Around-the-world cook book

A handful of mint leaves, floating on the surface of the serving-bowl is a pleasant addition to the flavor, and looks attractive. Other fruits may be cut up and added. FRUIT SYRUPS PINEAPPLE SYRUP Loaf sugar, 3 pounds, Eggs (whites only), 2, Pineapple juice, 1 quart. Put the sugar into a granite pan or kettle, over the fire. Beat the whites of the eggs, and add them to 2 cups of clear water. Pour this over the sugar and set it over the fire to boil till clear. Remove it and let it get cold. Pare and grate enough pineapple to make a quart of juice and strain it into the syrup. Boil for 10 minutes, and then bottle. Cover the corks with melted wax. This makes a delicious water-ice, and is better for flavoring than fresh pineapples. LEMON SYRUP FOR BOTTLING Lemons, 18, Water, 2 quarts. Sugar, 6 pounds. Eggs (shells and whites only), 2. Scrub well 6 of the lemons, and chip off the thin yellow rind. Pour over this 1 pint of water and steep for an hour and then drain. Add 3 pints more of water, and the sugar, and put over the fire. When the sugar is dissolved, add the shells of the eggs, and also the whites, beaten to a froth, and stir until the scum rises and the syrup is clear. Remove all the scum, add the strained juice of all the 18 lemons. Bring to the boiling point, skim, and bottle securely. FRUIT SYRUP Red raspberries, 1 pint, Ripe currants, 1 quart. Granulated sugar, 2 cups, Cold water, 2 quarts. Bruise the fruit in a preserving kettle, with a potato-masher, add to it the water and sugar, and let it cook until the sugar is dissolved. Let it heat gradually, and after it begins to boil remove it from the fire, drain in a jelly-bag, into a large bowl. When it is clear and cool ice it, and sweeten it more, if it requires, and serve in small glasses. SUMMER DRINKS RASPBERRY SHRUB Red raspberries, 4 quarts, Vinegar, White sugar. Cover the raspberries with vinegar in a closed stone jar. Keep them in a cool place for 24 hours, then strain through a sieve or cloth, not pressing too closely. To each pint of juice allow a pound of lump sugar broken in small bits. Put this over the fire to simmer quietly, gently stirring. Skim, as long as any scum arises. When cold bottle in dry bottles, and cork well. CURRANT WATER Raspberries, 1 cup, Currants, 2 cups, Sugar syrup, 1 cup. Mash the raspberries and currants together, add a cup of water and bring to a simmer over the fire. Make a sugar syrup of sugar and water boiled to the thread stage. Strain the currant and raspberry juices, and add to it the cup of sugar syrup, also a quart and a half of water, and stand the drink on ice until it is chilled. FRENCH CREOLE DRINK Pineapple, 1, Lemon, 1, Milk, 1 quart. Sugar, Ice. Crush the pineapple, press the lemon, and strain the juices of both through a fine sieve, or through a piece of linen. Add the milk, a piece of ice, and sweeten to taste. GINGER-ALE JULEP Granulated sugar, 1 scant cup, Lemons, 6, Mint, 6 stalks, Pounded ice, 1 cup, Ginger-ale, 2 bottles. Put the sugar in a glass pitcher and squeeze upon it the juice of the lemons. When the sugar has dissolved stick half