The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1901-07-06
Drinks for Hot Days.

New York Commercial Advertiser.
The hardship Of social duties is some
what palliated these days by the thoughtful
hostess who receives one In sympathetic
silence. gives one a fan and ladies out d
glass OF something cold and sparkling from
a big punch bowl placed luringly near at
hand. The bowl is of silver, of blue china,
OF glass or of white ware painted gayly
with grapes or flowers. A big lump Of ice
floats in the beverage. Perhaps cherries
and strawberries float around the ice and
maybe sprigs OF mint cover the top. The
ladle is deep and broad as TO bowl and long
and curved as TO handles. The glasses or
cups from which one drinks are thin as
soap bubbles and preferably clear. Pale
green, amber and opalescent glass are pref
ty, but clear crystal looks cooler and al
lows. one 10 admire the color of the bever-
age between sips.
Barley water.-If one is a believer in non
intoxicating beverages only. lemonade. ICED
tea. fruit syrups with ice water. apple wine.
currant water and lemon barley water are
cooling and grateful drinks. Barley water
favored with lemon has been elevated to a
position OF honor even in clubs OF late. II
is a favorite luncheon drink. and when
properly made is not only refreshing, but
also a wonderful quencher OF that perpetual
thirst from which many suffer in hot
weather. When making cups OF various
kinds success depends on the judicious
blending of the ingredients. and care should
be taken not to add too much sugar.
Currant Water.-Currant water is deli
cious. Take a pint of the fresh-picked fruit.
and when they have been washed let them
simmer in a quart of water. TO which a
heaping teaspoonful of powdered sugar has
been added. When cold. strain and Ice.
This currant nectar may be handed In
glasses in which a slice of lemon and a lew
of the fresh currants are swimming. A
simpler method is TO dissolve a teaspoonful
of currant jelly in a glass of cold water
sweetened to taste. Currant water is ex-
cellent in its medicinal effects, as II acts on
the liver
Pineapple Cup.-Pineapple cup is not a
Good Templar drink. but IL loses, none OF
its refreshing qualities for that reason. To
make IL. put into a jug four or hve thin
slices of fresh pineapple, the peel or half a
small !emon, cut very thin; two table
spoonsful of sugar. a wineglass OF brandy
and a gill Of orange flower water. Cover
the jug closely and let the contents remain
Then add a bottle OF sparkling hook which
has been iced. stir well. strain into a bowl
in which the cup is TO be served. and add a
bottle OF iced settler. A few sweet-scented
verbena leaves should float on the top OF
the cup.
More elaborate drinks. which should APP
peal alike TO the temperance advocates and
TO the lovers OF lively connections, are tenn
perance~ champagne and ginger beer.
Ginger Beer.-For the ginger beer-which
is cooler than it's name-cut half a dozen
perfectly sound lemons into thin slices, and
after removing the pips put the fruit into
a deem earthenware pan. Add three ounces
of bruised ginger root. three pounds OF
crushed loaf sugar and four gallons of
boiling water. When the water is nearly
cold stir in a tablespoonful OF fresh yeast,
cover the pan with a thin cloth and let the
ginger beer remain untouched for twenty
four hours. Then strain it and fill some
clean. dry bottles with 1t. Cork them Sc
curely and store the ginger beer In a cool
cellar.