Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-08-08
Table and Kitchen.
Cooling Drinks for Summers Thirst.

please the taste and take them In too great
bulk. The immediate effect may be pleas
ant, but may be followed by serious results.
Very cold drinks introduced into the stom-
ach in the form of a deluge when one is
overheated are apt to- lower the tempera-
ture Of the stomach and paralyze its nerves.
The large number of sweetened and fla
vored summer drinks show that the thirst
is not satisfied with ordinary ice water or
else the taste, once pampered, Graves the
tart addition Of an acid, or of some quality
which will give good imitation of the pc
culiar mellowness of genuine settler.
There are many gratifying and delicious
drinks which may be made at home. This
gives a certainty of the purity of the ma
terials in the mixtures and also furnishes
very acceptable form of refreshment to
have ready to serve your guests at short
notice. Usually the most popular summer
hostess is she who serves the most delight
full and attractive beverages.
Fresh fruit beverages are to be preferred,
as these give a natural, wholesome drink
with the sweet and acid delightfully."- COM
bined. These drinks are also more cooling
and satisfying.
Raspberry Vinegar.
Place fine ripe, red raspberries into a
bowl and pour over them pure CIDER vine
gar, allowing one quart to the same meas
ure of fruit. Allow this to stand twenty
four hours, then strain this quantity over
another quart of berries and let stand for
another day. Repeat this for four days,
then strain, make very sweet with pure
cane sugar, bottle and seal for use.
Blackberry Cordial.
Put the berries in a large stone jar and
set this inside a large vessel of water and
let cook until the berries are soft; then
strain through a cheesecloth bag. To
every part of the juice allow two table
spoonfuls each of ground cloves, mace and
allspice, and four of ground cinnamon. Tie
the spices in cheeSecloth bag so that they
may be removed when the cordial Is done.
Add one pound of graduated cane sugar
and boil all together for fifteen minutes.
skimming well; then add one pint of best
brandy and set aside to cool. When cold
strain out the spices, bottle and seal,
Mulberry Shrub.
Press out the juice from fine ripe black
mulberries and allow it to stand for ten
days until it ceases to ferment then care
fully remove all scum and pour off into
fresh vessel and allow to stand for twenty
four hours Again pour off. To thirteen
ounces of the juice allow one pound of best
cane sugar; heat to boiling point and then
strain through jelly bag, bottle and seal.
Serve in glass half filled with cracked
ice.
Lemon Syrup.
Express the juice from twelve lemons,
crate the rind of six and add to the juice
and allow all to stand over night; then
take six pounds of loaf sugar and make a
thick syrup; when this is cool strain in
the Juice, pressing the Oil from the graf
ed rind. Put into bottles and cork tightly.
Add one tablespoonful to each glass of ice
water.
Royal Spruce Beer.
Three-quarters of pound of sugar, one
quarter of an ounce of ginger, grated rind
of two lemons and teaspoonful of essence
of spruce. Dissolve half a cake of COM
pressed yeast in half cup of lukewarm
water and add to the mixture; allow it to
stand until it ferments, then strain and
bottle, corking tightly.
Black Currant Cup.
To each pint of black currant juice add
two quarts of weak green tea. Sweeten to
taste and cool. Serve In tall glasses with
cubes of ice.
Turkish Delight.
Crate a fine, large. ripe pineapple into a
bowl and cover with boiling water; allow
it to stand five hours, then strain off the
clear liquid and sweeten to taste and freeze
to soft snow, serve in glasses with
spoonful of red raspberrieS in the bottom
of each glass.
Raspberry Shrub.
Pick over carefully six quarts of black
raspberries, cover with pure cider vinegar,
cover the jar with piece Of fine cheese
cloth to keep out the dust and let stand
for twenty-four hours, then put in bag and
press out all the juice. Prepare six quarts
more of the berries and put them in the
Juice and allow to stand for twenty-four
hours, then squeeze out the juice and strain
through cheesecloth. Measure the juice and
.1l, y>sv,A ill - T0,,A
the juice over the fire in a porcelain lined
kettle: boil rapidly for ten minutes. re-
moving all scum as it rises, then bottle and
seal. One cup of the shrub to quart of
Unfermented Grape Juice.
Put one cup of water and ten pounds of
grapes into an agate saucepan. Heat I'M
til stones and pulp separate; then strain
through jelly-bag, add sugar. heat to
glass half full of the grape juice and fill
with ice water
Wine Whey.
Put one pint of sweet milk in porcelain
saucepan, set on the fire and when it boiIs
add white wine until it turns to curds. Boil
all up, and let the curds settle. Strain off
the liquid, add a little boiling water, and
sweeten to taste before serving.
Queens Nectar.
Pare the thin yellow rind from three lem
ons. Add two quarts of boiling water and
two pints of granulated sugar. Stir until
all the sugar is dissolved, then cool; add
the juice of the lemons one pound of seed
ed and chopped raisins, few chopped figs
and six quarts of water; allow to stand
for five days. stirring twice each day; then
strain into bottles and cork tightly
Lemon Beer.
To one gallon Of boiling water add. a
sliced lemon and a tablespoonfus.cf ginger.
scald we'll; cool and add half pint or half
a cake of good yeast, sweeten to taste; let
stand to ferment and then strain into bot
ties. cork tightly and keep In a cool place.
Tomatoes a la Trocadero.
Chop fine two ounces Of smoked dried
beef put 1t into saucepan in which you
have melted two tablespoonfuls of butter.
Add one cup of tomatoes, quarter cup
grated cheese. pinch of cinnamon, few
grains of cayenne, a few drops of onion
hoof ffr q nd