VII.—Crushed Cherries.—Stone the cherries and grind them to a pulp. Add sugar, and place on the fire, stirring constantly. Before removing, add to each gallon 1 ounce of the saturated solution of salicylic acid. Put into jars and seal.
VIII.—Fresh Crushed Fruits in Season.—In their various seasons berries and fruits may be prepared in fresh lots for the soda fountain each morning, by reducing the fruit to a pulp, and mixing this pulp with an equal quantity of heavy simple syrup.
Berries should be rubbed through a sieve. In selecting berries, it is better to use the medium-sized berries for the pulp, reserving the extra large specimens for garnishing and decorative effects.
Mash the berries with a wooden masher, never using iron or copper utensils, which may discolor the fruit.
Pineapple may be prepared by removing the rough outer skin and grating the pulp upon an ordinary tin kitchen grater. The grater should be scrupulously clean, and care should be taken not to grate off any of the coarse, fibrous matter comprising the fruit’s core.
All crushed fruits are served as follows: Mix equal quantities of pulp and simple syrup in the counter bowl; use 1 1/2 to 2 ounces to each glass, adding the usual quantity of cream, or ice cream. Draw soda, using a fine stream freely.
IX.—Glacés.—Crushed fruits, served in the following manner, make a delicious and refreshing drink:
| Crushed fruit | 12 drachms |
| Juice of half a lemon. | |
| Shaved ice. |
Put the ice into a small glass, add the fruit and lemon juice, stir well, and serve with a spoon and straws.
FRUIT PRODUCTS, TESTS FOR: See Foods.