The Republican. [volume] (Oakland, Md.) 1877-current, 1899-08-17
TEMPERANCE BEVERAGES
Some Excellent Recipes for Refresh
ing Drinks During the
Heated Term

with the heated term comes a natural
increase of thirst. While it is univer.
sally conceded that ice water is nm
wholesome to all except those stomachs
that might be designated ironclad, it is
also true that ordinary well or reservoir
water, lukewarm and nauseating, must
be cooled to be satisfying.
If fresh water, inclosed in a tightly
stoppered fruit jar, were kept stand
ing in the lower portion of the refriger-
ator it would be pleasantly refreshing
without being too cold. Yet even then,
it will, if kept longer than two or three
hours, taste stale and fiat. Besides.
what busy housekeeper or domestic
will take the trouble to renew the liquid
as often as that? And how many house
keepers there are who possess no re-
frigerator and use no ice. For such as
these, as well as for those who crave a
fluid that tastes good some recipes
for beverages may be welcome.
Cherry Cordial.-Crush pint of cher
ries without pitting, and pour over
them quart of boiling water. Strain,
sweeten to taste and set where it will
cool. For this purpose a stone or earth
en- jar, set on the cellar bottom and
wrapped with wet cloth, will be found
to reduce its temperature in conse-
quence of evaporation. The cordial can
be made stronger than given in this di.
rection. Any other small fruit viii
similarly furnish a wholesome and
pleasant beverage.
Currantade.-Ma a quart of ripe
currants, or currants and red raspber-
ries mixed in any convenient proper
ton, and pour over four times as much
cold water Stir and press through a
jelly bag, and then sweeten to taste. 1t
may be kept in refrigerator for sew
eral days.
Blackberry Cordial.-Mash fresh, Sc
lected berries with a wooden spoon,
strain, and to every pint of the juice
add one-half teacupful of boiling wa
ter. Let it cool over night. then strain
again, and to every quart of liquid add
one teacupful or one-half pint of gran
ulated sugar. Let it come to a boil and
seal in cans or bottles, like fruit, if it is
not to be used at once. This cordial is
most excellent in dealing with summer
complaints. A tablespoonful. occa-
sionally, in a little water, or even less,
in the case of delicate person, will De
efficacious.
Fruit Temperance Beverage.-Take
six lemons, one heaping pint of fresh
raspberries, one small pineapple, one
pound best white sugar and y quarts
of pure soft water. Peel the lemons
very thin and squeeze the juice over the
peelings. At the end of two hours stir
in the sugar and the raspberries, which
have been mashed, with an additional
half cupful of sugar, and also the pine
apple, which has been shredded and
slightly sugared. To the strained lem
on juice add the pineapple, the raspber-
ries and three-fourths of quart of wa
ter. Stir together until the sugar is
dissolved, then strain and serve in
small glasses, or add it to cold water in
any desired proportion. This compound
of f1avors will be found most delicious.
The French make drink which
serves to overcome the taste of luke
warm water. They chop fine a cupful
of such dried fruit as figs, dates and
prunes, and steep for an hour in one
quart of water. After stGnining and
slightly sweetening it is used as sum-
mer beverage.
All ingenious housekeepers will read
lily enlarge upon these recipes and pro-
vide them for the extreme heat of sum-
mer.-Hester NJ. Poole, in Union Signal.