Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-05
Summer Beverages.

Housekeepers are just waking up to the
fact that they have never until now appre-
eiated the possibilities which lie In refresh
ing combinations of fruit juices, charged
waters. ice and cream for hot days. There
are now numbers of delicious beverages I'M
known only yesterday. The light wines and
cordials often used in compromising punches
in cool weather are considered too heating
for summer, and coffee, tea, lemonade and
ginger ale are the ordinary bases for the
different combinations. Often favors are SO
skillfully mingled that 1t is difficult to rec
ognize any one alone. and the whole is quite
as satisfactory as the more elaborate and
costly mixtures
Punch-bowls of some very simple and In
expensive material and design are to be Sc
lected for serving these things, for the large
piece Of Ice used in them is destructive to
both cut glass and fine china Many a
beautiful bowl has been broken by the In
tense cold of the ice lying In It. But there
are attractive ones In glass, and there are
inexpensive Japanese bowls also. while the
Canton china in green and rose Is ALWAYS
beautiful and artistic as well as durable.
Pitchers, like bowls. should be chosen of
simple material An ordinary glass one
entirely without ornament shows prettily
through the sides the bits of fruit and
lemon used in compromising the drink One
with spirals pressed in is also good and
for cider an earthen pitcher decorated with
apples Is often used
The glasses used for summer beverages
are ordinarily of large size, with harfng
rims; slender ones with straight sides are
also used, and a few in odd shapes. Spoons
Of more than usual length are especially
designed for these glasses, and come with
small round bowls and very long slender
handles A set OF these will be constant
source of comfort to the housewife in sum
mer days.
nra +ha hoe nA
weather beverages is called
Austrian Coffee-cup.-Make pint Of very
strong black coffee, and add half a tea
spoonful of almond havoring. Strain
through fine sieve, and heat in the double
boiler to just the boiling point. Then add
two well-beaten eggs mixed with two table,
spoonfuls of sugar and four of thick cream,
and cook until the custard coats the spoon.
Take it off the fire, beat well, and cool.
Just before serving add cup of whipped
cream sweetened to taste. a. pint of shaved
ice and quart of charged water, and put
into tall glasses with very little whipped
cream on top.
Hungarian Coffee.-Prepare quantity of
strong black coffee and add cream and
sugar to taste. Chill thoroughly, and in
serving put a spoonful of vanilla ice cream
the coffee over IT.
Cafe Frappe.-Make quart of strong
coffee and sweeten well while hot, Cool.
strain and add cup of rich cream; freeze
sherbet cups with small spoons.
Orange Frappe.-In making all beverages
with oranges those are to be chosen which
are small. thfn-skinned, juicy and sweet.
The large California oranges are costly and
not as good.
Boil a cup of sugar with two cups of
water for fiye minutes; cool and add a cup
of orange juice and half a cup of lemon
juice; stir till cold. and then add the pulp
OF the oranges. pounded smooth. Freeze
until half stiff; serve in glasses.
Fruit Frappe.-Begin with the sugar and
water as in the orange frappe; add the juice
of any fruit, such as raspberries' or cur
rants. with the lemon juice or orange and
lemon juice mixed; just before freezing put
In the unbeaten whites of three eggs.
Tea Punch.-Make quart of tea, using
English breakfast or Ceyion, with tea
spoonful of green, for the flavor. When
cold pour this over sugar which has been
fnolstened with rum add half cup of lem
on juice, and put into a bowl with large
piece of ice. last. add half lemon cut into
thin slices, Eth few bits OF orange. and
half a cup of haived rnerasehino cherries.
Tea Frappe.-. Boil q cup OF sugar Ave min
utes with two cups OF water; add the Juice
and rfnd of three oranges and the juice Of
two lemons with cup OF pineapple pulp.
Make some strong tea, by pouring pint
Of boiling water over four teasp0onfuls of
tea and sleeping five minutes: cool, MIX
with the fruit, strain. and freeze
Plain Iced Teas-Make quart OF tea and