Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-05-11
IN SUMMER DRINKS
Recipes for Non-Alcoholic
Punches.
SWEET FRUIT SYRUPS
HOW TO MAKE oLD-FASHIoNED
WINES.
Fluids to Keep on Hand From Which
Delicious Beverages Are
Quickly Made.
SWEET FRUIT SYRUPS

The reign of the outdoor function begins
with che May days. Garden parties. porch
parties. moonlight dances and picnics all
offer pleasure to the young people. And
while the relaxation of summer gives these
gatherings an Informal tone. the question
OF refreshments is still important one,
Some recipes for simple drinks may be OF
value to the perplexed hostess.
There a number of non-alcohohc
punches which are cooling and delicious.
Fruit punch, which is one of them, is made
as follows:
While fresh fruits are always preferable,
canned berries and pineapple may be sub
stituted. Steep two generous teaspoonfuls
OF tea in two quarts of boiling water for
five minutes Then strain and add one
pound of lump sugar. stirring until thor
oughly dissolved. Crate the peel of eight
sood-sised lemons and extract all the juice
Cut three oranges into slices, shred one
pineapple slice five bananas very thin and
hull one pint of Strawberries. When the
tea is cold. add all the fruit and let stand
In the refrigerator for several hours. Place
a cube Of ice in the punch bowl. pour the
mixture around 1t. and when well chilled
serve in punch glasses. To get the best
results from the pineapple peel and remove
the eyes. tear apart with a silver fork. re-
Ject the cores. sprinkle with sugar and let
stand on the ice for twelve hours.
Currant Punch-Currant Jelly Is the main
ingredient of this drink. Boil together for
five minutes a cupful of sugar and three
quarts of water Remove from the fire and.
while the syrup Is still hot, dissolve In 1t
two one-half pint glasses of currant jelly.
Add three lemons and three oranges, sliced
very thin. Then set on ice until chilled and
serve In glasses partly filled with crushed
ice.
Tutt-Frutti Punch-Combnation Of fruit
r,nny ho riaI fvxl4 IL,
special characteristic of the following re-
cipe is found In the Mareschino cherries.
which give peculiar zest to the whole.
Boil together for five minutes 1 quart of
water and pound of sugar. Add the graf
ed riNds of lemons and oranges and con-
tinue boiling for ten minutes longer. Strain
the syrup through cheese cloth and add 1
quart OF cold water. Extract the juice from
the lemons and oranges. strain and mix
with dozen Malaga grapes cut In half
and seeded, sliced Tangerine oranges 4
slices of pineapple, banana cut into slices.
and l pint bottle of Mareschino cherries
with their liquor. the cherries being halved.
Serve from punch bowl in which cube
of Ice has been placed.
Sparkling Lemonade-This is made by
substituting carbonc for plain water To
make a sufficient quantity for twenty-five
persons allow dozen lemons pounds of
graduated sugar. oranges, 1 pineapple. l
box of Strawberries and 4 quarts of
bonic water. Squeeze the juice from the
lemons and remove the pips. Put Ii into the
punch bowl with the sugar and stir until
dissolved. Slice the oranges, shred the pine
apple. and hull and wash the berries. Then
add them all to the lemon juice Put large
cube of Ice in the punch bowl, and just be-
fore serving. add the carbonic water which
has previously been chilled.
Cider Eggnog.-The possibilities of sweet
cider are not always appreciated. A thor
oughly delicious and wholesome drink can
be made by combining it with eggs. To
each quart of the cider allow eggs Beat
the yolks until they assume the consistency
of cream. Beat the whites to stiff froth
Stir together the cider and beaten yolks
and sweeten to taste. Stir in half the beat
en- whites and season slightly with grated
nutmeg. Stand on ice until very cold.
Serve in punch glasses with teaspoonful
OF the merangue on top of each glass.
Simple Claret Cup-Peel and slice ripe
pneapples. Slice seedless oranges and
lemons very thin and remove the pips from
the latter. Arrange in the punch bowl to
one-third its derth in alternate layers. gen.
erously sprinkling each layer with granu-
lated sugar. Add strips of cucumber rind
and pour over the fruit sufficient claret to
I'LL three-fourths of the bowl. Put in
large cube of Ice, and just before serving
add bottle of plain soda water for every
quarts of claret.
1t is we'll to keep on hand some ready
mixed drinks for serving at short notice
The following some excellent recipes.
Lemon Syrup.-Add to the juice of -
over night. Take pounds of white sugar
and make thick syrup. When cool. add
the lemon juice. strain and bottle When
serving tablespoonful of the syrup is
sufficient for glass of water.
Strawberry Syrup.-Take several boxes of
fine ripe Strawberries and press their juice
through cloth. To each pint of juice add
pint of simple syrup and boil gently for
an hour. Remove from the fire. and. when
cool, bottle. sealing the corks Serve
mixed To in pla half
filled with crushed ice.
Raspberry Shrub.-To eight quarts of
berries allow one pint of acetic acid and
four quarts of water. Put all the ingredi-
ents into stone jar and allow to stand
for fortyeight hours, stirring occasionally
For each pint of juice add a pound of su-
gar, boil for fifteen minutes and bottle
while hot. When cool refill the bottles
Pound the corks in tightly, cut close to the
bottle and dip in hot wax to seal.
Raspberry Vinegar.-Fill a stone jar with
red raspberries. and cover them with strong
cider vinegar. Let stand over night, then
strain. and to each pint of juice add one
pint of granulated sugar. Boil for ten min
utes. skim, bottle and seal while hot
Old-fashioned homemade wines are again
coming into favor. They delicious when
served ice cold, and this is the season for
their brewing. re
Dandeiion 'Wfne-Over six quarts of bios
SONS pour four quarts of boiling water
Stand for several days stirring frequently
Then strain herjuice. add to IL four pounds
of sugar and let 1t come to the boiling
point. When cool add two slices of toasted
bread. two slices of lemon and one and one
half tableSpoonfuls of yeast. Stand for
four or five days. Then add a handful of
raisins and one-half glass of whlskey
strain and bottle.
Lemon Beer.-Slice two large lemons and
pour over them a gallon of boiling water
Add one pound of white sugar: Let the