The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-06-14
SUMMER BEVERAGES.
Cool, stimulating and HeaIthfuI
Drinks For Hot Weather.

Dr1nNS rSr Hot Weather.
With the approach of warm weather tbs
subject of thirst-quenching drinks de-
mands the atteltion of housekeepers.
Many very delicious beverages may be-
prepared at home at a very small cost,
and in addition to their pleasant flavor,
have distinct hygienic effect.
Currant Shrub-Pick two quarts OF ripe
red currantS from the stems mash and
strain. Add a pound and half of sugar
and a quart OF ice water to the Juice
Stir until the sugar is dissolved and pour
in glasses with shaved ice.
Apple Water-Slice half a dozen large
sour apples. Pour over them quart Of
boiling water. Cover and set aside for
three or four hours. When cool strain.
Sweeten, flavor with the Juice of a lemon
and pour in glasses with shaved ice
TWO NOVELTIES.
Pileorade ian English drink)-Peel three
lemons and four oranges, put the rfnds
and juice in a large pitcher with a pine
apple shaved fine. Pour over two quarts
OF boiling water, cover and set aside for
two or three hours. Strain, add half a
pound Of sugar, and ice to make very
cold.
Wheatenade ian excellent drink for DEL
icate children)-In a quart of boiling wa
ter stir an ounce of coarsely ground
wheat; let stand for half an hour Strain.
Sweeten and flavor with any acid fruit
Juice Put tablespoonful of shaved ice
in each glass and I'LL with the water
Raspberry Vinegar-PUt gallon of ripe
raspbeTries into a stone jar and pour over
them three ptnts OF cider vinegar. Cover
and let stand three days. Strain and
pour the juice over half a gallon of fresh
fruit. and let stand for twenty-four hours
Strain, measure the juice, and add a
pound of sugar to every pint Stand over
the fire, stir until the sugar is dissolved
and let boil for five minutes. Skim, let
stand for twenty minutes Bottle and
| seal.
Ginger Beer-Put a. pound and a half
Of sod
ginger root in a large bowl. pour over
four quarts of boiling water. add two
ounces of cream of tartar and the juice
and grated rind of one lemon. Let cool
and put in a tablespoonful of yeast.
| Stand aside for six hours. Bottle, cork
| tight and let set in a cool place for TWEEN
| ty-four hours before using
Almond Milk "a delicious luncheon or
| tea drink)-Blanch and pound six dozen
| almonds, mix with two tablespOonfulS OF
| loaf sugar and one pint of boiling water.
| mix well and add gradually a quart OF
water, strain, let cool and serve in glasses
! with shaved ice
Egg Lemonade-Beat one egg, with the
| juice of a lemon. two tablespoonfu1s OF
sugar and tablespoonful OF shaved ice.
! shake and use Immediately.
| Strawberry Acid-Stem six pounds Of
very ripe Strawberries. Put in an earthen
| crock. Dissolve three ounces of citric acid
! in a gallon of water. Pour over the ber-
rieS and let stand over night. Strain and
! add a pound of sugar to a pint of juice.
! until the is QlSSOlVeQs DOLLie
and cool. When ready to Use fill glass
half full of shaved ice. pour over the acid
to fill the glass and shake. Raspberries
| or blackberr1es may be used in place Of
the Strawberries, when less sugar will be
! necessary.
Soda Cream-Dissolve one pound of loaf
sugar in a pint of water, add the juice
and grated rind of large lemon, set over
the fire to boil. Add the beaten whites
Of three eggs, stir, take from the fire and
strain. Let cool and bottle. When ready
to use put two tablespoonful in a. glass
of ice water and add a pinch of soda
Spruce BeeT-Boil handful of hops and
twice as much sassafras root in ten gal
Ions of water; strain it and pour in a
gallon of nnolasseS. Let cool and add two
spoonfus of essence of spruce, two spoon
fuls of powdered ginger and one of
ground allspice; stir all together and put
into cask. When cool put in half a
pint of yeast, stop close, let ferment and
bottle.
Ku1nyss Ia refreshing and strengthen
ing drink for delicate women and chill
dren)-F'ill a quart bottle nearly full Of
rich new milk, dissolve two tablespoons
full of sugar in hot water and add with
half a cake of compressed yeast. Cork
and shake well. Set in warm room for
six hours, then on ice until cold.
ELIZA r. PARKER