The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1895-07-07

50 raspberry phosphate and "oranse
phosphate" should not be over-induised IN.
,,' The people who rave q a;s hampasn ape
George Gouid's favorste summer drink.
which is to sip iced champagne.
sether produce Kn in ana rssins1 drink sHak That is Is
in demand at country clubs and town claos.
While wine cup makes a delicious sum
cracked ice In a glass pitcher, the sides Of
and the bottom of which has been treated
to the freshly expressed juice of half q
pineapple. some lemon. some powdered SUI
pour into the glasses to half fll and add
some vichy: The vichy lightens the effect
wiling.
Claret and vichy, half and half. make a
healthful at luncheon or dinner. The mar
and isn't in the reckoning. The vIchy and
claret combination produces a pseudo spark
ling ChiantI to look at. and a drink that
does not offend the digestive apparatus. of
i;rh,I most taa sensitive person. claret being
Mr.. William Waldorf Astor's 5 favorite
summer drink Is an egg lemonade made
juice of strawberries is added and a little
champagne. The latter gives a sparkling
effect, which can be more cheaply produced
lighter than the shaker alone will do. the
egg may be beaten TO a froth separately
in the beginning.
There are a great many connections in
the way OF mixed drinks as bartenders
know them. which. taken in very small
er-so much. in fact. as to make the latter
the main ingredient-will serve the double
purpose OF satisfying the palate of the mar
who is not a total abstainer, yet who has
regard enough for his health and COM
fort in hot weather to deny his palate its
winter quota of strong drink.
Since tho life inSnro n @nrononfoc houa
given out that they do not consider a man
who is a total ~abstainer as good a risk as
moderate moderation-and that they disap-
prove entirely of the man who drinks heav-
especially of the man VINO can drink
people We are in a way to learn the differ
ence between Incorporate temperance and
temperate intemperance. They are both
bad, especially in dog days. Temperate
temperance is the thing to look in the face
and shake hands with.
A~pollinaris lemonade is a cooling bever-
age that is advisable for people to drink
whose physicians have not warned them
against strongly calculated beverages. The
sugar and the foaming wafer rss are ali the,
ingredients desirable. The custom I'm some
places Of putting. the Juice of the lemon on
as 1t makes the drink gritty. Loaf sugar
Is good only in hot drinks.
Egg nogg Is good for people who like a
but 1t is too heavy for summer to suit most
tastes, as the eggs are aoced to cream, and
whisky is added to .lem in turn.
A drink that Is delicate and wholesome
is made from acid apples cut into slices
and allowed to stand for a couple of hours
in water that Is boiling wnen poured over
them. Strain; sweeten a little and ice.
The cordials and bounces and various
mulled drinks made a few years ago so ex-
tensively in the country are little relished
by city palates. The juices of fresh fruits,
especially where several are mixed togeth-
er, as pineapples, Strawberries, etc, iced
and made to sparkle with champagne or
~seltzer, after being further favored with
lemon and sugar, are more easily prepared
and more delicious.
In the country houses with which Amer
lean resorts are beginning to TEEN, every
guest asked to help make up the house
parties which in relays fill In the summer
prides himself or herself upon a speciality
Of some kind. The ability to concoct q
nectar of some sort is looked upon at this
season with especial favor, and women, no
less than men, take great pride in knowing
how to make some notable drinks or in
outvieing the professional drink mixers in
the smart hotels and clubs in inventing new
ways of satisfying the omnipotent thirst Of
the season.
Mrs. John Jacob Astor, who is so delight
full a hostess, often serves her guests at
Rhinebeck or the Hudson the summer drink
of which her husband is so fond. This is
mainly s~eltzer, with a bit Of gin for a stick,
a dust of powdered sugar to tone down the
lang of the Old Tom, and the white of an
egg for smoothness and powdery white eff
feet in color that pleases the eyes.
father of invention in drinks, and a little
experimenting will produce in clever hands
and an acute taste a new drink warranted
to make a club man or a chic hostess ia
There is a great deal of nonsense talked
about the wonderful skill of fancy drink
mixers; Get one Of them to talk conf
menting has taught him apOut all he knows