Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-08-14
HOMEMAKRRS' COLUMN.


HUMEMAkEkS UULUMN.
Correspondence On topics Of inssrsss tothslad
= sohcited. Addrsss: Editor HonEnAkIRs
C0LunN, Oxford Democrat. Paris. Maine
Cold Comfort for Torrid Days.
During the sultry months of midsum-
mer, with the mercury striving to Guido
its previous efforts in reaching the high
est degree Of altitude, fortunate indeed
IL the housekeeper who realizes the
necessity and Importance Of being able,
ut moments notice, to prepare with
her own hands an infinite variety OF de-
licious iced drinks, that not only appeal
to the eye by their attractive and dainty
appearance, but strengthen and refresh
the weary inner man BY the cooling In
gradients Of which they are composed.
Lemons, oranges, limes-all the fresh
summer fruits-spices, extracts, car
donated waters and ginger ale, are pre-
eminently first choice, In the selection OF
Ingredients, and glass fruit-press or
squeezer greatly facilitates the extraction
of the juice when using any OF the
citronous fruits, while the dainty gar
nishings of fruit, flowers and leaves
form appetizing accessories to "the cup
that cheers"
GINGER SPICE CUP.
Insert into the outer skin Of four
oranges two handfuls of whole cloves,
allowing them to remain for an hour or
two to extract tho full strength Of the
spice. Then rub of on lump sugar the
yellow zest of three lemons, adding the
juice, carefully strained, one tablespoon.
full of strained honey, half q teaspoonful
of powdered cinnamon, half q grated
nutmeg, q pinch of ground allspice, and
cupful Of ff1ked pineapple; place in
the Ice chest until ready to serve; then
turn into q glass pitcher, adding the
spiced orange juice, two cupfuls OF iced
water and pint and half Of ginger ale;
serve, while it effervesces, in small punch
cups accompanied by straws.
coCoANUT STRAWBERRY CREAM.
This delicacy, which is as nutritious
as it is delicious, is made by removing
the milk from the interior of large
cocoanut and placing where 1t will be-
come very cold. Meanwhile press
through o fruit sieve q quart of ripe
strawberries preserving few of the
finest for decorative purpOses); add to
these a small cupful of confectioner's
sugar and place directly on the ice to
ripen. At serving time add to the fruit
the merest speck of baking soda, one
cupful of stiffly whipped cream, the CO.
cOanut milk, and sufficient iced milk to
form one quart; serve in high crystal
pitcher, in which has besn placed half a
pint of cracked ice, and pour into small
spiral glasses, garnishing with large
luscious Strawberries.
TEA PUNCH.
For this refreshing decoction prepare
cupful of strong tea, adding when cold
scant cupful of pulverized sugar, two
sliced lemons, few sprigs Of fresh mint,
cupful of red raspberries, and hand.
full of Oxheart cherries cut in halves;
allow this fruit PURGE to chill for an
hour or two before using, and then pour
slowly over q block of ice arranged in q
punch bowl, adding In the same manner
a quart of carbonated water and small
cupful of maraschino cordial. Serve In
slender crystal glasses that have beer
half filled with shaved Ice.
PINEAPPLE FRAPPE.
Peel and fake with silver fork every
particle Of pulp from fine pineapple
sprinkling literally with powdered sugar
and adding, in the order mentioned, one
thinly sliced cucumber, two lines cut
into small pieces, three lemons may bt
utilized instead with the same result)
three bananas cut into dice; mix thor
Oughly and set in a cold place, adding al
serving time small cupful of Italian
meringue and one quart of iced water
serve from q slender Bohemia glas.
tankard into stemmed goblets, garnishet
with slices of frosted lines and accom-
panied by long handled spoons, 80 tina
the fruit as we'll may be eaten.
| GRAPE CUP.
Either Malaga or Concord fruit may b.
used with satisfactory results; for THU
delicious beverage, crush with a potato
masher three pounds of grapes, adding
four whole cloves, scant teacupful o.
sugar, the juice of four oranges with {
little of the grated rind and tiny bou
quet of lemon verbena; allow it to chill
and ripen as described In the Othel
recipes, and just before using presl
through fine sieve, stirring in the stiff!
whipped whites of two eggs, a pint o.
unfermented grape juice and q pint O.
seltzer; turn Immediately into cutglas'
pitcher filled q quarter of its depth will
pounded ice, and serve in cutglss!
tumblers decorated with clusters o
frosted grapes, that have been dipped
for an instant in vanilla fondant.
CAFE AMBRosIA.
This is an excellent method of utiliz
ing any coffee remaining from breakfas
or luncheon; drain it off as soon a
possible from the grounds and place il
the ice box ready for an emergency call
Flavor in the following proportion To-
one pint; four heaping tablespoOnfuls o.
sugar, three drops of almond extract,
tiny pinch of ground cinnamon and
cupful of rich iced milk; blend quick!
and serve in slender high glasses, con
tanning two tablesp0onfuls Of finely
cracked ice, ornamenting each portion
with a pyramid of sweetened whipped
cream.
FARMERS ALE.
This old-fashioned drink is prepared
by sleeping in boiling water a bunch o
sassafras for ten minutes, then strain ant
add sugar to taste, cupful Of rip
blackberries, two tablespoonfuls OF mo
lasses and two sliced lemons; cove
closely and have thoroughly chilled
adding at serving time two pint bottle
of soda water and teacupful Of black
berry syrup; serve from stone pitche
into small chilled earthenware mugs