Boston Cooking-School cook book

1 quart water 1 cup orange juice 2 cups sugar Juice 8 lemons 1 pint claret wine 1% cups boiling water 1 cup strawberry juice 12 sprigs fresh mint Boil quart water and sugar 20 minutes. Separate mint, add to boiling water, cover, and let stand in warm place 5 minutes, strain, and add to sirup. Add fruit juices and cool. Pour into punch _ bowl, add claret, and chill with large piece of ice. Dilute with water. Garnish with fresh mint leaves and whole strawberries. CLARET CUP II 1 quart claret 14 cup diced pineapple 1 quart charged water Y{ cup fresh strawberries ¥% orange, sliced Mint leaves 14 lemon, sliced Sugar, to taste Mix and pour over ice. Chill thoroughly. Add charged water and serve. SAUTERNE CUP 1 quart soda water 2 tablespoons Orange Cura¢ao 2 cups Sauterne wine V4 cup sugar (scant) Rind 14 orange Mint leaves Rind 4 lemon Few slices orange 12 strawberries Add Curacao to rind of fruit and sugar, cover and let stand 2 hours. Add Sauterne, strain, and chill onice. Just before serving, add chilled soda water, mint leaves, slices of oranges, and strawberries. CLUB PUNCH 1 cup water 1 quart Vichy 2 cups sugar 3 sliced oranges 1 quart Burgundy Y cup crushed pineapple 1 cup rum Juice 2 lemons 14 cup brandy 1 cup tea infusion ¥% cup Benedictine Ice Boil sugar and water 10 minutes. Mix other ingredients (except ice), sweeten to taste with sirup, and pour over block of ice in punch bowl. FRESH FRUITS Wipe or wash all fruits thoroughly. Serve cold. AVOCADOS OR ALLIGATOR PEARS Choose fruit that is just beginning to soften. Shake; stone will rattle slightly if fruit is ripe. Flesh should be evenly green. Cut in half, remove seed or stone, and sprinkle with lemon juice and a few grains of salt. Serve with spoon, 14 to each person. Consult index for recipes using Avocados. APPLES Some excellent varieties of eating apples are Astrachan, Gravenstein, McIntosh, Jonathan, Spitzenburgh, and Spy. Good winter apples for baking are Opalescent, Cortland, Rome, Spy, Spitzenburgh, Jonathan, Greenings, King. Good fall apples for baking are Pound Sweets, Holland Bios Fall Pippin, and Sweet Autumn Swar. Good late summer apples for baking are Duchess and Sweet Bough. Good apples for salad are Cortland and Delicious. APPLE SAVORIES Slice bright red apples but do not pare. Spread with cream cheese or Camembert and serve after the dessert course at dinner. BANANAS Select fruit with no green. Ripe fruit has a dark evenly mottled skin. Serve (1) whole, (2) sliced, with cream and sugar or (3) cut in halves, lengthwise, and sprinkled with lemon juice and sugar. CANTALOUPES, MUSKMELONS, ETC. Choose thoroughly ripe fruit. Learn to judge melons by their fragrance. Chill thoroughly before preparing for serving. Wipe melons. If small, cut in halves crosswise; if large, cut in sections. Remove seeds and stringy portion. Serve with salt or powdered sugar. Garnish with mint leaves, if desired. Never put ice in melon, as it destroys the flavor. HONEYDEW MELON Cut in narrow sections. Garnish with mint leaves and serve with lemon or lime wedges. CHERRIES Wash and shake dry in colander. CURRANTS Wash and remove stems. Sprinkle thickly with granulated or powdered sugar. Mix with raspberries, if desired. GRAPES Put bunches in colander and pour cold water over them. Drain, chill, and arrange on serving dish. Imperfect grapes, as well as those underripe or overripe, should be removed. Garnish with grape leaves, if at hand. GRAPEFRUIT