Fruit juices make a most delicious and wholesome drink, especially in summer, and it is a great pity that we do not make more use of them. In America they are very popular, and we might well follow their example by substituting fruit drinks for tea and coffee, for not only are they much more refreshing, but also contain valuable mineral salts, which are so essential in purifying the blood.
Peel the rind off 6 lemons very thinly, and put into a jug. Squeeze out the juice and add, together with one cup of sugar and 3 pints of boiling water. Cover and leave until cold, then strain and serve with crushed ice.
Mix together in a jug 1 quart of lemon juice and 31b. sugar. Stand the jug in a pan of hot water until dissolved, but do not allow to boil. Bottle. It will keep for months. To use, add water or soda-water to a small quantity.
This is a sharp, cool drink that will be relished on a hot day. Two cupfuls of sugar, the juice of four lemons, and the grated rind of two oranges are boiled with one quart of water for five minutes and set aside to cool. The lemonade is then served in tall glasses, with cracked ice and half slices of orange, and a candied cherry floating on top of each glass.
Squeeze the juice of half a lemon over three teaspoonfuls of sugar, and add cracked ice and water to fill the glass. Beat the white of one egg until stiff and light, and "frost" the top of each glass with a heaping spoonful slightly sweetened and flavoured with lemon juice.
Wash and sugar fresh blackberries, allowing them to set a little while to draw out the juice. Press through a bag carefully so the juice is clear. Half fill each glass with the blackberry juice; add the juice of half a lemon, and ice to fill the glass. It is best not to serve this drink too sweet. It is much better tart.
Pick over, wash and sugar one quart of ripe strawberries. Over them squeeze the juice of two lemons, and allow them to stand. Half fill the glasses with ice, crush the berries, and fill up the glasses with the crushed fruit and juice. Serve with several whole berries unstemmed on the serving plate, accompanied by little sweet wafers or sponge cake.
Make a lemon syrup as follows: Squeeze the juice from four lemons and chip the rind from one. Add one cupful of sugar, one cupful and a half of water, three whole cloves, and half a teaspoonful of cinnamon. Cook until the sugar is well dissolved and the spices mixed adding more water if necessary to keep the syrup thin. Cool and use one quarter of a glassful for each one, filling the glasses with very fine chopped ice.
Squeeze the juice of one lemon over a handful of mint leaves in the bottom of a tall glass. Crush well; add four teaspoonfuls of sugar and sufficient ice and water to fill the glass.
To two teaspoonfuls of sugar add the juice of half a lemon and two tablespoonfuls of pineapple juice. Fill up the glass with cracked ice. Over the top of each glass grate crystallized ginger and serve a generous piece on the edge of the glass itself.
To two tablespoonfuls of raspberry juice - either of the fresh fruit or canned - add the juice of one lemon, two teaspoonfuls of sugar and ice to fill up the glass. A most refreshing drink!
Cook until tender, diced apples, including the skin and core, in enough water to cover. Strain through a jelly bag, add a cupful of sugar to each cupful of juice, bring to a boil; then cool. For each glassful of apple lemonade use half a cupful of the apple syrup, the juice of half a lemon, and water and ice to fill the glass. Serve with a candied cherry floating on top.
Cook together one cupful of sugar and one quart of currants until the berries are soft. Add one cupful of water to the juice, and cool. Into each glass squeeze half a lemon, and add half a cupful of cool juice. Ice, and serve with very thin sweet crackers.
Boil together 2 cups sugar and 2 cups water, with the thinly peeled rind of two oranges for 5 minutes, then add the juice of 1 lemon and 4 oranges. Strain and serve cold with water or soda-water added.
If liked a grated pineapple may be added, which makes a delicious drink.
Cook 4 quarts tart plums in 1 quart water until perfectly tender, then mash through a fine sieve. Return to the saucepan, add 3 lb. sugar, and cook for about 25 to 30 minutes, strain and pour into hot sterile jars, then steal tightly.