FRUIT RATAFIAS

Ratafia de Fruits.

In all Fruit Ratafias, whether strawberries, raspberries, blackber- ries, damsons, cherries, plums, red and black currants, use the pro- portions given above for "Raspberry Ratafia," if large quantities are de- sired, and the proportions given in "Proporitons of Ingredients for Ra- tafia Liqueurs" if less. Always mix thoroughly and amalgamate well. Bottle in pint bottles, well-corked and sealed, and do not use for at least six months.

Orange Ratafia.

Ratafia d'Oranges.

3 Oranffes. The Zest of 3 Oranges. 1 Pint ot Brandy. 1 Pound of Sugar. Grate the zest of three fine Louisi- ana oranges, very, very fine. Place this oil or zest which you will have rubbed on one pound of powdered sugar in a jar, add one pint of good brandy or alcohol, and the juice of three fine oranges, from which you will have taken out the seeds. Let the infusion stand for three days, then filter and bottle for use.

Feaeli Kernel Ratafia,

Ratafia aux Noyau de Peches ou

d'Abricots.

W Pound Each ot Peach or Apricot Kernels.

4 Pints of Brandy.

214 Pounds of Sugar.

2 Pints ot Water.

Pound the peach or apricot ker- ntis — some also pound the peach stones — steep them for one whole month in four pints of brandy in an earthen jar, and at the end of that tl-me add a syrup made of two and a half pounds of sugar and two pints

of water. Mix all well together, and then filter as directed above, and bottle and seal, and keep in a cool, shady place.

Ratafia de Noyau is one of the standing Creole drinks, and is most agreeable, the taste being of a deli- cate vanilla and almonds combined.

Pomegranate Ratafia.

Ratafia de Grenades.

15 Ripe Ponie;3;ranateB.

4 Quarts of Good French Brandy.

3 Founds ot Sucar.

Cut the pomegranates in slices and steep them for fifteen days in the brandy. Then squeeze through a cloth, add a syrup made with three pounds of sugar, and filter and bot- tle for use.

Raspberry Ratafia.

Ratafia de Framboises.

8 Founds of Raspberries.

2 Gallons of Brandy. 7 Founds of Sugar.

3 Quarts of Water.

Steep the berries, which you will have mashed well, for one month, or at least fifteen days, in the brandy, and then add a syrup made of the sugar and water. Filter and pro- ceed to bottle as directed.

If smaller proportions are desired, use the quantities given in general "Proportions of Ingredients for Ra- tafias." The larger proportions are also given, because the longer the Ratafia stands the better it is, and it is much easier to make a quantity at a time that will last several sea- sons.

Ratafia of Four Frnita. Ratafia des Quatre Fruits.

12 Pounds of Fine, Kipe Cherries, 3 Founds of Sour Cherries,

1 Pounds of Currants.

3 Pounds of Easpherries.

1 Pint of the Best French Brandy.

4 Ounces of Sugar to Every Pint of Fruit

Stone the fruit and stem the ber- ries. Put all together in a bowl, and mash well. Let the fruit stand lor two hours. Then press out the juice through a cloth or sieve. Add one pint of the best French brandy and four ounces of sugar to every pint of liquor obtained. Put hi a stone jar, cover tight, and let It stand for a month. At the end of the time strain and filter. Then bot- tle and keep in a cool place. Strawberry Ratafia. Ratafia de Fraises. 8 Pounds of Strawberries.

2 Gallons of Brandy. 7 Pounds of Sugar.

3 Quarts ot Water.

Steep the berries, which you will-

ha-ve mashed w-sll, for on« montli, or • at least fifteen days, in the brandy, and then add a syrup made of the stigar and water. Filter and 'pro- ceed to bottle as directed.

If smaller proportions are de- sired, use the quantities given in general "Proportions of Ingredients for Ratafias." The larger propor- tions are also given because the longer the Ratafia stands the bet- ter it is, and it is much easier to make a quantity at a time that will last several seasons.

FRUIT "WATERS.

Eau de Fruits Glac§s.

These are famous Creole summer beverages, and are always served to friends when visiting of an evening, or at evening receptions and reun- ions in summer. They are made, for the most part, of fruit juices and syrups, but they are also made of different kinds of punch, and from ccffee.

The Orangeade, the Orgeat and the Lemonade, with the Claret Cup, are the principal. Unlike the Ratafias, they are served soon after concoc- tion. In freezing, the Creoles put the mixture into water bottles or earthen jugs. These are set on ice and twirled around. As the contents become frozen a wooden spatula is thrust into the jar for the purpose of Scraping down the portion that is frozen into the liquid center.

Aromatic Water.

Eau Aromatiaue.

The Zest of 3 Limea.

The Zest of 4 Lemons.

4 Ounces of Orange Flowers.

1 Ounce of Sweet Basil. 6 Ounces of Hoarhound.

7 Pints of Brandy or Alcohol.

3 Pounds of Sugar. 1 Quart of Distilled Water.

Take the grated, macerated zests- of the limes and lemons and the bruised fresh orange blossoms, Basil and White Hoarhound, and steep it In seveia pints of fine French Brandy or alcohol for ten days. Then distill the liquor by heating in a water bath and covering the saucepan with a piece of kid. In which you have made small holes. Add a syrup made of three pounds of sugar and one quart of distilled water; strain after mixing well, and bottle for use.

Cherry Water.

Eau de Cerises.

2 Pounds of ■ Cherries.

1 Ijemon. 8 Ounces of Sugar.

Stone the cherries and press the

juice from the pulp Into a porcelain

vessel, and then add a little water

and the juice of one lemon. Stir well.

and let stand for two hours. Then wash the stones well and pound them fine, and add to the cherries, and add eight ounces of sugar. Let all stand one hour. Then strain the mixtuVe and stir well and filter. Set on loe till ready to use. Serve in glasses with crushed Ice.

Lemonade is among the most de- lightful and most commonly used ot all fruit waters. There are few homes in New Orleans in which it is not a standing offering for family use and for visitors during the hours of the long summer day. Lemonade is always served very cold in sum- mer, but there is a hot lemonade, which is extensively used by the Creoles during winter days for va- rious purposes, mostly medicinal.

Iced liCmonade.

Limonade Glac§e.

1 Dozfin Lemons. 1 Pound of Sugar. 2 Quarts of Water. Cracked Ice.

Choose the finest and freshest ripe lemons. Rasp- the rind with white, crushed sugar, in order to extract the fine aromatic oil that lurks in the zest. Then squeeze the juice of the lemon, and strain it, and add the sugar and the necessary quan- tity of water. In making lemonade never use the rinds of the lemons, except to slice one daintily and place in the glass when about to serve the lemonade. The rind simply put into the lemonade does not add 'to the strength, but imparts a bitter and often disagreeable flavor. Ex- tract the fine oils in the rind by rasping, as indicated, on crushed su- gar. In making cold lemonade for six persons, allow si? ounces of su- gar to five lemons, and one quart of water. Increase the quantity in proportion to number to be served. Serve with crushed ice.

Hot Lemonade.

Limonade Chaude.

6 J-«mons. 2 Quarts of Water.; yz Pound of Sugar.

Boil the lemons Tvhole and un- peeled till the water is reduced to one quart. Sweeten and serve. Or proceed in exactly the same manner as above, using hot water instead of cold. The Creoles sometimes boil the lemons when used for medicinal purposes.

Frog: Lemonade.

2 Dozen Lemons.

1 Pound of Sugar.

2 Quarts of Water. 1 Pineapple.

2 Bottles of Seltzer Water.

3 Dozen Fine Strawberries.

This famous drink was originated'

In honor of the Picayune Frog at a gieat charity festival given in New Orleans for the benefit of the News- boys" Home. The Picayune, in com- mon with other newspapers of the city, entered into the festival for the purpose of lifting the burden of indebtedness that rested on the home. It held a booth, presided over by the ladies of the Picayune staff and a number of the most prominent la- dies of New Orleans. A prominent Creole lady kept the Picayune Frog Tent, in which lemonade only was dispensed. She concocted a delicious beverage, and named it "Frog Lem- onade." The booth was the great at- traction of the festival. The Pica- yune led the festival, outdistancing all other papers three to one as re- garded the other largest English daily in New Orleans, and running far ahead of the various other news- papers five and six to . one, in the total amount of over fourteen thou- sand dollars raised through the fes- tival. It was all attributed to the great and unfailing popularity of the picayune and of its famous lit- tle Weither Prophet, the Frog.

Frog Lemonade is made as follows: Take a large punch bowl. Put into it one pound of sugar, three quarts of water, -the Juice of two dozen lemons, the juice of one pineapiit'e, two bottles of seltzer water. Mix all well. Add three dozen fine, large strawberries, and decorate with slices of pineapple and lemon sliced very thin. In c-ise tliere is not suf- ficient sug.ar, sweeten again to taste. Put a. large piece of ice in the bowl. When ready to serve, fill glasses one- duarter full of crushed ice, and fill up with the lemonade, (being care- ful to tiave several stiawberries and a slice or two of lemon and pine- apple in each glass. This lemonade Is delicious.

3111k of Almonds.

6 Ounces of Almonds.

1 Ounce of Bitter Almonds.

S Ounces of Loaf SusaV.

3 Pints of Filtered Rlyer Water.

% Gill of Orange Flower Water.

Blanch and peel the almonds, and Bcak them in cold water for several bi.urs. Th3n pound them thoroughly Into a pulp, adding as you pound a half gill of orange flower water. Put this into an earthen vessel with eight ounces of the finest and whitest loaf sugar. Add three pints of clear, fil- tered watsr, and then stir all well together. Return to the mortar. Pound W3H and strain. Stir well and set the vessel on ice. At the end of an hour it will be ready for use. This is a delightful summer firink.

Orimse Water.

Eau d'Orange.

The Zest of 6 Louisiana Orangeg. 4 Ounces of Oranse Blossoms.

7 Pints of Brandy.

i Pounds of Fine White Sugar. 3 Quarts of Water.

Macerate the zests of the oranges and orange blossoms and orange juice in the brandy for eight days. Then .listill in a "bain-marie," or v/ater bath, as indicated. Add a syrup made of four pounds of sugar and three pints of water, strain and filter, and bottle for use.

Strawberry water.

Baa de Fraises.

% Pint of Strawberry Juice. 1 Quart of Water.

8 Ounces of Sugar.

Choose fine ripe strawberries, stem and bruise them in a little wa- ter, and let them stand for an hour or so. Then squeeze them in a cloth and pour the juice off clear. To half a pint of the juice add one quart ot water and eight ounces of sugar. Stir well, strain, and put it on ics, and serve as ne2ded during the sul- try summer days.

Raspberry and Currant waster may be made in the same way, as also pineapple and jrang-^.

ORANGEADE.

3 Oranges.

The Juice of 1 Lemon. ,4 Ounces of Susar. , IV} Pints ot Water.

The oranges must be ripe, juicy Louisiana oranges. Peel one orange and cut it in thin slices lengthwise, and then put it into a vessel with four ounces of sugar and a pint and a half of water. Squeeze the juice of the lemon and two more oranges into another vessel, and stir well. Then pour it on the sliced orange. Let it stand for a few minutes, and it is ready to use. Strain if you desire.