The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-07-24
Hot Weather DRINKS.

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To make a strawberryade, wash half
a pound of sound, ripe berries and
bruise them with a silver spoon. Rub
into them four ounces of sifted sugar
and one gill of water Press the mix
ture through a sieve, add a pint OF
water and the juice of half lemon;
filter through piece of cheesecloth
into glass jar and stand beside the
ice until wanted. Then mix it with
ice-cold seltzer, apollinaris, or plain
iced water.
For q fruit temperance cup, cut the
yellow rinds from four lemons, very
thin, and drop them in large earthen
bowl. Squeeze the juice from one
dozen lemons onto the peel and add
two pounds of granulated sugar to the
Juice; cover and let it stand over night.
Into another bowl put a peeled and
shredded pineapple and one quart of
small fruits such as strawberries, cher
ries, and raspberries, taking about an
equal amount of each fruit. Cover the
fruit with sugar and let is stand over
night. In the morning crush thorough
ly the fruits and strain the liquid into
ly made cold tea and put the mixture
in a cold place for several hours. When
it is desired for use add two quarts of
iced water for this amount of fruit
juices. Charged waters may be used
in place of plain iced water If they are
liked.
To make a refreshing summer drink,
| to two pints of water add one pint of
| granulated sugar Place over the fire
| long enough to entirely dissolve the
/ sugar; take it from the fire and add to
the syrup the juice from three fine
! lemons and the grated peel of one, the
| inside of one orange and one pineap-
| pie, peeled and picked into pieces. Let
| the liquid mixture stand until partly
cooled and then strain through a coarse
sieve, rubbing as much of the fruit
through as possible; then place it where
it will become perfectly cold. AT serv-
ing time add to the liquid pint of ice
| cold apollinaris water.
| An excellent drink is made from
raspberry juice. To one quart OF
fresh, perfect fruit add the juice of one
lemon and one tart orange. Bruise
the fruit with a spoon and add one
pint of water. Let it stand two or three
hours. Meanwhile dissolve three
fourths of pound of granulated sugar
in one quart of boiling water and let
this become cold. Rub the fruit through
fine sieve and add it to the cold syrup
and serve with shaved ice in the glass
es. Strawberries and currants may be
used in the same way, only with the
latter fruit more sugar is required.
For a fruit lemonade put one and
one-half pints of sugar into a sauce
pan with one quart of water Place
the pan over the fire and cook until the
sugar is dissolved. Peel and crate one
pineapple, and add to this one banana,
sliced, half cup of cherries, from
which the stones have been taken, and
the same quantity of grapes cut into
halves and seeded. Add the prepared
fruits to the syrup when it is taken
from the fire, and when the mixture is
cold add the strained juice of two Or
anges, half a pint of lemon juice, and
the same quantity of the juice from
berries. When perfectly cold add
shaved ice and some water. Serve in
glasses with a spoon.
There are many desirable cold drinks
that may be kept at hand which are
not made of fruits. Iced chocolate is
an especially good one. To prepare it
put into a porcelain-lined or granite
kettle four ounces of finely powdered,
unsweetened chocolate and six ounces
of granulated sugar. Add one quart of
water and. when they are well mixed,
place the kettle over a moderate fire
and allow the contents to boil until
the liquid is of the consistency of a
thick syrup. Take 1t from the fire and
stir the mixture frequently while 1t is
cooling. When cold flavor it with va
nilla extract and serve in tall tumblers
partly filled with cracked ice, adding a
couple of spoonfuls of whipped cream
to each tumbler. This chocolate syrup
can be kept in glass Jars in a refrigera-
tor and will remain good for a long
time.
Among beverages favored with
something more than the juices OF
fruits the following is excellent: Into
pitcher put the yellow rind of a le-
mon, cutting 1t as thin as possible from
the fruit and rejecting the white, bit
ter part. Add the juice of the lemon
and a Tablespoonful of good Jamaica
rum. Blend with these ingredients two
teaspoonfuls of granulated sugar
Place Il good-sized piece Of ice in the
pitcher, pour over the WHOLE bottle OF
ginger ale, mix well, and serve at once
To make pine apple cheer, wash a
pineapple, peel the fruit, and then with
silver fork begin at the stem end
and pick 1t into small pieces. Put the
pieces into an earthen dish and cover
them with powdered sugar. Take tn.
peels and put themin saucepan with