Boston Cooking-School cook book

Chop ginger, add to water and sugar, boil 15 minutes; add fruit juice, cool, strain, and dilute with crushed ice. MOETTE PUNCH 1 cup pineapple sirup or juice 1 pint charged water 114 cups white grape juice Sugar 1 quart Raspberry Ice (p. 581) Add charged water to fruit juices. Sweeten to taste. Pour into punch bowl. Add Raspberry Ice molded with small ice-cream scoop. FRUIT PUNCH WITH WHIPPED CREAM 1 pint grape juice Grated rind of 1 orange 3 tablespoons lemon juice 4 sprigs fresh mint ¥% cup orange juice Few grains salt 1 cup fresh pineapple pulp Few gratings nutmeg with juice Crushed ice 34 cup loaf sugar 1 pint bottle soda water Grated rind of 1 lemon Whipped cream Mix fruit juices. Add sugar, which has been rubbed over lemon and orange. Add mint, salt, and nutmeg. Cover and let stand in refrigerator 1 hour to ripen. Pour over crushed ice, add soda water, and serve in tall glasses with whipped cream on top. Garnish with mint leaves. RHUBARB PUNCH 11% pounds rhubarb 4 tablespoons lemon juice 1 quart water Few grains salt 11% cups sugar Crushed ice Vg cup orange juice Charged water or ginger ale Cut rhubarb in small pieces; there should be one quart. Add water and cook until fruit is soft. Squeeze through double thickness of cheesecloth, add sugar, stir until sugar is dissolved, bring to boiling point, add fruit juices and salt. Bottle, or chill, and serve with crushed ice and an equal amount of charged water or ginger ale. ORIENTAL PUNCH 1 cup sugar 14 cup lemon juice 1 cup water 1 cup orange juice 6 cloves 1 drop oil of peppermint 1 inch stick cinnamon Green coloring 1/4 tablespoon chopped Canton ginger Mint leaves Boil sugar and water 5 minutes. Add cloves, cinnamon, and ginger; cover and let stand until cold. Add fruit juices, strain, color green, and add peppermint. Let stand 1 hour and pour into punch bowl over a cake of ice. Garnish with fresh mint leaves. CIDER PUNCH 1 quart new or bottled cider Sugar or sugar sirup (p. 44) 34 cup lemon juice 1 quart charged water Ice Mix cider and lemon juice. Sweeten to taste. Strain into punch bowl over a large piece of ice. Just before serving add charged water. GERMAN PUNCH 1 cup grape juice 4 cup grapefruit juice 1 cup cider 1 quart charged water Sugar, to taste Mix and pour into a punch bowl over large cake of ice. GINGER MINT CUP 1 cup lemon juice 4 cup water 1 bunch fresh mint 3 pints ginger ale 1% cups sugar Ice Add mint leaves, sugar, and water to lemon juice. Let stand 30 minutes. Pour over a large piece of ice and add ginger ale. MINT JULEP In each tall glass put a sprig of fresh mint, 1 lump of loaf sugar . and a little whisky. Crush with spoon. Set glasses on tray in refrigerator and chill. Fill to the brim with finely shaved ice. Pour in whisky according to taste. Stir gently with longhandled spoon until glasses are frosted, being careful not to touch outside of glass with hands. Put a tiny sprig of mint on each and serve. CHAMPAGNE PUNCH 1 cup water 2 tablespoons Orange Curacao 2 cups sugar Juice 2 lemons 1 quart champagne 2 cups tea infusion 4 tablespoons brandy Ice 2 tablespoons rum 1 quart soda water Boil sugar and water together 10 minutes. Mix champagne, brandy, rum, Curacao, lemon juice, and tea. Sweeten to taste with sirup. Pour into punch bowl over large piece of ice. Just before serving, add soda water. CLARET PUNCH 1 quart cold water Few shavings lemon rind V4 cup raisins 114 cups orange juice 2 cups sugar ¥ cup lemon juice 2-inch piece stick cinnamon 1 pint claret wine Put raisins in water, bring slowly to boiling point, and boil 20 minutes. Strain, add sugar, cinnamon, and lemon rind. Boil 5 minutes. Add fruit juice, cool, strain, pour in claret, and dilute with ice water. CLARET CUP I