New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-07-19

BEVERAGES FOR WARM DAYS

The sultry heat Of July makes large demands On
the hospitable hostess Cooling beverages, dainty
ices are never 50 welcome as now, and they are
never 50 delicious az when they served in the
late afternoon on some veranda that is ample and
empowered In ,eafy vines and flowers.
The art OF dstiiiing sweet syrups, tnctured with
various fruit juices is beginning to be understood
The fashion OF keeping syphons Of plain soda water
on ha nd on the makes II easy matter 10 serve
soda water at home This soda seems 10 have far
more delicious flavor than the drink of the shops.
probably owing to superiority Of the homemade
fruit syrups. These syrups should be made OF pure
fruit Juices cooked with sugar enough 20 sweeten
for five minutes only after they begin TO boil There
are also favorite brands Of bottled saltwater which
are exceer, in every way, and are quickly avail
able in country places. whore the syphons are not 10
he procured Lemonade made with cracked ice
and soda water. instead OF pain water, is among
the most refreshing OF warm-weather mitigators
The old-fashioned drinks the formulas for which
have been handed down from one generation 10
another in careful families have a charm Of their
own one OF the CHEZ Of thess Is the raspberry
shrub" which so few housewives now brew 10 per-
fection Take twelve quarts or blackcap rasp-
berries-the red raspberry is not so good lor TINS
purpose Pour the berries about galioh OF
nice cider vinegar There should be vinegar
enough on the berries to allow them 10 become
thoroughly sasurated with the acid. but not quite
enough 10 cover them. Let them stand in cool
place for twenty -four hours then mash and strain
them through coarse sheer CLOTH pressing OUT
all the Juice The coarsest quality OF cheesecloth
that which retails six cents Yard answers
nicely for this purpose. Measure the juice ana
weigh out pound Of sugar for every pint OF rasp-
berry Juice Let the sugar melt in the liquid, and
the syrup boil for twenty minutes Use two table
spoonfuls OF this syrup or shrub IN glass one
quarter full Of crushed ice and fill up the glass
with ice water There Is considerable difference
between using crushed ice which II 80 ninety
rushed that IT very melts in the glass OF
ua,.r and cracked ice. which il simply broken
ice which is often large enough to cucumber the
drinking glass.
Every one believes that she knows how 10 make
lemonade yet what every one knows experience
proyes is seldom correctly done Only perfectly
sound thn-skinned Messina lemons should be chosen
for this purpose. Steep for ten minutes the thin
outer yellow Of six lemons in a syrup made by melt
ing TWO pounds OF sugar in one quart OF wafer Let
the chps" OF yellow peel boil up in the syrup for
ten minutes Meantime strain the juice from SIX
lemons mix It with a quart OF cold water anu auu
II to the syrup beating the TWO thoroughly together
Leave the chips OF pee. floating in the mixture. fu
the lemonade on the ice and when II Is Thoroughly
chuled serve IL In the thnnest crystal umblers, IN
each OF which a tablespoonful OF crushed ice mas
been placed.
To make orangeade select red-sklnned Medlter
ranean oranges or the nearest TO this variety tna
7 found |
Crate the thin outer peel of the oranges into a
quart OF water add TWO pounds OF sugar. and Dol
/ the syrup favored thus with orange peel for ter
minutes Meantime squeeze the juice or the lemons
and oranges Into quart OF cold water ana theh ad1
m. syrup Beat the thoroughly together aNl
set tn mixture Oh the ice to become ca.led Serve
II I'm thin glasses with crushed Ice. ike the lemon
ade $500, -
/ A delicious drink is made OF one pint OF red cur
rant Juice and half pint OF back raspberry JUICE
Heat the spberries and stemned curTants together
and strain them through flannel; add d quart OF
syrup prepared OF one and half pounds or sugar
and A pint and a half Of water. Let tne sugar anc
water boil together. then add the fruit juices Tes
tn currant syrup 10 II II r. sweet enough. IA
some fruit is more acid than others Serve the syIuI
In glasses with A tablespoonful Of crushed lee ir
each lumber A slight grating OF nutmeg on th'
TOP OF each lumber is Oli-fasniOned addition Il
mis- drink that is agreeable TO some persons.
. Cherry syrup le made OF two pounds OF well
favored cherries crushed and STEPPED In quart
Of bg ling water The cherries should be placed IN
A porcelain-lned preserving kettle and LEFT the
back OF the stove in the boiling water. but with
OUT cooking for hours. A. the end OF this time
they should b. strained and mixed with a syru,
made OF Two pounds or sugar and one quart OF
water boiled together for ten minutes.
Gyrceat is an Old. time drink made chiefly OF m TX
OF almonds Shell q pound Of hardshell or Jordan
eimonds blanch them AMI pound them to a paste
Add TO them one quart OF lukewarm water. Mlx