Part 4

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.

To two quarts of raspberries use one pint of cider vinegar. Allow this to stand for two or three days; then mash and put them in a bag to strain. To every pint of juice, when strained, add a pound of granulated sugar. Boil this for twenty minutes, skim and bottle when cold.

RASPBERRY VINEGAR (MOTHER’S)

10 quarts of red raspberries, Cider vinegar, Sugar.

Look over ten quarts of red raspberries and cover with cider vinegar. Allow this to stand for two or three days, then strain and press the juice from the berries. To every pint of juice add one pound of sugar, and boil until of the consistency of syrup. Bottle and store for use. A tablespoonful to a glass of iced water is an excellent proportion.

RASPBERRY VINEGAR (CRÉOLE RECIPE)

2 quarts of raspberries, 1 quart of French vinegar, Sugar.

Put one quart of the berries in a deep crock and pour the vinegar over them, allowing this to stand for twenty-four hours. Strain through a jelly bag, add the other quart of berries and allow them to stand another twenty-four hours. Strain again, adding the berries, allow this to stand for a third time for twenty-four hours. Then strain through a muslin bag and add one pound of granulated sugar for each pint of juice. Boil the whole for half an hour, using a porcelain kettle. When cold, bottle and seal. Kept in a cool place this will keep for years, improving with age.

Créoles use this vinegar by adding a teaspoonful to a small glass of iced water, sometimes putting a little more sugar with it, as pleases the taste of the guest.

BLACKBERRY VINEGAR (NEW ENGLAND RECIPE)

10 quarts of blackberries, Cider vinegar, Sugar.

Cover ten quarts of blackberries with cider vinegar and allow to stand for three days, strain and press all the juice possible from the berries, using a jelly bag. To every pint of juice add one pound of granulated sugar and boil for twenty minutes. Skim, and when cold bottle and seal.

To serve, use a tablespoonful to a glass of iced water.

BLACKBERRY VINEGAR (CRÉOLE RECIPE)

2 quarts of blackberries, 1 quart of French vinegar, Sugar.

Put one quart of blackberries into a deep jar and pour the vinegar over. Allow this to stand for twenty-four hours, strain, add the other quart of berries, returning the first berries, allow this to again stand for twenty-four hours. Strain again, returning the berries, allow it to stand for the third twenty-four hours. Strain through a muslin bag, and add a pound of sugar for every pint of juice. Boil in a porcelain kettle for a half hour. When cold, bottle and keep in a cool place. This vinegar will improve with age. Use a teaspoonful to a _small_ glass of iced water, when serving.

STRAWBERRY VINEGAR

10 quarts of strawberries, Vinegar, Sugar.

Hull the berries and cover them with a pure cider vinegar, allowing them to stand twenty-four hours. Strain, and press all the juice possible from the berries, using a jelly bag for the straining. Add one pound of granulated sugar to each pint of juice and boil for twenty minutes. When cold, bottle and seal and keep in a cool place. Use one tablespoonful to the glass when ready to serve.

STRAWBERRY VINEGAR (CRÉOLE RECIPE)

2 quarts of strawberries, 1 quart of French vinegar, Sugar.

Pour a quart of vinegar over one quart of berries, using a deep dish; allow this to stand for twenty-four hours, strain, add the second quart of berries and again allow to stand for twenty-four hours, repeat the same operation the next day, making three times in all, then strain through a muslin bag, and add one pound of sugar for each pint of juice. Boil the mixture for a half hour using a porcelain kettle. When cold, bottle and seal. Use one tablespoonful to each small glass of iced water, when serving.

PINEAPPLE VINEGAR

3 ripe pineapples, 1 quart of pure cider vinegar, Sugar.

Peel and slice the pineapples very thin and cover with pure cider vinegar, allowing it to stand three days. Mash well, and strain through a bag. To every quart of juice allow one and three-quarters pounds of granulated sugar. Boil for ten minutes, skim carefully and bottle when slightly cool. Use a tablespoonful to each glass of iced water when serving.

ORANGE VINEGAR

3 dozen oranges, 1 quart of cider vinegar, Sugar.

Peel the oranges carefully, slice very thin and cover with the vinegar, allowing them to stand for three days. Mash well, and strain through a jelly bag. To each quart of juice allow one and three-quarters pounds of granulated sugar. Boil for ten minutes, allow to cool slightly; bottle and seal. Keep in a cool place. One tablespoonful of this added to a glass of iced water makes a delicious drink.

CURRANT SHRUB (date of recipe, 1845)

2 quarts of currants, Sugar.

Crush the currants and press through a bag; to each pint of juice add a pound of granulated sugar, boil five minutes, stir constantly while cooling. When cool, bottle and seal. Use a teaspoonful of this syrup to a glass of iced water.

RASPBERRY SHRUB

Put the raspberries in a porcelain utensil and crush with a wooden spoon. Cover with cider vinegar and let stand over night. Strain the juice through a jelly bag, add three-fourths of a pound of sugar for every pint of the juice. Heat slowly to the boiling point, skim, allow to boil five minutes and then bottle while hot. Seal the corks with paraffin or sealing wax.

FRUIT WATERS

Fruit waters are prepared shortly before they are to be used, are not bottled and stored as are syrups. So it is necessary to make these waters only when the fruit to be used is in season.

CHERRY WATER

2 pounds of cherries, 1 lemon, ½ pound of sugar.

Stone the cherries, mash the pulp well, using a porcelain vessel; add a cupful of distilled water (or rain water if it is possible to obtain it fresh and clear), and the juice of one lemon. Stir well and allow to stand for two hours. Wash the cherry stones, crush and add to the cherry pulp; add half a pound of granulated sugar and allow to stand for another hour. Strain this mixture and filter, using a jelly bag. Put into a jar and set on the ice until ready for use. Fill glasses nearly full of crushed ice and fill with the fruit water.

ORANGE WATER

6 oranges (preferably Florida oranges), 1 ounce of orange flower water (commercial), 1 lemon, 1 cupful of sugar, 1 pint of distilled water.

Extract the juice from the oranges and the lemon; put in an earthen dish, add the orange flower water, distilled water, and the sugar. Stir until the sugar is dissolved, strain carefully and put on ice until ready to serve. Fill the glass nearly full with crushed ice and fill with the orange water.

STRAWBERRY WATER

1 quart of water, ½ pound of sugar, Ripe strawberries.

Select ripe strawberries, crush and strain, pressing all the juice possible from them. To each pint of juice, add one quart of distilled water and a half pound of granulated sugar. Stir until the sugar is dissolved and place on ice until ready to serve. Fill the serving glass nearly full of crushed ice and fill with the strawberry water.

RASPBERRY WATER

Raspberries to make ½ pint of juice, ½ pound of sugar, 1 quart of water.

Select ripe berries; look them over carefully, as little worms get into raspberries. Crush the berries, add a little distilled water, allowing them to stand for an hour. Strain through a jelly bag, squeezing all the juice possible from them. To a pint of juice add a half pound of granulated sugar and the remaining distilled water. Stir well and place on ice until ready to use. A teaspoonful to a small glass of crushed ice makes a desirable drink for hot days.

CURRANT WATER

½ pound of sugar, 1 quart of water, Currants to make ½ pint of juice.

Mash the currants, add a little of the quart of distilled water, and put on the ice for an hour. At the end of that time, strain through a jelly bag; add the sugar and the rest of the distilled water. Stir, and set on the ice until time for service. A generous teaspoonful to a small glass of crushed ice, or a tablespoonful to a glass of iced water is about the amount which will prove pleasing to one’s guests.

PINEAPPLE WATER

1 large ripe pineapple, ½ pound of sugar, 1 lemon, 1 quart of distilled water.

Peel the pineapple carefully, cut into thin slices, mash and allow to stand for ten minutes. Press as much of the juice as possible through a sieve, then allow it to drip through a jelly bag. Add the sugar and the water, stir and set on the ice until ready to serve. Into a claret glass of crushed ice put two teaspoonfuls of the juice, or into a small glass of iced water, put two tablespoonfuls of the juice.

V—SYRUPS—FRUIT AND PLAIN

As many delightful drinks are made with either plain or fruit syrup as the foundation, I shall give a number of recipes for making these, leaving the housekeeper to decide which she prefers.

PLAIN SYRUP

The following recipe is one used by a man famous for his ability in mixing drinks:

6½ pounds of loaf sugar, ½ gallon of water, 1 egg white.

Boil the sugar, water and egg white together until the sugar is thoroughly dissolved; filter through flannel, bottle and seal.

Note: When using a flannel bag, wring it out of very hot water before using, being sure that it is as dry as you can make it. In this way there will be very little loss of syrup.

PLAIN SYRUP No. 2

1½ quarts of water, 2 pounds of loaf sugar.

This recipe is also one used by a well-known mixer of drinks.

Put the sugar and water over the fire in an enameled kettle; allow it to boil slowly; stirring occasionally. Skim well, and strain into bottles and seal.

PLAIN SYRUP (CRÉOLE RECIPE)

2 pounds of sugar, 1½ pints of water.

Cook the sugar and water until the syrup snaps instantly if placed between the fingers and the fingers are immersed in cold water. Allow this to become somewhat cool, bottle and seal.

PLAIN SYRUP (OLD RECIPE)

The recipe reads: “To every large teacupful of water, add a pound of sugar.” It would seem wiser in this day to use one _measuring_ cupful of water to each pound of granulated sugar, if one cares to use this recipe. For what one might consider a large cup someone else might think rather small.

The recipe directs that “as the sugar and water begins to heat, stir it often, and when it rises towards the top of the kettle, put in another cupful of water; repeating this process two or three times.” If the syrup is not clear, and a scum arises, we are told “to skim it carefully, and strain into bottles.”

PLAIN SYRUP (QUICKLY MADE)

4 pounds of granulated sugar, 1 quart of cold water, 1 egg white.

Put the sugar in a porcelain kettle, add the stiffly beaten white of one egg, and the quart of water; stir until the sugar is thoroughly dissolved. Put over the fire and simmer for five minutes, skim, strain through a flannel bag, bottle and seal. It is always well to make a small quantity, for in that way one is assured that there will be no spoilage.

When using a flannel bag, be sure to wring it very dry from hot water, by so doing insuring the least loss of syrup.

GUM SYRUP

Sometimes one reads a recipe in which “gum” is used, and unless one is initiated one is not apt to know what is required.

3½ pounds of loaf sugar, 2 quarts of water.

Boil together for five minutes, strain and bottle.

APRICOT SYRUP (CRÉOLE RECIPE)

3 pints of apricot juice, 1 quart of plain syrup (use Créole recipe for plain syrup), 1 teaspoonful of extract of apricot.

Peel and stone the apricots, cut into small pieces, mash well, cover with a linen cloth, and set them on the ice in a stone or porcelain jar for thirty-six hours. Then strain through a bag, pressing out all the juice possible. Heat the plain syrup until the boiling point is reached, add the apricot juice and boil hard for five minutes. Take from the fire and allow to become nearly cold; add the extract, bottle and keep in a cool place.

APRICOT SYRUP

1 pint of apricot juice, 1 pound of sugar.

Peel and cut into pieces as many apricots as one wishes to use, put into a porcelain kettle with a little water—enough to barely cover the bottom of the kettle; crack a few of the apricot stones and add to the fruit and water. Boil slowly for fifteen minutes, strain through a flannel bag. To each pint of juice use one pound of sugar, return to the kettle and boil for five minutes. Pour into hot bottles and seal.

BLACKBERRY SYRUP (CRÉOLE RECIPE)

3 pints of blackberry juice, 1 quart of plain syrup.

Look the blackberries over very carefully, wash, stem and mash; cover carefully with a cloth and set on ice for thirty-six hours. Strain through a bag, pressing out all the juice possible. Heat the plain syrup to the boiling point and add the blackberry juice, boil for five minutes, remove from the fire and allow to become nearly cool; bottle and seal. Put in a cool place when storing.

BLACKBERRY SYRUP

1 pint of blackberry juice, 1 pound of granulated sugar, 1 ounce of cider vinegar, 4 whole cloves, ⅛ teaspoonful of cinnamon, ⅛ teaspoonful of ground mace.

Select perfectly ripe blackberries, wash, mash and put on the ice in a carefully covered jar for twenty-four hours. It is well to cover the berries with a linen cloth. At the end of that time, press through a bag, and to each pint of juice add one pound of granulated sugar, one ounce of cider vinegar, four whole cloves, an eighth teaspoonful of cinnamon and an eighth teaspoonful of mace. Bring to the boiling point and allow it to boil for five minutes, strain into hot bottles and seal. When cold, store in a cool place.

CHERRY SYRUP

1 pint of cherry juice, 1 pound of granulated sugar.

Mash enough washed and stemmed cherries to make a pint of juice; let the mashed cherries stand on ice for twenty-four hours. Strain through a bag, add one pound of sugar to each pint of juice, boil five minutes, skim, if necessary and pour into hot bottles; seal and store in a cool place.

CHERRY SYRUP (CRÉOLE RECIPE)

3 pints of cherry juice, 1 quart of plain syrup.

Wash, stem and pit the cherries; mash them and place on ice for thirty-six hours. Press the juice through a bag, measure, and to each 3 pints of juice use one quart of plain syrup. Heat the syrup to the boiling point, add the fruit juice and boil for five minutes. Allow to become nearly cold, bottle and seal. Store in a cool place.

CHERRY SYRUP (NEW ENGLAND RECIPE)

1 pint of cherry juice, 1 pound of sugar.

Wash, stem and mash enough cherries to make a pint of juice, using a porcelain vessel; crush a few pits and add to the cherries; allow the fruit to stand on ice for twenty-four hours. Strain, and press all the juice possible through a bag. To each pint of juice, add one pound of granulated sugar, bring to the boiling point and boil for five minutes. Skim, if necessary, and put into hot bottles. Seal and store.

CURRANT SYRUP

1 pint of currant juice, 1 pound of sugar.