Fruit recipes

This is not a mere fad or ‘‘ foreign fashion’’ without foundation of reason. There is a scientific fact beneath the surface. Where either lime or lemon juice is used in the clear tea (with or without sugar) there is little possibility of harm resulting from the effect of the tea (such as may be felt when tea, pure and simple, is used) since the citric acid of the fruit offsets the tannic acid of the tea, rendering it refreshing and wholesome. (It is perhaps needless to add that the black, perfectly cured teas should be used; not the green or mixed teas.) LEMON “SQUASH” OR SIMPLE LEMONADE For a good plain lemonade (called ‘‘Lemon Squash” by our British cousins) use one lemon to one pint of water, adding very little or no sugar if one wishes the most cooling effect, as sugar ‘‘evolves heat during oxidation,” and should be avoided only a degree less than alcohol in hot weather. SIMPLE EGG LEMONADE (For One). Beat the white and yolk of one egg, separately, then together, and add one tablespoonful of sugar, the juice of one lemon and a coffee cupful of water, then whip again. Strain this, pouring it on to a large tablespoonful of shaved ice; shake up and pour into glass from which it is to be served. EGG LEMONADE WITH SHERRY (In Quantity) Slice thin four lemons, add six dessertspoonfuls of sugar and pour over this three pints of boiling water. Let stand several hours, then add one-half pint of sherry. Strain and add the well-whipped whites of the four eggs and a pinch of salt. Pack ice around the pitcher and when chilled serve. ITALIAN LEMONADE Slice one dozen lemons, add to them a pound of sugar, and let stand over night. In the morning strain, add one pint of sherry and three pints of boiling water. Beat or shake this well, then add one pint of boiling milk and strain. Drink hot or cold. LEMON-ORANGEADE Use as many oranges as lemons and carbonated, instead of ‘‘plain,’’ water. Mix the juice with amount of sugar required some hours before serving, at the last moment, only, adding the carbonated water. Pineapple juice may be substituted for the orange, and as an artistic finish, a graceful touch is the addition of shredded orange, pineapple, cherriés, berries, or angelica. LEMON GINGER BEER Pour eight quarts of cold water over six thin-sliced lemons, with one and a half pounds of sugar and a little less than an ounce of ginger root. Let this come to a boil before adding one tablespoonful of cream of tartar, then strain and let stand till cool, when a yeast cake dissolved or broken into bits should be stirred in and the whole allowedtostand overnight. In the morning mix thoroughly and bottle (corking tight), placing bottles on the side in cool place. In twelve hours the beer will be ready for use. LEMON WHEY Boil together for five minutes a pint each of milk and water and the juice of two lemons. Strain and add sugar to taste. LEMON SYRUP (With Lemons) The following recipe makes it possible to have real lemonade at any time. To each pint of lemon juice add one pint of water and two and a half pounds of sugar. Add the grated rind of the lemons used, then place in enamelled kettle and simmer slowly until thick, when it should be strained and bottled (hot). LEMON SYRUP (Without Lemons) To three pints of water add six pounds of sugar and boil five minutes. Into this stir the white of one egg beaten up with half a pint of cold water. When a scum rises (as it will in a few moments) set the kettle off the fire and let stand five minutes, when the scum must be removed. When cool measure and to a gallon of syrup add three ounces of tartaric acid dissolved in half a pint of hot water. With this add one teaspoonful of oil of lemon. The latter must be absolutely sweet and fresh; if the least rancid the syrup will be spoiled. LEMON TINCTURE FOR FLAVOURING