The Honolulu republican. [volume] (Honolulu, T.H.) 1900-1902, 1901-08-17
DRINKS FOR HOT DAYS.
Beautifully Refreshing and Mostly
Without a Bit of Liquor.
From the New York Commercial Adj

Without Bit of Liquor.
From the New York Commercial Ad-
vertiser.
The hardship of social duties is
somewhat palliated these days by the
thoughtful hostess who receives one
sympathetic silence, gives one fan
and ladies' out a glass of something
cold and sparkling from big punch
bowl placed alluringly near at hand.
| The bowl is of silver, Of blue china,
OF glass or of white ware painted gal
/ " 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 mat cover
the top. The ladle is deep and broad
! as to bowl and long and curved as
to handle. The glasses or cups from
which one drinks are thin as soap
bubbles and preferably clear. Pale
green. amber and opalescent glass are
pretty. but clear crystal looks cooler
and allows one to admire the color OF
the beverage between sips.
If one is a believer in non-intoxi-
eating beverages only, lemonade, iced
tea, fruit syrups with ice water, ap-
pie wine, currant water and lemon
barley water are cooling and grateful
| drinks. Barley water favored with
lemon has been elevated to a posi-
ton of honor even in clubs of late.
It is a favorite luncheon drink and
when properly made is not only re-
| freshing, but also wonderful quenche
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 is delicious. Take
pint of the fresh picked fruit. and
when they have been washed let them
| simmer in quart of water. to
which a spoonful of powdered SUI
gar has been added. When cold.
strain and ice. This currant nectar
may be handed in glasses in which a
slice of lemon and few of the fresh
currants are swimming. A simpler
method is to dissolve teaspoonful
| of currant jelly in a glass of cold
water sweetened to taste. Currant
water is excellent in its medical eff
fects. as it acts on the liver.
Pineapple cup is not Good Tenn
| plar drink. but il loses none of its
refreshing qualities for that reason
| To make it. put into a jug four or
FIVE thin slices of fresh pineapple.
| the peel of half small lemon, cut
very thin; two tablespoonfuls Of SUI
| gar. wineglassful of brandy and a
4 - he,
| Jug closely and let the contents re-
main at least an hour before the cup
is required. Then add a bottle OF
sparkling hook which has been iced.
| stir well, strain into the bowl in which
/ the cup is to be served. and add q
bottle of iced settler. A few sweet
scented verbena leaves should float
on the top of the cup.
| More elaborate drinks. which should
appeal alike to the temperance adyo-
Gates and 70 the lovers of lively con-
cocti0ns, are temperance champagne
| and ginger beer. Any quantity Of
either can be drunk without fear OF
| X going to ones head. For the @fzz.
take a good sized lemon. an ounce
of ginger root. pound and half Of
white sugar. one ounce of tartsric
acid. one gill Of yeast and two and a
half gallons of water Bruise the
ginger. slice the lemons. pour boiling
water over them. and when il has
cooled TO iukewarmness add the yeast
and let il stand in the sun all day.
IN the evening put II into bottles and
cork tight. It may be used in couple
OF days.
For the ginger beer-which Is cool
| er thar its name-cut half dozen
perfectly sound lemons into thin slices
/ and after removing the pips put the
fruit into 3 deep earfhenware pan
Add three ounces OF bruised ginger
root. thre pounds of crushed loaf sa-
gar and four gallons Of boiling water.
When the water Is nearly cold stir
IN a tablespoonful OF fresh ysast. COW
er the pan with 4 thin cloth and let
the ginger beer remain untouched far
fwenty-fcur hours Then strain 4 and
Ill some clean. dry bottles with 81
| Cork them securely and store the gin
ger beer in cecil cellar