Page:The Boston cooking-school cook book (1910).djvu/68



Lemonade

1 cup sugar 1/3 cup lemon juice 1 pint water

Make syrup by boiling sugar and water twelve minutes; add fruit juice, cool, and dilute with ice-water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as needed.

Pineapple Lemonade

1 pint water 1 quart ice-water 1 cup sugar 1 can grated pineapple Juice 3 lemons

Make syrup by boiling water and sugar ten minutes; add pineapple and lemon juice, cool, strain, and add ice-water.

Orangeade

Make syrup as for Lemonade. Sweeten orange juice with syrup, and dilute by pouring over crushed ice.

Mint Julep

1 quart water 2 cups sugar 1 pint claret wine 1 cup strawberry juice 1 cup orange juice Juice 8 lemons 1-1/2 cups boiling water 12 sprigs fresh mint

Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punch-*bowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries.

Claret Punch

1 quart cold water 1/2 cup raisins 2 cups sugar 2 inch piece stick cinnamon Few shavings lemon rind 1-1/3 cups orange juice 1/3 cup lemon juice 1 pint claret wine

Put raisins in cold water, bring slowly to boiling-point, and boil twenty minutes; strain, add sugar, cinnamon,