The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1891-07-08
SUMNER DRINKS.
Delicious Beverages for Warm
Days-How to Prepare Them.

Almond milk is q delicious bever-
age. Take three dozen fresh al
monds, 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 sherberts are now being sold
at confectionery stores, but they can
be as easily made at home. Mash any
ripe fruit and pass it first through a
coarse, then through a fine sieve. To
every quart OF juice add o quart OF
water and sweeten with powdered
sugar. When the sugar is dissolved
strain again and keep in the refriger-
ator until wanted.
Mulled cider is a cool and refreshing
drink. In order to make it take n
quart of cider, eight eggs and a few
grains of allspice. II the cider Is hard
reduce it with water and put it TO boil
with the allspice; meanwhile beat the
eggs light in a large pitcher, pour the
cider on tho eggs, and pour from one
pitcher to another until il has a fine
froth on it; CRATE a little nutmeg on
each glass as it is poured out.
Russian tea, another cooling drink,
is made like ordinary tea, but served
in small glasses with thin slices of
lemon floating in them. 1t is to be
sugared to taste and taken ice cold.
Orangeade is a common enough bev-
erage in a majority Of homes, but very
few persons know how to make it
properly. Take three dozen sour
oranges, two pounds of loaf sugar and
the peel Of two oranges; shave thin.
Mix and stir we'll together, and add
water and pounded ice in proportion.
This quantity, of course, is for a large
party.
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 peo-
pie as tea kettle tea
Cocoa nibs is composed of one quart
of boiling water, two ounces of cocoa
nibs and one quart of fresh milk. Wet
the nibs with a little cold water, add
to the boiling water, cook one hour
and a half, strain, add the milk, heat
to boiling and take from the fire.
Lemon water ice is made from the
juice of six lemons to each quart OF
water; the rind of a lemon grated and
stepped in a little water; the water
strained, and a little 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 o
sugar than either cream or milk; then
heat, stir and freeze as for ice cream.
Creme "a Ia rose is d delicious ice
now sold at the confectioners'. Take
two quarts of rich, fresh cream; sugar
and rose water to taste; cochineal in
sufficient quantity to give a fine rose
color. yolks of twelve eggs. Heat the
cream boiling hot, stir in the sugar,
fiavoring and ~coloring; have ready
the yolks, we'll beaten; add the cream
to the yolks, little by little, stirring
continually; strain, cook a balm marie
which means in one vessel inside of
another-until it thickens, and, when
cold, freeze.
Kirsch is made by taking a pound of
wild plums, mash them, take out the
stones and crack them; throw them
into a gallon of brandy; let them
steep a month; filter, and you have
the famous kirsch. Syrup added to
taste makes a delightful cordial.
Orgeat is made from half a pound
of almonds, blanched and pounded in
a mortar and mixed with a little rose
water and a quart of boiling water.
When nearly cold strain, sweeten and
flavor with rose water.-St. Louis Re-
Dublic.