The Bennington banner. [volume] (Bennington, Vt.) 1858-1894, 1889-08-22
SUMMER DRINKS.


1t is surprising that so little attention
is paid to summer drinks outside of
neutrality-suspicious. Man does not subsist
by food alone at any season of the year,
much less in summer, and yet, however
the housekeeper may vary her bill of
ediables to suit ID TO the change of tenn
perature, she continues to offer to drink
only the regulation tea, coffee and choco-
late-chocolate, coffee and tea. In a
days journey lucky traveller may find
a housewife considerate enough to serve
tea ami coffee iced, but she is rare like
all jewels.
Ice cold drinks in sppreclable quanti-
ties are not Of course the best thing to
take into ones stomach, but if one will
drink,them whether or no." he better
find them at home than in some more
questionable spot. Chopped ice figures
largely in all special saloon drinks for
hot weather. With this, some slices of
lemon, cold water, and little of any
one of the fruit shrubs, one may concoct
a punch" harmless and delicious.
To make curranJ or any acid fruit
shrub. boil the juice of the fruit and
sugar in the proportion of one pound of
sugar to one pint of juice, five minutes.
Stir it constantly while cooling; when
cold, bottle it. One or two sppoonfuls
of the shrub in glass OF water makes
a nice drink,
The merits of good lemonade should
be better appreciated. For all those
troubled with biliousness, sick headache,
nausea, and so on, acid drinks are es-
pecially wholesome. Lemonade is i'm
proved for many tastes by adding lime
Juice (sold in botiles) in the proportion
of one tablespoonful of lime juice 10 one
quart of lemonade.
Those fond of the flavor Of ginger will
find the following recipe for English
ginger beer very nice; Pour four quarts
of boiling water on one ounce and half
of ginger, one ounce of cream tartar, one
pound of brown sugar, and Two lemons
sliced thin. Put in two gilIs of yeast, let
it ferment twenty four hours, and bottle
it. Unless the weather is very hot keep
ing it two or three weeks, improves it,
Keep in cool place, and stand bottles
that are to he opened on the ice FOR some
time beforehand.
Those who do not like yeast fermented
drinks will find D.. Pereir' ginger beer
delicious. White sugar, one and one
fourth pounds; lemon juice, four scant
tablespoonfuls; honey One-ounce; bruis
ed ginger, one and onC-'ourth ounces !;
water, one quart and pint, Boil the
ginger in part of the water for half and
hour, then add the sugar, lemon juice,
honey, and the rest of the water and
strain through a cloth. When cold add
e h. g
quarter of teaspoonful of essence of
lemon. Let it all stand four days in a
cool place, and then bottle. This will
keep for months. The honey lends a
peculiar softness, and from not being
fermeDted with yeast the beer is less vio-
lent in its action when it is opened.
A most strengthening and refreshing
drink is made from oatmeal. Into
large pan put four ounces of fine, fresh
oatmeal, six ounces of white sugar, and
half lemon cut into small pieces. Mix
all together with a little warm water,
then pour over it one gallon of boiling
water, stirring altogether thoroughly.
Use when cold. II preferred, raspberry
vinegar or any other fAvoring may take
the place of the lemon.
~ lldhC thC
fruit in an earthen bowl; to every
pound of raspberries add one pint of
good vinegar; cover and let it stand two
or three days, then press it through
Jell-bag To every pint puthaf pound
of loaf sugar Set the juice on the fire
to come to boil, take off any scum that
rises; allow five minutes gentle boiling.
Set it to cool, then pour into small
bottles and cork tightly.
A delicious drink is make with water,
ice and orange syrup. The latter is east
ly made and most convenient to have
sin stock" When oranges are plentiful
and cheap it is very economical syrup
to make, as we'll. Select ripe and thin
skinned fruit. Squeeze the juice through
a seiye, and to every pint add one ard
One-half pounds of powdered sugar,
little of the grated orange peel and the
juice of one lemon. Boil for fifteen
and remove every particle of
scum as fast as it rises, slraining the
syrup at last if it be not perfectly clear.
Bottle and seal tight. Ices, custards and
Dreamed butter for sauce are all nice
favored with this syrup.
Toast water for inValids and those
a delicate drink is prepared
nicely by toasting slice of stale bread,
from which the crust has been broken,
to nice brown. Break the slice in o
three or four pieces in tcher, add
slice of lemon, and pour on one pint of
boiling water When cold strain off
for use.
Barley water for infants and others is
prepared in France, where the children
IF rich and poor alike are half fed upon
it, in this manner To cupful of pearl
barley washed clean add three cupfuls of
cold water; boil till the barley is soft,
then strain and sweeten.
This is but the barest outline of what
one may conscientiously offer his neigh
Dor to drink, and drink himself, in hot
Once add varied summer
drinks to ones little list" and their
possibilities, like those of desserts, are
Iimitless. One last word as to ice. tits
not always necessary in order to serve
liquids cold that they should contain
ice. Standing them, covered closely,
upon ice for time before serving them
brings the temperature down quite
To 10 tha.,, hla 10