The labor world. [volume] (Duluth, Minn.) 1896-current, 1912-06-22

I
comes from the press, strained. In
making yariou drinks from: the fruit"
Juice it Is always better to use q.
syrup for sweetening rather than
sugar, for it blends better with the
other ingredients. To make the sy-
rup place two measures of sugar to
one of water over the fire and cook
about five minutes moderately; this
will; not crystalize and may be set
away for convenient use.
Cd" Rhubarb Punch. 49,,
Place a quart of 2rhubarbt in
punch bowl: II Juice is to be used
instead of the syrup use a quart and
sWeeten to taste with the plain
sugar syrup or with sugar. Stir into
1t cupful of cold Water and a quar-
ter of a cupful of candied orange
peel, and serve with. small, sweet
cakes. The exact amount of water
needed cannot be given, for the fruit
juice varies in strength and tartness.,
The punch may. be varied. by adj
ding to one quart of, rhubarb syrup
cupful of orange juice and cup
full of water. A little candied orange
peel improves both the appearance
and the flavor. Or to one quart of
rhubarb syrup a; cupful Of maple
syrup, the juice of one lemon, and
two cupfuls Of water may be added.
A punch made of a cupful of pear
syrup, two cupfuls of water and a
tablespoonful Of finely chopped, can
died ginger added to a quart of rhu-
barb syrup is also delicious.
Apple cider.
Nothing can be more refreshing
or more simple to prepare than the
fresh juice of apples thoroughly
chilled. An exceedingly rich, de-
licious cider is made by combining
with tart apples a few sweet harvest
russets. Either candied orange or
lemon peel improves the apple flavor.
If the apples are lacking in flavor,
as is sometimes the case, a cupful OF
orange juice and a grated nutmeg to
a gallon Of cider will go far toward
remedying the defect. -
Raspberry Punch.
Add to one quart of raspberry. sy"
rup one cupful of currant juice o.:
currant syrup, one handful of mint
leaves and two cupfuls of water. If
,currant juice is not available the.
punch is good with one cupful Of
lemon juice as substitute.
Blackberry Cups.
Dilute one quart of blackb berry sy-
rup with one cupful of water. Chill,
ard pour into sherbet cups. Serve
with spoonful of whipped cream.
Pear Nectar.
To one quart Of pear syrup add
one cupful Of ol ange juice, the juice
Of one lemon and two cupfuls of wa
ter Place in a punch bowl ard
garnish- with the .thinnest slices Of
candied ginged root and sliced lem.
on. A refreshing pear cider may be
made by adding one quart of pear
syrup to two quarts of tart apple
cider or juice. Pear punch is COM
posed of one quart of pear syrup.
one quart of water, one cupful OF
currant juice and one cupful of
shredded pineapple. ..
.Currant Juice.
So tart and delightful is the cur
rant that it makes a simple and
easily prepared drink. Dilute quart
of syrup with about two cupfuls of
water. Garnish with candied cher
ries or Strawberries and mint leaves.
Plum Juice. a
This also makes a good, plain
drink. Two cupfuls of water s. is
about the correct amount for a quart
[ of the syrup Candied orange peel
improves it. =: 49,. -
$780,. Grape Juice. 80
If the fruit is ripe and we'll flaw
| ored half cupful of sugar to a
quart of juice is sufficient. If it is
| not, or if wild grapes are used, a
little more sugar should be. allowed,
| but not more than two-thirds Of a
! cupful. A quart Of the syrup will
usually require about a cupful. of
| water before being served.
Elderberry Cider.
| To one quart of elderberry juice
| add one cupful of water and the
| juice Of one lemon. Sweeten with
a. plain syrup to taste. At least one
cupful of syrup will be required.