Stevenson Memorial Cook Book Part 53

GRAPE JUICE MINT JULEP

Midlothian Country Club

One teaspoonful powdered sugar; enough water to dissolve sugar; a dozen sprigs of mint; put in bottom of gla.s.s; fill gla.s.s with fine ice and pour white grape juice over that to nearly fill gla.s.s, serve with slices of orange, pineapple and sprigs of mint on top.

GRAPE JUICE

Mrs. R. C. Foster

To ten pounds of New York Concord grapes add three pints of boiled water. Cook and strain. Put in one pound of granulated sugar. Let stand over night to clear. Strain in the morning, bring to a boil and skim.

Have jars, or bottles, hot, and bottle immediately.

GRAPE JUICE LEMONADE

Mix the juice of two lemons with half a cup of granulated sugar, then stir in one pint of grape juice; continue to stir it until the sugar is dissolved, add enough cold water to make a quart of liquid; turn into a pitcher in which there is a piece of ice. Add a few thin slices of lemon from which the seeds have been removed, and a few maraschino cherries.

Serve with an extra supply of lemon and pineapple, cherries and sprigs of fresh mint, that each gla.s.s may be decorated.

MULLED GRAPE JUICE

Wash and pick over one cupful of seedless raisins; set over the fire with two cupfuls of cold water and four sticks of cinnamon; simmer very slowly, never reaching a hard boil, for three-quarters of an hour. Add to them one quart of grape juice, and let this become scalding hot, take from fire, add juice of a lemon and serve hot.

GRAPE JUICE

Mrs. E. Lewis Phelps

Wash and stem four pints of blue grapes. Have a gallon jug scalded and drained; put in grapes and cover with a syrup made of two pounds of sugar and eight cups of water; fill jug with boiling water; cork tightly. Following morning drive cork in tighter and cover with wax.

Will be ready to serve in three weeks.

GRAPE JUICE

Mrs. W. D. Hurlbut

Ten pounds of grapes; three pounds of sugar; one cup water. Put the grapes and water in the preserving kettle, heat until pulp and seeds separate. Strain through jelly bag. Then add sugar to the juice heated to boiling point, then pour into hot sterilized bottles and seal. When serving add crushed ice.

GRAPE JUICE HIGHBALL

Put a piece of ice in each gla.s.s; rather more than half fill the gla.s.ses with grape juice, then fill with charged water (from a syphon).

CHERRY JULEP

Mrs. Louis Geyler

Cook one pint of red cherries, stoned, in one-half cupful sugar syrup until soft; cool and add one-half cupful cider; one-half cupful maraschino and a few sprigs of mint. Crush mint cherries, fill tall gla.s.ses with shaved ice and mixture alternately and stir, without touching gla.s.ses with hands, until they are well frosted. Garnish with a slice of pineapple and a sprig of mint dipped in powdered sugar.

GINGER ALE PUNCH

Miss Agnes Sieber

Add one bunch of mint to juice of five lemons and one cupful sugar; bruise mint and let stand several hours on ice. Squeeze through cloth and add one lemon and one orange cut in thin half slices and two pints of ginger ale; add ice and one pint ginger ale. Garnish with mint.

MINT PUNCH

Cook one cupful sugar with two cupfuls water, grated rind of an orange and a lemon, a piece of stick cinnamon and twelve cloves. Cool and strain, add juice of three lemons and four oranges; one bunch of fresh mint leaves and two drops of oil of spearmint. Place on ice for two hours. Strain again and add one-fourth cupful preserved ginger, cut in dice. Color green and add ice and one pint club soda. Garnish with mint.

STRAWBERRY PUNCH

Mash one quart strawberries, add juice of one-half pineapple, one lemon, two oranges and two cupfuls sugar cooked in five cupfuls water. Place on ice and strain into pitcher filled with ice and add whole strawberries and any fruits in season.

CHOCOLATE MILK SHAKE

One-fourth cup finely crushed ice; two tablespoonfuls chocolate syrup; one-half cup milk; one-fourth cup apollinaris water or soda water from syphon. Put ice in tumbler, add remaining ingredients, and shake until well mixed. Serve with or without whipped cream, sweetened and flavored.

GINGER ALE

Mrs. C. A. Carscadin

One and three-fourths pounds of sugar; one and one-half ounce whole ginger; two and one-half ounces cream of tartar; one lemon sliced; seven quarts of boiling water and two cents worth of yeast. Put the sugar and spices in a stone jar; pour boiling water over them and let them stand covered in a cool place for twenty-four hours. Then add the yeast, dissolved in luke warm water, and let stand again for twenty-four hours.

Put in bottles, cork well and after three days it is ready for use.

GINGERADE

Mrs. W. L. Gregson

One quart of cold water, one cup sugar, one-fourth ounce white ginger root, juice two oranges and one lemon. Put the water and sugar to boil, add ginger root broken into small bits. Let it boil twenty minutes after boiling begins, remove from the fire and add fruit juice. Strain and cool. Serve with powdered ice and a preserved or sweet cherry in each gla.s.s.

BLACK COW

Midlothian Country Club

Put fine ice in gla.s.s and nearly fill with sarsaparilla, pour cream carefully on top of that and serve.

A DELICIOUS FRUIT CUP