70 / 82
70
"GOO'D CHEER"
Orange Juice With a Kick
Add to the orange juice a dash of charged
water, or a little ginger ale just before serv–
ing. This will serve as a before-dinner appe–
tizer.
Orange Honey Cocktail
Mix >in a c ocktail shaker
%
cup orange
juice, 2 tablespoonfuls lemon juice, 2 table–
spoonfuls honey, a few grains of salt. Put
crushed ice in four cocktail glasses, pour in
the mixture, serve at once, garnished with
shrredded yellow orange rind.
Orange Mint
Arrange fresh minrt leaves, lengthwise, at
equal distances apart in frapp e glasses, allow–
ing four to each glass. Fill the glasses four–
fifths with shaved ice, then fill the glass with
orange juice sweetened to taste.
Cherry Cocktail
Take
y,i
cup maraschfoo syrup from a bot–
tle o·f maraschino •cherries, add
2
rta'blespoon–
fuls orange juice, 1 ta·blespoon honey, and 1
ta'blespoonful lemon juice. Add
%
cup ef–
fervescing water. .Mix well in a cocktail shak–
er and pour over crushed ice in 4 cocktail
glasses. Garnish with a slice of maraschino
cherry in rbottom and on edge of glass.
Lemonade
The proportions, when ice is to be used for
cooling, are 2 cups of sugar,
%
cup of lemon
juice and 1 quart of water. The ice will di–
lute this somewhat.
Limeade
Limeade is made in much the same way
and is more refreshing than lemonade.
Lemon Ginger
Allow, fo_r each glass, the juice of half a
lemon, 2 rtablespoonfuls of ginger syrup, and 2
talblespoonfuls of pineapple juice. Add cracked
ice and shake well. Add water.
Lemon Beer
Add 1 sliced lemon to 1 gallon o.f boiling
water, 1 ounce of ·bruised ginger, 1 pound of
sugar, and 1 teacupful of yeast. Let it stand
from 12 to 2'() hours, then botitle.