The Montgomery advertiser., 1901-08-04
SUMMER DRINKS AND FOODS
Hints on Their Preparation and Use
 The Simplest Are the Best.

The Simplest Are the Best.
 London Telegraph.
 Has any one really found the perfect summer drink? Many think they have, and are so delighted that they insist that all their friends shall share their secret, pushing their precious recipe with all the zeal and insistence of professional traveller for some famous beverage. Of course, the inventor is assured that the drink in question Is perfection. but these preparations are So numerous that there must be VAriA- ton in their merit. The three degrees of good, better best are allotted with perplexing impartiality by different in- dividuals, for In this. as in all such matters, personal likes and dislikes generally dominate the decision. Ex- cessive heat in town at once creates universal demand for the drink that shall be at once cooling and refresh ing. and if perfection has still eluded those who have pursued and still pur- sue 1t, there are yet many summer drinks which are most agreeable and efficacious. An abuse of ice at once destroys thwe effect desired, besides being dangerous A liquid get on ice and slowly chilled is far more to be recommended than the drink in which ice floats. but it IS not every one who will admit the truth. Than plain lemon squash. made from the juice of the lemon. sweetened sparsely with susar and diluted with water and finally cooled on ice there Is no drink more acceptable and cooling in the heat of the day. It ranks before the long list of calculated drinks and gaseous mineral waters, but it. too, falls into J 1hQra1lU in1hihe6 It is said to be lowering in its eff , fects, but such an assertion is nonsense unless, as is said. it is drunk too freely. Taking the average, 1t would seem the plainer drinks have the larger share of popularity, and soda and milk is one of the very first favoriteS. To be perfect. 1t requires that a can of ice be placed in the milk, and that the soda should have lain for some time on the ice block. These are the simplest. perhaps best. and certainly cheapest of the drinks Londoners are patronizing to assuage their thirst. and
 men folk find consolation in shandy- gaff. of which no one can deny the cool ing qualities. mixtures of lime juice and ginger beer. bitter and lemonade, and iced wines of every sort
 In the home the thoughtful house. hGtpGI lIiCCLS liC want OL hiAC days by the concotion of refreshing wine cups, in which. as every one knows. 1t is not necessary to mix the very best wine. A good recipe for claret cup will be found to consist of one bottle of claret another of sodawa- ter. one liqueur glass of curacoa. anoth- CT of brandy. a small lump of ice, two tablespoonfuls of castor sugar. and a spriG of boraRe. Set on ice for few moments this cup-to which fruit, strawberries. grapes or slived bananas. can with advantage he added-is die- tinctly good. Another varia ton of claret cup can be achieved in the mkt ure of one bottle of claret. three of lemonade. and one of soda two ounces of powdered sugar. two lemons. sliced and one third of a gill of noyeau.
 Cider cannot fail to>pleaHe. and cider cup properly blended is an ideal luncheon drink. It requires on quart hottie of cider. one of soda water. one liaueur glass of brandy and maras- chino. small piece of ice. and the addition of any seasonable fruit The same ingredienta. in the same propor- tion~ only differing in the substitution of champs ene for cider and with the addition cf one table sooonful of castor cuear and come cucumber rind and horags. would compound an excellent champagne cup, or, If preferred.