The morning times., 1896-06-14
SUMMER BEVERAGES.
Cool, stimulating and HealthfnI
Drinks for Hot Weather.

Drinks for Hot Weather.
With the approach of warm weather
the subject of thirst-quenching drinks de-
mands the attention of housekeepers.
Many very delicious beverages may he
prepared at home at very small cost,
and in addition to their pleasant flavor
have distinct bygienic effect.
Currant Shrub-Pick two quarts of ripe
red currants from the stems, mash and
strain. Add pound and half of
sugar, and quart of ice water to the
juice. STIR until the sugar is diss@syed,
and pour in glasses with shaved ice.
Apple water-Slice half 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 lemon,
and pour in glasses with shaved ice.
Pileorade tan English drink)-Peel three
and Juice in a large pitcher, with
pineapple 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 an excellent drink for deli
cate children-In quart of boiling water
stir an ounce of coarsely ground wheat,
let stand for half an hour. Strain. sweeten.
and flavor with any acid fruit juice. Put a
tablespoonful OF shaved ice in each glass
and fill with the water.
Raspberry Vinesar-Put gallon OF ripe
rasp berries into Il stone jar. and pour over
them three pints of cider vinegar. Cover
and let stand three days. Strain and pour
the Juice over half Il gallon of fresh fruit,
and let stand for twenty-four hours. Strain.
measure the juice, and add pound Gf sugar
to every pint. Stand over the fire, str
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 half of
loaf sugar and two ounces of bruised 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 Letcoolandputi in tablespoon
full of yeast. Stand aside for six hours.
Bottle. cork tight and let setin cool place
for twenty-four hours before using.
Almond Milk a delicious luncheon or tea
drink-Blanch and pound six dozen almonds.
mix with two tablespooufuls of loaf sugar
and one pint Of boiling water, mix well and
add gradually quart of water, strain. let
cool and serve in glasses with shaved Ice.
Egg Lemouade-Beat one egg, with the
juice of lemon, two tablespoonsful or
sugar and tablespoonful OF shaved ice,
shake and use Immediately.
strawberry Acid-Stem six pounds of
very ripe strawberries. Put in an earth
en- crock. Dissolve three ounces of citric
acid in a gallon of water Pour over the
berries and let stand over night. Strain
and add pound of sugar to pint of
juice. Stir until the sugar is dissolved,
bottle and cool. When ready to use fill
n glass half full Of shaved ice. pour over
the acid to fill the glass and shake. Rasp
berries or blackberries may be used in
will be necessary.
sugar in pint of water. add the juice
and grated rind of a 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 tablespoonsful in glass
Of water and add pinch of soda.
Spruce Beer-Boil q handful of hops and
twice as much sassafras root in ten gal
ions of water; strain it and pour in n
gallon of m GLASSES. 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 pint of
yeast, stop close, let ferment and bottle.
Kumyss Ia refreshing and strengthening
drink for delicate women and children)-
Fill a quart bottle nearly full of rich new
milk, dissolve two tablespoonsful of sugar
in hot water and add with half u cake of
compressed yeast. Cork and shake well.
Set in q warm room for six hours. then
on ice until cold. ELIZA X. PARKER.