What to drink

There are a number of things worth considering when serving drinks at home; first among these is the use of attractive glassware. Good looking glasses cost no more than ugly ones, and clear fine glass polishes better than heavy blurred glass. And surely any drink is more pleasing to the palate if the eye is pleased. Be sure that the glasses shine, and also ascertain that glasses meant to hold cold drinks are chilled. Almost all fruitades, no matter what the name or foundation, contain lemon juice, so it is also well to remember that lemons intended for squeezing should be peeled, and that very carefully. While the lemon peel, or the zest, rather, is an excellent flavor, it is not satisfactory in lemonade, as there is a little bitterness when it stands, which displeases some people.

Most of the recipes given for these fruitades are for individual drinks, to make it easier for the hostess to ascertain how much to prepare if she knows the number of people to be served.

A cocktail shaker, an ice shaver and a long handled spoon are almost a necessity in making drinks. They are at least a great aid, and as none of these things is expensive and all may be obtained in the housekeeping department of any city shop, or in the hardware store in small towns, there seems no reason for not owning them.

Fruitades are delicious, refreshing and healthful, and surely not difficult to make, so that the gracious hostess will serve these cooling drinks often.

If syrups are made and bottled one need not worry about serving a delectable drink in a surprisingly short time.

BASEBALL LEMONADE

For an individual drink, use:

Put the egg in the bottom of the tall glass; add the juice of a lemon, a spoonful of sugar, a little ice, shaved fine, and the milk and water. Put into a shaker, shake well and serve.

EGG LEMONADE

Use either a large glass and a shaker-top, or a cocktail shaker. Place all the ingredients in the shaker except the carbonated water, shake well, pour into an attractive glass, add the carbonated water, and serve.

FRUIT LEMONADE

Put the juice of the lemon, sugar, shaved or cracked ice, and water enough to make a glass full in a shaker, shake well, pour into a tall glass, and add the fruit and serve at once.

GRAPE JUICE LEMONADE

Place a small square of ice in a tall glass pitcher; mix the lemon juice, sugar, water and grape juice together, pour into the pitcher; allow to become thoroughly chilled and serve.

GINGER ALE LEMONADE

Place a goodly sized piece of ice in a glass pitcher and pour over it the juice of the lemons, sugar and water, which should have been thoroughly mixed. Stir and when the sugar is dissolved, add the ginger ale. This should be served without delay, while the “fizz” is still in the ginger ale.

It is not at all necessary to use imported ginger ales, as there are domestic makes which are equally as good.

GRAPEFRUIT AND ORANGEADE

Cut the grapefruit in half and extract the juice by using a large glass orange juice extractor. Extract the orange juice, add sugar and allow to stand for an hour if possible, stirring occasionally. When ready to serve, add crushed ice, water and ginger ale, stir and add the spray of mint well crushed. Serve while it still has a sparkle.

MINT GINGER ALE

For this refreshing drink, crush the mint and put into a tall glass pitcher, add the crushed ice, the juice of half a lemon and the thinly sliced second half. Add the ginger ale, stir with a long handled spoon and serve at once.

ORANGE GRAPEADE

Extract the juice from the orange and add to the grape juice, stir and add the shaved ice. If not sweet enough add sugar to taste.

LIMEADE

Extract the juice from the limes, put into a tall straight-sided glass and add sugar or plain syrup. If sugar is used, stir until the sugar is dissolved. Add water to fill the glass and stir, or carbonated water, and put a spray of mint into each service. Serve with a straw.

LIMEADE WITH LIME SYRUP

Extract the juice from the half lemon, put into a tall glass, add lime syrup and plain syrup and stir, then add the carbonated water, or spring water, if desired. Mint or a cherry may be added as liked.

TEA-RHUBARBADE

Wash the rhubarb and cut into inch lengths, add a quart of water and stew until tender; drain, and set the juice away to cool. (The pulp may be used for tarts or marmalade.) Add a pint of tea to the strained rhubarb; extract the lemon juice and add this and the oranges thinly sliced. Sweeten to taste and pour over shaved ice in tall thin glasses.

CRÉOLE “FROG” LEMONADE

Use a large punch bowl; put the sugar, lemon juice and water in it, and stir well until the sugar is dissolved; add the juice of one pineapple and the Seltzer water. Mix well again and add the strawberries, slices of pineapple and very thin slices of lemon. Place a large piece of ice in the center of the bowl, and allow to stand until very cold before serving.

CANTON LEMONADE

Mix the sugar, ginger and water and boil until slightly syrup-like, then add the lemon juice. Cool and dilute as desired, or bottle hot for use when needed. Use two tablespoonfuls to a small glass of iced water when ready to serve.

ORANGE-LEMONADE

Wash the oranges, and rub a cube of sugar over the skin of one orange; cut the oranges and extract the juice, adding just enough sugar to make slightly sweet. To this add the juice of one lemon, stir, add the water, then the grape juice and serve at once.

PLAIN LEMONADE

Boil the water and sugar together until syrup-like; take from the fire and add the lemon juice. Cool and dilute as desired, the strength depending upon the taste of those to be served. To dilute one may use cracked ice, iced water, or Apollinaris, or a mixture of water and Apollinaris.

APOLLINARIS LEMONADE

Put the lemon juice, sugar, cracked ice and Apollinaris in a shaker, shake for a minute, pour into a tall, thin glass and serve at once.

WHITE GRAPE JUICE LEMONADE

Usually the white grape juice is sweet enough to serve with the lemon juice without using sugar, depending always upon the person to be served. Cut a lemon in two, extract the juice from half, and slice the other half very thin. Mix the lemon juice with the sugar, if any is to be used, first trying a teaspoonful, add the water, stir until the sugar is dissolved, add the grape juice and then the thinly sliced half lemon, stir and serve.

ORGEAT LEMONADE

Fill the shaker about one-third full of shaved ice, pour over it the syrup and the lemon juice; fill to three-quarters full with water; shake, add any berries in season; pour into a thin tall glass and serve at once.

RASPBERRY LEMONADE

Select a half cupful of nice firm berries, and put aside, then crush the remaining berries, and press through a fine cloth. Extract the juice from the lemon, add to the berry juice, add shaved ice, sugar and water and shake well. Pour into a glass pitcher and add the selected whole berries and serve.

ITALIAN LEMONADE

Put the juice of half a lemon and half an orange into a shaker with the sugar and cracked ice and shake until the ice is well melted. Pour into a tall thin glass, fill with iced water, stir, add small fruits in season, and top with a teaspoonful of ice cream.

SODA LEMONADE

Put the juice of half a lemon and the sugar into a tall glass with the ice, stir with a long handled spoon, using the left hand; pour in the soda with the right. Serve at once.

STRAWBERRY LEMONADE

Fill a shaker about a third full of ice; (about a half cupful) add the juice of a half lemon, the juice from a dozen strawberries, and the sugar. Shake well, add enough milk to nearly fill the shaker, and strain into a tall glass.

FRUITADES AND SODAS FROM JUICES OF CANNED FRUITS

So often when a can of strawberries is opened, we find there is an abundance of juice, more in fact than we care to use with the berries on the table, and if the desired amount, only, is left with the fruit for table consumption, and the rest reserved, many combinations which are tasty and desirable may be made without the extra expense of purchasing fruits or prepared syrups.

Strawberries are not the only berries from which the juice may be taken, for blackberries and raspberries, both red and black, are equally desirable. Besides these berries, there is no good reason why the juice from plums, pineapples, cherries and peaches may not be used to as good advantage.

STRAWBERRY SODA

We are more likely to have iced tea glasses in our homes than the regulation soda glasses, and for that reason I advise using them in preparing a home-made soda.

Pour enough strawberry juice into a glass to fill it one-third full, add three tablespoonfuls of thick cream, and fill with carbonated water.

BLACKBERRYADE

Put the one-fourth glassful (iced tea glass) of blackberry juice, the lemon juice, sugar and cracked ice into a cocktail shaker and shake well for a minute or two. Pour into the glass and add enough water to fill the glass seven-eighths full; stir well and serve at once.

RASPBERRYADE

Pour the raspberry juice, lemon juice, sugar and cracked ice into a shaker—using an iced tea glass as a measuring medium—and shake well; pour into the iced tea glass and fill with water. Stir and serve.

LEMON FROTH

To three-quarters of a cup of water add one-third cupful of finely cracked ice and lemon syrup enough to please the taste of the person to be served: shake well for two minutes, strain into a tall thin glass—an iced tea glass is a desirable type—and stir in the stiffly beaten white of an egg. Top with a thin slice of lemon and a candied cherry.

STRAWBERRY-LEMON FROTH

Reserve the largest berry and crush the others; press through a fine sieve. Extract the juice from half a lemon, add to the strawberry juice and stir in the sugar. Continue to stir until the sugar is dissolved. Pour this into a cocktail shaker, adding the finely cracked ice and water. Shake hard for two minutes, strain into a tall glass, stir in the stiffly beaten white of an egg and top with the selected strawberry.

HOT LEMONADE

Extract the juice from the half lemon, add the sugar and then the hot water. Stir until the sugar is dissolved and serve.

HOT SPICED LEMONADE

Extract the juice from the half lemon, add the sugar and ginger; strain and add the boiling water. Stir until the sugar is dissolved and serve.

FRAPPÉS

Any one of the fruitades may be made into a frappé with so little trouble that in hot weather there is no reason why the hostess should not serve these cooling, delectable drinks at a moment’s notice. There are always syrups which may be kept in the refrigerator and mixed with lemon syrup, a little water or carbonated water added, poured over the shaved ice in a sherbet glass, and presto! the frappé is ready to serve.

It is also possible to freeze the frappé, and it is advisable if one is to serve a goodly number. Remember always that a frappé is only partially frozen. As the liquid begins to thicken, scrape it from the sides of the freezer, using a long knife, preferably a spatula. It would seem impossible to keep house without a spatula, because of the many uses to which it may be put.

LEMON-RASPBERRY FRAPPÉ

This is only enough for one service. Fill a sherbet glass three-quarters full of finely shaved ice and pour over it the lemon syrup and raspberry juice. Serve at once. This may be served at the beginning of a meal in hot weather, or served at any time when any cooling drink is wanted.

BLACKBERRY FRAPPÉ

Fill the sherbet glasses three-quarters full of shaved ice, and pour the blackberry juice over after having been mixed with sugar enough to take away the decided acid taste. It is not wise to make any drink which is meant to be cooling, too sweet.

WHITE GRAPE JUICE FRAPPÉ

Fill the glass,—a sherbet or tall champagne glass—with finely shaved ice, and pour over it the grape juice and lemon syrup (see lemonade). Serve at once.

TEA FRAPPÉ

Use a large teapot, rinsing it out with boiling water, then place the tea in the pot and pour a pint and a half of boiling water over. Allow to stand for five minutes, and strain off. Cool, add the sugar and the lemon juice and freeze to a mush. Serve in sherbet glasses with a mint leaf, if mint is in season.

PINEAPPLE FRAPPÉ

Peel the pineapple, remove the “eyes,” and holding the pines in the left hand slash both ways,—up and down, as well as across,—then cut away from the stalk-like center. One may crush more thoroughly by putting through a food chopper, or by using a large wooden spoon. Extract as much juice as possible, and add to the sugar and lemon juice. Stir, add the water, which should be boiling. Allow to cool, freeze until a mush, and serve. Remember always that a frappé is right when it is just at the pouring stage, and not frozen a bit harder.

STRAWBERRY FRAPPÉ

Crush the strawberries, press through a fine sieve, add the sugar and lemon juice; add the water, which should be boiling. Set aside to cool; pour into the freezer and freeze, until a soft pourable mush. Serve in tall champagne glasses and top with a selected strawberry.

COFFEE FRAPPÉ

Powder the coffee, put in the bag of a drip pot and pour the cupful of boiling water over it. Allow this to drip, add the sugar and stir until dissolved. Put into the refrigerator and when ready to serve, pour two tablespoonfuls over the shaved ice in the sherbet glass. The glass should be about three-quarters full, which allows space for the coffee. Top with a generous spoonful of whipped cream.

EASILY MADE FRAPPÉS

It may not be known to all housekeepers that fruit syrups may be purchased at very reasonable prices from the better grocers, but it is true, and with these syrups and shaved ice a frappé may be made in a minute.

RASPBERRY FRAPPÉ

Fill the sherbet glasses about three-quarters full with finely shaved ice, and pour over it two tablespoonfuls of raspberry syrup. Serve at once.

STRAWBERRY FRAPPÉ

If one owns a supply of attractive glasses, one can always make drinks look differently at least, and one’s appetite is always grateful for a change, even a change in the type of glasses used.

I would suggest if one has tall thin glasses of the type of parfait glasses, using them for a change.

Fill until about a quarter way from the top with shaved ice, and pour over four tablespoonfuls of strawberry syrup. Serve immediately.

GRENADINE FRAPPÉ

Use a long stemmed, tall glass, filling it three-quarters full with shaved ice. Over this pour four tablespoonfuls of grenadine in which the lemon juice has been mixed.

MOCK CHAMPAGNE FRAPPÉ

Pour into a freezer and freeze until about half frozen, or until a mush. Serve in champagne glasses.

ECONOMICAL FRAPPÉS

There are many times when a small amount of juice from either canned or preserved fruits is left from the table serving, although all the fruit may have been used, and there is no reason why this juice should not be used to good advantage in frappés. One should remember always that the syrup from preserved fruits is much heavier, and in consequence would be somewhat too sweet to use as it came from the fruit unless a little acid were added to it. So, when using the syrup of preserves add lemon juice and the frappé will be much more acceptable and refreshing.

PEACH FRAPPÉ

Use a sherbet glass and fill three-quarters full with shaved ice; pour over this the syrup from the peaches which should have been mixed with the lemon juice. Serve as soon as prepared.

CHERRY FRAPPÉ

If the cherries have been canned with a thin syrup it may be used just as it is taken from the fruit. It will need neither sugar nor lemon juice.

Fill the sherbet glass three-quarters full of ice and pour over the juice or light syrup from the canned cherries. Serve immediately.