Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-08-18
DRINKS FOR SUMMER.
Some Cooling Beverages which Are
Easily COncocted.


From Harper's Bazaar.
This is an admirable receipt for the re-
quired tankard which holds the standard
claret cup: One gallon of claret. the Juice
of twelve oranges, the juice Of twelve lom-
ons. one bottle of good bitters, one
pound of loaf sugar of which half has been
rubbed on lemon peel until yellow. Pour
over a block of ice, and add apollinaris
water to taste. 1t is better to make claret
cup the day before IL is used. IL uncertain
as to the amount required. a strip can be
made Of the oranges, lemons and sugar.
and when cooked bottle and mix ingredi-
ents in same proportion at the last mo-
ment. One and half gallons CT wine is
a moderate allowance for one hundred
guests.
Cider cup as concocted by English college
dons, is a pleasing beverage to sip in idle
dalliance." One quart OF champagne cider,
one liqueur glass of cognac, one glass of
sherry, and a half-glass of maraschino; one
dessert-spoonful of crushed rock candy,
peel of half a lemon, and the other half
cut in slices, one sprig of borage. Mix well
and place il in salt and ice for two hours.
Hatfield is also an English mixture. made
with bottle of iced ginger-beer and a
iqueur glass of good gin.
Tea punch holds its sway with an unerr-
ing supremacy, and a good way TO make IL
is with a quart of rum, one and a half
pounds of sugar, six lemons, one cup of
strong green tea. Peel the lemons, and
pour the tea boiling hot upon the peel; mix
all together, pouring in the rum last. When
ready to serve have a silver pitcher filed
with crushed ice, and pour In the punch
the melting ice Will make IL pleasant
strength.
A good glass of lemonade is as rare as
"a beaker full of the warm south" 1t
should not be the thin fluid which is fits
common presentment, but shodld have "a
body" which can alone be got by reducing
the sugar TO a strip before adding the
lam IltE hall a NJ lnlH D.
and reduce it with one pint Of water; add
the rind CT five lemons and let IL stand an
hour; remove the rinds, and add the strain
ed juice Of the lemons; add one bottle Of
apollinaris water and a block of ice in the
center of the bowl, and before serving add
one tablespoonful of brandy to The above
proportions. Peel one lemon and cut IL up
into thin slices; divide each slice in two
and place the pieces in the lemonade.
An excellent champagne cup is made
thus: Peel the rind of lemon as thin
paper, and throw IL into a loving cup with
two Jumps of sugar and about a half a
teacupful of boiling water; cover over so
that the lemon peel may steep, and In about
ten minutes add a glass OF sherry and
large lump of ice. Pour on this bottle
OF claret and another of champagne. and
take out the lemon peel, adding I'm it's stead
a good spray of borage, a sprig Of mint
and a shaving Of cucumber rind. Stir well.
and when thoroughly cold 1t Is ready TO
drink.
There is nothing more refreshing at all
tines than good cup of tea, but It is
seldom found at home or abroad. There II
a tradition that only at Carlsbad can tea
in its perfection be drunk. This lets In
light on the mystery OF the problem-thc
solution is the character of the water with
which the tea is made. The best means OF
initiating the soft water OF Carlsbad n 20
add a pinch OF soda TO the water before Il
In boiled for brewing tea. a pretty silver
bonbon box filed with bicarbonic of soda
should be the vassal OF the kissing urn. and
have Its place with equal rank by the side
OF the caddy.
The Russians. 30 famous for their tea
put the tea into the boiling water, and not
the boiling water upon the tea, as they
maintain, the temperature ot the water Is
lowered by pouring II into the teapot IL IL
conceded that tea should come into contact
with boiling water (2i2 degrees FahrD, and
should remain at that temperature as near
ly as possible for several minutes. Take an
ordinary brown earthen ware teapot. Put
into II the required quantity of water, either
cold or hot. and place II over the fire or
gas stove; when the water boils and blows
out OF the hole In the lid. which will be IN
few minutes. put In the tea, place the ia
upon the teapot, and put Il ON the table 10
draw for a few minutes. and then pour a
into the silver teapot, leaving the tea leaves
In the earthern ware pot.