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Fresh Crushed Fruit in Season

In their various seasons berries and fruits may be prepared in freash 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-sided 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 ½ to 2
ounces to each glass, adding the usual quantity of cream, or ice cream. Draw soda, using a fine stream freely.