The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-08-16
- ~ - - y - ~ - ess .s ~ ~ u u u :.
FRUIT DRINKS ARE COOLING.


On these sultry summer days there
| is nothing that takes the place of tht
cooling drink. With such variety OF
fruit juices from which to choose, one
may have different combination ev
| cry day. The Following recipes will be
especially acceptable and refreshing
The quantities are large enough in most
of the recipes to furnish a small
family:
Lemonade; Squeeze the juice from
the well washed lemons, cut them in
small pieces and cover with sugar. Lei
stand at least an hour, then press out
the juice the sugar has extracted. The
volatile aromatic oil of lemons and
oranges is in their skins, and lemonade
better in quality and of greater guam
tity can be made in this way than by
the use of the juice alone. Boil one
half of a cupful of sugar with one
fourth of cupful of water until it
spins light thread Take from the
and the juice and sugar from the skins.
Add water and sugar to taste and serve
ice cold.
Orangeade: Allow one third lemon
juice to two thirds orange juice and a
A y
orange peel. Make it sweet enough
with sugar syrup and add enough water
to dilute. Pour over crushed ice in
tall glasses, garnish with thin slice
of orange.
Strawberryade: Crush one cupful of
ripe strawberries with a wooden spoon
until it becomes a soft mass. Add one
cupful of cold water and strain through
en- str Al haIF ~
cupfuI of powdered sugar, the strain
ed juice of one lemon and three cupfuls
of cold water. Set away to chill and
use when wanted. Serve with thin
slice of lemon and half strawberry
in the glass.
Egg Lemonade: Beat one egg until
the juice of half a lemon and three
quarters of a eupful of cold water.
Beat well and strain.
Pineapple Lemonade: Boil together
one cupful each of sugar and water
until thick. Add one cupful of canned
and the juice of two lemons.
When ready to serve put the pineapple
through the fruit press, add water, and
sugar, if needed. Serve ice cold.
Fruit Punch: Boil two cupfuls of
sugar and one cupfu1 of water until
thick, add one cupful of strawberry
juice, one cupful of pineapple juice and
one-half cupful each of orange juice,
lemon juice and just before serving
one-half eupful of marschino cherries.
Sweeten, add water, chill and serve.
Raspberry Shrub: For every eupful
of fruit juice take one-half of a cupful
of cider vinegar and two cupfuls or
sugar. Put the juice, sugar and vine.
gar over the fire, stir until the sugar
dissolves and boil to thick syrup.
Skim, if necessary. strain and bottle.
Fruit Punch: Wash one quart OF
add the juice of one lem
on, two tablespoonful of orange juice
and three pints of water. Allow to
stand three hours, strain, adding three
quarters of pound of powdered sugar.
Serve in lemonade glasses, partly filed
with shaved ice.
Cherry Syrup: Take two cupfuls of
cherry juice, the same quantity of cold
water and sugar. Prepare the juice, by
stoning the cherries, add sugar and
water and cook in the juice for ten
Take from the fire and put
through the press. Return and cook
until thick syrup is formed. Seal
when hot. Serve with shaved ice, with
cold water to taste.
Raspberry, blackberry. pineapple and
syrup may be made in the
same manner