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The 1918 Fanny Farmer Cookbook
juice
1
pint water
Make syrup by boiling sugar and water twelve minutes; add fruit juice, cool, and dilute with
ice−water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as
needed.
5
1
Pineapple Lemonade
1
1
pint water
1
quart ice−water
cup sugar
1
can grated pineapple
Juice 3 lemons
Make syrup by boiling water and sugar ten minutes; add pineapple and lemon juice, cool,
and add ice−water.
strain,
5
5
2
3
Orangeade
Make syrup as for Lemonade. Sweeten orange juice with syrup, and dilute by pouring over
crushed ice.
Mint Julep
1
2
1
quart water
1
cups sugar
cup orange juice
Juice 8 lemons
pint claret wine
1/2 cups boiling
1
water
1
cup strawberry
juice
1
2 sprigs fresh
mint
Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add
the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup;
fruit juices, and cool. Pour into punch−bowl, add claret, and chill with a large piece of ice;
with water. Garnish with fresh mint leaves and whole strawberries.
to
add
dilute
Chapter III − BEVERAGES
47
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