The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-07-18
DRINKS FOR HOT WEATHER.
Cooling Beverages That May No Prepared
with the Ala or Fruit Juices.

DRINKS FOR HOT WEATHER.
Cooling Beverages That May No Prepared
with the Ala or Fruit yuices.
When the mercury is not satisfied to remain
at summer heat. but creeps up until almost out
OF sight, there arises a mighty desire for cold
drnks-something cooling, refreshing. and pal.
atable. With the markets filled with tempting,
Juicy fruits, one need not be at O loss to have
wholesome and refreshing beverages always at
hand.
To make strawberryade, wash half q pound
Of sound, ripe berries and bruise them with q
silver spoon. Rub into them four ounces OF
sifted sugar and one gill of water. Press the
mixture through q sieve, add q pint Of water
and the juice Of half q lemon; alter through q
piece of cheesecloth into q glass jar and stand
beside the ice until wanted. Then mix it with
ice-cold s~eltzer, apollinaris. or plain iced water.
For o fruit temperance cup, cut the yellow
rinds from four lemons, very thin. and drop
them in a large earthen bowl. Squeeze the juice
from one dozen lemons onto the peel and add
two pounds of granuiated sugar to the juice;
cover and let it stand over night. Into another
bowl put o peeled and shredded pineapple and
one quart of small fruits such as Strawberries,
cherries. and raspberries, taking about an equal
amount of each fruit. Cover the fruit with
sugar and let it stand over night. In tho morn.
ing crush thoroughly the fruits and strain the
liquid into the lemon syrup. Add one pint of
freshly made cold tea and put the mixture in q
cold place for several hours. When 1t 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 il 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 dis
solve the sugar; take 1t from the fire and add to
| tha yrun tha jr,toa FROM, thraa n "a lam ~ aDl
the grated peel Of one, the inside Of one orange
and one pineapple peeled and picked into
pieces. Let tho 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 per-
fectly cold. At serving time add to the liquid a
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 ono pint
Meanwhile dissolve three-fourths Of a pound Of
s sna ies ssfs s Sesar IN So Sde 9 ku5 tS St f SHliin shr wsssa
a tine sieve and add 1t to the cold syrup aud
ries and eurrants may be used in the same way.
only with the latter fruit more sugar 10 required.
pints Of sugar sustS into tn@U a SAUCEPAN sps 01 with 1no one ens quart
Of water. Place the pan over the are and cook
pnssa 1as su ana as add siss TO tsis o Peel banana sns graf. siIs sHc
half a cup of cherries. from which the stones
have been taken, and the same quantity Of
the Are, and when the mixture % cold add the
from berries. When perfectly cold add shaved
ice and some water. Serve in glasses with q
There are many desirable cold drinks that
fruits. Iced chocolate is an specially good one.
To prepare 1t put into q porcelain-lined or
lated sugar. Add one quart Of water and. when
they are well mixed. place the kettle over a
til the liquid Is of the consistency of q thick
syrup: Take it from the fire and stir the mix
f fSTs ir e wftS yya mhiie e II Is eS0 ans' serve Mash IN G ta'
tumblers partly Allied with cracked ice. adding 9
tumbier. This chocolate syrup can be kept IN
glass Jars in a refrigerator and will remain good
Among beverages favored with something
more than the juices of fruits the following 4
excellent: Into a pitcher, put the yellow rind o.
the Juice Of the lemon and 2 tablespoonful q
Place a a sood. sized piece Of Ice in the pitcher
pour over the whole a bottle OF ginger ale. mil
well, and serve at once.
To make pineapple ehs:sF, wash a pineapple
Pettlh sh stem eTaie end ana and adI pie KIT t into Savs small nSiN pi Hsss,
Put the pieces into an earthen dish and cove
them with powdered sugar. Tako the pecls ant
put them In q saucepan with water enough h
cover them and let them boil to extract thu
flavor. Then strain the liquid through q fin
sieve over the picked fruit. Let this stand In
cold place several hours before adding a quartz
of a pound of sugar and Il bottle Of hook. Whel
these are we'll blended and It Is time for SERVING
add one bottle Of ~seltzer. Serve cracked Ice Il
the glasses.
Lemonades are best il the sugar Is dissolved
in tho water by heating them together. thu
making a syrup. This process seems to civ
moro consistency to the drink. The white of al
egg beaten light and added to lemonade give
the drink nutriment.
A refreshing drink is made thus: Beat tn
white of an egg light. Stir into Il three tea
spoonfuls OF powdered sugar and the juice Of
lemon. Beat well together and add n gill 9
rum with the same quantity OF rich milk. Part
NIL a pitcher, holding about n quart, wit
/ cracked ice, and pour the mixture over It, Ad
B a small bottle OF settler and 1t is ready for use.
A syrup may DO conveniently kept at hand I
use for sweetening punches. lemonade, and othe
where 1t is cool. To make 1t. extract tho o
, from the peel OF half n dozen lemons by rubin
4 them with cut sugar. Squeeze the juice from tn
lemons and strain the juice over the Jumps {
sugar. Add the juice from six oranges and ny
: pounds of cut sugar. Place these ingredients !
A an agate or porcelain lined kettle with tw
quarts OF water, and add a couple OF blades
1 mace, n small piece of stick cinnamon. and fou
0 cloves. Let this cook slowly over the tro abot
. turn the syrup into bottles. When the syrup
1 cold cork the bottles.
: Rynnstou society In Feather.
, From the Gu fcd0o Record.