The Portland daily press., 1899-07-11
THE HOME.
INvIGoRATING SUMMER BEvER-
AGES. ~

AOhOs
If one has an Zoe chest, or refrigerator,
and plenty 1of ice, only forsthought is
needed to keep a constant supply of cold
water without the risk of adding to It..
Lacking these. water or any other bev-
erage can be kept refreshingly cold by
wrapping the pitcher or other vessel con-
tanning 1t in several thicknesses of news
paper. placing on the floor of the coolest
part Of the toellar and covering closely
with heavy wooden blanket or carpet.
Cold tea and coffee can be served either
plain or favored. Lemon Is the most
agreeable and popular flavor, but one
soon acquires liking for a light one Of
ginger. and when drunk at intervals as
one works, the latter is more desirable,
because ii tones up the stomach and goes
far TO counterfeit the GOODNESS Of the bev-
erage. Use green ginger root, and slice
little into the pot when ready to make.
A cereal coffee is better warm weather
drink than the genuine article, for, al
though rich and finely favored, 1t is less
stimulating than the latter, and also
lighter and more easily digested. Treat
In the Same manner as coffee only boiling
slowly for fifteen min utes,, Cool as above
directed.
Cocoa has everything to recommend it.
and Is deserving of more recognition than
1t receives. Cocoa sheils--the thin outer
covering of the beans (they come in one
pound packages)-a milder than cocoa,
and also less expensive. Either makes
refreshing warm-weather drink. Use
plain or favored with vanilla or oinna-
mon.
Chocolate Syrup-This is the basis of a
delightful beverage. Put six tablespoon
fuls OF grated chocolate over the fire in
two cupfuls of boiling water; simmer
slowly, stirring occasionally until dis
solved; add four cupfuls OF granulated
sugar, stir until dissolved, remove the
spoon, simmer for seven minutes longer,
strain, add two tablespoonfuls of vanilla
extract, and seal in glass fruit jar Tiled
to oyerf1owing. When ready to serve,
allow one and half gills of ice-cold milk
and two tRblespoonfuls of syrup for every
glassful, sput in colds glass fruit jar.
shake well for three minutes, pour into
chilled tumhlers, and put tablespoonful
Of viii pped cream il each.
Fruit Syrup-Stra W berry, raspberry
and 9th er fruit syrups and shrubs are de-
ightfullykattractiv and refreshing when
simply served in ioe-cold water, the pro-
portion varying from two to four table
spoonfuls of the syrup to each glassful of
water; they also make pleasing change
from plain lemonade, and are decided
addition to oatmeal, haxseed tea, toast
water AMI various other drinks for the
invalid.
No other easily made summer drinks
are so wholesome and nourlshing, and at
the are time inexpensive, as the old stand
tys, oatmeal winter and ,Ringer-ade, and
by giving the former a flavor of lemon,
or any one of the various fruit syrups,
and making ginger-ade of ginger, lemon
juice and simple syrup, instead of ginger
vinegar and molasees, as formerly, both
are decidedly improved.
Ginger Pop-This not a particularly
pleasing name, but when well made is
indeed invigorRting on a hot sultry day
in midsummer. Add two oupfuls of
graduated sugar to four quarts of tepid
water and stir until dissolved. Put one
ounce OF finely SLICED white ginger root
and the grated yellow rind OF one lemon
and one orange-or one large lemon over
the fire In a oupful of water, and simmer
for fifteen minutes; squeeze the juice
from the lemons, remove the pulp from
the rind, strain out the seeds, add all to
the boiling nquid-let. stand live minutes.
strain, add two teaspooDtuls of cream OF
tartar and pour into the sweetened water.
add half u oupful of soft yeast, set in u
warm place for "A hours, then bottle and
wire down the corks; lay bottles ON the
side in a cool place and in "a hours longer
they will pop"
CREAM, SHERBET AND ICES.
To make ice-cream from condensed
milk, add sufficient boiling water to one
'can TO make it the proper consistency.
Moisten two tablespoonfuls of arrowroot
with little cold milk; add to the hot
milk and cook In double boiler for five
minutes; take from the fire; aid two
tablespoorfuls of good vanilla, and when
cold freeze as directed. M
Hockey pokey is made much after this
rule. If hot milk instead OF hot water
is added to the condensed milk, better
and much more satisfactory results will
be obtained.
To make frozen Strawberries, mash on g
quart of the berries and add to them the