The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-06-15
Easily Prepared Fruit Sher-
bets and Cooling Drinks that
VIII Mitigate the Oppressive
ness of Summer Heat.


dered sugar and beat again. Remove the
dasher from the freezer and stir In the
meringue. repack and stand aside TO ripen'
or serve at once if necessary.
Ginger Sherbet.-Put "A pound Of granu-
lated sugar and cup of boiling water in
saucepan over the fire and stir until 1t be-
gins to boil; cook the syrup until IT will
thread, then take from the fire and add
the juice of six lemons and three blood
oranges. Let stand until perfectly cold,
then strain into the freezer and freeze
quite stiff. Cut four ounces OF preserved
ginger into very small pieces, mix with
two tabespoonfuls of the ginger syrup
and stir into the frozen ice. Repack and
stand for two hours; if served at once the
ginger will not be smoothly blended with
the mixture.
Blackberry Sherbet.-Take three quarts
Of thoroughly ripe. selected blackberries,
add a pint of granulated sugar and mash
fruit and sugar together and let the mix
ture stand for an hour. Then add one
quart of water and place over the fire and
after it begins to boil let it cook gently
for twenty minutes; then strain and cool
and when ready freeze in the usual man
ner.
Five O'Clock Tea Sherbet-Put four heap
ing teaspoonfuls Of best Ceylon tea in a
pitcher and pour a pint of freshly boiled
water over it; cover closely and let steep
for five minutes. Boil together one cup of
sugar and two cups of water for five min
utes; add the grated rind and juice of three
oranges and juice of two lemons and a
cup of pineapple juice. Strain the tea into
the syrup and fruit juices and strain all to-
gether into the freezer and freeze. When
done add a meringue made of the beaten
! white of one egg and two .tablespoonfuls of
powdered sugar. Pack and let stand two
hours to ripen.
Hot-weather Drinks. With very little
trouble the housekeeper can prepare num-
Der Of syrups with which she may, at a
moments notice, with the addition of lit
tie ice, prepare a most welcome and de-
| lightfully refreshing drink for the unex-
pected and thirsty guest, which will speak
their welcome louder than words.
Lemon Syrup.-Grate the yellow part of
the rind from half a dozen lemons and rub
| in thoroughly three tablespoOnfuls OF
graduated sugar. Squeeze the juice from
the lemons. and to every pint OF juice add
a pint of water and three and a half
pounds of graduated sugar, including that
which you have rubbed up with the rind
/ Put all in a porcelain-lined saucepan and
set 1t back on the range. Stir constantly
until the sugar is dissolved and cook until
you have rather thick syrup. Then
strain and bottle.
Iced Strawberry Shrub.-Make in the fol-
lowing proportions: Sprinkle over ter
pounds of fine ripe berries 10 cents worth
of tartaric acid, then cover the berries
with cold water and let stand for twenty
four hours; then strain. If you wish your
syrup very rich pour this over ten pounds
more of berries; allow it to stand twenty
four hours longer, then strain again anc
add pound of graduated sugar to eacf
/ pint of juice. Put it over the fire and le
boil rapidly for five minutes and then re
duce to simmering point and cook a littl,
longer Remove from the fire and cool
then bottle. This makes a delightfully."- re
| freshng summer drink. Use one-thirC
syrup and two-thirds water and serve will
a lump of ice in each glass and use straw
to drink the shrub.
Orange Drink.-Select ripe. thin-skinnet
oranges Squeeze the juice through a fin,
sieve set ever pint measure, and to ever!
pint of juice allow one and one-half pounds
OF granulated sugar. Put in a porcelain
lined preserving kettle and bring to a boil
remove the scum as fast as it arises unit
the syrup is perfectly clear. Then remov
from the fire and bottle. Pour a little o
This over half a glassful of finely cracke,
ice and you will find it delicious on a no
day
! Copyright, 1902, by ]. B. Pinkham.I
h,,+ ..,rho c., =" a. ,9oo 80, IT, :.