Eagle River Democrat. [volume] (Eagle River, Vilas County, Wis.) 1893-1896, 1896-07-27
SUMMER DRINKS.

drinks now Claim the aIIenJlOu 0I every
one In hot weather, drinks made from
fruits or their juices in some form are
especially grateful and also healthful, if
not INDUCED in too freely. The acid of
lemon juice or the sub-acid of fruit
juices not only allays the thirst, but
also cools the blood According to an
authority on the subject, those drinks
that possess little sugar and no salt are
the most effectual in quenching the
thirst, such as the juice of the lime,
lemon, grape fruit, orange and cherry,
combined with a little water.
Cold tea and coffee, with a slice of
lemon and no sugar, are beverages that
will satisfy thirst. They are served IN
glasses, with plenty of crushed ice. The
tea should not be very strong. Here is
a good rule for making it: Put two
tablespoonfuls of Young Hyson tea in
the pot and when positive that the water
is boiling in the kettle pour two quarts
over the tea and let it boil moment:
then strain and add the juice of three
lemons and two cups of sugar. Serve
when cold with ice.
For iced coffee: To one pint of ice
cold milk add one pint of cream whipped
to froth, and enough cold black coffee
to give it the desired strength and ia
vor. Sweeten to taste and beat all to-
gether for several minutes with cream
lUs
cracked ice. This is very acceptable
drink for a summer luncheon.
For a hot afternoon favOrlte veranda
beverage is cafe frappe. TO prepare 1T
pour one quart of boiling water on eight
large tablespoonful of freshly ground
coffee and let it infuse for about ten
minutes. Then strain it off, and for one
quart of coffee add eight ounces of sugar,
one-half pint of cream, and the same
amount of warmed milk. Mix together
and let it stand until it is cold. Then
turn the mixture into a packed ice-cream
freezer and let it partly freeze. Serve
in cups or glasses, putting spoonful OF
very cold whipped cream In each glass.
A little brandy may be stirred into the
mixture just before serving, if desired:
For chocolate frappe place over the
fire in double boiler three pints of rich
milk; break three-quarters of a pound of
sweet chocolate into small pieces on
large earthen pie plate and keep it in the
oven, leaving the door open, until the
chocolate is melted. When the milk
bOilS gradually stir in the melted chOcO-
late. Take it from the fire and stir often
until the mixture is partly cool; then add
one pint of cream whipped to a stiff
froth When the cream is beaten in, If
the mixture is not sweet enough, add
more sugar. Flavor with vanilla and
dash of brandy. Beat it with the cream
whip and turn it into packed ice-cream
freezer and partly freeze. This is also
served in glasses.
Another delicious summer drink is iced
cocoa. Put in a saucepan six ounces of
sugar and one-quarter of pound of pull
verified cocoa. Stir into this one quart
of water. Place the pan over the fire
and boil the mixture until it is like a
thick syrup; then remove from the fire
and stir occasionally until it is cool
when three tablespoonfuls of vanilla eX-
tract should be added. This syrup may
be kept in cool place for several weeks
and used as needed. When required
serve the cocoa in glasses with shaved
ice and whipped cream.
An old-fashioned drink called cream
nectar is enjoyed by many. To make
it beat two pounds of granulated sugar
with two ounces of tartaric acid. Moisten
a level tablespoonful of flour with the
same amount of water and rub until it is
as smooth as starch Add another spoon
full of water and blend with the acid and
sugar before adding one quart of water
and the whites of two eggs beaten to a
frOth. Flavor with any fruit syrups de-
sired. Bottle and cork tightly and keep
in a cool place. When the nectar is
used, to a glass three-QuarterS full of ice
water add two tablespoonfuls of the
mixture and one-third of a teaspoonfuI
of bicarbonate Of soda, which should be
enough to make it effervesce. The foam
will remain, SO that the nectar can be
swallowed leiSurely.
And this drink may tempt someone:
Take one lemon and peel it so that the
thin skin will come off in a spiral. Press
out a little of the oil into a glass: then
put the peel in the bottom of the glass
and pour over it two tablespoonfuls of
unsweetened gin. Put in some chopped
ice and fill the glass up with ginger ale.
A simple but healthful drink is this:
Pick Catawba grapes from the stems
and weigh two pounds of them. Press
fhn TJ1Ia fTIII CfT01
through a fine wire sieve. Add to the
juice three tablespoonfuls of granulated
sugar and one glass of water, and stir
until the sugar is dissolved. Place the
mixture where it will become cold, and
when it is used put shaved ice in the
glass.
An excellent fruit punch is made of
strawberries, orange and lemon juice,
tea and sugar. Pour one quart of boil
ing water over heaping tablespoonful
Of good tea and cover closely. When
the tea is cold strain 1t into large bowl
or pitcher in which has been placed a
large piece of ice. Add one and one-half
cups of sugar, the juice from one orange
and three lemons, and one box of firm
strawberries, cutting the larger berries
into halves. Place on the ice two bottles
Of appollinaris water, and when they are
cold pour them over the fruit juices and
Lea and serve at once.
Another fruit punch is made thus:
Make a syrup by boiling together one
pound of granulated sugar and one quart
of water for ten minutes. Take from the
fire and add few shavings of very thin
lemon rind When the syrup is cold,
turn it into punch bowl or large pitch
err, and add the juice from three large
lemons and the pulp of one large juicy
orange. Then add the pulp of two small
pineapples, which have been mashed and
rubbed through a coarse sieve, SO that
none of the fibrous portion gets into the
fluid When required, put a large piece
of ice into the bowl, pour over the whols
one bottle of ice-cold appollinaris and
add a small lemon thin, take the syrup
from the fire, and put in the lemons
Stand the mixture at one side until cold
and then add one cup of sherry and one
quart of claret. Let it stand two hours,
and stir it frequently. When ready to
serve add a small bottle of plain soda
and plenty of cracked ice.
Another claret cup is made of one
quart of claret, one orange sliced, the
iI,ico Of ono lemon ono shorty plaSSfuf