The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1894-07-22
SUMNER BEVERAGES.
Some Home Made Drinks That Cheer
When the Weather Is Hot.

New York Times.
a delicate beverage can be made by TAX
ing three bananas and rubbing them
through a sieve; add the juice of one
lemon. Pour over the pulp a half pint of
boiling water. When cold stir it well,
sweeten and strain. Then add a bottle of
soda water and cracked ice.
The best receptacles for the fruits and
juices during the different processes to
which they must be submitted are those
made of stone and granite ware. Tin yes
sells not only discolor the syrup, but viii
often impart an unpleasant taste
A refreshing drink, quickly made is
that evolved by putting into a tumbler
liberal tablespoonful OF almost any kind
of syrup-pineapple is always successful
tablespoonful of thick cream, and then
nillng the glass from a syphon Of iced
soda water. This is a drink particularly
suitable for garden and tennis parties.
Straws should be furnished for such
drinks as contain cracked ice and fruit
slices,
Delicious fruit syrups which ought to
be kept on hand for these drinks are only
the fruit juices impregnated with a suf-
hcient quantity Of sugar to preserve them
and retain them in the fluid state
a sure way to prepare a good syrup is
10 use powdered loaf sugar mixing il
thoroughly with wooden spoon until the
placed in pan of boiling water, and thus
the small particles of sugar become dis
solved without any risk of burning
Bear in mind that too much sugar will
I-aHe tne syrup crystalline and too little
Will make 1T ferment; two and a half
pounds of sugar is about the right guam
tity for one pound of juice.
Fruit Lemonade l. sraot
over plain lemonade. and is made by add
ing the juice of two oranges and a half
lemons. First roll the lemons and care
t tbaSy , serape of any small black specks
win sharp knife slice them thin, taking
pains to remove the seeds. Place the lem
ons in pitcher from which the drink is
10 De served and pour cupful of granu-
lated sugar over them. Then. with a wood
en- pestle, mash the lemons well and add
the other fruit juice Heap a pint of
chopped Ice over all and allow il to stand
a Few moments before adding the water
and remainder of sugar. This receipt
should make fully three pints of finely
naVored lemonade. The amount of sugar
required must depend upon the acidity of
the fruit; When strawberries are not i'm
season blood oranges may be substituted
and the flavor will be enhanced by the adj
dition of small cubes of pineapple.
OF one large lemon with two tablespoonfuls
OF graduated sugar, the whites of two
eggs and glass and half OF ice water.
add the water. and then stir in the beaten
\ glass of homemade ginger beer. with
lump Of ice in it. is always a pleasant
drink on hot day. Take a deep earthen-
ware kettle for the making of the beer.
Slice four lemons, place them in the
kettle, add a pound and a half of loaf
sugar and one and half ounces of root
ginger. slightly bruised. Pour over these
ingredients two gallons of boiling water.
and when nearly cold pour in a dessert
spoonful Of fresh brewers yeast. Cover
this with a thin cloth and let the mixture
stand for twenty-four hours. Strain and
bottle IL and place in a cool cellar.
Beverages cOncOcted by the use Of syrups
are the most popular. and the syrups that
should ever be kept on hand are spiced
blackberry, raspberry. orange. ounce, ap-
pie and peach, syrup of orange peel. straw
berry. pineapple, pear. cherry, lemon. eS-
sence OF lemon or orange and mixed syrup.
This latter syrup. OF excellent flavor may
be made by mixing two different fruits to-
gether. as raspberry. red or black and cur
rants, or raspberries with cherries. Lemon
juice may be added to apple. and pineapple
is fine addition TO any of the fruits. but
is rather expensive for liberal use.
Temperance punch is lemonade, with
crushed raspberries or Strawberries to give
ii color. Serve in punch bowls.
Cream soda can be made by boiling to-
gether for five minutes two ounces of tar
taric acid. two pounds of white sugar. the
juice of one lemon and three pints OF
water. When the syrup is almost cold add
the whites of three eggs. half cupful of
Hour and half an ounce of essence Of
Dcdl lltSt lOSttHtT
Is. then bottle and keep In a cool place
Two tablesDoonfuls of the syrup to each
glass OF water and add a fourth OF a
teaspoonful OF bicarbonate of soda. This
drink should be taken quickly. Ii is
pleasantly effervescent, and is thought by
many superior 10 soda water.
Root beer must not be forgotten. The
extracts of the root obtainable in the drug
stores are inexpensive and quite satisfac-
tory. Use fourteen quarts OF water. two
quarts of sugar, one bottle OF extract. one
scant pint of bakers or one square OF
compressed yeast, three tablespoonfuls of
extract OF ginger. Put all these together in