MY LITTLE DAUGHTER,
JANET J. O. STOCKBRIDGE,
THIS BOOK IS DEDICATED,
WITH MY DEEPEST LOVE
OMAR UP TO DATE
A box of chocolates underneath a bough, An ice cream cone, some lemonade, and thou Beside me singing in the wilderness Make prohibition Paradise enow.
ANONYMOUS
FOREWORD
TO THE HOSTESS OF TO-DAY:
The hostess of to-day will be called upon to serve drinks in her home more than formerly, I imagine, and it were well to go back to the habits and customs of our grandmothers and be prepared to serve a refreshing drink in an attractive manner at a moment’s notice.
To do this, one needs have a stock of syrups, either home-made or commercial, as well as a supply of shrubs and vinegars on hand.
To-day’s hostess does not hold up her hands in horror crying that she knows nothing of preparing these things, for she has learned a great deal about canning and preserving in the last few years, so making syrups, vinegars and shrubs will seem like child’s play. If, however, she is inclined to think it an arduous task, let her turn to these recipes, and she will be convinced that the labor and the time expended bring their own reward in the satisfaction gained by knowing that one has served a delicious drink delightfully made.
There may be the feeling, if my hostess lives in an apartment, that there is not room enough to store these syrups and vinegars, and while that may be true in part, it is always possible to keep two or three popular syrups in quart bottles, and at least one bottle of fruit vinegar, in the refrigerator.
As both syrups and vinegars may be made in small quantities, one may make them oftener and make enough to last a week or two.
There are one or two things I would impress upon the hostess who would be popular, and if I refer to these things again in the book, I trust I may be pardoned, for they are most imperative.
First: the necessity for selecting attractive glassware, which need not be expensive, but should be thin and clear, and, when in use, should always be polished.
When purchasing linen, select it because of its daintiness rather than for its elaborateness. Plate doylies and serviettes which are plain and fine may be purchased for a very little money if care is taken. Who would not rather use a doylie with a button-holed edge, spotlessly clean, than one heavily embroidered which will require three times the labor to launder?
If drinks are served by the maid, it is as essential that her cuffs, collar, cap and apron be as spotless as the doylies on the service plates.
When cold drinks are served, be sure that the glasses are chilled.
For hot drinks, heat the cups or glasses before pouring the drinks.
Place the glass or cup on a doylie on a small plate.
When serving an invalid, be over-particular; the glass must shine, the doylie be spotless, and the plate the most attractive obtainable. If it is possible lay a flower on the plate or tray before it is sent into the ill one’s room.
The appetite of a very finicky person may be tempted by this over-carefulness.
BERTHA E. L. STOCKBRIDGE.
NEW YORK
CONTENTS
CHAPTER PAGE
I FRUITADES, ICED, FRAPPÉ AND HOT 1
II FRUIT PUNCHES, FRUIT CUPS AND FRUIT BOWLS 18
III COCKTAILS, HIGHBALLS, FIZZES, COBBLERS, SOURS AND JULEPS, NON-ALCOHOLIC COCKTAILS 40
IV FRUIT VINEGARS, SHRUBS AND WATERS 61
V SYRUPS—FRUIT AND PLAIN 68
VI GRAPE JUICE, ROOT BEER AND CIDER 80
VII COLD MILK DRINKS, HOT MILK AND BUTTERMILK 87
VIII COFFEE, CHOCOLATE, COCOA AND TEA 105
IX DRINKS FOR INVALIDS AND SMALL CHILDREN 112
X MISCELLANEOUS DRINKS 129
XI SUNDAES 135
XII SAUCES AND SUNDAES 142
XIII ICE CREAMS, SORBETS, SHERBETS, WATER ICES AND GRANITS 151
MEASURES
[Illustration: MEASURING SPOONS]
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.
[Illustration: GLASS MEASURING CUPS]
[Illustration: QUART MEASURE]
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.
[Illustration: HOUSEHOLD SCALES]
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