The Jersey City news., 1899-06-28


To be refreshing, delicately favored and
to contain so little stimulant that they
can be drunk in quantities seems to be
the standard of their excellence. or, to
be more explicit, mineral waters, fruits
cipal ingredients.
and American champagne are their prin-
One of the best of these summer
drinks is combined in the following pro-
portions: To one quart of ice cold min
eral water add one pint of American
champagne. and as many pieces of cut
sugar as will sweeten 1t to the taste.
Three tablespoonsful 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 the
most fastidious palate
When Il is not desired to use cham
pagne a weak solution of 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
basis of this punch. 1t is considered par
ticularly refreshing
A light red wine punch is made by
adding a pint of California claret to a
quart of the sparkling water and the
juice of four or five lemons. 1t shoul1
be sweetened with cut sugar. A few
stalks of mint are of inestimable value
to give 1t a pleasant flavor. Strawberries
are the only fruit that really go well
with this punch. When slices of cucum-
bers and bananas are seen floating about
they appeal stronger to ones sense of
the gruesome than to the palate.
The once famous guava jelly punch
has re-establshed its claim to popular
ity. 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 summer
beverage.
individuality and the artistic sense en-
ter largely into these punches, and there
seem to be almost as many ways of max
ing them as there are individuals.
fair lady, when asked for her espec-
fal recipe. is apt to answer, as the old
cooks are said to have done, that she
puts in pinch of this and a toss OF
that. and, that after twirl or two, the
best punch ever known is the result.
From such a one the following recipe
for home made root beer was extracted:
ssBig three and a half quarts of luke
warm water little one half yeast cake,
very big one and a half pounds of sugar,
and rather big one third OF bottle of
root beer extract.'' She graciously add
ed that it should be corked tightly.
Cafe frappe and iced tea are seen on
many Of the tables at five o'clock, in
stead of the chocolate and hot tea that
were customary during the winter.
There is no doubt, however, that the
punches are their successful rivals. One
of the prettiest of these afternoon tables
recently seen was decorated with peach
--bfussUrns At its side was placed a
large hospitable-looking punch bowl,
and it was filed with the cool. delicious
drink that is here first mentioned. Over
the edges Of the bowl hung several
large punches of white grapes. They
were sprinkled here and there with pow
deTed sugar. The whole effect of the
table was charming, and 1t seemed that
it had the power to dispel much of the
tired feeling that comes along with the
hot weather.
s.s
City babies I pity, but even more does
my heart go out in sympathy during this
sizzling heat to the homeless young men.
says Dorothy Maddox in the Philadelphia
Inquirer If / could do for them as I
would what train of adorers 1 should
have on my summer list. Home priv
ileges are never so precious as when the
world and his wife are off on a frolic.
The grind of office and warehouse the
long hours behind counter and ledger,
varied only by day off now and then,
or that two short weeks vacation.
Close confinement, steady application,
untiring energy are possible in swapping
cold weather. 1t is when the step be-
comes listless, the appetite capricious,
the vitality at low ebb, that young men
need home cooking. home coddling.
Towns are full of foriorn souls-poor
fellows who seldom enjoy a meal iii a
private family, but must take breakfast,
luncheon and dinner where they can be
picked up or be content with boarding.
house diet.
Il would ask you out to supper this
week" carelessly remarked housekeep-
er, sbut I am cookless, and"
"Oh, that doesn't matter; please. please
let me come. anyhow pleaded the young
man. 3I would travel miles for cup of
iced tea and slice Of homemade bread
and butter served at home table, with
somebody to speak to besides the waiter.
THAT waiter! The mere sight of him
whisking UP beside me and polxing me-
nu card before my eyes takes away what
little appetite I have. Always the same
old dishes to choose from. always the
same old davors when they come. Just
ask me out to look at your bread box
and I'll feel fed"
Another incident that stirred my pity
and made me long to be a sort of whole
sale home-maker for summer drifters oc-
CURED at friends house the other even
ing Somebody proposed lemonade. Our
hostess went in to make tank of it."
When she reached the pantry she found
BY her side one of the gusts, young
man whose city life was among strans-
ers
Let me crack the ice." he urged.
mo. no; it's such a bother"
But already he was bending over the
refrigerator and chopping away with
zest. You don't know how much I'm
enjoying this" he said fervently. 'Tt is
the only home thing have done for SO
long 1t IS real treat
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