FRUIT CUPS
- Lemons, juice and rind, 12.
- Powdered sugar, 2½ pounds.
- Ice.
- Ripe pineapple, 1.
- Water, 2 quarts.
Put into a dish the juice of the lemons and the rind sliced very thin. Slice the pineapple into another dish and pour over it half a pound of the powdered sugar. Let stand overnight. In the morning strain off the juices and add the rest of the sugar and the water. Stir till the sugar is dissolved, then strain through a coarse cloth, and serve with crushed ice.
LEMONADE NO. 1
The best lemonade is made from lemon syrup. Into the juice of twelve lemons grate the rind of six. Be careful to exclude all seeds and the inner white skin, as they impart a bitter taste. Let stand overnight. Make thick syrup of white sugar, and when cold strain the lemon juice into it. A tablespoonful added to a glass of water makes a perfect lemonade.
LEMONADE NO. 2
Three lemons to a pint of water makes a strong lemonade. Sweeten to taste.
ORANGEADE
- Sugar, 1 cup.
- Water, 2 cups.
- Orange juice, 2 cups.
- Cracked ice.