Prohibition in the US was between 1920–1933, and this 1922 booklet’s focus is on fruit drinks. The drinks replaced the cocktail, as Alice Bradley wrote, “Fruit juice cocktails, when taking the place of liquor cocktails, may be passed in the drawing room. The serving of the cocktail is an announcement to the hostess that dinner is served.“
Alice Bradley also wrote Sunkist’s 1919 recipe booklet about fruit salads and fruit desserts.
Not in our lives have we been served a glass of orange juice surrounded by a bowl of ice, see > picture 3, even in a hotel, right? That hints that the restaurant didn’t refrigerate the oranges in 1919, and they fresh-squeezed the juice–always a good sign.
Frozen orange juice concentrate didn’t happen until 1936, and it caught on finally about 1946. To this day I understand but not pleasantly surprised when I order an orange juice at a restaurant and it’s served in a pinky-sized glass.
