The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1901-07-31
SUMMER
BEVERAGES
From Lemonade
to Champagne
Nectar.


summer but more acceptable is the de-
lectable draft compounded of carefully
blended f1avoring substances. 1t is the
far east, with it's sherbets cooled nv
SHOWS from the neighboring mountain
tops, that has taught US how to alIay the
pangs of midsummer thirst.
Half the benefit of a beverage is lost
if it is badly served. The cup of lemon
ade in which float two or three straw
berries, raspberries or cherries the fruit
depending, of course, upon the season,
tastes great deal better than the one
served without any establishment.
1t is the custom now in most houses to
make, Tor the afternoon especially, when
visitors are expected, bowl of lemonade
or some similar drink, and leave it in a
cool nook where the thirsty may conven-
iently help themselves. Great Jumps OF
ice keep it cool, and a silver ladle is used
to 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 hand
some, and so is silver, but much SER
vice may mar the bowl and few women
care to trust their cherished glass to the
teuueT OI the transient VISITOR.
China bowls are, therefore more often
used than the expensive silver or glass.
Handsome bowls are imported from
abroad to meet thiS-demand on the part
of the housewife for something artistic
yet not too expensive. Other very pleas
ing bowls are made in America
OF the American bowls quaint ones de-
corated in old-fashioned blue are adorned
with scenes famous in the country's his
tory. One may accordingly wash down
with glass of lemonade health to the
victors at Lexington or Santiago or a
draft to the prosperity of Mount Vernon.
| Bowls decorated with representations OF
| famous scenes abroad are also to be pro-
cured, while others represent drinking
earnivals.
| The daintieSt and prettiest decorations.
however, are the hand-painted ones rep
resenting gayly colored flowers. Chrys-
ianthemums and large flowers lend them
selves most satisfactorily to decorations
of this kind. Dark blooms, of course,
contrast more strongly than light ones
against the white of the bowl and are
! therefore more striking.
| The small table on which the bowl is
placed is first covered with a spotless
white linen cover. Then the silver or
| japanned tray follows. Unless this is of
metal it should be hidden by handsome
white cover. The bowl, which is usually
| between 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
Ipolished silver.
/ Lemonade is one of the simplest drinks.
| Properly made it has no rival in popu-
larity. It's basis should be distilled water
L. A., hot &c, H. ont ~
the question it may have as a 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 fill
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 wher
currants are in season. Take a pint OF
1 the fresh picked fruit, and when they
have been washed let them simmer in 6
quart of water to which a heaping tea
spoonful of powdered sugar has been ad
i ded. 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. Cur
rant jelly water is made by o-ssolVine
a teaspoonful of currant jelly in glass
of cold water sweetened to taste. Cur
rant water is an excellent medlclne, i
acts on the liver.
| For apple nectar mash two baked ap
pies with fork and pour over them {
pint of boiling water. When cool, add {
few drops of vanilla and sweeten tt
taste. Serve in glasses partly filed witt
chopped ice and topped by slice or 81
of lemon.
Applicable is even simpler. Slice TIVE
large, juicy apples and pour over then
a pint of boiling water. Let it COOL Thel
strain, sweeten and ice before serving.
Agreeable drinks may be made for sum
mer by buying at the drug stores TIT
fruit svrups used in the compromising
of soda water and applying water ant
Ice to them.
temperance drink that resemble
champagne is compounded as follows
Take a good-sized lemon, an ounce
ginger root. a pound and a half OF WHIT
sugar, one ounce of tartaric acid, one gu
of yeast and two and half gallons OF wa
ter. Bruise the ginger, slice the lemons
pour boiling water over them, ana ~he
lit has cooled to lukewarmness add IN
Yeast and let it stand in the sun all oay
. | In the GNentIlS put ~ iAA'N
cork tight. 1t may be used In coupi
of days.
A non-intoxicat ting beverage OF the mo
Z ment is barley water favored VII
lemon. hich has been raised to a plac
l.of nrorr .nence as a luncheon beverag
Moth IL. clubs and many private houses
- n = properly made so that 1t Is quit
-, and then thoroughly iced, it Is yer
refreshing and thirst quenehing. VINE
making ..cups'' of various kinds the sue
cess of this form of beverage depend
on the judicious blending of the ingreo
tents. LIQUORS should be sparingiy usee
and care should be taken not 70 aod u
much sugar. - IN
For those who are not opposed 10 IN
use of liquor in the preparation OF thel
drinks here are several recipes winch d
recommended:
Champagne cup-Cut two ripe nectar
ines into slices, also half large orang
, Land a lemon, taking care to remove -
nips. Scatter two tablespoonfuis OF Pc"
5ered sugar over the fruit. ten aoo
,yine-elass of brandy and half the quar-