The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-07-20
NEUTRALITY-SUSPICIOUS.
!: THE HOUSEHOLD |:
SUMMER DRINKS.
Cooling, Refreshing, and wholesome
Beverages for All Tastes.
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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 tn blood. Ac-
cording 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 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 tablespoonful
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 a moment; then
strain and add the Juice Of three lem
ons 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 a froth, and enough cold
black coffee to give it the desired
strength and flavor. Sweeten to taste
and beat altogether for several min
utes with a cream whip. Serve in
glasses half filed with cracked ice.
This is a very acceptable drink for
a summer luncheon.
hN+ of q faVnritQ
anda beverage is cafe frappe. To pre-
pare 1t pour one quart Of boiling water
on eight large tablespoonfuls of fresh
ly ground coffee and let 1t infuse for
about ten minutes. Then strain 1t off,
and for one quart of coffee add eight
ounces of sugar, one-half pint OF
cream and the same amount or
warmed milk. Mix together and let
It stand until it is cold. Then turn the
mixture into a packed ice-cream freez-
er and let it partly freeze. Serve In
cups or glasses, putting spoonful or
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 q double boiler three pints of
rich milk; break three-Quarters of
pound of sweet chocolate into small
pieces on a 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 chocolate. Take it from the
fire and stir often until the mixture
is not sweet enough, add more sugar
Flavor with vanilla and a 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 a
pound of pulverized 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 I'M
til it is cool, when three tablespoonful
of vanilla extract should be added.
This syrup may be kept in a cool place
for several weeks and used as needed
When required, serve the cocoa in
glasses with shaved ice and whipped
cream.
An oId-fashioned drink called cream
nectar is enjoyed by many. To make
it beat two pounds of granulated su-
gar 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 spoonful of water and
blend with the acid and sugar before
adding the quart of water and the
whites of two eggs beaten to a froth
Flavor with any fruit syrups desired
Bottle and cork tightly and keep in
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 teaspoonful
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 some one:
Take one lemon and peal it so that
the thin skin will come off in 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 ta-
blespoonfuls 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
the juice from the fruit and strain
through q fine wire sieve. Add to the
juice three tablespoonfuls of granu-
lated 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 a heaping tablespoon
full Of good tea and cover closely. When
the tea is cold strain 1t into a 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 Apollinaris water,
and when they are cold pour them over
the fruit juices and tea and serve at
once
Another fruit punch is made thus:
Make a syrup by boiling one pound of
granulated sugar and one quart of
water for ten minutes. Take from the
fire and add a few shavings of very
thin lemon rind. When the syrup is
cold, turn it into a punch bowl or large
pitcher. 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 por-
ton gets into the fluid When REQUIRED.
put q large piece of Ice into the bowl.
pour over the whole one bottle of Ice