Boston Cooking-School cook book

Fill large refrigerator pan with water. When nearly frozen, decorate with a wreath of candied fruit and mint leaves or flowers. Add enough water to hold decorations in place and freeze. SUGAR SIRUP FOR FRUIT BEVERAGES Boil 2 cups sugar with 2 cups water 5 minutes. Chill and store in jar to use to sweeten fruit drinks. LEMONADE 1/4 cup sugar sirup 1/3 cup lemon juice Ice water Add fruit juice to sirup, cool, dilute with ice water, and add more sirup to taste. Lemon sirup may be bottled to use as needed. Pineapple Lemonade. Add 1/3 cup pineapple juice to sirup and lemon juice. Add ice water. ORANGEADE Sweeten orange juice with sugar sirup (above). Dilute by pouring over crushed ice. A little lemon juice may be added. GRAPEFRUIT AND GINGER ALE 1 quart ginger ale 1 pint grapefruit juice Mix. Pour into glasses half full of finely crushed ice. GRAPE FIZZ 1 quart ginger ale 1 quart grape juice Combine. Pour over crushed ice. MULLED GRAPE JUICE 1 egg 1 teaspoon sugar Dash of cinnamon or clove 1 cup grape juice Separate the egg, beat the yolk slightly, combine with sugar, spice, and grape juice. Cook over hot water until slightly thickened. Fold in the stifly beaten egg white, remove from stove, and keep over hot water 2 minutes. Serve immediately or put in ice box and reheat when ready to serve. Do not overcook. WHITE GRAPE JUICE PUNCH 1 quart charged water 1 quart white grape juice Pack in salt and ice and let stand until thoroughly chilled. Just before serving mix and pour into a chilled pitcher. MULLED CIDER 1 quart cider 2 whole allspice 1 cup sugar 2 whole cloves 2 sticks cinnamon (3 inches long) Boil cider and spices 5 minutes, remove spice bag and add sugar, boil 5 more minutes. Serve hot. This may be prepared before the guests arrive and kept hot over hot water until time for serving. FRUIT PUNCH 1 quart cold water 4 cup lemon juice 2 cups sugar 1 cup pineapple juice 1 cup orange juice Boil sugar and water 10 minutes. Add fruit juices. Chill. Dilute with ice water. FRUIT PUNCH FOR FIFTY 1 cup water 1 cup lemon juice 2 cups sugar 2 cups orange juice 1 cup tea infusion 2 cups pineapple juice 1 quart charged water 1 cup maraschino cherries 2 cups fruit sirup Ice water (strawberry or loganberry, etc.) Boil sugar and water 5 minutes, add tea, fruit sirup, and juices. Let stand 30 minutes and add ice water to make 114 gallons of liquid. Add cherries and charged water. Serve in punch bowl, with large piece of ice. TEA PUNCH I 1 cup sugar Y% cup lemon juice 1 cup hot tea infusion 1 pint ginger ale 34 cup orange juice 1 pint charged water Few slices orange Pour tea over sugar and as soon as sugar is dissolved add fruit juices. Strain into punch bowl over a large piece of ice. Just before serving, add ginger ale, charged water, and slices of orange. For tea infusion, use 2 teaspoons tea and 1 cup boiling water. TEA PUNCH II 3 cups orange juice 1% cups tea infusion 1 cup lemon juice 114 cups sugar 1 cup pineapple juice 1 cup hot water 1 cup raspberry sirup 1 quart charged water Mix fruit juices with pineapple, raspberry sirup, and tea. Boil sugar and water 5 minutes. Combine. Chill thoroughly. Just before serving add charged water. Serve over block of ice in punch bowl. CARDINAL PUNCH. 1 quart cranberries 1 cup orange juice 6 cups water 1% tablespoons lemon juice _2 cups sugar 1 quart ginger ale or charged water Cook cranberries in 4 cups water until soft. Crush and drain through cheesecloth. Boil sugar and 2 cups water 5 minutes, add to cranberry juice, and chill. Add fruit juices. Just before serving add ginger ale or charged water. GINGER PUNCH 1 quart cold water 1/4 pound Canton ginger 1 cup sugar 1/3 cup orange juice 1/4 cup lemon juice