This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 cup water 1/4 cup sirup
Proceed as in lemon punch.
Small stick of cinnamon bark 3 lemons 5 oranges 1 pint water
1 cup currant-juice Sugar sirup 1/4 cup currants 1 cup tea infusion
Boil cinnamon, lemon-rinds and orange-rinds in the water for ten minutes. Strain, and when cool add other ingredients including the juice of the lemons and oranges. Serve in a tall glass and garnish with currants.
Wash purple grapes and boil until skin, pulp and seeds separate. Press through jelly-bag and to every pint of juice add one-half cup of sugar. Boil for twenty minutes, chill and serve with shaved ice.
Use Niagara grapes. Proceed as for recipe for chilled grape-juice. Serve in tall glasses half filled with shaved ice and add an equal quantity of charged water. Lemon is an attractive addition.
For each glass mix the juice of one-half lime with one-half glass of grape-juice and two tablespoons of sugar. Shake in a mixer with crushed ice. Fill glass with plain or charged water.
1/2 cup white grape-juice 1 teaspoon sugar
2 tablespoons orange-juice
Fill glass half full of shaved ice. Add grape-juice, orange-juice and sugar and fill with chilled water. Serve with two straws thrust through a thin slice of orange.
3 sprigs of mint 3 cups tea infusion Juice of 3 lemons
Juice of 3 oranges
1/2 teaspoon powdered ginger
2 cups cold water
Bruise mint. Pour the tea over the fruit-juice. Mix ginger with two tablespoons hot water and the cold water. Mix all ingredients. Chill and serve.
1 tablespoon powdered sugar
2 tablespoons fruit-juice
Add salt to the egg-white and beat to a stiff froth. Add the sugar, the well-beaten yolk of the egg and the fruit-juice. Fill the glass with ice-cold milk. Sprinkle top with chopped nuts. The egg-yolk and white may be beaten together rather than separately, if desired.
Fill a glass two-thirds full of ice-cold milk. Sweeten to taste and flavor with two tablespoons of fruit-juice, strained preserves, melted jelly or chocolate sirup. Fill the glass with finely chopped ice. Shake well. In the absence of a regulation "mixer" pour from one glass into another. When frothy, sprinkle with cinnamon or nutmeg.
2 tablespoons sugar 1/4 cup charged water
1 cup milk
1/2 teaspoon vanilla
Mix sugar, vanilla and milk. Stir well and add the water. Pour this mixture from one bowl to another to froth it. Hold the bowl high as you pour the liquid. When it is frothy, pour it into a tumbler and serve.
Break an egg into a mixing-glass and add four tablespoons of any preferred fruit sirup and a serving of vanilla ice-cream. Shake until well mixed, fill with carbonated water and sprinkle with nutmeg. Extra ice-cream may be added just before serving.