Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-07-30
FOR SUMMER THIRST
EXCELLENT RECIPES FOR HOME
BREWED soDAs AND ROOT BEER.
A Lemon Foundation-Home- Made
Flavorings Delicious Drinks
From Creole Cook Books.

The passion of young America for soft,
cold drinks in summer has led many
mother to investigate the ingredients of the
various icy connections offered at drug
stores. While the component parts of these
drinks are not harmful, she discovers that
she can make a more healthful and mex
penSive drink at home with less trouble
Especially does the homemaker in tempo
rary summer residence find these home
made mixtures an agreeable addition to the
daily menu, and not at all bad 1or the
children's health.
Homemade root beer costs 80 per cent
less than the bottle beer. Yeast is used as
fe, ment instead of soda, and If carefully
prepared the drink is just as good. DIS
solve three pounds of sugar In nVe gaiions
of water and add small bottle OF root Deer
extract Then add a cake of yeast dlssolv-
ed in a cup of lukewarm water. and mix
the whole thoroughly together. Put the
preparation in bottles which are kept ex-
posed to the sun or to moderate neat 10.
about six hours; then place them IN cor
place. After three or four days it Is ready
for use. Lay the bottles on Ice IL" hooi'
before drinking. .
For orange or lemon soda use the Same
receipt. substituting for the root beer ex-
tract the strained juice of either one dozen
lemons or of as many oranges. Inc fruits ,1s
must be quite ripe. The orange soda Will
require less sugar than the lemon
strawberry and Raspberry Flavor.-Take
the desired quantity Of the 1ruit. ciu asn'
strain the juice, boil IT for ABOUT Yen LII
utes let it cool and use 1t Tor the oevenaso
the same as with the root beer extract
sarsanari,la and vanilla are employed ex-
actly in the same way.
Vanilla Essence or Extract ms 40 80 %
axnansive article when of fine quality, ana
- NOV nrenare It yourself eltHer Will
brandy or, alcohol, With brandy, the naVor
Ia superior. Cut into very smaii sni suo
three vanilla beans put them IN a Dottie
with a pint of brandy and cork the oottie
tightly, Shake 1t occasionally ana IL win
be ready for use after three mohtns. ~ ~,
NAV shorten the process to three weehS w
using alcohol at 80 per cent. Chop three
vanilla beans and pound them In mortar.
Cover them with little powdered sugar
and put them in pint bottle, aaulLs a
tablespoonful of water. Let 1t stand t"elVe
hours then pour over it half pint or alco-
boI or snirits of wine. Cork tight, shake
# every day and 1t will be ready for US IN
three weeks.
French Creole Drink.-Take one pineap-
nIa one lemon and quart of milk. Crush
the pineapple press the lemon, strain the
iuice of both in a fine sieve or through
piece of linen; add a quart OF milk, piece
of ice and sugar to TASTE. me CIeoies sei
this in large jugs, with double bottom
containing a piece of ice to keep 1t cool IN
stead of mixing the ice with the beverage
Havana Amande:-This is another Creole
drink. which may be called in English al
mond milk" 1t Is a delicious treat, easily
prepared. Peel three dozen sweet almonds
Mound them well to pulp, and boil them
with two quarts OF MIX, , adains St,Sk Of Of
sugar. Let cool, strain through fine sieve
and place on ice. Cubans serve it in tum-
blers like lemonade.
Egg Lemonade.-Make a good plain
Lemonade by using the juice of half a lemon
to a tumbler of water; add enough sugar
to make 1t to the sweetness you DESIRE
then beat a strictly fresh egg ana pour II
into the tumbler with some crushed ice
Fill the glass with filtered water. cover and
shake well until the egg is fully mixed with
the LIQUID 1t must be served at once.
Strawberry Punch.-Pick the stems of one
quart of ripe strawberries, crush them
with a half pint of raspberries and strain
the Juice through hair sieve. Make
strip with two large cupfuls OF sugar ana
one cup and a half of water. Mix with the
iuice and strip a large glass of sweet port
wins and keep on ice for several hours.
serve in small glasses with macaroons or
lady fingers
Currant wine-Four pounds currants
three pounds sugar, one gallon of water.
Wash the currants, stems and all, in
large vessel; add water and place In
cool cellar. stirring occasionally for three
DAVIS Press the currants through
cloth and strain the liquor; add sugar and
stir we'll Pour this into a cask and when
1t ceases to ferment, bottle.
Elder Blossom Wfne.-Pick from the
stems enough, blossoms to fill quart
measure when pressed down; add one
gallon Of cold water and steep twenty
four hours. Strain and add four pounds
of sugar. three sliced lemons and one cup
of yeast. Set away. for two weeks, then
strain carefully, pour into a jug, and,
after several months. bottle.
Raspberry Shrub.-Eight quarts of ber-
ries one pint of acetic acid four quarts
of water Put all into a stone jar and
ring occasionally. TO one pint of Juice
add a pound of sugar; boil fifteen min
utes and bottle while hot. When cool.
refill. pound corks in tightly, cut close to
the bottle and dip in hot wax to seal
Fruit Punch.-one dozen lemons. one
half dozen oranges, one-third grated
pineapple, sugar to taste: strain through
sieve: add water enough to make ons
gallon Garnish with strawberries, rasp-
berries or maraschino cherries.
Orange Punch.-Grate the yellow rind
from two oranges and add one pound of
white sugar and pint of water Stir
together until the sugar is entirely dis
solved and Doll nVe minutes after 1t
comes to boil When cold add the Juice
of one lemon and the juice of four
oranges. Pour over cracked ice and add
about one quart Of clear water.
Chopped and iced fruits. commonly
known as fruit cocktails, always And
favor with children and may be substi-
tuted for the richer frozen creams.
Shredded pineapple and ripe bananas,
sliced and mixed together with puIyer.
ICED sugar. may have poured over them a
little lemon or orange juice ana then be
set in the refrigerator to ripen. time be-
ing given for the various fruit flayors to
mingle agreeably. When ready to serve
fill sherbet glasses with chopped Ice and
add a couple of spoonfuls of the shredded
fruit and the juice formed around 1t.