Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-07-28
Cooling Drinks for Hot August Day

Cooling Drinks for Hot August Days.
There is nothing quite so refreshing
on a hot summer day when one comes
home tired and weary from round of
shopping, calling or other necessary
duties, as to hear cracked ice tinkle
against the glass and presently to have
some "Good Samaritan" in the family
come out on the veranda with dainty
tray containing glasses of some delicious,
cooling beverage. And, then again,
how refreshing and conducive to socia-
bility it is in the evening, when friends
drop in for little chat, to offer them
fancy cakes or crackers and something
good to drink that goes fright to the
spot" Lemonade is all very well in its
way, but one grows tired in time of even
the best things and wants little change.
The following recipes are new and we
are sure will be deeply appreciated by
all thirsty readers.
FRUIT PUNCH.
Crate or pull to pieces with silver
fork one pineapple, and if you would get
the best results, sprinkle this with
sugar and let stand on ice for about
twelve hours; but this is not absolutely
necessary, as the pineapple can be used
at once with the other fruit. Steep two
large teaspoonfuls of tea in two quarts OF
water, for five minutes, strain and add
one pound of lump sugar, stirring until
thoroughly dissolved. After grating
the peel of eight lemons, squeeze out
the Juice. Cut up three oranges in
slices, also five bananas, and hull one
pint of strawberries Gf these are out of
season use the canned berries), add these
to the pineapple. When the tea is cold
add it to the fruit and let stand in the
refrigerator for several hours. When
you wish to use it, put large piece OF
ice in the punch bowl and pour the
IN xture around it, and when well chilled
serve in punch glasses.
LEMON BEER.
Pour a gallon of boiling water over
two large lemons, cut in slices. Add
one pound of white sugar. When this
mixture is lukewarm, add one-fourth OF
cupful of yeast. When fermentation
occurs, bottle in stone jugs, tightly
corked.
ROOT BEER.
To one gallon of cold water add one.
half ounce each of dandelion, spruce,
hemlock, sarsaparilla bark, burdock and
yellow dock. Let it come to boil, then
simmer an hour; strain while hot and add
ten drops each of oil of spruce and oil OF
sassafras and one-half pound of sugar.
When cold add one-half cup of yeast
Let it stand twelve hours in tightly
covered jar, then bottle. This will keep
week on ice.
RASPBERRY VINEGAR.
Put one pint of vinegar over three
quarts of raspberries. Let stand three
days, then mash and strain; to each pint
of juice add one pound of sugar and boil
twelty minutes. When cold, bottle. A
spoonful in a glass of ice water Lakes a
pleasant and cooling drink.
RASPBERRY SHRUB.
This is very much like the vinegar
given above. Take eight quarts of rasp.
berries, one pint of acetic acid and four
qrarts of water; put this mixture in a
stone jar and let stand for forty-eigbt
hours, stirring occasionally. For each
pint of juice add pound of sugar. Boil
| fifteen or twenty minutes and bottle
while hot. When cool, refill the bottles,
End pound the corks in tightly and dip
| in hot wax to exclude the air.
CHERRY SYRUP.
Free cherries from the stalk, then
pound fruit, stones, kernels and all, in a
mortar, and for every pint of this pulp,
allow pint of water; bring this mixture
to boil, then strain through sieve,
and to each pint of juice add one pound
of sugar; boil for five minutes; when il
is perfectly cold, bottle it. When 1t is
to be used, add equal quantities of the
cherry syrup to either iced water OIL
soda water.
EGG CIDER.
To each quart of sweet cider allow
four eggs. Beat the yolks until they are
the consistency of cream. The whites
are to be beaten stiff. Stir the yolks
and the cider together and sweeten to
taste. Stir in one.half of the beaten
whites, season with grated nutmeg and
stand on ice until very cold. Serve in
goblets with a spoonful of the meringue
on top.
COCOA CUP.
Make quart of cocoa, using half milk
and one-half water, sweetening it to
taste, care must be used not to get it toe
thick. Let this stand until cold, then
stir one-quarter of an ounce of vanilla
extract into a gill of cream and add this
to the cocoa, pour this all into bow
star ding on ice and add to it a large bot
tie of settler water.
CURRANT PUNCH.
Take three quarts of water and one
cupful of sugar and boil together for five
minutes. Remove from fire and while
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