Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-07-23

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quart of boiling water; sweeten to taste.
Strain and chill on Ice.
Cherries, apples baked or boiled first
blaekberries, currants, raspberries, cur
rants and red raspberries mixed, even
crsnberries are used in this way.
"Orangeade" is usually made with cold
water.
RASPBERRY vINEGAR.-Puttw two quarts
Of raspberries into stone jar, and pour
over them one quart Of good cider vine
gar. Cover and let IL stand for two
days, then drain of the liquid without
MASKING the berries, pour IL over quart
OF fresh fruit, and stand as before. Do
this once more, the last time strainiDg
through muslin bag. Now add one
pound Of sugar 10 every pint Of this
liquid. Boil slowly five minutes, skim,
let stand fifteen minutes, bottle and seal.
Strawberry, grape and blackberry
vinegars are made in precisely the same
manner.
BLACKBERRY CoRpIAL.-Wash fresh
ripe berries aud mash them with 4
wooden spoon or msllet. Strain out the
juice, and to every four quarts add one
quart Of boiling water. Let IL stand In
cool place tweniy-four hours, stirring
occasionally. Strain again, and TO
every gallon Of liquid add two heaping
pints or two pounds and half OF the
best white sugar. Stir IL well and cork
in Jugs or seal in cans. IL Is excellent
for invalids especially in summer. No
alcohol is needed To keep from fermenta-
ton.
FRUIT SYRUFs.-The invention OF the
siphon has made IL possible To procure
ut home the soda water OF the drug
gist's counter-that familiar American
beverage These siphons are sold by
the dozen Mt low price, provided proper
security IL given for the return OF the
empty siphons. By keeping siphon on
the ice and excellent fruit syrups Of
various kinds, quality OF soda wster
far superior 10 the ordinary beverage
may be- served. Straw berry syrups are
made by boiling few pounds OF the
fruit in pocelain kettle set in second
kettle of boiling water. Strain the
juice through cloth In the same way
you do Currants or other fruit for Jelly.
Measure the juice and allow a pound of
sugar 10 pint of juice. Boil the juice
and sugar together for five minutes and
bottle IL up.
To make an orange soda syrup, crate
one-third of the peel from dozen rich,
red-hued oranges. The fruit from the
Mediterranean Is the best. Squeeze out
the Juice, measure il and allow from
half 10 three-quarters Of Il pound OF
sugar to a pint OF juice. IL depends
somewhat on the acidity OF the fruit.
Boil the juice and sugar together for
five minutes and bottle il. To serve
this, nil the glass one-quarter full Of the
syrup, and fill il up with ice-cold soda
water from the siphon.
The making of plain soda water is
mechanical process that cannot be imi-
ta,ei AZ home. No mixture OF cream of
tartar or tartaric acid and common bak-
ing soda in any way approaches the
liquid charged by chemical means with
carbonic acid gas.
GINGER BEER.-Take one and half
pounds OF loaf sugar, two ounces OF
cream of tartar, two ounces of bruised
giuger, four quarts OF boiling water, the
Juice and rind of one lemon, table
spoonful of yeast. Put the sugar, GIN
ger. etc, into m earthen bowl and pour
over them the water; when quite cold
add the yeast; in six hours strain and
put up in small stone bottles.
Roof BEEg.-When the writer was a
very little girl she used To consider il
one of the greatest possible treats 10
help her grandmother gather the ma
terials necessary for the making of root
beer. There must be handful of yell
low dock roots (the dock with the long,
pointed green leaves, and no red stgcaks)
"A handful of dandelion roots, some sarsa-
parilla roots. bunch OF wintergreen,
aud another of checkerberry leaves, and
some twigs Of the spruce tree. These
were all boiled together for an hour in
gallon OF water. and then the liquid was
poured into big earthen crock or jar.
Then il was sweetened with molasses,
and when nearly cool a pint OF yeast was
added. ID was skinned occasionally
in the next day or two, as it fermented,
and then ii was iit TO drink.
Eco MULLEp In TEA OR COFFEE
Beat an egg very well in a tea or coffee
cup; stir into il little milk or cream.
Then pour on it, stirring all the time,
hot, or quite warm, coffee or tea, sufli
cient TO ill the cup. IL the hot liquid is
poured in too hastily or without stirring
il at the time, the egg will curdle, in
stead of uniting with the tea. This can
be done more easily il one uses a shaker.
Put the egg, cream, and sugar in glass,
and ''shake" thoroughly; then add the
coffee or tea stirring quickly all the time.
The coffee is delicious served cold.
When this is done shake egg, some bits
of ice and sugar together; then add cold
cafe au lait.
EGG LEMoNADE.-Take one egg, two
IL preferred, sugar, bits OF ice, and the
juice Of one lemon, and "shake" thor
oughly. Add water, or soda water to
fill the glass.
EGG PHosPHATE.-May be made as
above, using acid phosphate instead of
the lemon. All the other phosphate
drinks may be made at home also, with
fruit syrups for flavoring.
These egg drinks are to be recon-
mended for breakfast and luncheon In
hot weather. An ''egg coffee" with
bread and fruit to make up the necessary
bulk for the stomach, Is an excellent
breakfast for hot morning; and a
recommendation of egg lemonade as a
luncheon has been given abOve.-The
New England Kitchen Magazine.