The Indiana State sentinel., 1893-08-09
SIMMER Drinks.

Tisane-This is favorite beverage in
France. Chop fine a cupfUl Of dried
fruit, such as figs, dates or prunes. and
steep for an hour in one quart of water.
Strain and sweeten to taste.
Currantade-Mash one pint Of ripe
currants, and press out all the juice.
Mash and strain the same quantity Of
raspberries. Add to them about two
quarts of cold water. Sweeten to taste.
Apple Toast Water-Toast slice of
bread very brown and crumble into
large pieces. Mix these with two or
three baked apples, and over them pour
a quart of boiling water. Sugar to TASTE
and strain.
Lemon Squash-To a third Of a stone
bOttleful of apOllinaris water add one
juice from half lemon; stir in a dessert
spoonful of caster sugar. Drink imme-
diately. bottle of apollinaris water
makes three soda water glassfuls of
lemon squash.
Summer Lemonade-Slice four lemons
and two white oranges over cupful OF
white sugar Add two tablespOOnfuls Of
Strawberries, raspberries or cherries, and
half dozen slices of pineapple. Let the
fruit stand for an hour, then add one
quart of cold water.
Lemon and Orange Drink-Boi two
pounds of lump sugar, add a pint Of
lemon juice and the juice of an orange;
DOlNle the mixture ana NOlh NdA tAuAAS .
Put a tablespoonful of the syrup into
glass three-parts full of cold water, add
a quarter Of a teaspOOnful of bicarbOn-
ate of soda, and drink at once.
Nectar-Put half a pound Of loaf sugar
into a large porcelain jug; add one pint
of cold water; stir the sugar till il Is
dissolved. Pour over il half a bottle Of
hook and one bottle of sherry wine. Mix
them we'll together, and crate in half d
nutmeg with two drops of essence of
lemon; then set the jug in a bucket OF
ice for one hour.
Gingerette-One gallon of water, one
pound of white sugar, One-haf ounce OF
best ginger root two sliced lemons, one
fourth ounce of cream tartar. Boil the
ginger and lemon ten minutes in part Of
the water; dissolve the sugar and cream
tartar in cold water; add one gill of good
yeast. Let il stand over night and
strain and bottle in the morning
Portable Effervescent-In a blue paper
place one-half drachm of bicarbOnate Of
soda with two grains of finely ground
ginger, and one-fourth ounce Of caster
sugar; then put twenty-one grains of
tartaric acid into a white paper. When
both packages are emptied into glass
of water they make a most cooling
drink.
Russian Tea-This is simply tea served
without cream, using instead a slice of
recipe: To one-half pound of tea add
a large lump of sugar, crush as finely
as possible with a rolling pin, add the
boiling water very gradually. Russian
tea, poured on finely-chOpped ice, and
served in tall thin glasses set upon
small glass plates, is acceptable and
dainty for the summer tea" A lump
or two of sugar should be placed upon
each saucer or plate.
Homemade POrter-Two gallons of
water one-half pound of hops. one quart
of barley Cburned and ground for Coffee,
one tablespoonful of ginger, one pint or
West India molasSes. Boil the hops and
barley together two hours, so as to get
tn strength all out, then strain and add
a cup of hot yeast. When almost cold
put i'm the molasses, stir up well and
strain again; let it work sufficiently, and
when the foam has covered the entire
top of the liquid, bottle, cork tight and
keep in a cool place. 1t is ready for use
in few days.
Ginger Drink-Ginger, as a rule,
agrees with the stomach, especially in
warm weather. Dissolve two and three
quarter pounds of sugar in two gallons
of soft water; then add the well-beaten
whites of three eggs and two ounces of
Jamaica ginger. 1t is we'll to moisten
the ginger in a little cold water before
adding it to the whole amount of water.
Bring all this slowly to boiling point,
skim. and stand aside to cool When
cold add the juice Of one large lemon
and two tablespOonfuls of yeast, or a
quarter of a compressed cake dissolved.
Fill il into bottles, cork tightly, and tie
the corks down. Stand the bottles in a
cool place for en- days, and they are
for