The Washington times., 1905-08-05
RECIPES FOR SEVERAL PLEASANT
AND COOLING SUMNER DRINKS
Though the Soda Fountain IS National Institu-
ton, These Drinks Are Quite as Delicious.
By coRNELIA C. BEDFORD.

Request has been made for some good
drinks TO be served through the dog
days which are already upon as in full
force. InasmHch as we are a people de-
voted TO cold beverages of varying de-
scriRtions an article on the subject does
not seem to be amiss. IN no other coun-
try is ice used as freely as in America.
and the soda fountain is a national insti-
tuition. There are many beverages quite
as pleasant which may be prepared at
home, and here are few of the best.
Fruit Vinegar.
OF the various fruit vinegars, rasp-
berry is probably the most widely
known. but many other fruits in their
season may be used in the same way.
Use a stoneware. glass or agate crock
having a close-ftting cover In the
crock put two quarts of ripe berries
strawberries, raspberries. blackeaps.
Cherries. currants, or Northumberland
pour over them one quart of good cider
vinegar Cover and let stand for TWEEN
tY-four hours. Strain, pressing out as
much liquid as possible Pour this over
two more quarts Of fresh berries. and let
stand for another day. Strain, and
measure; 70 each pint of liquid allow
one pound OF grGnulatcd sugar. Heat the
liquid. When il boils add the sugar and
boil gently for fifteen minutes. Bottle
atonce. II can be used Immediately. but
VIII keep for year or more. In a tum-
spoonfuls of the vinegar and I'll the
glass with Geld water.
Fruit Water.
For this and all drinks Of a similar
nature II will be found advantageous
to have on hand simple syrup with
which to sweeten. This IS very easily
made and keeps for an Indefinite time
PROVIDING the bottle or vessel in which
il is stored was absolutely clean when
filled Take equal quantities by measure
of fine granuIated sugar and boiling wa
ter Stir over the fire until the sugar
IS dissolved. then boil for ten minutes
without stirring, Should gray or blue
scum rise during the cooking ii Is due
10 substances used in bleaching the
sugar and should be carefully skinned
Off Pour into bottles and keep closely
cor<ed and IL q cool place.
For any fruit water use either an acid
fruit or combine a sweet and an acid as
raspberry and cIrrant, peach and lemon.
etc: The sour MorellO makes q specially
delightful drink BrulSe the fruit Sc
lected. pour over it an equal amount by
measure or cold water. cover and stand
IN a cold place for two hours. Strain,
pressing hard 10 extract all the juice,
Mako pleasantly sweet with the sugar
syrup and serve thoroughly iced
Oatmeal Water.
In very hot weather and after consid-
cradle exercise this IS more healthfuI
drink than plain Ice water, and as it Is
also slightly nutritious. is specially rec
commended for children. Into each quart
of ice water stir two tablespoonfuls Of
fine oatmeal. Add the juice Of one lemon
and sugar syrup to sWeeten. Let stand
FOR half an hour before using.
Nectar
Dissolve three pounds of granulated
sugar IN one quart Of boiling water. add
two ounces OF tartarfc acid, cool and
let staf:d Tor twelve hours Stir In the
gell-beaten whites of three eggs and
sufficient fruit juice 10 give a strong
TaVor Keep in bottles in a cool placa
Allow three tabiespoonfuls of this nectar
TO a glass Of iced water
French Negus.
To one pound Of red cherries add four
pounds OF currants and Two pounds OF
black cherries. Mash. squeeze out the