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"GOO!D CHEER"
75
Fruit Punch
Boil
1
quart of <eold water with
2
cups of
sugar and
2
cups of pineapple for
20
minutes.
Add
~
cup lemon juice and
1
cup of orange
juice.
1
Cool, strain and add ice-water to taste.
This may ·be garnished w ith maraschino cher–
ries.
Dandelion Punch
Pour
4
quarts of boiling water over
2
quarts
of dandelion blooms and allow to stand over •
night. Strain and add
3
pounds of sugar (pre–
viously dissolved in b oiling water) and two
oranges and one lemon sliced thin. Let stand
for three days and strain before serving.
FROZEN DESSERTS
Water Ices or Sherbets
Water Ices or Sherbets are frozen solu–
tions of sugar and fruit juices in water.
If
the
fruit juice used is nO't acid, lemon juice should
be added to ibring out the fl avor. The follow–
ing su'bstances may be added tbut are not nec–
essary: (When the gela·tin or egg is added,
the product
is
known as sher•bet)
Gelatin, which is dissolved in the syrup.
Use one-fourth ounce envelope to a quart of
jukes. This adds body to the ice and helps
prevent crystallization when standing.
Egg white-Use one or more to a quart.
This increases the richness and food value of
the ice. The egg white is •beaten stiff and add–
ed when the ice is partially frozen.
Frozen Punch
Boil together
1~
cups of water,
2
cups of
sugar and
1
small bunch of mint together
5
minutes. Chill, add
3
cups o•f weak tea or gin–
ger ale,
~
cup lemon juice and
2
cups orange
juice. Strain through cheese doth and freeze.
Strictly speaking, the following are the def–
initions of frozen desserts:
Water Ice
Sweetened fruit juice, diluted with water,
and frozen.
Sherbet
Water ice
to
which a small quantity of gel–
atine
or .
beaten whites
of
eggs are
added.