The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1889-09-04
Summer Drinks.

summer DrlnkS.
1t is surprising that so little attention
is paid TO summer drinks outside of
Neutrality-suspicious.. Man does not sub
sist by food alone at any season of the
year, much less in summer, and yet,
however the housekeeper may vary her
bill of edibles to suit it to the change
of temperature, she continues to offer
for drink only the regulation tea, coffee
and hocOlate-chocolate coffee and
tea. In days journey lucky trav-
eler may find a housewife considerate
enough to serve tea and coffee iced,
but she is rare, like all jewels.
Ice-cold drinks in appreciate guam
titles are not of course the best thing to
take into ones stomach, but if one will
drink them " whether or no." he had
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 a
little of any one of the fruit shrubs,
one may concoct punch" harmless
and delicious.
To make currant or any acid fruit
shrub, boil the juice of the fruit and
ouSuI III thC VI INV DOuhu
of sugar to one pint of Juice, five min
utes. Stir it constantly while cooling;
when cold, bottle it. One or two spoon
makes nice drink.
The merits of good lemonade should
be better appreciated. For all those
troubled with biliousness, sick head
aches, nausea, and so on, acid drinks
oil ,hnl 7
is improved for many tastes by adding
lime juice (sold in bottles) in the pro-
portion of one tablespoonful of lime
juice to one quart of lemonade.
Those fond of the flavor of ginger
will find the following recipe for Eng
lish ginger beer very nice: Pour four
quarts of boiling water on one ounce
and half of ginger, one ounce of
cream tarter, one pound of brown
sugar, and two lemons sliced thin. Put
in two gills of yeast, let it ferment
twenty-four hours, and bottle it. I'm
less the weather is very hot, keeping it
two or three weeks improves it. Keep
in cool place, and stand bottles that
are to be opened on the ice for some
time beforehand.
Those who do not like yeast-fer-
mented drinks will find DIR. Perer's
ginger beer delicious. White sugar,
one and one-fourth pounds; lemon
juice, four scant tabespoontuls; honey,
one ounce; bruised ginger, one and
one-fourth ounces; water, one quart
and pint. Boil the ginger in part of
the water for half an hour, then add
the sugar, lemon juice, honey, and the
rest of the water and strain through a
cloth. When cold add the least bit of
the white of an egg, and a quarter of
teaspoonful of essence of lemon. Let
it all stand four days in cool place,
and then bottle. This honey lends a
peculiar softness, and from not being
fermented with yeast the beer is less
violent 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 a lemon cut into small pieces. Mix
all together with little warm water,
then pour over it one gallon of boiling
water, stirring all together thoroughly.
Use when cold. If preferred, raspberry
vinegar or any other flavoring may take
the place of the lemon.
To make raspberry vinegar, mash the
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
jelly-bag. To every pint put half
pound of loaf sugar. Set the juice on
the fire to come to a 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 made with water,
ice and orange syrup. The latter is
easily made and most convenient to
have in stock" When oranges are
plentiful and cheap it is very eco
nomical syrup TO make, as well. Select
ripe and thin-skinned fruit. Squeeze
the juice through a sieve, and to every
pint add one and one-half pounds of
powdered sugar. little of the grated
orange peel and the juice of one lemon.
Boil for fifteen minutes and remove
every particle of scum as fast as it
rises, straining the syrup at last if it be
not perfectly clear. Bottle and seal
tight. Ices, custards and creamed but
ter for sauce are all nice, favored with
this syrup.
Toast water for invalids and those
wishing delicate drink is prepared
nicely by toasting a slice of stale bread,
from which the crust has been broken,
to nice brown. Break the slice into
three or four pieces in pitcher, add IA