1895 Modern American drinks; how to mix and serve all kinds of cups and drinks



Orange Sherbet No. 2.

Use one pint cold water, one pint strained orange juice, one-half pint fine sugar, one tablespoonful gelatin, and one-quarter of a pint boiling water. Soak the gelatin in one-quarter of a pint of the cold water for ten minutes. Put the sugar and re- mainder of water into a bowl, add the orange juice. Dissolve the gelatin in the boiling water and add it to the mixture; stir well, strain, and freeze. Pine Apple Sherbet. A pint and a half canned, or one large ripe pine- apple, a pint of fine sugar, a pint of water, one tablespoonful gelatin. Soak the gelatin one hour in cold water. Cut the hearts and eyes from the fruit, chop it fine, add the sugar and juice of fruit. Have half of the water hot, and dissolve the gela- tin in it, stir this and the cold water into the chopped pineapple and freeze. Roman Punch. Mix three pounds of fine sugar, three quarts water, the juice of eight lemons, one-fourth pint brandy, one-fourth pint Jamaica rum, one pony curagoa; straiu, mix in the beaten whites of eight eggs, and freeze.

Made with