Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1888-07-09
BEVERAGES FOR HOT paws
Lemonade, Russian Tea, Soda MILE Pad-
minton, Claret Cup with Soda Watar

Lemonade, Russian Tea, Soda MILK. Bad
minton, Claret Cup with Soda water.
The feverish thirst of summer days
is almost unquenchable when the LIQUID
we take to relieve it is unaccomnaniod
by nourishment, for example, cnn of
tea and very little bread and but-
ter or cracker will do more to aflay
thirst than three or four cups without
For this reason the egg lemonade that
has been such an attraction at the New
York soda fountain this summer is one
of the best beverages ever introduced.
as well as the most delicious. MANY
declare that it is not so good when
home made and they are generally
right; this is the reason: The power-
full pressure brought to bear on the
lemon while in the squeezing machine
forces out the oil from the peel as well
as the juice, and this is not done nv the
ordinary hand-squeezer. The Juice of
lemon has little fragrance; it is the oil
that imparts the delicious flavor to it.
Make the drink in the following way
and it will equal that made by pro-
fessionals:
For egg lemonade, break an eoe into
tumbler, rub two Jumps of sugar on
the rind of fine lemon, put the sugar
into the tumbler, squeeze the lemon
into it with squeezer, and half fill the
tumbler with ice broken small, fill up
with water, and, with a shaker, shake
the whole vigorously a few seconds,
then crate little nutmeg over the
top.
Simple lemonade is greatly improved
by rubbing the peel with sugar. When
made for patients recovering from
fever a far more grateful drink than
strong lemonade is made by using one
lemon to a quart of water, with one
lump of sugar rubbed on the peel,
sweeten very little. This, given in
teaspoonfuls, when the mouth and
tongue are parched, is inexpressibly
refreshing.
Cold-water tea, or Russian tea, is
usually made by sleeping tea in boil
ing water in the usual way and setting
in ice. This gives the astringency
that is pleasant when hot with cream,
but to many tastes very unpleasant
when cold. The better way to make
it is easier in hot weather, and SO made
iced tea is a positive luxury. Four
hours before you require the tea for
use Cor over night, if you choose) put
four teaspoonfuls of tea into pitcher,
pour on to it quart of cold water,
l., l
does not sound as if good tea could be
made with cold water, but this is the
perfection of cold tea, fragrant with
out the least bitterness and of beauti-
full amber clearness. Sweeten as any
other tea. With little lemon juice
and slice of lemon floating in each
glass this makes the fashionable ''Rus-
sian tea.
One may long for glass of soda or
be delighted to offer it to his heated
and weary friends, but it is quite too
much to 90 to the druggist for it with
the sun high and the thermometer in
the nineties. And yet nothing is more
possible or less expensive than to have
the thing always at hand. In Paris
when siphons were first introduced
iced ''siphon water" was the thing
to have in the house. [ often wonder
that so little use is made of them in this
misunderstanding country except with
doctors direction. Half dozen ST.
phons of plain soda cost 80 cents, per-
haps less in large cities, and if
you are known to your druggist you
will not be charged for the loan of the
siphons. Keep them on ice and you
have your soda-water ready. Make
and keep bottled few simple sirups
vanilla strip, coffee strip, ginger
sirup-and you can have favored soda
at moments notice. In fruit season
half fill the glass with fresh fruit strip
and sugar, fill up from the siphon, and
have drink for the gods.
Soda milk is an excellent and nour-
ishing drink in hot weather, and will re-
main on the most delicate stomach
when anything but koumiss would be
rejected, and is simply soda from the
siphon and milk.
Claret cup with soda-water is excel
lent made from California wine. Pour
bottle of claret into pitcher. add a
sliced orange, leaving out the first and
last slice, and strip of cucumber
peel as long as your finger; sweeten
with strip, add, if liked, wine-glass
of Santa Cruz rum; set this in crushed
ice, and just before drinking strain
and add the contents of n siphon of
saltwater, and serve at once.
For Badminton, take a bottle of
claret, sirup to taste, an orange sliced,
and a strip of cucumber. Strain after
it is well chilled; then add wineglass
of curacao and a siphon of soda-ice-
cold, of course-and serve at once. OF
all cups, except champagne, perhaps
cider is the best.
For cider cup pour quart OF cider
into a pitcher, slice an orange into it
or three slices of lemon or not, accord
ing as the cider is sweet or sour, add a
glass of sherry and one of brandy with
pint of crushed Strawberries if in
season, otherwise cup of chopped
pineapple and a few drops of almond
fiavoring. If champagne. cider is used
let it be iced. Let all stand till chilled,
then strain and add siphon of soda.
The soda-water must always be used
the last thing, and when there is time
to have the ''cup" cold enough without,
do not add ice to it, as if it stands it
gets poor. Sweeten all cups with sirup
made thus: Pour boiling water Ca
pint) on a pound of white sugar. When