Part 3

1 pint of tea infusion, 1 quart of ginger ale, 2 lemons, 2 tablespoonfuls of preserved ginger and the syrup, 1 cupful of pitted cherries (white, if possible), Ice, Sugar.

Chop the ginger until very fine; extract the juice from the lemons and mix with the chopped ginger and a tablespoonful of the syrup from the preserves, and a half cupful of sugar. Stand on the ice for a half hour and pour over a pint of cracked ice in a pitcher. When ready to serve add the tea (either green or Ceylon) and the ginger ale. Last, add the cherries and serve.

CUP À LA MEDLEY

1 pint of rice water, 1 cupful of sugar, 2 lemons, 2 oranges, 1 stick cinnamon, 4 cloves, 1 allspice, ½ cupful of seeded raisins, 1 pint of ginger ale, 1 quart of carbonated water, Grated rind of one lemon, Ice.

This recipe gives the housekeeper an opportunity to use the water in which rice is boiled, and which is usually thrown away.

Make a syrup by boiling one pint of rice water, one cupful of sugar, the grated rind of one lemon, one stick of cinnamon, four cloves, and one cupful of raisins together for ten or twelve minutes. Strain carefully and chill. When ready to serve pour into a tall pitcher in which a pint of cracked ice has been placed; add two oranges thinly sliced and pour over this the carbonated water and ginger ale. Serve immediately.

FLORIDA WEST COAST CUP

3 oranges, 1 lemon, ½ small pineapple, 2 kumquats, 1 pint of carbonated water, 1 quart of water, ¾ cupful of sugar, Ice.

Peel and shred the pineapple, saving all the juice; extract the juice from the oranges and the lemon. Boil one cupful of water and the sugar for six minutes and allow to cool. Mix the syrup thus made with the juices of the fruits, and pour into a tall slim glass pitcher; add the kumquats thinly sliced and the remaining pint and a half of water. Add a pint of cracked ice and the carbonated water. Stir well and serve at once.

FRUIT BOWL

1 ripe pineapple, 1 pound of powdered sugar, 4 quarts of white grape juice, 1 quart of sparkling cider, 1 pound of block sugar, Ice.

Peel the pineapple and cut into thin slices; place in a large bowl and cover with the powdered sugar; cover the bowl and allow to stand for ten or twelve hours. Add the grape juice and the block sugar and stand on ice. Just before serving add the sparkling cider.

APPLE BOWL

1 pound of powdered sugar, 12 apples, red and juicy, ¼ cupful of grenadine, 2 quarts of white grape juice, 1 quart of sparkling cider, 1 quart of ginger ale, Ice.

Peel the apples (winesaps are excellent apples to use) core them and slice very thin. Place in a large bowl and cover with the sugar, cover and allow to stand on ice for ten hours. Pour the grenadine and grape juice over this and allow this to stand for two hours longer. Strain through a flannel into a punch bowl and add the cider, ginger ale and a pint of cracked ice. Serve immediately.

BADMINTON BOWL

½ a medium sized cucumber, 6 ounces of powdered sugar, ⅛ teaspoonful of grated nutmeg, 1 quart of grape juice, 1 quart of Apollinaris, Ice.

Peel carefully and cut into thin slices the half cucumber; place in a bowl and sprinkle with the sugar and nutmeg. Allow this to stand for ten minutes and add the grape juice. Place this on ice for a half hour; strain, add the Apollinaris and serve at once.

CARDINAL BOWL

4 oranges, 1½ pounds of block sugar, 1 quart of white grape juice, 1 pint of carbonated water, Ice.

Grate the rind of two oranges, and squeeze the juice of four over the block sugar and add a quart of white grape juice: allow this to stand on the ice for a half hour, strain through a flannel and add the carbonated water. Serve this in a punch bowl, being sure to serve it as soon as the carbonated water is added.

BIRMINGHAM BOWL

8 oranges, 1 pound of block sugar, 3 quarts of white grape juice, 1 quart of ginger ale, 1 pint of purple grape juice, 2 sticks of cinnamon, Ice.

Peel the outer skin of two of the oranges and add one quart of white grape juice and two sticks of cinnamon, allowing this to stand on ice for three hours and then strain. Extract the juice from eight oranges and pour over the sugar. Allow the sugar to melt, mix with the strained grape juice, add the remaining grape juice, both purple and white, mix and at serving time add the ginger ale.

ENGLISH CIDER BOWL

½ pint of green tea infusion, ¼ pound of block sugar, 1 quart of sweet cider, 1 pint of ginger ale, 2 slices of fresh cucumber, 3 sprays of thyme, 1 sage leaf, Ice.

Make the tea infusion by pouring a half pint of boiling water over a teaspoonful of green tea allowing it to stand for six minutes; strain and pour into a bowl with the block sugar, cider, cucumber, thyme and sage. Allow this to stand on the ice for a half hour, strain and add the ginger ale and a pint of shaved ice. Serve as soon as the ginger ale is added.

SPARKLING CIDER BOWL

1 orange, 1 lime, 3 slices of cucumber, 1 sage leaf, 3 sprigs of balm, ¼ cupful of grenadine (4 tablespoonfuls), 1 quart of plain sweet cider, 1 quart of sparkling cider, ½ pound of block sugar, Ice.

Peel an orange very thin, reserve the orange and put the peeling into a 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