The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-06-30
SUMMER DRINKS THAT SATISFY

YOU would with lemons, but allow twice
as many: In serving have the glasses half
berries or u slice of pineapple to each
glass and fill with tho orangeade. Another
recipe advises tho use OF one lemon TO six
oranges, and this is good rule to follow
IL tlte oranges are very sweet, as IN that
cnse they will lack flavor without the acid
of the lemon. A delicious drink is made
by putting the Juice or three lemons and
fine, TO this juice add two quarts Of
boiling water, cover and let stand for two
or three hours. Then strain. sweeten and
serve with chipped ice.
Very refreshing is drink made from
strained. no the juice add a'pound and a
half of sugar and q quart Of water. This
It may be modified palatably by using
half as much raspberry as currants Il
tthe raspberries are not used take red
currants, not the white. for the drink.
Fruit punch always finds n welcome.
thin. then squeeze the Juice over the peel
and let II st;.rd for two hours. Try to get
as little of the insR wxrte of the peeling
as possible. Add pound of sugar. Mash
one quart Of raspherries or Strawberries
and add to them half q pound OF sugar
Pare and shred a pineapple and cover
with the same amount Of sugar as for the
berries. Strain the lemon juice, then the
berries, then tho pneapples,. and stir all
together With three quarts Of water. Stir
Until all the sugar Is dissolved. Serve In
tall glasses with tiny bits of pineapple
or berries in the glass Blood oranges
ored. Any oranges may he used fewer lem.
ons serving in that case. 1t Is considerable
work to prepare the fruits for this, and
they may pc MAGE ,i ready ready t gay pefo re
peeIing, which VIII become bitter II 1t
stands long. The other fruits are better
for being kept with the sugar for some
hours, as that extracts the juices.
A mint julep that bears little resem-
blance to the Kentucky variety often finds
a welcome in prohibition circles TO
cupfuls Of water with two of sugar for
twenty. minutes. Pick the leaves from
the stalks Of twelve sprigs of mint, cover
with a large cupful OF boiling water and
the syrup with one cupful of strawberry
juice, the same amount OF orange Juice
and the juice of eight lemons Serve with
ice after dilutlng with two quarts OF
glass.
Cider cup is easily prepared and makes
pleasant change, though 1t is less agree
able than some of the punches. With u
quart of cider mix the juice OF one lemon
and half the thin yellow rnd. two ounces
of sugar: two bottles Of soda water few
sprigs of lemon verhena and a few inches
Of rind of cucumber, Let II stand two
hours. then strain and Ice.
An iced lime cup Is n most refreshing
beverage for summer consump tion. 1t may
be made from the fresh lines IL they are
to be had but IL not the liDse juice of tho
market Will serve equally we'll. ALLOW a
tablespoonful of the Juice to each glass
and turn into the. pitcher from which II Is
to be served Add sugar and dash of
mamschno. Eli the ptcher with iced
settler water and on top put a sprig OF
bruised mint and few cht>ries or bits
OF pineapple
IT one has felt the effects of tho heat
and Is suffering therefrom he VIII lind
himself benefited by drinking tho Imperial
drink, which tastes Just MS good as If 1t
had no medicinal value. For this dis
solve from two to three drains OF cream
of tartar In Il quart of boiling water, add
the juice Of one lemon and u little lemon
peel and sweeten with sugar. 1t tastes
much like lemonade, and is safe drink.
even when one cannot take the others.
According to the doctors 1t is ga valuable 4
drink when sunstroke Is threatened"
The judicious use of cooling beverages
will do much to keep one comfortable In
summer hut alcoholic drinks are not Of
this VARIETY while the thermometer is
travelling upward. and therefore are
omitted from this list which Is rather
hint for the, hoGsekeener than g full
record OF tho many delicious refreshments
in lIqnid for the dweler in summers
kingdom Copyright, 1904, by Joseph 3.
BOWleS) FT '5tfH rs taf 4