Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-05-24
SU M Err DRINKS
NEW RECIPES FOR TEA PUNCH
OR OTHER DRAUGHTs.
How to Make a Perfect Lemonade,
Juleps, Shrub,
Etc.

| SNASPS, NAAA NV
Etc
! Written for The Evening Star.
| The fashionable function for the summer
| will be the piazza afternoon tea, from 4
! until Z, therefore a good summer drink is
| necessary. Every sort of cooling mixture
| is available; when harmless and wholesome
they fiji! in beautifully for children's parties,
are excellent when served with a sandwich
or homemade cake, and a delectable
| aid for an evening when the piazza is gaily
bedecked with lanterns and card tables
where games are the entertainments.
| Tea Punch.
Tea with fruits and without the addition
| of any liquor whatsoever can be made in
| to a most delectable and wholesome bever-
| age that is at the same time refreshing.
| Make two quarts of rather weak tea by
| pouring that quantity of freshly boiled
| water over two heaping teaspoonfuls of tea
| and let draw for five minutes. Strain and
| dissolve in it one pound of lump sugar.
| When cool add the juice of eight lemons,
| three oranges, peeled and cut into slices,
| one small pineapple shredded. three or four
| bananas thinly sliced, and strawberries II
| in season. Let stand in a cool place until
well blended; chill with ice. and serve.
| A Delicious Lemonade.
| Perfect lemonade is not common. To
make it at it's best the water and sugar
should be boiled together to form syrup.
| Allow half pound of sugar to each quart
| of water and boil together for five minutes.
then strain and stand aside to cool. Allow
| four good-sized lemons rub two of them
with a few humps of sugar until they have
absorbed the oil Add them to the syrup
then extract the juice from all the lemons:
remove the pips and stir into the sugar ana
wafer When needed add ice and serve
very cold in thin tumbers. To make a
slightly more elaborate drink add rev
crushed strawberries or raspberries. re"
slices of pineapple, or lew ol orange do
may be in season.
Dos-a-Dos Punch.
For simple punch, yet one suited to the
eXacting palate. use a foundation OF good
American Catawba wine. which Is light
and harmless. yet delicious in flavor. For
each half gallon of the wine allow one-half
pint of Jamaica rum. six lemons, a quart
| of green tea and a half pound of granu-
lated sugar Make the tea fresh. but not
over strong strain and pour over the su-
| gar while hot When cool add the grated
| rinds and the strained juice of the lemons,
| then the wine and the rum Let stand for
| three hours before serving. and longer if
|
| the time of serving add a big chunk Of ice
| and let become thoroughly cold The punch
will be found delicious. and it can he
| bottled and kept indefinitely is most con-
| Venient to keep on hand.
Currant Punch.
| simple. wholesome drink that can be
given children ad libtum is always in de-
mand during the summer months. An eX-
cellent one can be made with good currant
ing. For the foundation boil two pounds
| of sugar and quart of water together for
| five minutes. Skim thoroughly. then add
| the juice of two lemons and one large
orange. Strain carefully and finally stir in
| a full pint of the best currant jelly. Con-
| tinue stirring until the jelly is entirely
dissolved. then place on ice until very
cold, At the moment of serving add a
bountiful supply of Clipped ice and one
quart bottle of Apollinaris water.
Mint Julep.
To make this thoroughly refreshing south
ern drink select the finest and freshest
spear mint and prepare each drink sepa-
ratey in a straight thin glass in place of
in quantity in the large jug or pitcher.
| Into each glass put one teaspoonful of
| granulated sugar, one ounce Of water and
three or four sprigs of mint. Stir and
| macerate thoroughly until completely dis
solved. Add one sherry glass of rye whis-
ky and fill the glass with crushed ice Stir
well and stick three or four sprigs of mint
into the top. Serve Immediately and drink
| from the glass and not from straws
A French Punch.
The French are noted for their delicate
| and delicious drinks. The advantage of
such one that is non-alcoholic is apparent
to every one. A favorite Partisan recipe
calls for five pounds of raisns, five pounds
! of dried milo nd
Put all together in a small cask or large
| earthen jar and let stand uncovered for
| Ihree days, stirring occasionally from the
pottom- AT the end of that time bottle
with half teaspoonful of sugar and a
| stick of cinnamon in each bottle Cork
lightly and store in cool place The Fruits
! having fermented.' the drink will keen for
considerable length of time and is really
oeliclous when served ice cold. 1t is
| claimed that over 50,000.0OO gallons of this
punch were drunk in France in a single
| year
Iced Chocolate.
chocolate is so generally served hot that
the cool summer drink is far less familiar
| than 1t should be. When carefully made
| and served it is delicious as well as whole
| some, and can be safely recommended for
delicate children and elderly people. Put
one ounce of unSweetened chocolate into a
saucepan and pour on it gradually one pint
OF polllnS water stirring all the time Put
the saucepan on the fire and stir until the
chocolate is all dissolved, then add pint of
graduated sugar and stir until it begins to
DOLL COOK for three minutes longer with
out stirring, then strain and cool Add one
teaspoonful of vanilla extract bottle and
store In cool place. When needed put two
tablespoonfuls of crushed ice in a tumbler
and add two tablespoonfuls of the choco-
late syrup, three tablespoonful of whiD-
ped cream, one gill of milk and half a gill
or carbonic or ApollinariS water Stir thor
oughly before drinking
Raspberry Shrub.
Few city people are familiar with the
refreshment found in this simple drink. al
though the raspberry makes one of the
best favors known Put two quarts of the
ripe fruit into a stone jar and pour over
it one quart of good cider vinegar.
Cover and stand in cool place for two
days, then drain off the liquid, taking care
not to mash the berries, and pour it over