The morning news. [volume] (Savannah, Ga.) 1887-1900, 1899-05-28
FRUIT PUNCHES.
American Champagne, Mineral Wa
ter. Sugar and Berries.

American Champagne, Mineral Wa
ter, Sugar and Berries.
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
lenee, 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 min
eral water add one pint of American
champagne and as many pieces of cut
sugar as will sweeten it to the TASTE.
Three tablespoonfuls of pineapple, cut in
small triangular pieces. two tablespoon
fuls of strawberries and a few slices Of
orange peel, cut so thin that they will
float upon the surface of the punch This
is one that may be recommended to give
unmitigated delight
When 1t is not desired to use cham
payne, weak solution of Ceylon tea may
be substituted and marachino cherries
unsed instead of the Strawberries. The
juice of grape fruit, with just a soupcon
of Santa Cruz rum, is also used as the
basis of this punch. 1t is considered par
ticularly refreshing.
A light red wine punch Is made by add
ing a pint of California claret to a quart
of the sparkling water and the juice OF
four or five lemons. 1t should be sweet
ened with cut sugar A few stalks of
mint are of inestmable value to give it
a pleasant flavor. Strawberries are the
only fruit that really go well with this
punch. When slices of cucumbers and
bananas are seen floating about, they APP
peal stronger to ones sense of the grew
some than to the palate
The once famous guava jelly punch has
re-established its claim TO popularity Ii
is commonly made after an old recipe
which recommends using one part Of
lemon juice, two parts of sweet guaya
jelly and white sugar that has been dis
solved 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 en- Il
ter largely into these punches; and there
seem to be almost as many ways of MAX
ing them as there are individuals far
lady, when asked for her especial recipe, IS
apt to answer as the old cooks are SAID
to have Gone, that she puts in pinch OF
this, and toss of that and~that after
twirl or two, the best punch ever known IS
the result. From such an one, the fol-
lowing recipe for home-made root beer
was extracted: big three and halI
quarts of luBewarm water, little one-halI
yeast cake, very big one and hal
pounds of sugar, and rather big one-third
of bottle of root beer extract" sne
graclously added that it should be corktd
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
customary during the winter There
no doubt, however, but that the punch's
are their successful rivals in the eyes o.
fashion. One of the priettiest of these
afternoon tables recently seen was decor
ated with peach blossoms. At its sue
was placed a large hospitable lookh5
punch bowl, and il was filled with the con
delicious drink that is here first mentioh'
ed. over the edge of the bowl hung se'
eral large punches of white grapes III
most remarkable state of preserVauou.
They were sprinkied here and there W.
powdered sugar. The whole enect OF '"o
table was charming. and IL seemed IN.
it had the power to dspel much OF tno
tired feeling that comes along with lle
spring.-