Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-12
SUMMER BEVERAGES
How to Mix and Serve Deli
cious Thirst Quenchers.
NEW YORK RECIPES
THE DUTIES OF THE HOSTESS OF
THE PORCH.
From Plain Lemonade to Passover
Wine-Cordials and Claret
Cups.
Written for The Evening Star.

| ever look more ATTRACTIVE imam WHEN pre-
siding over a well-appointed serving table
The latter should be light and airy, in keep
| ing with her own dainty costume. COM
pIicated service of bottles and equipment
is less to be desired than skill in COM
pounding and serving. Del1cacy of touch,
/ termed by the professional bartender the
! technique of his art can be attained by
practice. thereby appealing to the eye as
well the taste.
Glasses, shaker bottles and syphons
| should glisten. For fruits used in gar
| nishing the drinks, provide small, low,
! glass dishes Sliced pinea pies, berries In
| season, Maraschine cherries, orange and
! lemon add greatly to the appearance of the
| drink. Oranges and lemons should be pared
| of both yellow and white rind, thinly sliced
and cut in half. Where they form ingre-
dents the sugar used in compromising
should be rubbed lightly over the peel that
| some of the pungent oil may be absorbed.
Pulverized sugar is more pleasing to the
eye. but graduated dssolves more easily.
Where drinks are frequently served 1t
pays to keep on hand sugar syrup, known
as simple syurp or gum made as fol-
lows: Into an enamel pot pour one and one
half quarts of water and two pounds of
| loaf sugar. Boil over a very slow fire, stir
ring occasionally, skim off impurities and
strain into bottles.
Ice should be well cracked or shaved,
! for which purpose an ice shaver may be
secured at any large hardware store. For
straining provide one with a disc of metal
surrounded by spiral springs. This will fit
closely to any glass, no matter what shape,
and catch either the ice used to refrigerate
the drink. or seed particles.
In mixing with the shaker a glass should
not be held in one hand with the mixer in
the other. The hands should grasp both
shaker and goblet the tin being placed over
the glass firmly, but not too forcibIy lest
the stem of the goblet be broken. A better
plan is to employ mixing glass;" which
| is merely an extra long tumbler of fine
glass. In fact, even shaker may be dis
pensed with if only the drink be properly
mixed. The spoon, preferably a long-han-
died bar spoon. should be held between the
thumb and index finger the other fingers
remaining free. Avoid the rotary motion
or churning which the average woman con-
slders stirring. The spoon should not be
raised from the bottom of the glass more
than half an inch, nor should the rotary
motion be commenced until the sugar has
dlssolVed- Then, holding the spoon between
the second and third fingers, about three
inches from the top, the thumb steadving
the top, describe a circle of small diameter
All danger of splashing is thus avoided
Whue the fluids are thoroughly mixed. The
hostess who literally churns her drinks
with teaspoon detracts from the cooling
erect by the energy she expends
Inc stralner should not be CRASHED by
the handle and showed into the mouth of
the glass, but should be held lightly be-
tween the first and second fingers of the
right hand and pressed firmly against the
glass winch is supported gracefully in the
left hand " |--@
Where shaker bottles are used avoid +bo
appearance of grasping the bottle ferceIv
by the neck. Hold it with the thumb and
HrSt Two myers, while the remaining fin
gers act as support for the weighty end of
the pottle. In pouring from heavier bot
ties, grasp the base instead of the necS
and IN serving aereated waters from sy
phons do not start the flow of iouid with
such force that the contents bound from
he
until the weight of liquid in the glass is
sufiiclent to overcome the force of the
stream. 'ti'
Nothing so destroys the artistic effect of
serving drink as filling the glass to over
moving. In garnishing, add the fruit last.
that 1t may float on the top. 1t should
never appear in the bottom of the glass.
The following recipes are from the nri
vate note book of one of New York's NO.,
noted mixers.
Plain Lemonade.
Peel six lemons and three oranges
squeeze the juice into a large pitcher and
add six tablespoonfuls of sugar and three
quarts OF water. plain or mineral. Stir un-
I'll sugar is plainly dissolved and when
ready to serve place one large piece of ice
In the pitcher. Serve with slices of pine
apple, orange and berries in season.
Claret Lemonade.
Made as above with addition of claret CIR
sherry, as preferred in the proportion of
one wineglass to each goblet of lemonade,
poured in last and kept separate from the
mixture in bulk.
Egg Lemonade.
Add to the plain lemonade three to six
eggs, according to taste. Beat these very
light and add just before the Ice, mixing
thoroughly.
English Claret Bowl.
Peel and cut in slices one orange and half
| a cucumber. Mix with two or three table
spoons of pulveriZed sugar a wineglass of
brandy or two glasses of sherry, two bot
ties of claret and cool several hours on ice.
Strain, add one bottle of settler and gar
nish with fruit.
Peach Bowl.
Peel ten or twelve peaches cut in quar-
tiers. remove the stones, strew thickly with
powdered sugar and cover the bowl well
| Let IL stand eight or ten hours add two
| bottles of Rhine or Moselle wine and place
on ice. Strain, add bottle OF settler and
sarnish.
Currant Bishop.
One quart of currants strained through
| a hair sieve and mixed with half a pound of
| powdered sugar and a quart of light white
| wine. Put on ice and serve over broken
| Zweiback or small biscuit.
Orgeat.
One-quarter pound of sweet almonds.
| eight TO ten bitter almonds blanched in
boiling water. Mash with fourth pound
| of sugar, adding during the process a few
| drops of cold water. Put In china pot
add gradually one pint cold water, stir well
! and stand in cool place for two hours
| Strain through a cloth and place on ice.
| When ready to serve add one quart of cold
| water and one pony of orange flower water
Raisin or Passover Wine.
This noted Jewish connection and non-in-
| toxicant is prepared from three pounds OF
| fine raisins chopped and seeded. >Place in a
| jug with one pound of sugar and six or
| seven quarts of cold water. Set the vessel,
| covered, on or behind the stove hearth.
| Skim after three or four days. filter through
a funnel. lined with linen or blotting paper.
| into bottles. Add to each bottle some stick
| cinnamon. lemon peel and cloves. Cork we'll
| and put in cellar for at least two weeks.
| Nectar, English style, is made after the
| above recipe, adding the rind of one or
| two lsmons.
Twentieth Century Trout.
From the Field.
| Fish are not less shy than birds; 1t seems