The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-03-14
Healthful Drinks

By Mary Foster Snider.


The most healthful and delicious of
drinks are those made from pure fruit
juices, and the best Of these may
be made by boiling down until rich and
thick the syrup SO frequently left over
in the canning and preserving season.
If the system Graves something more
acid little lemon juice added to the
sweet syrup will give the needed touch,
but those fruits containing acids, such
as eurrants, cherries, gooseherries and
without any addition. These syrups
should be carefully bottled or canned,
and kept in a cool, dark place until
required. A few spoonfuls added to a
glass of iced water will afford a most
wholesome and delicious drink.
With fresh fruits number of pleas
ing drinks may be made, and if not
too freely INDUCED in viii be found
most wholesome.
Raspberry Cup.-Masb quart each
of raspberries and eurrants with a
wooden spoon. Add one pound of sug-
ar and quart of water. Bring slow
ly to the boiling point, and allow to
boil for ten minutes. Strain through
a jelly bag, allow to cool, chill on ice,
and serve. Add more sugar if not
sweet enough.
Fruit Beverage.-Peel the yellow rind
of twelve lemons very thin, squeeze
the juice over the peel, and allow to
stand for twelve hours Mash one
quart of ripe raspberries with half a
pound of sugar; pare ripe pineapple,
slice, and chop very fine, and mix with
another half pound of sugar. Let stand
several hours. Then strain the lemon
juice, and mash the raspberries through
a coarse sieve, then the pineapple, and
mix all together, adding three quarts of
cold water. Stir until the sugar is en-
tirely dissolved. then strain, chill, and
serve in glasses with slice of pine
apple, one of lemon, and few fine
raspberries in each.
Fruit Cup.-Mix together the juice
of half lemon, one tablespoonful each
of lime and pineapple juice, four ounces
of sugar, and two ounces of shaved ice.
Fill up the glass with rich milk, shake
until foamy and drink at once.
Pineapple Neetar.-Pare and eye a
fine. ripe pineapple, and CRATE on a
coarse crater. Add to each pint OF
pulp half a pint of water. Press
through sieve, anu dUU 10 livery quosA b
a pound of sugar boiled to syrup with
one cupful of water. Cool, add the
whipped white of an egg, beat thor
oughly for a few minutes, and place
on ice until time to serve.
Black Currant Cup.-To one quart
of weak green tea add one cupful Of
black currant juice; sweeten to taste,
and chill thoroughly before serving.
Grape Shrub.--Crusb the grapes, put
them in a stone jar, and cover with
good cider vinegar; then cover the jar
tightly. Press and stir the grapes fire.
ouentiy, allowing them to stand for
three DAYS. Then strain two or three
times through folded eheesecloth, and
to every three quarts of Juice add five
pounds of sugar. Stir until the sugar
is all dissolved, let come to boil, skim
carefully. and bottle while hot.
Pineapple Nomenclature, eye and
CRATE large. ripe pineapple; add the
strained juice of four lemons, and
syrup made by boiling together for hve
minutes four eupfuls of sugar and two
cupfuls of water. When cold, add enc
quart of water; strain and ice.
These are little trouble to prepare.