The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1896-07-30
ideas tor dWomen.


of pleasant temperance drinks for the
warm days is nevertheless a book closed
and sealed.
Lemonade is her only suggestion in
this line and in most cases she knows
but one method of connecting this bever-
age. But even with SO simple and COM
mon a drink as the above there are many
different ways OF making. And made
from the recipe of an experienced wom-
an the drink is as different from the or
binary fiat preparation, as can be i'm
agined.
For egg lemonade, one-half a pound Of
graduated sugar should be dissolved in
one pint Of water. The juice Of four large
lemons follows, and a cup of cracked ice
Separate the yokes and whites Of four
fresh eggs. Beat the whites till stiff.
They must then be mixed together and
stirred into lemonade. Such are the in
gredients for a rich drink which con-
noisssurs pronounce delicious.
Plain lemonade should never be COM
pounded. except by proportions duly
measured, not by a guess at these. Half
a pint of juice goes with three pints of
cold water. One pint Of sugar composes
the sweetening.
Iced tea was lever more popular as a
summer drink than this year One good
preparation is made from mixed brands.
say Japan and green in equal quantities.
Over this is poured water which has late
" come TO a boil. Water. long boiled.
will injure if not spoil the drink. Set the
teapot toward the back Of the stove so
that it will steep not boil. After a quar-
ter of an hour drain off the tea ana
place in the ice chest.
re-. n daIfofofic 1rink (which is f00 H.
lie known. the principal ingredient is
good ripe pineapple. One pound Of
sugar. a few scraps of orange peel. and
one quart of water are mixed together.
These are boiled for fifteen minutes They
are strained and to them is added the
juice of an orange, one grated pineapple
and cold water. This is set in a cold
SPOT for one hour. then it is strained and
to it added a pint of cracked ice.
Raspberry vinegar. that ~favorite drink
among farmers wives when the berries
are in season is a delicious suggestion
for children during summer heat. And
even among adults II is often a prime
fayorite. To be well made one should
nave six quarts Of the Juice of the fruit,
six quarts of sugar and twelve of water
These are put together in a cask and
well shaken. To the pulp of the berries
add four quarts of water. q pint of sugar
and three large spoonfuls Of yeast When
this has been standing long enough to
fermert web. strain it. and add the liquor
IN thar in the cask. IT hould be we'll
corked and in a month will be excellent
Even without the ripe fruit in hand, a
refreshing compound can be had of cur
rant flavor. One tumbler Of currant jelly.
Juice of " lemons. two quarts of water
and a pound of sugar are boiled together
for ten minutes. This is then set in the
ice box and left until wanted for imme-
date use, when a cup of cracked ice is
added.
Iced coffee forms another favorite sum
mer drink. Make first of all a quart OF
coed strong coffee, add three tablespoons
fuls Of and a pint of sweet cream.
This requires about eight hours in the
refrigerator before using, and just before
serving should have a large lump of ice.
A new drink goes by the rather piquant
name Of Ladies' Cocktail" This is made
from any beverage. TIL idea being TO in
troduce z compound of syrups liked into
oranges. These are then placed in the re-
frigerator until thoroughly cold. They
are afterward bound individually with
ribbon, and straws are inserted by which
the liquid IS taken from thsse unique
cups.
Orangeade is also well known by those
wh3 are fond of cooling beverages A
quantity Of the preparation can be made
for porch drfnks'' with but little out
lay. S K ounces of loaf sugar are boiled in
half a pint Of water. When the sugar is
dissolved pour the liquid over thin rinds
of two oranges of small size. Let this
stand during three hours. Strain the Juice
of about half a dozen oranges into a glass
receptacle. Add the syrup together with
a pint and a half of ice water.
The summer beer" is another cool idea.
For this beverage the juice of a lemon,
three pints Of water. two ounces of tar
taric acid. with Two and a quarter pounds
of sugar, are the requisite materials.
These are boiled for five minutes in a
kettle which should be porcelain lined;
then set to cool. The whites of three fresh
eggs are beaten TO a froth, and a half
cup Of s.fted -four added while the beat
ing is continued. When the first mixture
Is approaching GOODNESS add the beaten eggs
together with half an ounce of winter
green essence. This should be eorked and
Kept cool. Two tablespoonfuls to a glass
will make a refreshing drink for this sea-
son.
For the novice in the varied art of drink
making, one most important suggestion
TO be borne in mind is that a drink well
served is doubly delicious. A dainty salver
with snowy cloth adds much to any spe-
ctes Of summer refreshrnent. IF the drink
Is served in glasses the rim of each in
dfvidual glass should be rubbed dry from
any drops which may have fallen upon it.
The a k served. if there be any, must
be as daintily arranged as possible. for
too heavy a display of eatabIes is dis
tinctly out of place with a light summer
refreshment. If the maid cannot be spared
or if the housework be done by the wom-
an Of the house 1t is well TO let the young
men Of the family bring tie trays to the
guests and distribute the glasses.
Il is decidedly a ~thougatfal plan IN
preserving a refreshnent to guests that
a tiny DOYLE be handed to each one
For summer gowns are SO often COM
pieteiy ruined by an uniucky drop or ywo
OF summer drink,
In arranging the table for a musical
luncheon" writes Mrs. Garrett Webster