Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1907-08-03
Cooling Drinks Without LIQUOR

Not the temperance folk alone but
many OF those who do not object to wines
and liquors in the cold weather find sum
mer drinks made from fruit and water
more cooling and therefore more desir-
able. Novelty is always in demand and
the lew recipes gwen will be found to
meet both requirements.
Tea Punch.-While fresh fruits are nj
ways preferable, canned berries and pine
apple may be substituted Steep two
generous teaspoOnfuls of tea in two
quarts of water for five minutes. Then
strain and add one pound of lump sugar,
stirring until thoroughly dissolved. Crate
the peel of eight goodsized lemons and
extract all the juice. Cut three oranges
into slices. shred one pineapple, slice five
bananas very thin, and hull one pint of
Strawberries. When the tea is cold, add
all the fruit and let stand in the refrg-
orator for several hours. Place a cube
of ice in the punch bowl. pour the mix
lures around it, when chilled serve in
punch glasses. To get the best results
from the pineapple. peel and remove the
eyes, tear apart with Il silver fork. reject
the cores, sprinkle with sugar. and let it
stand on the ice for twelve hours
\ French Punch.-The French arc
noted for their delicate and delicious
drinks. \ favorite i'arisian recipe calls
for five pounds of raisins. hye pounds of
dried apples, and five gallons of water.
Put all together i'll a small earthern jar
and let stand uncovered for three days,
stirring occasionally from the bottom. At
the end of that time bottle with half Il
teaspo0nful of sugar and ii stick of Gin
namoh in each bottle Cork tightly and
store in a cool place The fruits having
fermented. the drink will keep for Il con
siderable length of time and is really de
licious when served cold. 1t is claimed
that over 50,000000 gallons of this punch
were drunk in France in a single year.
Iced Chocolate.-This beverage is sc
generally served hot that the cool sum
mer drink is far less familiar than il
should be- When carefully made and
served it is delicious as well as whole
some, and can be safely recommended for
delicate children and elderly people Put
one ounce of unsweetened chocolate into
saucepan and pour on it gradually one
pint of boiling water, stirring all the
time. Put the saucepan on the fire and
stir until the chocolate is all dissolved
then add graduated sugar to taste and
stir until il begins to boil. Cook fol
three minutes longer without stirring
then strain and cool Add one teaspoon
full of vanilla extract bottle and store III
cool place When needed put tive
tablespOonfuls of crushed ice in tum,
bier, add two tablespoonfuls of whipped
cream one gill of milk and half gill
/ bI CdTtOulC OF sAIlbiIilidllS NdtNI- A''iA
! thoroughly before drinking.
Raspberry Shrub-Few city people
are familiar with the refreshment found
| in this simple drink. although the rasp.
berry makes one of the best fiavors
known. Put two Quartes of the ripe
/ fruit into stone jar and pour over them
one quart of good cider vinegar. Cover
and stand in cool place for two days
then drain off the liquid, taking. care not
to mash the berries, and pour it over. a
second quantity of the fruit. Again lei
it stand for two days. when repeat th'
process and stand aside for the third
time. At the end of the final perioC
strain through a muslin bag and ado
one quart of sugar to every pint Of liquid
! Boil slowly for five minutes, skim thor
oughly. and let stand until partly cool
then bottle and seal. At serving tins
| stir into iced water in quantity to sui
the taste. Sweeten and serve in gIaSse'
! half filled with crushed ice.-Nogue.