Around-the-world cook book

a dozen stalks of mint into the pitcher, bruising with the fingers some of the lower leaves. Add a cup of pounded ice, then pour in the ginger-ale, and serve at once. OLD COLONIAL GINGER CUP Sultana raisins, Yo pound, Currants, 1 cup. Almond extract, 1 teaspoon, Preserved ginger, Yo cup. Oranges, 4, Lemons, 2, Powdered sugar, 2 cups, Grated cocoanut, 3 tablespoons. Ground cinnamon, % teaspoon, Ginger-ale, Shaved ice. Steep the raisins and currants in 1 quart of boiling water for half an hour, then strain ; and when cold add the almond extract, the preserved ginger, juices of the lemons and oranges, and also the sugar, cocoanut and cinnamon. Mix well and place in the ice-box until thoroughly chilled, and when ready to serve, pour over all a quart of iced gingerale, serving in tall crystal glasses half filled with shaved ice. GRAPE- JTHCE Grapes, 10 pounds. Sugar, 3 pounds. Water, 1 cup. Put the grapes and water in a granite stewpan, heat until the pulps and stones separate, then strain through a jelly bag. Add the sugar to the juice, heat to the boiling point, and pour into bottles and seal. For serving, dilute with crushed ice, or with ice-water. BOTTLING LEMON-JUICE Lemons, White sugar. Use 1 pound of sugar to each pint of lemon-juice. Squeeze the juice of the lemons, strain free from pulp and pits, add powdered white sugar and stir till the sugar is dissolved, then put away in small bottles, putting a teaspoon of olive-oil on the top of each bottle, before corking, then cork close. When wanted for use imcork carefully, and remove the oil with a bit of cotton-wool. To use for lemonade, add one large tablespoon of juice to a gill of water. PINEAPPLE LEMONADE Pineapple, 1, Lemons, 5, Sugar, 1 pound. Peel and grate the pineapple and pour over it the juice of the lemons. Make a syrup of the sugar with a pint of water, boiling them together for 10 minutes. Add the sugar syrup to the juices, put in a quart of cold water, and strain through a muslin cloth. Serve in a glass filled with cracked ice, adding a cherry to each glass. EGG LEMONADE Lemon, 1, Eggs, 2, Sugar and ice, Water. Make a good plain lemonade, with half a lemon in each of 2 tumblers, add enough sugar to make it sweet as desired, beat an egg for each tumbler, and when well beaten, pour it into the tumbler with some cracked ice. Fill the glass with filtered water, shake well, till the egg is fully mixed with the other liqud. Serve at once. This makes two drinks. CHOCOLATE PARFAIT AMOUR Rich milk, 1 pint, Grated chocolate, 1 small cup. Granulated sugar, 5 tablespoons. Eggs, 3, Vanilla extract, 1 teaspoon. Whipped cream, 1 pint, Finely chopped ice, 2 cups, Apollinaris water, Vanilla meringue. Put the milk in a double boiler, and when almost boiling, stir in the chocolate, mixed with a little of the milk when cold. Also add the granulated sugar, and allow to boil till quite thick. Remove from the fire, and while still warm, beat in the eggs and vanilla extract. Place on ice until very cold, then stir in, lightly, the whipped cream and the chopped ice, diluting to the proper consistency with apollinaris water. Serve from tall cups that have been frosted with a vanilla meringue. HAVANA AMANDE Sweet almonds, 3 dozen, Milk, 2 quarts,