Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-07-25

MIDSUMMER DRINKS.

MlpsuMMeR DRINKS.
Al thls season cooling drink that 10
uot only hlpUt-Quenching but healthful
and appstising, should be at hand In
evsry hose. From thu following tested
recipes some special favorites may b
chosen that AL - family VIII enjoy:
sARsArARIESA MEAD.
Take thsee pounds Of sugar, tire
ounces a tarlafic sciA, ono ouuee eash
Of cream tartar, -four, and cssence Of
sarsaparilla, and three quarts Of water.
Strain and bottle L.; lee It stand ten
days before using e.
CURRAM1 s1RuH.
Boil currsnt juice and sugar In pro-
portion Of one pound Of sugar 20 one
pint Of juice i've minutes. Stir It con-
stautly while cooling. When cold bot
tle Il. Use like raspberry shrub, one
tssspoenful or two to tumblerful Of
water.
RASPBERRY VINEGAR.
Mash two quarts Of rsspberrics In an
earthen vessel; put them In large stone
bottle or jar, and pour over them two
quarts OF good strong vinegar. Cork
the jar slightly and let the juice distill in
the sun two or three weeks; then nlter
clear and bottle, corking Il we'll.
OATMEAL DRINK, NO. 1.
Put into large pan quarter Of .
pound Of Cue fresh oatmeal, six ounces
Of white sugar, and half lemon cut
into small pieces. MIX with little
warm water then pour over Il one gal
Ion OF boiling water, stirring all together
thoroughly, and use when cold. This
makes most refreshing end strengthen
ing drink. II preferred, raspberry vine
gao, citric scid, or any other 6avoring
may be used instead Of the lemon. More
oatmeal may be used II preferred.
OATMEAL DRINK, NO. 2.
Six ounces OF fine oatmeal, four ounces
OF cocoa and eight ounces Of sugar mix
ed gradually and smoothly into a gallon
Of boiling water. Use when Guild.
LEMONADE sIRUP.
With one pound Of sugar mix the graf
ed yellow rind of elk lemons, moisten
the sugar with ~ much water % II will
absorb, and boil II 70 clear slrup. Add
the juice OF twelve lemons, stirring IL In
well over the Dire, but do not let it boil
after the juice Is added. Bottle the
strip 1T once and cork IL when cold.
Mix little OF this With cold water
when lemonade ID wanted.
RASPBERRY VINEGAR WITH SUGAR.
Mash the fruit In an earthen howl.
To every pound Of raspberries add .
pint Of vinegar; coser IL and let Il stand
TWO or three days. Then press u
through jelly bag. To every pint add
half pound Of loaf sugar and set the
Juice. ON the fire to come 10 boil, taking
Oh any scum that risas. Allow I've
minutes gentle boiling, set IL 70 cool,
then pour into small bottles and cork
well.
cURRANr VINEGAR.
A fine vinegar may be made from cur
rants By simply pressing the fruit 10 q
mash; let Il stand over night, then strain
the juice OF clear and all the bottles to
the brim. Set them, uncorked, Ia the
sun OF 10 warm pincc uutu tcfmcuta-
ton ceases. Any lizzie impurity that
rises akin OF with piece Of blotting
paper, and cork the bottles well. White
currsnts are excellent for delicate, pale
vinegar.
A teaspoonful Of these vinegsrs or Of
the lemonade sirup Will often be relished
In the iced tea, which forms such popu-
lar drink for the summer luncheon, and
will give n pleasant change from the
flavor Of the usual alice OF lemon.
The majority Of these drinks when
put up In small bottles, may be cooled
just before using simply by setting the
bottle In the Ice chest. Others, which
viii bear sdultersting, may simply have
cracked Ice added after 6lling the glass.
But Il must be remembered, during the
very warm weather, that very cold
drinks are harmful, especially when
taken In large quantities when one Is
over-heated. Too much Ice water should
especially be avoided at this season. bot
II one OF these cooling and nourishing
drinks IL simply slipped (instesd Of be-
lag ''gulped down" Ice cold) II will not
only quench the thirst, bat will cool aud
nourish the system.