FRUIT BEVERAGES

Lemonade
1 cup sugar 1/3 cup lemon juice 1 pint water
Make syrup by boiling sugar and water twelve minutes; add fruit juice, cool, and dilute with ice-water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as needed.

Pineapple Lemonade
1 pint water 1 quart ice-water
1 cup sugar 1 can grated pineapple
Juice 3 lemons
Make syrup by boiling water and sugar ten minutes; add pineapple and lemon juice, cool, strain, and add ice-water.

Orangeade
Make syrup as for Lemonade. Sweeten orange juice with syrup, and dilute by pouring over crushed ice.

Mint Julep
1 quart water 1 cup orange juice
2 cups sugar Juice 8 lemons
1 pint claret wine 11/2 cups boiling water
1 cup strawberry juice 12 sprigs fresh mint
Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punch-bowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries.

Claret Punch
1 quart cold water Few shavings lemon rind
1/2 cup raisins 11/3 cups orange juice
2 cups sugar 1/3 cup lemon juice
2 inch piece stick cinnamon 1 pint claret wine
Put raisins in cold water, bring slowly to boiling-point, and boil twenty minutes; strain, add sugar, cinnamon, lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and dilute with ice-water.

Fruit Punch I
1 quart cold water 1/2 cup lemon juice
2 cups sugar 2 cups chopped pineapple
1 cup orange juice
Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with ice-water.

Fruit Punch II
1 cup water 2 cups strawberry syrup
2 cups sugar Juice 5 lemons
1 cup tea infusion Juice 5 oranges
1 quart Apollinaris 1 can grated pineapple
1 cup Maraschino cherries
Make syrup by boiling water and sugar ten minutes; add tea, strawberry syrup, lemon juice, orange juice, and pineapple; let stand thirty minutes, strain, and add ice-water to make one and one-half gallons of liquid. Add cherries and Apollinaris. Serve in punch-bowl, with large piece of ice. This quantity will serve fifty.

Fruit Punch III
1 cup sugar 1/3 cup lemon juice
1 cup hot tea infusion 1 pint ginger ale
3/4 cup orange juice 1 pint Apollinaris
Few slices orange
Pour tea over sugar, and as soon as sugar is dissolved add fruit juices. Strain into punch-bowl over a large piece of ice, and just before serving add ale, Apollinaris, and slices of orange. For tea infusion use two teaspoons tea and one and one-fourth cups boiling water.

Fruit Punch IV
9 oranges 11/2 cups tea infusion
6 lemons 11/4 cups sugar
1 cup grated pineapple 1 cup hot water
1 cup raspberry syrup 1 quart Apollinaris
Mix juice of oranges and lemons with pineapple, raspberry syrup, and tea; then add a syrup made by boiling sugar and water fifteen minutes. Turn in punch-bowl over a large piece of ice. Chill thoroughly, and just before serving add Apollinaris.

Ginger Punch
1 quart cold water 1/2 lb. Canton ginger
1 cup sugar 1/2 cup orange juice
1/2 cup lemon juice
Chop ginger, add to water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and dilute with crushed ice.

Champagne Punch
1 cup water 2 tablespoons Orange Curacoa
2 cups sugar Juice 2 lemons
1 quart California champagne 2 cups tea infusion
4 tablespoons brandy Ice
2 tablespoons Medford rum 1 quart soda water
Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curacoa, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punch-bowl over a large piece of ice. Just before serving add soda water.

Club Punch
1 cup water 1 quart Vichy
2 cups sugar 3 sliced oranges
1 quart Burgundy 1/2 can pineapple
1 cup rum Juice 2 lemons
1/3 cup brandy 1 cup tea infusion
1/3 cup Benedictine Ice.
Make a syrup by boiling water and sugar ten minutes. Mix remaining ingredients, except ice, sweeten to taste with syrup, and pour into punch-bowl over a large piece of ice.

Unfermented Grape Juice
10 lbs. grapes 1 cup water
3 lbs. sugar.
Put grapes and water in granite stew-pan. Heat until stones and pulp separate; then strain through jelly-bag, add sugar, heat to boiling-point, and bottle. This will make one gallon. When served, it should be diluted one-half with water.

Claret Cup
1 quart claret wine 2 tablespoons brandy
1/2 cup Curacoa Sugar
1 quart Apollinaris Mint leaves
1/3 cup orange juice Cucumber rind
12 strawberries
Mix ingredients, except Apollinaris, using enough sugar to sweeten to taste. Stand on ice to chill, and add chilled Apollinaris just before serving.

Sauterne Cup
1 quart soda water 2 tablespoons Orange Curacoa
2 cups Sauterne wine 1/2 cup sugar (scant)
Rind 1/2 orange Mint leaves
Rind 1/2 lemon Few slices orange
12 strawberries
Add Curacoa to rind of fruit and sugar; cover, and let stand two hours. Add Sauterne, strain, and stand on ice to chill. Add chilled soda water, mint leaves, slices of orange, and strawberries. The success of cups depends upon the addition of charged water just before serving.

Cider Punch
1 quart new or bottled cider Sugar
3/4 cup lemon juice 1 quart Apollinaris
Ice
Mix cider and lemon juice, and sweeten to taste. Strain into punch bowl over a large piece of ice. Just before serving add Apollinaris.