This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Beverages prepared from fresh fruits and served cold are welcome and refreshing in hot weather and are frequently useful during sickness.
The citrus fruits usually form the basis of such fruit bever-ages and can be used alone or in combination with other fruits.
The recipes can be varied as different fruits are in season and as use is made of the various canned fruit juices.
Sugar should be used with discretion in fruit beverages and water should be added as necessary. The quantities of sugar and water used in the recipes will have to be varied according to the acidity and strength of the fruit juices.
Strawberries, cherries, diced pineapple and sliced bananas are used as garnish in fruit drinks.
1/2 cup lemon juice 1 cup sugar
1 quart water
Add sugar to lemon juice and stir until sugar is dissolved. Add cold water, stir well, strain and add more water if desired. Serve very cold.
The juice of one lemon equals 3 tablespoons. Allow 1 1/2 tablespoons juice to each glass. Serves 6.
2 lemons, juice
1 cup sugar 1 quart water
Add the sugar to the juice of the oranges and lemons and stir until the sugar is dissolved. If desired add grated rind of one half lemon and one half orange. Add cold water, strain, and serve cold. Serves 6 to 8.
1 cup strawberry juice
2 lemons, juice 1/2 cup sugar
4 cups water 1/2 cup pineapple juice or shredded pineapple
Add lemon juice and sugar to strawberry juice, then add cold water and pineapple. Serve very cold. Serves 6 to 8.
2 grape fruit, juice 2 lemons, juice
2/3 cup sugar 1 quart water
Add the lemon juice and sugar to the grape fruit juice. Stir until the sugar is dissolved, then add cold water and strain. Serve very cold. Serves 6 to 8.
2 oranges 2 lemons 1 grape fruit
1 quart water 1 cup sugar 1 cup shredded pineapple
Add the grated rind of one orange to the sugar and water and boil for a few minutes. Cool and add to the juice of the lemons, oranges, and grape fruit. Strain, add the shredded pineapple and serve very cold. Serves 6 to 8.
1 cup water 1 1/2 quarts water
1 stick cinnamon
2 teaspoons tea 4 lemons 2 oranges 1/2 cup shredded pineapple
Add one quart of water to the sugar. Add cinnamon, cloves and grated rind of one lemon. Boil 5 min. Steep the tea with one pint boiling water for 3 min. Strain and add to the syrup. Add the lemon and orange juice strained and the shredded pineapple. Serve very cold. Serves 6 to 8.
1 pint grape juice
1/4 cup sugar 1 quart water
Add the juice of the lemons and the sugar to the grape juice and stir until the sugar is dissolved. Add the water, strain and serve very cold. The strength of the grape juice will vary, hence more grape juice and more sugar may be required. Serves 6 to 8.