Council cook book

little water to them, if possible, rain water, let them stand in the sun, open and uncovered, for six to eight days, until they stop fermenting. Press them very hard two or three times in a fruit press, or if not on hand a clean coarse towel will do. To three quarts of this juice take nine pounds of granulated sugar, boil to a weak syrup. Bottle cold and seal up. Will keep for years if stored in a dark and cool place. Raspberry Royal. Four quarts ripe raspberries, one quart best wine vinegar, two pounds sugar, one pint brandy. Mash the berries in a stone or granite vessel, add the sugar dissolved in the vinegar to the berries, put in the sun for about four hours, press out the juice and add the brandy. Seal up in strong bottles, keep bottles in a lying position in~ a dark and cool cellar. Serve in ice water. Fruit Punch for 12. Two cups sugar, four cups water, one quart sparkling table water, one cup fruit juice, one small pineapple, shredded, two little baskets strawberries, cut up, three sliced bananas, juice of three oranges, juice of );wo lemons. Boil sugar and water five minutes; add other ingredients and some maraschino cherries. Fruit Punch. Boil one cup sugar, two cups water ten minutes, cool, add one-third cup lemon juice, one cup pre- Best in the World. Hay* held the Market 128 Year* BEVERAGES 16S served cherries, strawberries, or raspberries, and dilute with small amount of ice water. Add one quart sparkling table water, one sliced orange. Lime Punch. Brew a strong tea, place in fancy pot, fill thin glasses with shaved ice, use a teaspoon powdered sugar, two maraschino cherries, with slice of lime on top, pour hot tea over the whole and serve each glass on a lace paper doily, placed on dainty china plates. This is a soothing outdoor refreshment for a hot afternoon. Claret Cup. One pint claret, one cup sherry, one cup curacoa, one cup soda water, jyice of one orange, cucumber sliced, sugar to taste. Grape Juice. Remove grapes from stems; let boil until soft; let drip over night; in the morning measure grape juice and add one-half cup sugar to every two cups of juice. Let boil four minutes, then bottle and seal. Orange Punch. Two oranges (juice only), one cup sherry, two cups sugar, white of one egg. Mix juice, sugar and sherry together and heat to the boiling point ; add the AARON SHENSON PhoneParkSlSl 1035 McAllister St. Koshcr McatS well-beaten white ; mix thoroughly and let simmer five minutes; strain through muslin, and when very cold pour over oranges and bananas cut in small pieces and candied cherries. Put fruit in frappe glasses and pour the syrup over. Strawberry Cordial. Pour two quarts rum over five quarts strawberries, let it stand in an earthen jar six or eight weeks, then strain ; cook two pounds granulated sugar to a syrup, pour into the strawberry juice. When cool, fill in small bottles and cork tightly. Grape Cordial. One-half cup grape juice, one teaspoon lemon juice, one-half cup cold water, if the grape juice is not sweetened, add sugar to taste, a slice of orange or a few of bananas may also be added. Maraschino Lemonade. The juice of four lemons, twelve tablespoons sugar, eight cups water, and one cup maraschino liquor and a few cherries. WALTER BAKER'S '"^°-' SScou^tes Best in the World. Have held the Market 128 Years MARMALADES AND JAMS Orange Marmalade.