The Hawaiian gazette., 1909-05-04
nv virrlnia Loo and otherl.

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ia preparing all iced beverages care
must be- exercised in oyeff instance mot
iu uvctsweeten the compound n fatal
mistake to which most amateurs are
prone and when fresh fruits are en-
plcyrd 90 allow them 90 Mfuse with
the sugar syrup. seasoning for ut least
an hour or two before using Place
them directly ON the lee TO chill aud
ripen, a process that greatly improves
the strength and flavor Of the brew.
Ginger Ale Frappe.
Cut into odd, little spiral twists. the
skin from three lemons, adding pinch
each of cinnamon, nutmeg, allspiee and
whole cloves a large cup Of graduated
sugar. a cup OF faxed pineapple, and
two sliced oranges allowing the fruit
PURGE to stand in cold place for at
least three hours; then turn into a
large stone pitcher, pouring in slowly
three pints of ginger ale, aud half
glass of blackberry juice from the
cooked berries, serving while it efier-
vesces in small chilled earthenware
mugs.
Pineapple Cider Frappe.
Flake with n silver fork the pulp
from large ripe pineapple, adding
pint of sweet cider. one sliced Gu
cumber, quart of ripe blackberries,
two cups of sugar and three thiny
sliced lemons; place IL ON the ice to
chill, as described in the other recipes;
when ready to serve fold in a cup of
Italian meringue and one quart of iced
water; pour from n slender Bohemian
glass tankard into stemmed goblets
| garnished with slices of frosted orange
and accompanied by long-handled
spoons, so that the fruit may be eaten,
Currant Punch.
| Wash thoroughly one quart of red
| currants adding half the quantity of
red raspberries and pour over a pint
of boiling water; now cover the fruit
closelN and when cold press through
a sieve. stirring in cup and half
of sugar, one tablespoon of white wine
vinegar and the juice of one orange.
Thoroughly chill and serve in slender
glasses half filed with shaved ice, add
ing to each portion tiny sprig OF
fresh mint.
Cocoanut Peach Cream.
Remove the milk from the interior
Of large cocoanut and place where 1t
will become very cold; meanwhile,
press through fruit sieve quart of
peaches that have been pared and cut
into slices preserve few bits for
garnishing); add to these cup of CON
Petitioners sugar and place directly on
the ice. At serving time add to the
fruit pinch Of powdered cinnamon
one pint of stiffy whipped cream and
sufficient iced milk to form two quarts
Serve from n high crystal pitcher IN
which has been placed a pint of crack
ed ice, busting the top thickly will
grated nutmeg, and garnishing will
large ripe blackberries.
Ginger Ale Punch.
To the juice of two lemons add one
cup of sugar and about one-half cuI
of mint leaves. Let stand for from
two to three hours. Strain out th'
leaves, add a lump of ice and one bot
. tie of ginger ale. Sprigs of mint il
. the punch bowl will garnish it. M. c
Lemonade with Root Beer.
There are many variations of thu
oldtime lemonade. A new and delight
: full change from plain lemonade con
: sists in a combination of root beer
lemon juice and water. Try it and SCI
} if you do not agree with me. A. ].
Ching -a-Ling.
Squeeze out and strain the juice o
six large oranges. For every orang
allow four Jumps Of sugar. Bring to
boil with one cup of water, simmer TO
FIVE minutes without stirring, then Sc
away until ice cold. Pour this on tn
orange Juice, and flavor with thre
drops of essence of cloves for eac
orange and an equal amount of essenc
of peppermint. Fill tall thin glasse
two-thirds with pounded ice and pou
. in the mixture, sticking sprig o
e fresh mint, if you can obtain it, i
n each glass. This is quaint and cd
r drink. l.. r.