The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1890-07-05
NECTARs AND CoMpoTEs.
Some Frutty Wine-Cups and Desserts fol
the Hot Weather.

Some Frutty Wine-Cups and Desserts for
the Hot Weather.
This Is the kind OF weather for frappes,
punches, cups, and compotes, says the New
York World. Everything goes that is spicy
and cool, but the thirsty multitude is on the
lookout for new and untried nectars. As
long as the gourmet rules he will toast and
joke, banter and dirt with claret or a
champagne cup, and Just as certain as the
summer rolls round he will have some new
suggestion to put into it. Handlers from
merrie old England protest that it is not
possible to make good wine-cup without
bouquet of British mint. This notion
was confirmed by the distinguished
M. Joseph Dugni3l, revolutionizer Of
gustatory delights, architect Of be-
son WANTS. an PET OF the areco1 o
the cuisine Of w. X. vanderbilt's New York
and Newport houses, who, during his short
stay in this country, kept window1box full
of the savory green plant, which he watered
with his own hands and fortified with
rose-leaves and toast broth.
Fortunately the public palates are not all
as sensitive as that Of the philosopher of
the cuisine, and the complete absence of
the green stopper 10 scarcely missed from
the claret jug.
The epicurean. as q rule-he who has
quaffed the glasses of continental Europe
with crushed ice, q bottle of soda, quart
of old Bordeaux, dash of Chartreuse or
Maraschino, cup of fresh fruit and a
bunch of mint; but the novice, the blush
ing debutante, the aspiring cadet, and the
conscious belle Of two summers want
lighter drink, and here it is:
Into twO-quart chocolate pot or claret
jug toss pint of shaved ice, some disks OF
pineapple, a handful of white and black OK
heart cherries, few slices of orange and
lemon, and one slice of cucumber cut from
the side and not the heart of the vegetable:
sugar, and then add quart of champagne:
Stop the jug with bouquet of mint, and
you have a drink that will rival the nectar
of the NEUROLOGICAL 400"
There is a diversity Of opinion about the
use of mint, many recognized descendants
flavor destroys the delicate taste of the wine.
Instead of bunch only one sprig of mint is
put in the wine after it has extracted the
fruit favors, and care is taken not to crush
the little green plant.
In making claret cup the same formula
is used, but dash Of liqIeur is almost IN IN
wine and fruit. Shaved ice il better than
lump or crushed, for the reason that it is
soonest dissolved, and then, too, claret is q
wine that is not improved by being chilled.
It should be added that the only way to
enjoy the pervading Righteousness of a
champagne and claret is in sips. There is
a lingering sweetness about these beverages
that is completely lost in guzzle or q
gulp.
The compete par excellence is the ia
maica jam. This appetizing medley should
be made two hours before dessert and sent
from the refrigerator to the table without
transfer to another dish. Taste will sug-
gest the fruit used, but sound straw
berries, pineapple, ripe bananas. and
sliced orange or lemon make a
very nice assortment. After slicing the
orange tear it apart, rejecting the seeds
and fiber. Nor should the core of the
pineapple be used, the idea being to get q
palatable as we'll as wholesome compound.
It is not we'll to mince this fruit, as too
much of the pineapple syrup is lost. Either
chip it as smoked beef is cut, or chop it in
pieces the size of marble. Orange and
strawberry are pleasant, but # lemon is
used cherries will mix better. The lemon
is not intended to be eaten but gives the
dish fine flavor. Add as much sugar as
may be desired and over the mixture throw
a pint of Jamaica rum. The bouquet of
this dish must be tasted to be appreciated.
With some delicate cake, not too sweet, this
is one of the most delicious summer desserts
that can be thought u. It is wholesome,
satisfying, very littlettrouble, and not much
more expensive than baked pudding and
ice cream.