The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1899-05-28
FRUIT PUNCHES FOR
SUMMER DRINKS

The summer drinks that are now
claiming the attention of the fashion
able world are not only delicious to the
taste, but are quite unusual in their
combinations. To be refreshing, deli
cately favored and to contain so little
| stimulant that they can be drunk in
| almost unlimited quantities, seems to
| be the standard of their excellence; or,
to be more explicit, mineral waters.
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
of American champagne and as many
pieces of cut sugar as viii sweeten it
to the taste. Three tableSpoonfuls of
pineapple, cut in small triangular
pieces, two tablespoonfulS of straw
berries 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 I'M
mitigated 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 strawber-
rieS. The juice of grape fruit, with
just soupcon of Santa Cruz rum, is
1t is considered particularly refresh
ing.
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
should be sweetened with cut sugar.
A few stalks of mint are of inestim
able value to give it a pleasant flavor.
Strawberries are the only fruit that
l1xr n III
slices of cucumbers and bananas are
seen floating about, they appeal strong
er to ones sense of the grewsome than
to the palate.
The once famous guava jelly punch
has re-established its claim to popu-
larity. 1t is commonly made after an
old recipe which recommends using
one part of lemon juice. two parts df
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 desir-
able for a summer beverage.
individuality and the artistic sense
enter largely into these punches; and
there seem to be almost as many ways
of making them as there are individu-
ais 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 pinch of this, and
a toss of that, and that after a twirl
or two, the best punch ever known
is the result. From such a one, tie
following recipe for homemade root
beer was extracted: Big three and
half quarts of lukewarm water, little
one-half yeast cake, very big one and
a half pounds of sugar, and rather big
one-third of a bottle of root beer eX-
tract" She graciously added that it
should be corked tightly.
Cafe frappe and iced tea are seen on
many of the tables at 3 o'clock instead
of the chocolate and hot tea that We're
customary during the winter. There
is no doubt, however. but that the
punches are their successful rivals in
the eyes of fashion. One of the prstti-
est of these afternoon tables recently
seen was decorated with peach bios
SONS. At it's side was placed a large
hospitable-looking punch bowl, and it
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 it had the power to dispel much
of the tired feeling that comes along
with the spring.