The Washington times., 1907-07-22
COOLING DRINKS FOR HOT DAYS
By coRNELIA C. BEDFORD.

There is nothing more refreshing in
warm weather than a cold drink. IN
the city We HE us to the nearest soda
fountain, but there are many equally
tasty beverages which may readily be
prepared at home. Some take but little
lime IN thcir preparation. while bottled
varieties must be started some days be-
fore they are needed. Ali OF the fol-
lowing are simply made and delightful
in flavor.
1t will greatly facilitate matters II a
stock syrup is made With IL at hand any
iced fruit drink is but n matter OF a few
moments. Dissolve five pounds Of gran
ulated sugar in three quarts Of boiling
water, stirring until the mixture is
clear. Then put the spoon aside and
boil for ten minutes. Take from the
1ire. skim thoroughly. and let stand
until partly cooled. Strain through a
piece Of wetted cheese cloth, bottle,
cork. and keep in a cool, dry place.
Use this syrup in place OF sugar.
Iced coffee ana tea-For coffee use a
drip pot that the coffee may be clear
strong. and rich in aroma Add sufl-
Client sugar syrup 10 sweeten moder-
'ately and set aside until cold. In
'serving fill the glass with finely broken
ice. add the coffee and pass a small
pitcher of syrup for those who desire
"a very sweet beverage. Cream is but
seldom used.
Steep the tea in freshly boiled water
Tor not longer than five minutes, then
strain and cool. Serve with sliced
lemon sugar syrup. and plenty of ice.
Lemonade-For one quart OF water al
flow the strained juice Of three lemons
and sufficient sugar syrup to sweeten to
taste. One teaspoonful Of orange flower |
water TO this quantity will add a very
delicious flavor Orangeade and limeade |
may be made in the same way.
Fruit drinks-For each quart Of water !
allow one cupful and a half Of strained |
fruit juice freshly pressed. and sufficient !
sugar syrup TO sweeten. The full flavor |
of nearly every variety Of fresh fruit is |
developed by the addition of a little I
lemon jGice-say one small lemon to the |
above quantities.
Cream sOda-Boil together two quarts /
of water. three founds OF sugar. and |
two ounces and a half Of citric acid |
(order from a druggisO. Whip the |
whites of two eggs TO a stiff froth, mix /
with little Of the hot liquid, turn into /
the saucepan and STIR and boil for two |
minutes. Take from the fire let stand l
undisturbed for ten minutes. then strain I
keep IN a cool place. When using put
three tablespoonfuls Of this syrup in a |
glass, fill two-thirds with ice water. then
add half OF a level teaspOOnful OF
sifted baking soda. Stir and drink while
fuamng.
Ginger beer-Mix together one ounce
or cream Of tartar, one pound Of light !
brown sugar. two large lemons scrubbed
and sliced very thin without pairing, one
ounce and 2 half of green ginger sliced
INN. Add<one gallon OF boiling water, |
stir over the fire until the sugar is dis |
solved, and boil for one minute. Pour
INTO large crock. and when cooled !
lat a compressed yeast cake dissolved
N little warm water and let ferment |
or twenty-fOur hours; then strain and
'ottle Tie down the corl1s and lay the
)Otties on their sides In the cellar This
S better az the end OF a week than
when new
Fruit vinegars-POur a quart Of good
,lder vinegar over quart Of washed !
md smashed berries Cover and set |
lside for two days. stirring two or
hree times. Drain off all the liquid and I
1our II over another quart Of pulped
ruit Let stand again for two DAYS |
hen, II strong fruit flavor Is wanted /
-epeat the process a third time Final
y press out the vinegar and measure !
Tor each pint allow one pound Of sugar |
Heat and boil Tor two minutes skim
ming thoroughly. Bottle while hot This
,eeps almost indefinitely. One or two
ablespoonfuls5 Of this syrup are added