The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-08-09

fion upon this was iced tea and, once
in a while, iced coffee These were
the only beverages open to the drinker
OF temperate habits.
We have improved upon that sort OF
thing and have introduced ''soft :"
punches, in which our old friend,
lemonade, while still serving as a
foundation, would not recognize itself.
Tea, too, is metamorphosed, although
hardly improved, and other mixtures of
which we did not dream in earlier days
are taken as matter OF course.
We may call ourselves old-fashioned
and make fun of these Innovations
but we cannot help acknowledging that
some of them are very good. Especial
ly are they delight to the palates of
our thirsty girls and boys who come In
after tramp across the golf links, or
bout at tennis, or a game of baseball.
Even the seniors of the party may be
beguiled into taking a second glass.
The house where the pieasantest well
come aad the best and NEST refreshing
rst-quenehes are offered is likely to
be the one to which the young people
viii flock, and we need not fear that
eur boys and girls viii wander off to
undesirable associations while they
know that good things, both spiritual
and physical, await them at home.
None of the drinks I have given be-
low contains liquor of any sort. Those
who have tried it, know that alcohol
net only fails to relieve thirst, but
also raises the temperature of the body
IN warm weather as in cold. Be our
principles what they may common
sense urges as that when we wish to
be cool We should take cooling drinks,
and | do net hesitate to recommend
those / have given as means to the end
of lowered temperature, without and
within
ICED TEA.
just as there is popular fallacy
that every one can make a cup of good
hot tea, so there is an impression that
any one can make good cold tea. The
enc idea is as mistaken as the other.
You cannot make good iced tea of the
dregs of the teapot. after the water has
stood ON the leaves all through the
meal, by the simple expedient of fill
ing up the teapot with Boiling water.
There are two right ways of prepar-
ing tea for iced tea. One is the Russian
A1ShAoA Oh HEdhlu2 tic tea Aob Win
freshly boiling water and pouring it
still hot upon cracked ice, in tumbers.
When this is done. the tea must be
pretty strong in the first place, as the
melting ice weakens it. The other sway
is by making the tea fresh some hours
before is is to be used, and then paur-
ing it off the leaves and setting it aside
to cool In one country house, where j
fxxax hsn ,oof faa sG
served as a beverage at luncheon, and
in place of the regular 5 O'Clock func-
tion of afternoon tea, all during the hSt
weather. The hostess makes the break
fast tea from the boiling kettle that
swings ON the crane at her elbow, and,
when she has poured ont her own morn
ing cup, fills the teapot from the still
bubbling kettle and strains the tea into
a big pitcher, To he set ASIDE until it is
needed Then it is poured into the ice
filed glasses and Is drink Be cast
nectar inte the shade
Such Is iced tea at It's .hest, and there
Is no reason why it should ever fab be-
low perfection Let me parpdy Bishop
Butler: Doubtless better drink ceuld
have been made, hut doubtless it neSer
was
ICE TEA PUNCH.
Make iced Tea and turn ii into a
punch bowl, on big lump of ice. ADJ
10 a quart of the strong tea table
spoonful of iemen juice. a BEETLE of
apolliaaris water and sugar to taste.
Cut thin slices of lemon, sad let them
float on the surface of the pnneh when
they are in season a few Strawberries
or cherries or a bit of pineapple may
be added Ladle Sut and drink in
fumblers.
GINER ALE PUNCH.
Squeeze the juice of six leSa0ns uESn |
eupfnl of graduated sugar and leave |
on the lee fer an hour. Whes it is to |
be served. put two eupfuls of cracked |
ice in punch bowl with the lemon and |
sugar. quart of water and the contents |
of two bottles of ginger ale. Have |
ready long sprays of fresh mint, bruise |
their stems between the fingers, then
thrust them into the punch.
MINT PUNCH.
Make a lemonade foundation of lemon /
and sugar, as directed in the preceding !
recipe, by putting lemon Juice and |
sugar, and add to this a double handful
of mint sprays, which have been
bruised, with a couple of tablespoon
fuis of white sugar. Let these stand in
a cool place for an hour; put into a
punch bowl with block of ice and pour
upon them two bottles of "eharged !"
water, or the contents of two siphons of
settler. This is very refreshing.
ORANGE SHERBET.
Peel and squeeze eight large oranges
and two lemons. Put the juice of the
lemons and the pulp and juice of the
oranges into a bowl with a small cup
or graduated sugar. After il has stood
ten minutes aad the sugar is well melt
ed. add tablespoonful of minced pine
apple, and after standing few minutes
longer pour upon a block of ice in a
punch bowl. Just before serving turn
IN quart of apollinaris
FRUIT PUNCH.
Make foundation of good lemon
ade, allowing five lemons to a quart of
water and sweetening to taste. To each
quart of the lemonade allow half an
orange, sliced, a tablespoonful of pine
apple, cut into. dice; small banana
sliced. and handful Of ohorr;an -