The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1900-08-22
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LIGHT SUMMER DRINKS.
BY Louis Role.


acid drink, and 1t is one of the puzzles
of life to obtain something that is ex-
actly suited to satisfy the appetite.
The result Is the sale of hundreds of
different kinds of so-called tonics and
nerve foods, as well as the time-honored
beverages of a non-alcoholic nature.
But we do not wish to buy these light
drings when we can make a variety
ourselves at a minimum expense, but
we must be sure and get the variety.
In that view 1 have taken the liberty to
append few receipts that will demon
strate their fitness if given a trial. They
are all easy to prepare, and are pleasing
to the tasta
/ have also found sweet buttermilk
most cooling drink, and if you are near
creamery or milk depot you will not
regret adding it to your list of summer
beverages.
GINGERADE.
In two gallons of water dissolve three
pounds of sugar and add the beaten
whites of three eggs and two ounces of
ground ginger, previously moistened in
cold water. Place the mixture in a
porcelain-lined kettle, let it come to a
boil skim and set aside to get cold.
Then add the Juice of lemon; about
quarter of yeast cake, previously
dissolved in a little warm water, and
mix thoroughly; let 1t set few minutes,
strain and put in bottles in a cool place
and the gingerade will be ready to
drink in as hours.
SPARKLING LEMONADE
This will be a nice variation from the
ordinary lemonade, but should be pre-
pared an hour at least before you wish
to serve it. A good way to mix the
drink is to slice the lemons and to each
half dozen add two cupfuls of granu-
lated sugar; let it stand for fifteen or
twenty minutes, then water (three
quarts for half a dozen lemons), pieces
of ice and let stand for three-quar
tiers of an hour more; then strain and it
Is ready to serve. To produce the
sparkling effect add pinch of carbon
ate of soda to each glass when serving.
EGG LEMONADE.
Dissolve half a pound of sugar in
pint of water; add the juice of four
lemons and a pint of cracked ice; stir
in the beaten yolks of four eggs, and
then the whites of the same eggs beaten
to stiff froth.
PINEAPPLE LEMONADE.
Squeeze the juice from four large
lemons and add with it's juice one pine
apple cut into small pieces pour over
two quarts of boiling water; add sugar
enough to sweeten and, covering the
vessel loosely, let it set for three hours
to cool. When cold strain and further
cool with Jumps of ice before serving.
APPLICABLE.
Slice without peeling a dozen large
tart apples, and boil in two quarts of
water until tender. but not soft enough
to mash; strain, allowing to drip until
the juice is extracted, add powdered
sugar to taste and the juice of two
lemons. AS soon as cool ice it up and
rerve.
ORANGE PUNCH.
Squeeze the ice from one lemon and
six oranges; to a pint of the juice thus
obtained, add one and one-half pounds
of sugar and what oil you can squeeze
from the rinds of the oranges; boil for
five minutes. removing the scum as it
rises, and set aside to cool. When serv-
ing add cracked ice and water to your
taste.
FRUIT SYRUP.
Mix red currants and raspberrieS in
about equal parts; allow a pound of
powdered sugar to each pound of the
fruit; mix together and set away over
night. In the morning boil for half an
hour, skimming as often as necessary,
strain through a jelly cloth and bottle
for use. 1t must be kept in cool place,
and is a great addition TO lemonade or
other light drinks.
BARLEY WATER
Into quart Of water put two ounces
Of we'll washed pearl barley, and put
on the fire until 1t comes to boil; then
add lemon and sugar to taste, and let
simmer slowly for two hours. Strain
and set aside to cool. A good drink for
invalids, as it is both cooling and
nourishing.
ICED CHOCOLATE.
Melt in a saucepan two ounces of
shaved chocolate and add gradually one
pint of hot milk, Stirring constantly.
three tablespoonfuls of corn starch, dis
solved in little cold milk. When cold
add half pint OF whipped cream and
vanilla to flavor to taste. Serve cold
in chocolate CUPS