Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-06-15
3 v M ME- BEVERAGES
TIMELY HINTS AS TO THE COOL AND
CHEERING CUP.
From Lemonade to a Champagne
Nectar-Home-Made Gin
ger Beer.
Written for The Evening Star.


voring substances. 1t is the far east, with
its sherbets cooled by SHOWS from the neigh
| boring mountain tops, that has taught us
| how to allay the pangs of midsummer thirst.
| Half the benefit of a beverage is lost If
| it is badly served. The cup of lemonade in
| which float two or three Strawberries, rasp-
| berries or cherries, the fruit depending. OF
| course upon the season, tastes great deal
| better than the one served without any
| embellishments.
1t is the custom now in most houses to
| make, for the afternoon especially. when
visitors are expected, a bowl of lemonade
| or some similar drink, and leave it in
| cool nook where the thirsty may cenven-
| iently help themselves. Great Jumps of ice
| keep it cool, and silver ladle is used 10
| dip the fluid into the fancy cups that should
stand on the tray beside it.
| These bowls differ according TO ones
! tastes and means. Cut glass Is handsome,
! and so is silver, but much service may mar
| the bowl, and few women care to trust their
| cherished glass to the tender mercles OF
| the transient visitor. China bowls are,
| therefore, more often used than the eX-
pensive silver or glass.
Handsome bowls are imported from abroad
| to meet this demand the part of the
housewife for something artistic, yet not
| too expensive. Other very pleasing bowls
are made in America.
| OF the American bowls quaint ones deco
rated in olG-fashioned blue are adorned
| with scenes famous in the country's history.
| One may accordingly wash down with
| glass of lemonade health to the victors at
| Lexington Santiago or draft to the
| prosperity of Mount Vernon. Bowls deco
| rated with representations of famous scenes
! abroad are also to be procured, while 9TH
| ers represent drinking carnivais.
The daintiest and prettiest decorations.
! however are the hand-painted ones repre-
senting gayly colored flowers Chrysanthe-
NUNS and large flowers lend themselves
most satisfactorily to decorations or TINS
| kind. Dark blooms of course, contrast more
| strongly than light ones against the white
| OF the bowl and are therefore more strik-
| ing.
| The small table on which the bowl is
placed is first covered with a spotless white
linen cover. Then the silver or japanned
should be hidden by handsome white
cover. The bowl. which is usually be-
| tween five and six inches high and from
| ten to fifteen inches in diameter, is placed
| in the center and surrounded by a half
| dozen small glass cups. The ladle should
| be of the most beautifully polished silver.
| Lemonade is one of the simplest drinks.
| Properly made It has no rival in popu-
| larity. It's basis should be distilled water
| if possible AS that is generally out of
the question 1t may have as substitute
filtered water, which has been boiled and
then allowed to cool. Squeeze the juice
from several lemons into a separate YES
sci and add two tablespoonfuls OF sugar
and the grated rind of one lemon. Pour
over this cupful of the distilled or I'LL
tered water to each lemon used and put
the mixture into the ornamental bowl,
pouring it over the Jumps of ice. Drop in
a few fine Strawberries, and the lemonade
is ready to be served.
A delicious drink may be made when
currants are in season. Take pint of the
fresh picked fruit, and when they have
been washed let them simmer in quart Of
water to which heaping teaspoonful of
powdered sugar has been added When
cold, strain and ice. The currant water
may be handed in glasses in which a slice
of lemon and few Of the fresh currants
are swimming. Currant jelly water is
made by dissolving a teaspeonful of cur
rant Jelly in a glass of cold water sweet
ened to taste. Currant water Is an excel
lent medicine; it acts on the liver.
For apple nectar mash two baked apples
with a fork and pour over them pint of
boiling water. When COOL add few drops
of vanilla and sweeten to taste. Serve in
glasses partly filled with chopped ice and
topped by a slice of lemon.
Applicable is even simpler. Slice two
large. juicy apples and pour over them
pint of boiling water. Let 1t cool: Then
strain, sweeten and ice before serving.
Agreeable drinks may be made for sum-
mer by buying at the drug stores the fruit
sirups used in the compromising Of soda
water and applying water and Ice to them.
temperance drink that resembles cham
payne is compounded as follows: Take a
good-sized lemon, an ounce of ginger root,
a pound and a half of white sugar, one
and two and half gallons Of water.
Bruise the ginger, slice the lemons. pour
boiling water over them, and when it has
cooled to lukewarmness add the yeast and
let it stand in the sun all day. In the even
ing put it into bottles and cork tight. 1t
may be used in a couple of days.
A Notwithstanding beverage Of the mo-
ment is barley water Favored with lemon,
which has been raised to a place of promi-
nence as a luncheon beverage both in clubs
and many private houses. If it is properly
made so that it is quite thin and then
thoroughly iced, it is very refreshing and
thirst quenching. When making cups of
various kinds, the success of this form of
beverage depends on the judicious blending
of the ingredients. Liquors should be spar
ingly used, and care should be taken not to
add too much sugar.
For those who not opposed to the
use of liquor in the preparation of their
drinks here are several recipes which are
recommended:
Champagne cup-Cut two ripe nectarines
into slices. also half large orange and a
lemon, taking care to remove the pips
Scatter two tablespoonfuIs Of powdered
sugar over the fruit, then add wineglass
of brandy and half the quantity of char
treuse Place the jug containing the in
gradients either on ice or in an icebox for
an hour, then add a quart of iced cham
payne. Remove the fruit and pour in a
pint of iced seller or apollinaris water.
Cider cup-Put into the mixing jug the
thinly pared rind of a lemon, a whole
orange cut into slices, a large slice of pine
apple, wineglass of gin, half tumblerful
of marsha or sherry, a very little grated
nutmeg and tablespoonful of powdered
sugar. At the end of an hour pour a quart
of sparkling cider decd Into the jug Then
strain the cup through muslin and add
small bottle Of iced seller water and a few
leaves Of lemon verbena. If the cider is
not very sweet, little more sugar may be
required.
Pineapple output into jug four or five
thin slices Of fresh pineapple, the peel
Of half small lemon cut very thin. two
tablespoonfuls of sugar. a wineglass of
brandy and a gill Of orange flower water.
Cover the jug closely and let the contents
remain at least an hour before the cup is
required. Then add bottle Of sparkling
hook which has been iced, stir well strain
into the jug in which the cup is to be
served and add bottle Of iced settler
water. A few sweet scented verbena leaves
should float on the top of the cup.
Military cup-Put a bottleful of claret
into jug, with six thin slices of lemon.
three slices of cucumber (Which should be !
removed after about ten minutes) a wine
glass of sherry. wineglass of brandy. a |
large tablespoonful of benedfctine and half |
a dozen ripe raspberries. Sweeten to taste
with powdered sugar, place the jug in a |