THE ACID LIME FRUIT IN HAWAII. 



17 



LIMEADE. 



2 teaspoonfuls of sugar. I 1 lime. 



£ glassful of ice water. 



Put sugar in glass, add ice water, and stir until the sugar has dissolved ; 

 then add the juice of one lime. Serve immediately. Soda water or boiled 

 water with cracked ice may be substituted for ice water. 



GRAPE JUICE LIMEADE. 



1 small piece of ice. 11 pints of water. 



Juice of 5 limes. 1 pint of grape juice. 



1 cupful of granulated sugar. 



Sufficient for six people. 



Place ice in pitcher, add lime juice, sugar, water, and grape juice. Stir 

 thoroughly. Let stand for several minutes, then serve. 



LIMES WITH ICED TEA. 



Hot tea of the strength desired. I Sliced limes. 



Serve tea hot with sliced limes and sugar separately to be combined as 

 desired. 



LIMES WITH ICED TEA. 



2 teaspoonfuls of tea. I 2 limes. 



2 cupfuls of boiling water. I Crushed ice. 



Pour boiling water over tea ; let stand for 5 minutes ; then strain into glasses 

 half filled with crushed ice. Serve half a lime to the glass and sugar to taste. 



AFTERNOON TEA. 



3 teaspoonfuls of tea. Cloves. 



2 cupfuls of boiling water. Candied cherries. 



1 lime. Loaf sugar. 



Make the tea in teapot or with tea ball ; let stand for several minutes ; then 

 serve, placing in each cup a slice of lime pierced with a clove. Add a cherry 

 and serve sugar separately in such quantities as may be desired. 



LIME-JUICE COCHTAIL. 



4 tablespoonfuls of lime juice. 

 2 tablespoonfuls of orange juice. 

 2 tablespoonfuls of sugar sirup. 



Place ingredients in cocktail shaker ; 

 four cocktail glasses. Serve. 



§ cupful of ginger ale. 

 Crushed ice. 



shake, and pour over crushed ice in 



OYSTERS WITH LIME COCKTAIL SAUCE. 



4 ripe limes. 



3 tablespoonfuls of lime juice. 

 2 tablespoonfuls of tomato catsup. 

 1 tablespoonful of finely chopped 

 onions. 



12 drops of Tobasco sauce. 



i teaspoonful of grated horseradish. 



24 oysters on the half shell. 



Salt. 



Cut oft one-third of each lime, remove pulp and juice, leaving a basketlike 

 container. Mix lime juice with the other seasonings, adding salt to taste. 

 Put the mixture in the baskets and place in the center of deep plates of 

 crushed ice. Surround each basket with six oysters and serve for first course. 



LIME WITH FISH. 



Squeeze juice of two limes over fish when ready to bake. Add more lime 

 juice while fish are baking, if desired. Garnish with parsley and slices of lime. 

 Serve fish with sauce. 



