The Savannah morning news. (Savannah, Ga.) 1900-current, 1901-08-17

the day. 1t ranks before the long
list of calculated drinks and gaseous
mineral waters, but 1T, too, falls into
disrepute when too literally imbibed.
1t is said to be lowering in its eff
fects, but such an assertion is nom
sense, unless, as is said. it is drunk too
freely. Taking the average, 1t would
seem the palmer drinks have the larg-
err share of popularity, and soda and
milk is one of the very first favorites.
To be perfect, it 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 Londers are pa
tronizing to assuage their thirst, and
men folk find consolation in shandy-
gait, 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 of the thoughtful house,
keeper meets the want of the summer
days by the concoction of refreshing
wine cups, in which, as every one
knows, it 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 soda water,
one liqueur glass of curacao, another
of brandy, a small lump of ice, two ta-
blespoonfuls of castor sugar, and
sprig of borage. Set on ice for few
moments this cup-to which fruit,
strawberries, grapes, or sliced bananas,
can with advantage be added-is dls-
tinctly good Another variation of
claret cup can be achieved in the mix
| ture of one bottle of claret, three or
| lemonade, and one of soda, two ounces
| of powdered sugar, two lemons, sliced
and one third of gill of noyeau.
Cider cannot fail to please, and cider
cup properly blended is an ideal
| luncheon drink. 1t requires one quart
| bottle of cider, one of soda water, one
! liqueur glass of brandy and maraschi-
no, small piece of ice, and the addition
| of any seasonable fruit. The same in
| gradients, in the same proportions only
| differing in the substitution of cham
payne for cider and with the addition
of one tablespoonful of castor sugar
i and some cucumber rind and borage,
would compound an excellent cham
payne cup, or, If preferred, moselle or
still hook. Vermouth cup is achieved
by the addition to one bottle of soda
of one claret glass of vermouth, few
drops of angostura, a small piece of
ice and the merest suspicion of sliced
| bananas, raspberries, strawberries, or
any other favored fruit.
| Any of these concocted liquids is
| warranted to revive the limpest mortal
| on the hottest day and grant new
| lease of life, but we are not so easily
| pleased in the matter of solid food. The
hot days witness a rebellion against
the joints and heavy vegetables of the
average English dinner. To vary the
househol menu and make meals tempt
ing and appetising when the inclination
| for food is lowest is one of the most
| difficult tasks a housekeeper has to
| face. She finds solace in salads, that
lend themselves to a dozen modes of
serving, to savories, to fish, and to
! fruits.
Fish salads, crab lobster, salmon,
| properly prepared, are more to be de-
sired than any other food. supper
menu prepared by an undoubted expert
would appear to solve the difficulty
| and serve as a model 1t comprises
clear mulligatawny, lobster with vinai-
| grette sauce and salading, lamb outlets
in meat jelly, fowls a Pivoire, sliced
tongue, peas or French beans a la
creme, salads of summer fruits with
kirsch and artichoke bottom la Prin-
cesse. Salmon mayonnaise is also the
cooks salvation at this time of the
year, but picked salmon is more often
preferred to the mayonnaise. This is
prepared by merely soaking cold sal
mon in the finest vinegar, to which
seasoning and a few cloves have been
added. An hour or SO in the liquid will
suffice to impart delightful piquant
flavor to the fish. Many excellent
dishes for hot weather can be made
with eggs. Cooked with some oysters
or small mushrooms they make a SIM
pie and dainty breakfast dish.
Hard boiled eggs, If cut in two, the
yolks removed and mixed with pounded
shrimps, and then replaced and served
with buchamel sauce, are, too, very
good, but these few recipes give only
bare idea of the many variations with
in the possibility of every cook who by
means of her ingenuity and skill will
demonstrate her worth beyond the re-
gions of plain joints and buildings.
There should be little trouble in the
variation of sweets that are cool and
tempting in the dog days. Jellies need
not be insipid and pretty only. In his
book on supper dishes "Wyvern" rec
ommends the combination of clarified
fruit syrups and liqueur. He quotes
few successful combinations. Ounce
syrup with chartreuse, mulberry syrup
with cognac, apricot syrup with abri-
cotina or kummel, and pineapple syrup
with rum or punch. Ice creams and
iced coffee come as the consolation for
scorching suns. and both are answer
able for a good deal.