The Montgomery advertiser., 1904-08-01
SIMPLE COOLING DRINKS
 FOR THE HOT WEATHER.

|
 SIMPLE COOLING DRINKS FOR THE HOT WEATHER. | The desire for cool drinks in hot ] weather is most natural aud one thas l should be in no way repressed as to
 quantity. In the popular jiu jitsu training, | special stress is laid on the absolute | necessity of drinking a vast amount | of water. At least gallon a day is | looked upon as quite the proper amount to consume.
 Home Made Bottled Fruit Syrup. The syrup for canning or bottling | is prepared by boiling one pound of sugar with one pint of water until 1t spins a thread Skim just before 1t | reaches the boiling point. Add one pint of fruit juice, cover and simmer slowly for half an hour, then seal while | hot like canned fruit. Syrups. as well as all preserves, should be put up on | clear, dry day, or they will require
 longer boiling, and their keeping well is not so certain.
 Fresh Fruit Syrup. If the syrup is to be used at once
 crush the berries or other fruit, add sugar in the proportion of a half pound to quart of fruit, and stand aside for three hours. Then add "a cup of wa | ter and the juice of lemon and strain | through a sieve. Very acid fruits
 may require more sugar.
 Claret Cup.
 This Is an old timer and has yet to find it's superior for luncheon or | evening party. To quart of claret
 add half pint of cold water. one sliced
 lemon, from a quarter to q half pound
 of sugar according to taste. slices of
 pineapple. raspberries. cherries or | whatever fruit the season affords, the
 rind of a small cucumber, cut tho full
 length. to give flavor and look attrac-
 tive through the glass of the pitcher l or punch bowl, and q small bunch of
 green mint. A scant cordial glass of
 rum Is considered by many to add
 much to its delicious flavor. Champagne Cup. l The ingredients of this perfect bev
 craze are a quart of champagne, a oot- tie of soda, slices of lemon. pineapple,
 a few berries and the rind of a cucum- | Der. A bouquet of mint adds its de-
 licious flavor to th.s beverage. which
 goes well with hot birds at supper or wins unfailing success at an afternoon
 garden party.
 American Champagne Cup.
 Rather more exhilarating is this cup
 which will serve a party of twenty: I
 three sprays of green balm. one pint
 curacoa. one pint cognac. one pint To- | kay wine, two bottles of soda water, | three oranges and three lemons cut in slices. Stir well together and stand in
 a cold place for an hour. Strain into | the bunch bowl- add one quarter of a pineapple cut in slices, a quarter box | of strawberries or its equivalent in sliced peaches, and three bottles of
 champagne. Surround the bowl with ice. sweeten to taste. stir up well and
 serve in small glasses.
 White Plush. This beverage is very properly nam ed in that 1t bears a close resemblance to the fabric in appearance though not in taste. Add to a glass nearly full of fresh cold milk about two tablespoon fuls of good brandy or whiskey, the same of fine sugar and the juice of lemon or lime. A little shaved ice may
 be added or not. to suit. Shake thor
 oughly and finish, If you like, with a dust of cayenne.
 Fruit Punch.
 Cook together for five minutes one pound of sugar and one quart of water. Add the grated yellow rind of two lem
 ons and four oranges, and boil ten min
 utes longer. Strain and add to the | syrup. with one quart of cold water.
 the juice of the lemons and oranges.
 half q cupful of Maraschino cherries.
 cut in halves. two dozen Malaga grapes
 cut in two, two or three slices of pine
 apple. shreded. and one banana and
 one orange. sliced. Mix well, add
 another quart of cold water, stir well
 and serve.
 Tea Punch No. 2. Put into a bowl the juice of three lemons. three oranges and the pulp
 and juice of the pineapple shredded.
 Add one pint of sugar and let 1t stand i until the sugar is dissolved. Pour a quart of boiling water over a table i spoonful of Ccylon tea. and let 1t stand
 until cold. Strain. add to the fruit. ! pulp and juice one quart Apollinaris water, one box fresh strawberries or | raspberrieS and pour over a block of
 ice in the punch bowl.
 To Serve Iced Tea at u Luncheon. In serving iced tea at luncheon a pretty fancy is to put two slices of lemon in each glass, holding them
 apart by a sprig of mint put through | their centers. A MOrasChino cherry
 crowns the glass.
 Ice Chocolate. 1 Carefully made and served, iced cho- l colate is delicious and wholesome, | though not nearly so well known us | it ought to be. To prepare it. put into
 granite saucepan four ounces of pow
 dered unsweetened chocolate and six
 ounces of granulated sugar Add one 1 quart of boiling water. and when well
 mixed place over a moderate fire and
 cook until the liquid is of the consist
 ency of thick syrup. Strain. cool and flavor with vanilla and cinnamon. Bot