The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1891-06-28
some SUMMER DRINKS.
BreWed at Home and Harmless Ices, Juices and
Such.

All these are harmless home drinks for
use in hot weather. Not one of them con-
tains alcohol. ALI the recipes are from the
st. Louis Republic.
Almond milk is a delicious beverage
| Take three dozen fresh almonds, blanched,
and pound to paste; two bitter almonds
| blanched, and pound to paste; two Jumps
| of sugar. one pint of water Mix one gill of
| boiling water with the almonds. When
| you have pounded them in a mortar strain,
return to the mortar and pound with more
water until you have used a pint in all
| sWeeten to taste.
FRUIT SHERBETS.
Fruit sherbets are now being sold at con-
| fectiOners' stores, but they can be as easily
| made at home. Mash any ripe fruit and
! pass it first through a coarse, then through
fine sieve To every quart Of juice add a
| quart OF water and sweeten with powdered
| sugar. When the sugar is dissolved strain
again and keep in the refrigerator until
| wanted.
MULLED CIDER.
! Muled cider is a cool and refreshing
drink. In order to make it, take one quart
| Of cider. eight eggs and a few grains oil all
spice II the cider is hard, reduce it with
water and put it to boil with the allspice;
meanwhile beat the eggs light in large
! from one pitcher to another until 1t has
fine froth on it; CRATE a little nutmeg on
each glass as it is poured out.
RUSSIAN TEA.
Russian tea, another cooling drink, is
| made like ordinary tea. but served in small
glasses with thin slices Of lemon floating III
! them. 1t is TO be Sugared to taste and taken
ice cold.
oRANGEADE.
Orangoade is a common enough beverage
| in majority of homes, hut very few per-
| sons know how to make it properly. Take
| three dozen sour oranges, two pounds of
| loaf sugar and the peel of two oranges :;
ana add water and pounded Ice in proper
ton. The quantity, Of course, is for large
party.
CAMBRIA TEA.
| Cambria tea is made from one pint of fresh
milk and the same OF boiling water; sweeten
| to taste. In Olden times this was known to
| Western people as tea-kettlC tea.
COCOA NIBs.
Cocoa nbs is composed of one quart Of
| boiling water, two ounces of cocoa nibs and
| one quart of fresh milk. Wet the nibs with
| little cold water, add to the boiling water,
cook one hour and half. strain, add the
| milk, heat to boiling and take from the fire.
LEMON WATER ICE.
| Lemon water ice is made from the Juice
| rind of lemon grated and stepped in a
| little water; the water strained, and a littl g
! of this added to the juice, improves the
| flavor; sugar TO taste, always bearing in
! mind that freezing diminishes the strength
| of sugar, and that water requires more
| sugar than either cream or milk then heat,
! stir and freeze as for ice-crpam.
| CREME A LA ROSE.
Creme a la rose is a delicious ice now
| sold at the cOniectiOners Take two quarts
| of rich, fresh cream; sugar and rose water
| to taste; cOchlneal In sufficient quantity to
| give a fine rose color; yelks of twelve eggs.
! Heat the cream boiling hot, stir in the
sugar, fiayorng and cOloring; have ready
| the yelkS, we'll beaten; add the cream TO
the yelks, little by little, stirring continu-
| ally; strain, cook balm marie, which
means in one vessel inside of another, until
| it thickens, and when cold. freeze.
| Kirsch is made by taking pound of wild
! plums. mash them, take out of the stones
and crack them; throw them into a gallon Of
| brandy; let them steep month; filter, and
| you havc the famous klrsch. Syrup added
to taste makes a delightful cordial.
! ORGEAT.
| Orgeat is made from Ealf a pound of al
moDds, blanched and pounded in a mortar
| and mixed with little rOSe-wateT and a
! quart of boiling water. When nearly cold
strain, sweeten and flavor with rOse-water.