Bisbee daily review., 1903-08-26
COOL DRINKS.
Some Good Notions In the Way ol
 Liquid Refreshment. .L


 Liquid Refresh ment.
 Among a number of delicious and re- freshing drinks for the heated term, the following are suggested by the Boston Cooking School Magazine:
 Lemon Fizz.-Grate the yellow rind from three lemons and squeeze out the juice of six. Pour over this two quarts of boiling water. stir in half a pound of granulated sugar and cover closely. When lukewarm, add half small cake of compressed yeast that has been dis solved in one cup of lukewarm water. Cover and let stand overnight. The following morning bottle and tie down the cork. Put in cool place. It is ready for use in day, When poured into glasses, it effervesces and has a sparkling effect.
 Silver Top.-Take the juice of six lem ons and the grated rind of three. Boil two pounds of sugar in. three quarts of water half an hour. Beat the whites of two eggs to stiff froth, add to the sir up wbjle boiling and let cool. Add the lemon. Let stand overnight and strain. Fill glasses half full of shaved ice and gsii ihe sirup Gnd few ripe strawber- ries or cAerri, <.
 Fruit Punch.-Boil pound of sugar. pint of water and the thin yellow rind of a lemon ten minutes. Strain, and while hot add a pound of stoned cherries, d pint of currant juice and q grated pineapple. Add two quarts o. I-aior.s sthe strained sirup and the juice of six lemons and four oranges. Let stand q few hours before serving. Half 1 fH the glass with ice broken to size Of hailstoues and fill with the punch Li.lc Squa h.--Fut tablespoonful of simple sirup lone pound of sugar boiled | ten minutes with one pint of water) in a glass. Squeeze in the juice of two | lines. and add tiny pinch of baking soda and two tablcspoonfuls of shaved | ice. Fill with water. stir and drinh | while efervascinG. This can be varied 1 infinitely. Crushed strawberries or i cherries may be added or a few sprige 1 uf fresh b8rage, which has the flavor of ! celery.
 Iceland Shiver.-Mix the juice of four i lemons and two oranges with six table 1 spuonfuls of simple sirup. Fill q glass l with shaved ice. Add four tablespoon [ fuls of the mixed juice and sirup and sip with a spoon.
 Russian Cup.-Make a sirup of tive pounds of sugar and three quarts. ot water While hot add two large GU cumbers, sliced. Let stand two hour: and strain. Add a pint of strong tea and tEe juice of six lemons. Serys with cracked ice.
 Parfait Amour CPerfect Love).-Wasl some large white grapes, peel and re move the seeds. Half fill glasses witt the grapes, then fill with crushed ice With spoon press the ice on to tho grapes to bruise them and cause thu juice to flow. Add a tablespoonful o lemon juice, the same amount of orang, juice and a tablespoonful of simple sirup. Let stand half an hour. Giv' q few stirs with a spoon, add q few ! strawberries, and fill the glass with wa ter Serve with a straw.
 Peach Cup.-We.gh ten pounds O peaches. Peel. cut in slices and put il layers with sugar. Use one pound O sugar Let stand two hours. Ad,i tw quarts of water and strain througl cheese cloth, pressing out all the juice Add q rint Of straw berries, in slices. O raspberrics, and a few sprays 0 bruised mint. Pour tLis on to q pin Of cracEed ice.