The times., 1899-05-28
FRUIT PUNCHES.
They Have Been Elected the Proper
Summer Drink.

Summer Drink.
The summer drinks that are now claim
ing the attention of the fashionable world
are not only delicious to the taste, but are
quite unusual in their combinations. To
be refreshing, delicately favored and to
contain so little stimulant that they can
be drunk in almost unlimited quantities,
seems to be the standard of their excel
lence; or. to be more explicit, mineral wa
ters, fruits and American champagne are
their principal ingredients.
One of the best OF these summer drinks
is combined in the following proportions:
To one quart of ice-cold sparkling mineral
water, add one pint American champagne
and as many pieces Of cut sugar as will
sweeten it to the taste. Three tablespoon
fuls Of pineapple. cut in small triangular
pieces. two tablespoonfuls OF strawberries
and few slices of orange peel cut so thin
that they Will float upon the surface of the
punch. This is one that may be recon-
mended to give unmitigated delight.
When it is not desired to use cham
payne, weak solution of Ceylon tea may
be substituted and marachino cherries
used instead Of the strawberries. The
juice of grape fruit, with Just a soupcon
OF Santa Cruz rum, is also used as the ba-
sis Of this punch. II is considered particu-
larly refreshing.
A light red wine punch is made by add
ing a pint of California claret to quart
of the sparkling water and the juice Of
four or five lemons. 1t should be sweet
ened without sugar. A few stalks of mint
are of inestimable value TO give il pleas
ant flavor. Strawberries are the only fruit
that really go well with this punch. When
slices of cucumbers and bananas are seen
floating about. they appeal stronger to
ones sense of the grewsome than to the
palate.
The once famous guava jelly punch has
established its claim to popularity. 1t
is commonly made after an old recipe
which recommends using one part of lemon
juice, two parts OF sweet guava jelly and
white sugar that has been dissolved in
boiling water; three parts of old rum and
four parts of water. Although excellent
the punch is much heavier than is desirable
for a summer beverage.
Individuality and the artistic sense enter
largely into these punches; and there
seems to be almost as many ways of max
ing them as there are individuals. A fair
lady when asked for her especial recipe,
is apt to answer as the old cooks are said
to have done, that she puts in a pinch OF
this, and toss of that, and that after a
twirl or two, the best punch ever known is
the result From such an one the follow
ing recipe for homemade root beer was
extracted: big three and a half quarts
of lukewarm water, little one-half east
cake, very big one and a half pounds OF
sugar, and rather big one-third of bottle
OF root beer extract" She graciously ad-
ded that it should be corked tightly.
Cafe frappe and iced tea are seen on
many of the tables at o'clock instead OF
the chocolate and hot tea that were Gus
tomary during the winter. There is nc
doubt, however, but that the punches are
| their successful rivals in the eyes OF fash
| ion. One of the prettiest OF these after
| noon tables recently seen was decorated
| with peach blossoms. AT its side was plac-
ed large hospitable looking punch bowl
and 1t was filled with the cool delicious
drink that is here first mentioned. Over
| the edges OF the bowl hung several large
punches of white grapes. in a most re-
markable state of preservation. They were
| sprinkled here and there with powdered
sugar. The whole effect OF the table was
| charming, and it seemed that ii had the
power to dispel much of the tired feeling
that comes along with the spring.