Evening star., 1901-07-13
Table and Kitchen.
Beverages and Cooling Drinks for Hot
Summer Days.

the demand when one is thirsty that there
Is an. aII-pervading and well-defined feeling
throughout the digestive system generally.
In almost every language we find the word
thirst used to express excessive longing or
an absorbing desire for something aimed
at thirst for wealth. power. knowledge or
fame. When weary or cold, exhausted or
warm. We prefer drinking to eating. as in
stinct has taught US that We feel the effect
irsrantareouSly as whatever is drunk Is
.bsarh.d with extreme facility by the ami
NAL economy and the relief it affords is
rrar13t and satisfying until the solid foods
which may be partaken of later VIII pro-
duce more lasting feeling OF satisfaction
Ise of Acid Drinks in Hot Weather.
While water is the only drink which real
IL Guenches thirst. and most other bever-
ages are merely IalIiatives. there is no
doubt that the acids of fruit juices aliay
thirst and in hot weather cool the blood
ana supply natural tonic of which the
system is greatly In need
lee water and iced drinks not injuri-
ous when taken in small quantities and
slipped slowly. Ice water, in fact, acts as a
s;imulant to the digestive functions. its
solvent principles eliminating from the dt-
geSJive organs all tndigeStibie substances
this being Of very considerable Importance
in hot weather. when 50 much fermentable
food is consumed. Water is rapidly alb
tenn and while in hot weather we obtain a
very considerable amount from succulent,
uucooked vegetable substances and fresh
fruit the waste is very much greater, and
naturally the bodily temperature higher.
and this creates a corresponding demand
for cooling drinks.
The sub-acid fruit juices. shrubs. lime
juice and lemonade and more agreeable and
inviting to the taste than plain distilled or
filtered water. They satisfy the desire for
something tasty and at the same time
are beneficial
Fruit Juices.
In preserving time the housekeeper often
finds she has considerable fruit syrup re-
naming. This she bottle and seal and
for various kinds of cooking when
fresh fruits are out of season, and also for
summer beverages
When using berries. especially for this
purpose. heat. mash and strain same as for
jelly Boil for fifteen minutes. skimning
as the scum arises and until perfectly
clear. Allow half a pound of granulated
sugar to every quart of the juice; heat
sugar before adding; boil together for ten
minutes and seal in jars or bottles.
Egg Lemonade.
Beat the yolk and white OF one egg sep
arateIy. then beat together. Whip this into
glass of strong. sweet lemonade.
OId-Fashioned Mend.
Cover a quarter Of pound of Spanish
for five hours: strain off and to two quarts
add four pounds granulated sugar and two
ounces of tartaric acid. Bottle and cork:
allow gill of syrup to half teaspoonful
Of soda and half pint of water.
Ginger Beer.
Add two quarts of water to five ounces Of
ginger root and yellow peel of one lemon;
boil for one hour: then add four gallons OF
water, five pounds of sugar. quarter of a
n honey iIIira of fb,r
W hen lukewarm add one and one-haIf pints
or liquid yeast When cold strain and add
the beaten white of one egg. Let stand
i3ur days before putting into bottles.
Hop Beer.
This is more suitable for a spring tonic
hUt is a good homemade beer. Put into a
deep boiler one pound of hops. handful of
thoroughwort. a small bunch Of dandelion
T 1T and two gallons of water. Boil for one
hour. Then strain. When lukewarm add
four pounds of sugar and one cake of Yeast
dissolved in lukewarm water. Pour into a
C-o"k and let work: then put into bottles
aCd cork tightly and set in cool place
Do not drink too much of this at a time a
small glass three times a day for a tonic
Is sufficient.
Pineapple Lemonade.
squeeze the juice from three large lem
ons: pare nice. ripe pineapple: remove the
eyes and CRATE into the bowl with the
pint Of water for ten minutes. skimminc
carefully: pour this into the bowl with
Lemon juice and pineapple. Let the mix
lurr stand two hours. then strain and add
a G.siIt 81 i'r water. Serve with a straw
'eFf5 or t." red raSpberrieS on top
West Indian Pineapple Sbrub
Pare a large. ripe pineapple remove the
eyes and chop very fine using silver
Knife; add one pound Of sugar and a GAL
Ion OF cold water: fill Iong-necl,ed bottles
or jugs and Shake well for five minutes.
then stand in a temperature of about 30
H+srrrs Fahrenheit for two or three days
CHtiL IL begins 10 ferment; then cool il on
Ice and Use US 1t may be prepared at This
s5uge. like Roman punch or sherbet by the
addition Of haIf a pound more sugar ana a
fresh. grated pineapple.
tnfermented Grape Juice.
Press out the juices from ripe grapes. as
for jelly; place in an earthen Jar or pre-
serving kettle and boil slowly until re-
duced one-half Bo,tle and sea! while Juice
Is hot the cultivated grape needs no sugar.
" ld grape juice requires half d pound TO
each quart OF juice. Boil and skim the
juice as for jelly: add and boil five min
utes- Seal while h9t.
Raspberry Vinegar. No. l. .
Two quarts of ripe. red rdspberries cover
ell with two quarts OF best vinegar; let
stand tw"nty-four hours. then strain; pour
tA-iS Jt44CN over Two quarts . rim.
berries and let stand over night. strain and
make very sweet: put over the fire and
bpi Tor hVc minutes. then bottle and seal
ms viii keep for two years.
Raspberry Vinegar. No.
Put three quarts Of ripe. black raspberries
In a large china bowl: pour over them one
quart OF best vinegar: let stand twenty
iour hours and strain. Pour the juice over
three quarts OF fresh berries and let stand
another day and night Strain and add a
pound OF white sugar to every pint of
juice Boil for fifteen minutes; skim until
de3r- " men cold bottle and seal Serve
with crushed ice and water
Blackberry Cordial.
Ihls IS not properly a summer drink. but
IS very useful in sickness common 10 the
heated season:
To each quart of blackberry Juice allow q
pound OF granulated or crushed loaf sugar.
10 these quantities add a quarter of an
ounce each Of whole cloves allspice CHINA
"a dol