The Savannah morning news. (Savannah, Ga.) 1900-current, 1902-05-25


To make this thoroughly refreshing
Southern drink select the finest and
freshest spear mint and prepare each
drink separately in a straight thin
glass in place of in quantity in the
large jug or pitcher. Into each glass
Put one teaspoonful of graduated
sugar, one ounce of water. and three
or four sprigs of mint. Stir and macer-
ate thoroughly until completely dis
solved Add one sherry glass of rye
whiskey and fill the glass with crush
ed ice. Stir we'll and stick three or
four sprigs OF mint into the top.
Serve Immediately and drink from the
glass and not from straws.
French Punch.
The French are noted for their DELI
cate and delicious drinks. The advan-
tage of such a one that is non-alcoho-
lie is apparent to every one. A fav-
orite Partisan recipe calls for five
POUNDS of raisins, five pounds of dried
apples, and five gallons of water. Put
all together in a small cask or large
earthen jar and let stand uncovered for
three days. stirring occasionally from
the bottom At the end of that time
bottle with half a teaspoonful of sugar
and a stick of cinnamon in each bottle.
Cork tightly and store on a cool place.
The fruits having fermented, the drink
will keep for a considerable length of
time and is really delicious when serv-
ed ice cold. 1t is claimed that over
fifty million gallons Of this punch were
drank in France in single year.
Iced Chocolate.
Chocolate is so generally served hot
that the cool summer drink is far less
familiar than 1t should be. When care
fully made and served ii is delicious as
well as wholesome. and can be safely
recommended for delicate children and
elderly people. Put one ounce of un-
sweentened chocolate into a saucepan
and pour on it gradually one pint Of
boiling water stirring all the time. Put
the saucepan on the fire and stir until
the chocolate is all dissolved, then add
pint of granulated sugar and stir until
IL begins to boil. Cook for three min
utes longer without stirring, then
strain and cool. Add one teaspoonful
of vanilla extract, bottle and1store in q
cool place. When needed put two
tablespoonfuls of brushes ice in tum-
bier, add two tablespoonfuls of the
chocolate syrup, three tablespoonfuls :
of whipped cream. one gill of milk ana 9
half a gill of carbonic or Apollnaris
water. Stir thoroughly before drink
ing.
Raspberry shrub.
Few city people are familiar with
the refreshment found in this simple
drink although the raspberry makes
one of the best fiavors known. Put
two quarts of the ripe fruit into stone
jar and pour over them one quart of
good cider vinegar. Cover and stand
in cool place for two days, then drain
off Iaa faIy
the berries, and pour it over second
quantity of the fruit Again let stand
for two days. when repeat the process
and stand aside for the third time.
At the end of the final period strain
through a muslin bag and add one
quart of sugar to every pint of liquid.
Boil slowly for five minutes. skim
thoroughly, and let stand until part
ly cool, then bottle and seal. When
wanted stir into iced water until dis
solved, making a proportion accoding
TO taste.
Good Summer Drink.
Boil together one pound of sugar
and one quart of water for FIVE minu-
ties. Then add the grated rind of two
lemons and four oranges. and boil the
mixture for ten minutes longer. Strain 3
through a liner cloth and add to it one
quart Of cold water. Extract the juice
from the lemons and oranges and add
il to the mixture with one quarter of
pint of candied cherries divided into
halves, two dozen Malaga grapes cut
in halves. two Tangerine oranges
skinned and cut into bits, two or three
slices of pineapple and a good size
banana, also sliced. To the whole
add one bottle of good claret and Il
quarter of a pint of Mareschino.
Serve ice cold and from punch bowl.
Mrs. Olive Bell Bunce.