Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1915-08-19
FRUIT JUICES MAKE
FINE SUMMER DRINKS
Pineapples, Oranges, Berries and
Other Luscious Fruits Can Be
Used to Good Advantage

Cooling and non-eIcoholic drinks
are always in order at this season OF
the year and 1t Is well, especially if
we have comfortable porch and a
lot of friends, to have some reliable
old receipts from which to make them
With distilled water. sugar, lemons
ana other fruits many are possible
with little trouble and require only
Few minutes in preparation. Many
housewives make syrup of the sugar
and water-not too thick-and keer
II in the iceboX. 1t blends with the
truit juices quickly and saves time
In the making.
Pineapple Water Chop fine one
big pineapple. Pour over 1t one pint
LOT boiling syrup made of three-quar-
ters or pound of sugar. boiled in a
pint of water. Add to this the strain
| ed juice of one lemon; stir all together
and cover. Let stand for two hours
then strain through a fine sieve and
add quart of spring water. Put the
pineapple pulp into a cheese-cloth bag
and squeeze it into the drink, so that
nothing is wasted. Serve in glasses
half filed with chopped ice and dror
in one cherry in each.
Orangcade Peel three oranges
thlnly, putting the peel into one pint
or syrup made by boiling three-quar-
] ters OF pound of sugar in one pint
OF water. Squeeze the juice of IL or
anges and strain it into pitcher. Add
the syrup and three pints of spring
water; chill and serve.
Claret Granite - Make an orange.
ade the same as the above receipt, but
add to its a bottle of good French
claret. Put on the ice until very cold
or place 1t in the freezer with salt and
ice around it, and frappe.
| Current Water - Wash and stem
! one pound of ripe currants, and add
to thcm half a pound of raspberries
and half pint of water. Bruise al
together with a wooden spoon; put
all in preserving kettle with three.
quarters of a pound of sugar. Stil
over the fire until the mixture ius
about SINNERS: then filter it through
a fine sieve and add three gills of the
syrup, made as above, and u pints
of water. Let it cool and settle; ther
decant, like wine, for use.
Mint Julep-Peel thinly the rind ot
half an orange; put 1t in a glass with
a little crushed ice and a teaspoon o1
sifted sugar. Strain in the Juice oil
the orange; put in two sprays of mint
] fill up the glass with good whisky A
| dash of ginger ale may be added il
desired.
Raspberry Shrub - This is the way
to make the shrub, which has to bC
| bOltleu anu kept III a Qry, cool place
A quarter of a glass. with cracked icC
and spring or sparkling water, make.
a delightful drink: Four quarts o.
red raspberries and one quart of vim
| egar. Let them stand four days, stir
ring occasionally; then strain, and tC
each pint of juice add one pound O.
sugar Boil 20 minutes, skim, bottl,
and seal.
Orange Cup - Pare an orange
fsqueezes the juice of half into a gIas.
1 of cracked ice and slice the rest in
Add tablespoon of sugar and a few
drops of essence of cloves and the
juice of half a lemon. AS the ice
melts the drink increases.
Tea Punch - Pour one quart OF
| boiling water over three tablespoon:
of Ceylon tea. Steep five minutes
strain, and while cooling add four ia.
| blespoons of sugar. three slices of lie.
mon, two cloves and four MaraschinC
cherries. Pour in tall glasses half full
of shaved ice and add a dash of ia.
maica rum to each glass.