Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1889-07-25

very pslatabie drink, and one which may
be safely used by farm laborers unless
INDUCED in too freely when overheated.
COCOA TEA
Is healthful and inexpensive. 1t is made
from the shells or nibs, which cost three
cents per pound. Wet two ounces with a
little cold water, and pour over them a
quart of boiling water; cook one and a
half hours; strain and add a quart of
milk heated to boiling. It should be
slightly sweetened.
STRAWBERRY SHERBET.
Crush one quart of fresh, ripe straw
berries to a smooth paste, add the juice
of one lemon and three pints OF water
and let it stand three hours. Then strain
through cloth over three-quarters of a
pound of graduated sugar, squeezing the
cloth tightly. Strain again through a
fine strainer and set in cool place until
wanted.
BUTTERMILK.
{ Farmers families seldom appreciate
what delicious and healthful drink they
have in homemade buttermilk. 1t was
the fashionable drink in New York last
summer, and brokers, bankers and mer-
chants INDUCED in it at three cents a
glass, from street stands or wagons. Ice
is not an essential where beverage can
be stood to cool in porous earthen ar
in cold cellar or milk room, such as be-
longs to every farm house.
OATMEAL WATER
Is the cheapest and one Of the most
healthful hot weather drinks. It is sim ply
oatmeal stirred into cold water, and
allowed to settle before drinking. This is
sold ia New York at penny glass, CIV
ing the vender about ninety-nine per
cent of of profit. It makes a pleasanter
drink if very thin cruel is made, using
one tablespoonful of oatmeal to quart
of water. Boil for an hour, strain, and
let it get very cold. Still another i'm
provement is to add the juice of one
lemon, and two tablespoonful of sugar
to each quart.
GINGER BEER.
ginger beer costing about fifteen
cents gallon is good standby. There
are many different recipes for this, but
the following is one of the simplest. Pour
four quarts of boiling water over three
fourtns of pound of white sugar; add
bIlS ulluC61 ycliOW p6Ol vi OhS loluOis
an ounce of ground ginger. Let this
stand covered until lukewarm, then add
the juice of the lemon and gill of good
yeast. Mix thoroughly, cover and stand
in warm place over night. Next day
strain, bottle and cork, tying down the
corks securely. Lay the bottles on their
sides in cool place.
RASPBERRY VINEGAR
Is a luxury that may be INDUCED in by
families living in the country who have
al abundance of fruit. Put foar quarts
of berries in stone jar, with one quart
of the best cider vinegar, and mash to q
paste with wooden pestle. Set in the
sun twelve hours, and then it all night in
cool place. Strain off the juice the next
Gay and pour it over four quarts of fresh
berries. The second day strain, and to
each quart of the Juice allow one pint of
water and five pounds of graduated
sugar. Heat over a slow fire until the
sugar is dissolved. Bring to boil SLOW
ly, skimming off the scum. As soon as il
reaches the boiling point, strain aDd bot
tie while warm, sealing the corks with
wax. This syrup, or cordial, although toe
expensive for ordinary use, is delightful
1OI q
Put two tablespoonfuls in glass of ice
water, and embellisn with any fruit in
season.
Is economical if the opportunity Of
making a lemon syrup is seized wheI
lemons are cheap. Crate thin yellow
rind of twelve large lemons over 5il
pounds of granolated sugar. Add two
quarts of water and stir over the fire IN
til the sugar is dissolved. Bring to boi
and boil until it thickens, skimming Al
fast as the scum rises. Add the juice OF
twelve lemons and SIM 10 or fifteen minutes
longer. Bottle and cork tightly, and
keep in a cool place. Two tables poon fuls
of this syrup will make a delicious glass
of lemonade. We must agree with tip
piers that the lemonade of church fairs il
usually not "nice drink" But if you
will rub the rind of lemon with q lump
of cut sugar, extract the juice of half
lemon with soueezer that will keep out
| the pulp and seeds, fill up the glass with
cold water, add q strawberry, or two OF
three luscious blackberries VI stem OF
currants, and will for ner furnish it with
two straws, you will have drink pleasing
to both eye and palate. Lemonade made
as above, substituting tea, weak or strong
according to taste, for water, is both
stimulating and refreshing.
EGG LEMONADE
Is the very quintessence of all that is de-
Iicious in the way of a refreshing and
nutritious drink, if rightly made-which
| it very seldom Is. We have our reel pc
| from a gentleman whose friends declare
| that if IN his course at Yale he acquired
nothing else, he should be satisfied with
tbs proficiency it brought to him IN the
manufacture of this beverage. The
necessary utensils are lemonade glas;
and shaker, with a small wooden pestle
| ell of which will cost fifteen cents at G
house furnishing store. Extract the
seeds from half of q large lemon and pu
it into the glass with three Jumps o.
sugar. Press and work with the little
pestle until the juice is extracted and TIT
skin soft. This draws out the zest from
the rind and adds greatly to the flavor
Add two tablespoonfuls of sugar, a
much finely cracked ice, and raw egg
and fill nearly full with cold water. In
vert the tin shaker over it and shake well