three lemons and one small, juicy orange. Cut
in halves and squeeze out the juice with a glass
reamer or lemon squeezer. Put lemon juice and
orange juice together. Take the pulp iind skins,
cut into pieces and cover with sugar, allowing
them to stand at least an hour in order that the
sugar may extract the oil from the skins. Make
the syrup of sugar and water- — a cup of sugar to
a half cup of water will be sufficient — and pour
while hot over the fruit juice. Let stand until
cold ; add a half cup of water to the sugar and
lemon skins, and mash and press in a fruit press
until all the juice possible is extracted. Add this
to the lemon syrup. It should make a pint of
heavy juice, which may then be diluted with
water, taking usually three cups of water to re-
duce to the desired consistency and delicacy of
flavor.
The principal thing to be considered is to make
a thick, heavy sirup which forms a body and
blends the beverage, so that in place of a thin,
acidulated drink, one gets substance. The next
point is to extract all the juice and flavor of the
fruit. If the skins of the lemons be left standing
covered with water, a bitter extract is formed,
which should not be used, being astringent and
disagreeable. The sugar without the water
TRUE FOOD VALUES
merely extracts the oil, which adds to the flavor,
and thus makes one lemon go farther without
diluting the result.
Do not chop the lemon skins and let them stand
covered with juice or water, and then add to the
lemonade. The only safe way is to do exactly as
described, and while the juice with sugar added
may stand twenty-four hours before using, the
skins with sugar over them should not. Lemon-
ade should be freshly made to be right.
Iced Cocoa, Panama-Pacific Exposition
Style
Iced cocoa is an insipid drink unless made with
a sirup. At the Panama-Pacific Exposition in
San Francisco one booth became famous because
of the cocoa served there — a real deliciously
flavored iced cocoa. The recipe used was as
follows :
Mix a half cup of cocoa with one cup of sugar
and one cup of warm water and hold over hot
water until both sugar and cocoa are dissolved,
Boi! to a heavy syrup. Remove from the fire and
thoroughly chill. When ready to serve, flavorwith
half a teaspoon of vanilla and two tablespoons of
strong coffee. Put from two to three tablespoons
of this mixture in a glass; add the same quantity
I
AND THEIR LOIV COSTS 159
of chopped ice, and a quarter of a cup of cream.
Shake well, fill with water, add more cream or
sirup if necessary. The entire mixture may be
made and poured into the glasses rather than
mixed in each glass if desired. Again the main
point is to have a heavy sirup made with enough
cocoa to give a chocolate flavor and cream enough
added to make a rich drink. This makes a verj'
different beverage from that ordinarily sold
under the head of chocolate soda.
Sugar Sirup
A heavy sirup of sugar and water will keep
almost indefinitely under proper conditions. The
usual proportions are a half cup of water to two
cups of granulated sugar. Put the sugar in a
saucepan, add the water and stir over the fire,
where the mixture will slowly heat until the sugar
is dissolved. Place on the front of the stove, and
let the sirup boil without stirring until it spins
a delicate thread, when it is ready to be taken
from the fire.
Grape Punch
Add to a quart of grape juice the juice of six
lemons and two oranges, two quarts cold water,
I and two cups of sugar. Pour into the punch
i6o TRUE FOOD VALUES
bowl; add sliced oranges, bits of pineapple, ber-
ries, or sliced peaches.
Tea Punch
4 cups water ^ cup lemon juice
2 cups sugar Strong cold tea
Boil sugar and water together for fifteen min-
utes; cool, add lemon juice and freeze in three
parts ice to one part salt. Serve in frappe or tall
►tea-glasses, pouring two or three tablespoons of
the tea over each serving.
Page 42
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
three lemons and one small, juicy orange. Cut in halves and squeeze out the juice with a glass reamer or lemon squeezer. Put lemon juice and orange juice together. Take the pulp iind skins, cut into pieces and cover with sugar, allowing them to stand at least an hour in order that the sugar may extract the oil from the skins. Make the syrup of sugar and water- — a cup of sugar to a half cup of water will be sufficient — and pour while hot over the fruit juice. Let stand until cold ; add a half cup of water to the sugar and lemon skins, and mash and press in a fruit press until all the juice possible is extracted. Add this to the lemon syrup. It should make a pint of heavy juice, which may then be diluted with water, taking usually three cups of water to reduce to the desired consistency and delicacy of flavor.
The principal thing to be considered is to make a thick, heavy sirup which forms a body and blends the beverage, so that in place of a thin, acidulated drink, one gets substance. The next point is to extract all the juice and flavor of the fruit. If the skins of the lemons be left standing covered with water, a bitter extract is formed, which should not be used, being astringent and disagreeable. The sugar without the water
merely extracts the oil, which adds to the flavor, and thus makes one lemon go farther without diluting the result.
Do not chop the lemon skins and let them stand covered with juice or water, and then add to the lemonade. The only safe way is to do exactly as described, and while the juice with sugar added may stand twenty-four hours before using, the skins with sugar over them should not. Lemonade should be freshly made to be right.
Iced Cocoa, Panama-Pacific Exposition Style
Iced cocoa is an insipid drink unless made with a sirup. At the Panama-Pacific Exposition in San Francisco one booth became famous because of the cocoa served there — a real deliciously flavored iced cocoa. The recipe used was as follows :
Mix a half cup of cocoa with one cup of sugar and one cup of warm water and hold over hot water until both sugar and cocoa are dissolved, Boi! to a heavy syrup. Remove from the fire and thoroughly chill. When ready to serve, flavor with half a teaspoon of vanilla and two tablespoons of strong coffee. Put from two to three tablespoons of this mixture in a glass; add the same quantity
of chopped ice, and a quarter of a cup of cream. Shake well, fill with water, add more cream or sirup if necessary. The entire mixture may be made and poured into the glasses rather than mixed in each glass if desired. Again the main point is to have a heavy sirup made with enough cocoa to give a chocolate flavor and cream enough added to make a rich drink. This makes a very different beverage from that ordinarily sold under the head of chocolate soda.
Sugar Sirup A heavy sirup of sugar and water will keep almost indefinitely under proper conditions. The usual proportions are a half cup of water to two cups of granulated sugar. Put the sugar in a saucepan, add the water and stir over the fire, where the mixture will slowly heat until the sugar is dissolved. Place on the front of the stove, and let the sirup boil without stirring until it spins a delicate thread, when it is ready to be taken from the fire.
Grape Punch Add to a quart of grape juice the juice of six lemons and two oranges, two quarts cold water, I and two cups of sugar. Pour into the punch
bowl; add sliced oranges, bits of pineapple, berries, or sliced peaches.
Tea Punch
4 cups water ^ cup lemon juice
2 cups sugar Strong cold tea
Boil sugar and water together for fifteen minutes; cool, add lemon juice and freeze in three parts ice to one part salt. Serve in frappe or tall ►tea-glasses, pouring two or three tablespoons of the tea over each serving.