The complete cook book

To each goblet allow one tablespoon of sugar, one and one-half glasses of water, and mix these intimately. Put in one and one-half glasses of white wine, fill with snow or shaved ice, ornament with a slice of orange, strawberries in season; if not let the syrup trickle through the snow and three to five white and pinkish grapes. Straws or glass tubes are served with this. BISCHOFF (TWELFTH CENTURY). Stick an orange well with cloves and roast it a light brown before the fire. Heat one quart of port wine and pour it over the orange cut in light pieces. Add sugar to taste and a quart of hot water. Simmer for an hour and serve in cups. BISCHOFF (NINETEENTH CENTURY). Prepare in a bowl powdered sugar to well sweeten a dozen lemons, peel and pulp, rejecting the seeds, add four oranges, then three bottles of grapes or Sauterne, and the same quantity of Apollinaris. Strain into table caraffes. Put them on ice to chill, and to each goblet add a slice of lemon, very thin, and two or three fresh strawberries. LEMONADE. Take about half a pint of boiling water and two tablespoonfuls of sugar to each lemon of medium size. Lemons vary so in size it is impossible to give exact rule. Squeeze the lemons well, and for this purpose the glass lemon extractor is most desirable; add the sugar; cover with the fresh boiling water, and stir until all the sugar is dissolved. When cold, strain through a cheese cloth, cover and place in the ice chest until ready to serve. Crush some ice until fine almost 3i8 The Complete Cook Book. as snow in a bag, kept especially for such purposes, made of some coarse heavy material, such as duck or bed ticking. Fill the glasses half-full with the cracked ice, cover with the liquid, and the result will be a syrupy, delicious beverage, cold, clear and refreshing. The advantage of this method cannot be overestimated in the event of expected guests, as it can be made early, requiring only a few moments' time to finish just before serving. With plain lemonade made as a foundation there is practically no limit to the many excellent varieties which are possible. A slice of orange in each glass and a little orange juice can be added ; grated or sliced pineapple is liked by many, or a combination of both gives delicious flavor. A few maraschino cherries floating in each glass look tempting, and this is quite the correct thing; or small fresh fruits of any kind, especially strawberries or cherries, make agreeable substitutes. Fruit syrups of any kind, a tablespoonful or less to a glass, give color and flavor, and of these, raspberry is perhaps the favorite. The addition of seltzer water makes seltzer lemonade, or of claret, claret lemonade. UNFERMENTED GRAPE JUICE. Wash the grapes, free them from the stems, reject all that are not sound, and place in a granite kettle. Add only enough water to cover, bring slowly to the boiling point, cook until the fruit is well softened, then drain as for jelly. Place the drained juice in an earthenware dish and keep, well covered, in a cool place. The next morning bring to a boil, let it boil up well, then drain through a jelly bag. Continue this for three successive mornings, rejecting all sediment each time. The last morning measure the juice, and to each quart allow half a pound of granulated sugar. Boil four minutes, strain through a cheese cloth, bottle, cork and seal immediately. Dilute with water when ready to use and serve in glasses half filled with cracked ice. This is not only very refreshing, but very nourishing as well. Seltzer or Apollinaris water can be used instead of the clear water with most excellent results The Complete Cook Book. 319 STRAWBERRY, CHERRY OR CURRANT SHRUB.