Eagle River Democrat. [volume] (Eagle River, Vilas County, Wis.) 1893-1896, 1895-08-05
COOL DRINKS FOR SUMMER.

manner of cold things in the way Of
| meats and drinks are suggested, but
| the most acceptable seems to be some
| thing cool to drink; in fact, the one is
| inseparable from the otner. 1t is I'M
| portant that care should be taken IN
| what we eat and drink, and for our
| drinks one does not always want to VISIT
| the soda fountains or clubs, but would
| like something made at home.
Apollinaris lemonade is better by heat
| ing the sugar. Put one cup Of sugar and
| a half pint of water over the fire to
melt. Add the grated rind Of one lemon.
! When the sugar comes to a boiling point
| strain, and when cool add the juice OF
! three lemons. Turn into this just as 1t
| is to be served one quart of ice-cold
| apollinaris.
| Strawberry sherbet is a refreshing
summer drink. To one quart of fresh
| strawberries mashed fine add the juice
| Of one lemon, one tablespoon of orange
| flower water and three pints of water.
| Let it stand two hours at least. Then
strain through fine sieve and add three
| quarters of pound of sugar. Put III
some cracked ice when ready for use.
70 make eggnogg, place in large
bowl the beaten yolks of four eggs and
stir in four tablespoons of powdered
sugar. Add half a pint of Jamaica rum
| and one quart of milk, beating thor
oughly. Then add the beaten whites of
four eggs and put in a cold place. When
you wish to serve add cracked ice.
Raspberry soda is made of the juice
of one lemon, one teaspoon OF sugar and
large tablespoonful of raspberry syrup.
Mix thoroughly with plenty of cracked
ice, then add bottle of plain soda or
apollinaris and serve.
A mild Roman pu7 III may be made
| as follows: Take three cups of strong
lemonade, quite sweet, juice of two
oranges one glass of champagne, one
glass of rum, the whites of two eggs
beaten to a froth and half a pound of
powdered sugar. Mix we'll and have
plenty of cracked ice.
The sherry cobbler is a delight. Cut
several slices of pineapple in quarters;
slice lemon and an orange very thin;
take a Wide-mouthed pitcher that will
hold three pints and place the fruit in
the bottom with half cupful of pow
dered sugar and some cracked ice; let
this stand few minutes, then add two
sugar is dissolved; fill the pitcher nearly
full of cracked ice and add one tumbler
of sherry; put slice of each fruit in
the glasses before pouring in the liquid.
A good summer drink may be made
thus: Boil one pound of sugar in quart
of water ten minutes, squeeze in the
juice Of three lemons with little of
the grated peer, the pup ol one orange
and one good-sized pineapple, sliced and
rubbed through sieve. Just before
serving put in bottle of apollinaris.
For egg lemonade, beat the whites and
yolks of four eggs separately, dissolve
one cupful of sugar in one pint of boil
ing water, add the juice of four lemons,
turn into about two pounds of finely
cracked ice and stir eggs together and
add to other mixture, then stir briskly
and serve.
A refreshing and delicious drink can
be made by mixing two cups of sugar
and one quart of water and heating to
dissolve the sugar. While hot add
banana, sliced, grated pineapple and
cup of pitted cherries. When cool add
suit your taste, or, if you prefer, you
can use apollinaris or plain soda.
A Frenchman says: punch is one
grand contradiction-sugar to make it
sweet, lemon to make it sour, water to
make it weak, brandy to make it strong,
and this is the best punch made" In
the punch bowl put the juice of three
lemons and two oranges, one pound of
sugar and a coffee cup of strong black
tea, two gills of brandy and two of rum
: and large piece of ice. Let it stand a
half hour and add a quart of champagne
An Englishman describes the following
| as ''the best punch made Take the
l
and dissolve in it two pounds of pow
| dered sugar. Let it stand an hour. Stir
| in gradually the whites of eight eggs
| beaten to a froth and freeze. When ready
| to use have your punchboWl ccld and
| turn into it one pint of rum, half pint
| of brandy, cup of green tea, and a
| pint of champagne, then add the frozen
| mixture and stir rapidly until all is dis
| solved.
The following come from an uptown
! chef:
Champagne Cup-Squeeze the juice Of
one lemon ia a pitcher that will hold
| five pints. Sweeten with one tablespoon
| of sugar, then add two ponies Of red
! curacao, one bottle of plain soda and two
| slices of cucumber rind. Pour in three
| pints of champagne, adding about quar-
| ter of a pound of cracked ice. Then
mix thoroughly with a spoon and orna-
ment the punch with few strawberries,
| sliced orange, and half bunch of fresh
| mint. Send it to the table with cham
! payne glasses.
Claret Cup-Have a glass pitcher that
will hold two and one-half quarts.
| Squeeze in the juice of three lemons, add
four tablespoonfuls of powdered sugar,
| two ponies of red curacao, and two slices
| of cucumber rind, then pour in three pints
| of claret and pint of clysmic or apol-
| linars. Mix thoroughly and add a good
sized piece of ice. Decorate with small
pieces of orange, berries of any kind, and
some fresh mint. Serve in punch glasses.
| Champagne Punch-Have a pun1.hbowl
large enough to hold three quarts. Pre-
pare pot of oolong tea and set aside to
| cool. Pour one pony of arrack into the
bowl, two wineglasses of Rhine wine. one
pony of brandy, one pony Of maraschino:
one bottle of plain soda and one quart OF
| champagne; then strain in the prepared
/ tea. Mix thoroughly together with a
ladle: then put in about pound of ice.
Peel medium-sized banana slice thin
and scatter over the punch; slice an
| orange and add.
A cooling drink is made of the white
of one egg, the juice. of one lemon and
| two teaspoons of powdered sugar. Thor
! oughly beat it up with spoon; pour in
four tablespoons of fresh milk and one
| and one-half ponies of Old Tom gin; add
| some finely cracked ice, and beat hard;
! add plain soda, settler or apollinaris; mix
| weIl-New York Sun.
The Successful Newspaper.