The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-07-11

IA" <fS In 81 66N< ~
unless home-made) and spirits are de-
cidedly bad for the system. A doctor, who
IS not by any means a total abstainer. but
a believer in moderation. says that zone
ounce Of alcohol in twenty-four hours is
as much as any one can drink without in
jury to his digestive organs"
AS this amount is soon imbibed
in hot weather, and the drinker is still
left thirsty, 1t is better to abstain alto
gether from alcohol during the summer
months. a variety of cheap and pleasant
drinks can be made without its aid; there
fore, why use it2
Lemons make very refreshing and
fhirst-quenching drinks. and the citric
acid they contain cools the blood. Al
though we, as a rule, think there
is only one variety of lemon, there
are really two, Citrus Lumia, the
sweet lemon, and Citrus Limonum,
the true lemon. Citrus Lumia is
deficient in citric acid, therefore these
are p~leasanter to suck or eat, like or
angss. than Citrus Llmonum; for drinks.
they require the addition OF citrid acid.
The lemons that are hard and have q
slightly greenssh hue. contain the most
citrid acid. Lemons. unless fresh soon get
m-ouldy-suhat is. in a week or So To
prevetn them from doing this they should
not be allowed to touch each other. II
each one is wrapped up In tissue paper
this cannot occur. Some people put them
in a large stone jar, cover them with
water, and renew the water every three
days. or oftener if it smells. But the
best way is TO buy them fresh.
Lemon squash is delicious when prop
erly made. and emily simple materials are
REQUIRED for its decoctfon. It must be
drunk the instant It is made, and a large
glass Is required to make each squash in.
The juice of a fresh lemon. plenty OF
crushed Loaf sugar ana a bottle of soda
water is all that Is required. After
squeezing the lemon into a pint tunbief.
mi into it at least three teaspoonfuIs Of
sugar; mix well up. and then put in the
soda water, stirring all the time 4
ibore spoon, or a glass rod should be used
for stirring with.
4 favorite drink Of mine at one time
was this: Put two dessertsp~ 5onfuls Of lime
Juice in a tumbler, fill the glass half full
mot more. or it will froth Overland stir
IN d teaspoonful of fruit salt with q por-
eelain or bone spoon. Every one knows
that fruit salts are possessed of good
IIEiat1Ild4 ~ -
to take away a headache.
Instead Of lime juice this lemon cordial
can be made at home. In an enameled
saucepan put two and a half pounds OF
loaf sugar. add a pin and a half Of water,
four lemons cut in slices with the rind on;
place on the fire and bring to a boil strain,
pressing all the juice out of the lemons
add two ounces of eitric acid; when cold
bottle tightly, and use as required. A
spoonful in a tumbler of water is sufficient
for some people. others prefer more. Eff
Eevescing drinks in powder are handy to
.keep in the store cupboard. Here are two
recipes for them.
4 Take light ounces of crushed loaf sugar
,eand drop on it one ounce essence of lemon.
.,When the sugar is quite dry put into a
dry bowl. and add two ounces carbonate
of soda and one ounce citric acid; mix
well up. and put in a dry, wide-mouthed
bottle.
Take one ounce ground ginger, two
ounces carbonate of soda, one ounce tar
taric acid and eight ounces of crushed loaf
sugar; mix and bottle as before. Both of
these powders must be put in a dry bot
tie and kept tightly corked, and on no
account must a wet spoon be used for
IakGiS III tQaL- II QlLhlC - -
the best to keep for them, as it is wide
enough at the mouth to admit a spoon
Very often more slips out of the bottle
than is required, when the powder has to
be shaken through a narrow neck.
Boston Cream as the name suggests is
a recipe of American origin. Whether
this is 50 or not, it is much appreciated
by the male members Of the family. The
ingredients are
-Four pounds of loaf sugar.
Four ounces of powdered ~tartaric acid.
One ounce of essence of lemon.
Six whites Of eggs.
Five quarts of water.
Boil the sugar and water together for a
quarter of an hour, beat the whites of
the eggs well. and when the sugar and
water are cool mix them well in, also the
t~artaric acid and essence of lemon. When
cold bottle for use. For a drink put Il
wineglassful in a tumbler and fill it three
parts FULL of water. Put in as much car
Donate of soda as will lie on a sixpence
and stir quickly until there arises a
creamlike mead on top.
Ginger beer is best if made in the even
ing and bottled next morning. Squeeze a
lemon and keep the juice, throw the peel
into a two-gallon pan, with one pound of
loaf sugar and one and a quarter ounces
of sliced ginger. pour over them one gallon
of boiling water; when lukewarm put in
the lemon juice and mix a teaspoonful of
German yeast with a little of the fluid I'M
ii: ii is like cream; stir in the pan. cover
and leave till morning. Then take out
the lemon peel and ginger. skim off the
froth and bottle in half pint stone bot
ties, and tie the corks down with Irvine.
It will be ready in As hours.
Let me tell you a secret" said the
little milliner to Dorothy Maddox
of the Philadelphia Inquirer as
she fell to tipping and fitting
and poising at all sorts of odd
angles some dashing shapes on her Gus
TONER'S head .You are too young for a
string hat; those with the great fluffy
strings Of tuile and mousseline to tie them
down are being bought by women way
past thirty.
1T does seem funny, doesn't It? for they
look like bud hats. but all the same into
the matron's bandbox they go. Too skit-
fish? Perhaps; but then consider the rea-
son. You see, SO many women over thirty
have a baggy neck, or at least a lined one.
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