Free Recipes

LEMONADE A LA SAVARIN

For eight people three lemons are sufficient. The best lemonade is made
with lemon and orange juice rather than with lemon alone. Take three lemons
and one small, juicy orange.

Cut in halves and squeeze out the juice with a glass reamer or lemon
squeezer. Put lemon juice and orange juice together. Take the pulp and
skins, cut into pieces and cover with sugar, allowing them to stand at
least an hour in order that the sugar may extract the oil from the skins.
Make the syrup of sugar and water—a cup of sugar to a half cup of water
will be sufficient—and pour while hot over the fruit juice. Let stand
until cold; add a half cup of water to the sugar and lemon skins, and
mash and press in a fruit press until all the juice possible is extracted.
Add this to the lemon syrup. It should make a pint of heavy juice, which
may then be diluted with water, taking usually three cups of water to
reduce to the desired consistency and delicacy of flavor.

The principal thing to be considered is to make a thick, heavy sirup
which forms a body and blends the beverage, so that in place of a thin,
acidulated drink, one gets substance. The next point is to extract all
the juice and flavor of the fruit. If the skins of the lemons be left
standing covered with water, a bitter extract is formed, which should
not be used, being astringent and disagreeable. The sugar without the
water merely extracts the oil, which adds to the flavor, and thus makes
one lemon go farther without diluting the result.

Do not chop the lemon skins and let them stand covered with juice or
water, and then add to the lemonade. The only safe way is to do exactly
as described, and while the juice with sugar added may stand twenty-four
hours before using, the skins with sugar over them should not. Lemonade
should be freshly made to be right.

ICED COCOA, PANAMA-PACIFIC EXPOSITION STYLE

Iced cocoa is an insipid drink unless made with a sirup. At the Panama-Pacific
Exposition in San Francisco one booth became famous because of the cocoa
served there—a real deliciously flavored iced cocoa. The recipe used was
as follows:

Mix a half cup of cocoa with one cup of sugar and one cup of warm water
and hold over hot water until both sugar and cocoa are dissolved. Boil
to a heavy syrup. Remove from the fire and thoroughly chill. When ready
to serve, flavor with half a teaspoon of vanilla and two tablespoons of
strong coffee. Put from two to three tablespoons of this mixture in a
glass; add the same quantity of chopped ice, and a quarter of a cup of
cream. Shake well, fill with water, add more cream or sirup if necessary.
The entire mixture may be made and poured into the glasses rather than
mixed in each glass if desired. Again the main point is to have a heavy
sirup made with enough cocoa to give a chocolate flavor and cream enough
added to make a rich drink. This makes a very different beverage from
that ordinarily sold under the head of chocolate soda.