4 cups sugar 1 box strawberries hulled 8 cups water and cut in pieces 2 quarts Apollinaris 4 bananas cut in slices 1 pineapple shredded juice of 6 oranges 1 cup fruit juice juice of 3 lemons✪ Fruit Punch 298 LOWNEY'S COOK BOOK Boil sugar and water five minutes ; add fruit, ice, Apol- linaris, and water to make the punch right strength. One cup maraschino cherries may be added. Currant Punch 4 cups currant juice 6 lemons 4 cups sugar 6 oranges 12 cups water 2 cups tea✪ Currant Punch Boil sugar and water five minutes ; add tea, juice, lemons and oranges sliced, and a large piece of ice. Milk Punch 1 cup milk 4 teaspoons of sherry, brandy, or 1 teaspoon sugar Madeira few gratings nutmeg✪ Milk Punch Put two lumps of ice in glass; add sugar, milk and wine ; shake, strain, and add nutmeg. Mint Julep No. i 1 bunch mint juice 6 lemons 2 cups ice water 2 cups sugar 4 cups water Chop mint ; add ice water ; let stand over night. Boil sugar and water ; chill ; add lemon juice and mint water. Serve with crushed ice ; garnish with mint leaves. Mint Julep No. 2 Put three sprigs mint with one half teaspoon orange bitters in a glass ; add one sherry glass Vermouth and one half cup whiskey; shake well; add one half cup crushed ice, stir to crush the mint. Add two slices orange, two or three strawberries, and a few sprigs of mint. Add more ice✪ Mint Julep No. 2 and serve when the outside of the glass is frosted. CHAPTER XVII FRUITS AND NUTS AND CANDY Fruits and Nuts Fruit is especially wholesome, although not nutritious. The best time to eat fruit is in the morning. Most fruits are improved in flavor by being chilled. A dish of different fruits attractively arranged makes a very acceptable center piece. To prepare Fruit for the Table Apples should be washed and wiped dry. Berries should be looked over very carefully, and, if dirty, washed by putting in a colander and allowing cold water to run gently over them, or place the colander in a bowl of cold water and raise up and down several times, then drain thoroughly and chill before serving. Cherries should be looked over, and served with their stems on. Bananas should be wiped and chilled. Currants should be washed and drained, and served on the stem. Figs, if the dried ones, should be washed, drained, and chilled. Grape fruit should be cut in halves, the pulp loosened from the skin, and the pith cut out, then chilled; it may be served plain, or sugar and wine may be poured over it just before chilling. Serve one half grape fruit to each person. Grapes should be washed if dirty, but the bloom is then 299 300 lowney's cook book lost; if picked on one's own vines, it may not be necessary to wash them ; but when bought in the market, it is better to wash and drain, and chill them. Peaches and plums should be wiped with a soft cloth, and chilled before serving. Quinces are never served raw. Strawberries are often served with their hulls on around a mound of sugar ; but if they are to be served with sugar and cream, of course they must be hulled and chilled.

AI-modernized reading of the original text

4 cups sugar 1 box strawberries hulled 8 cups water and cut in pieces 2 quarts Apollinaris 4 bananas cut in slices 1 pineapple shredded juice of 6 oranges 1 cup fruit juice juice of 3 lemons Boil sugar and water five minutes ; add fruit, ice, Apollinaris, and water to make the punch right strength. One cup maraschino cherries may be added. Currant Punch 4 cups currant juice 6 lemons 4 cups sugar 6 oranges 12 cups water 2 cups tea Boil sugar and water five minutes ; add tea, juice, lemons and oranges sliced, and a large piece of ice. Milk Punch 1 cup milk 4 teaspoons of sherry, brandy, or 1 teaspoon sugar Madeira few gratings nutmeg Put two lumps of ice in glass; add sugar, milk and wine ; shake, strain, and add nutmeg. Mint Julep No. i 1 bunch mint juice 6 lemons 2 cups ice water 2 cups sugar 4 cups water Chop mint ; add ice water ; let stand over night. Boil sugar and water ; chill ; add lemon juice and mint water. Serve with crushed ice ; garnish with mint leaves. Mint Julep No. 2 Put three sprigs mint with one half teaspoon orange bitters in a glass ; add one sherry glass Vermouth and one half cup whiskey; shake well; add one half cup crushed ice, stir to crush the mint. Add two slices orange, two or three strawberries, and a few sprigs of mint. Add more ice and serve when the outside of the glass is frosted. CHAPTER XVII FRUITS AND NUTS AND CANDY Fruits and Nuts Fruit is especially wholesome, though not nutritious. The best time to eat fruit is in the morning. Most fruits are improved in flavor by being chilled. A dish of different fruits attractively arranged makes a very acceptable center piece. To prepare Fruit for the Table Apples should be washed and wiped dry. Berries should be looked over very carefully, and, if dirty, washed by putting in a colander and allowing cold water to run gently over them, or place the colander in a bowl of cold water and raise up and down several times, then drain thoroughly and chill before serving. Cherries should be looked over, and served with their stems on. Bananas should be wiped and chilled. Currants should be washed and drained, and served on the stem. Figs, if the dried ones, should be washed, drained, and chilled. Grape fruit should be cut in halves, the pulp loosened from the skin, and the pith cut out, then chilled; it may be served plain, or sugar and wine may be poured over it just before chilling. Serve one half grape fruit to each person. Grapes should be washed if dirty, but the bloom is then 300 lowney's cook book lost; if picked on one's own vines, it may not be necessary to wash them ; but when bought in the market, it is better to wash and drain, and chill them. Peaches and plums should be wiped with a soft cloth, and chilled before serving. Quinces are never served raw. Strawberries are often served with their hulls on around a mound of sugar ; but if they are to be served with sugar and cream, of course they must be hulled and chilled.

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Mint Julep No. 1Fruit PunchCurrant PunchMilk PunchMint Julep No. 2

Lowney's cook book