New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-07-20
COOLING SUMMER DRINKS.
recipes a Housewife May Follow Easily
Old Fashioned Root Beer

II the housewife wishes 10 keep her family
a1ia.oie during the heated periods of summer she
must nave on hand a variety OF cooling summer
or1nAs- one can easily tire Ct lemonade and even
OF soda water There are few things more refresh
Ing during dog days" than homemade fruit bev-
erages
delicious and quickly prepared drink is made
from one part grated pineapple one II II red "a ID
Derry juice and one part lemon juice. nix the
lemon and raspberry juice add about one scant
pint of sugar TO pint Of the mixture. Beat
thoroughly and add quart OF water a cup OF
cracked ice and the grated pineapple Orange
Juice may be used in place Of raspberry Juice and
Is said 10 be excellent.
Strawberries and lemons also make a tempting
drink in summer Crush a basket Of strawberries
add cupful Of sugar and let them stand about two
or three hours Then press them through 4 coarse
sieve and add the juice Of lemon. chips Of
yellow peel and IL too acid. more cup OF sugar
Add crushed ice and water enough 10 make an
agreeable beverage
Raspb-erries to be the only fruit that will
make successful shrub: strawberries are too DELI
cate and blackberries are not definite enough IN
flavor. Black raspberries the only berries that
combine well with vinegar and a raspberry shrub
or raspberry vinegar as some old fashioned
housewives call II. IS OF the most delightful
drinks imaginable on a hot summer evening This
famous rule calls for the best and tuicest black
cap raspberries. Select about twelve quarts Of
berries II you wish enough to last throughout the
summer Pour over them enough OF the best cider
vinegar 10 cover them and Let them
stand in the vinegar for thirty-six hours Then
strain the liquid from the fruit squeezing the ber-
ries in checsecloth bag to every particle
OF juice Add pound of sugar 10 every Pint OF
juice and boil five minutes in a porcelain lined
kettle. Then bottle the mixture. sealing tightly to
prevent II from spelling. one two tablespoon
rulS OF this syrup should be added 10 every glass
OF water and crushed ice.
A simple and easily made summer drink Is pre-
pared from the homey garden rhubarb. Strain
tho Juice of dish OF rhubarb compete before It
has begun TO boil down. To every pint OF the
Juice add the yellow peel Of half a lemon and
dilute with two Dints OF ice II II is very
acid add extra sugar 10 suit the taste
good milk shake by G. r. a Tribune
reader, is made follows: Take one pint OF milk
and scald. not boil. IT. When hot throw in three
squares OF unsweetened chocolate that have been
grated. While still on the fire beat with an egg
mixture is Soany As II comes 20 the boiling point
Of sugar. another pint OF milk and set aside to
cool " hen you wish to serve II take two quart
OF finely chopped ice. pour in the cold chocolate
mixture. fasten the TOD tightly and shake vgoI-
ousty Tor two or, three minutes. II should DE
frothy and very cold Serve at once.
Root beer prepared directly from the roots and
herbs OF the forest. our grandmOthers used 10
make H. has been superseded in recent years by
selves, to lack the "twang' OF the genuine
To make II as they did in old Connecticut gather
in the woods pecks OF winte7Ereeu leaves and
new ones sweet black birch viii do in place or
the Vintergreen leaves or you may use llalt ana
half H1ntergreen and birch. Add a peck Of spruce
twigs and half a peck OF princess pine Earuered
before II blossoms. and handful OF sweet cice-
" and the same amount OF fennel leaves tovHr
all twiEs bark and leaves, with boiling water
and boil down until the strength Is extracted. II
will take about twenty minutes boiling strain
carefully and then cool II place OF The homemade
Yeast OF olden times YOU may half cake
OF compressed yeast 20 every gallon OF liquid
and add also a pound OF Add the yeast
while the LIQUID IL lukcwarm- Sometimes old fash-
toned housewives portion OF honey TO sweet
~ their herb and ginger beers. Use about
pound 70 every two gallons. and only half me
Suanfitv Of sugar Put the beer IN large cask
and LEI n stand for two three DAYS. stirring
II occasionally Then bottle f. Use bottles with
nateDt corks which are IN danger Of nyinG
ouf prernaturely. Place IN, bottles IN corner or
cold cellar This beer will keep number or
u,aeLu hut can be- used as ~ il bottled
II is not only a wholesome and cooling drink. but
an economical! one in the country, where ono can
easily "a her the herbs from nearby woods