Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-07-21
Drinks that Clink.

In preparing all iced beverages care
must be exercised in every instance not
to oversweeten the compound, fatal
mistake to which most amateurs are
prone, and when fresh. fruits are en-
ployed to allow them to infuse with the
sugar syrup, seasoning for at least an
hour or two before using. Place them
directly on the ice to chill and ripen,
a process that greatly improves the
strength and flavor of the brew.
GINGER ALE FRAPPE.
Cut into odd, little spiral twists, the
skin from three lemons, adding . pinch
each Of cinnamon, nutmeg, allspice and
whole cloves, large cup, Of graduated
sugar, q cup Of faxed pineapple, and
two sliced oranges, allowing the fruit
puree to stand in cold place for at least
three hours; then turn into large stone
pitcher, pouring in slowly three pints OF
ginger ale, and half glass of blackberry
juice from the cooked berries, serving
while it effervesces in small chilled earth,
enware mugs.
PINEAPPLE CIDER FRAPPE.
Flake with silver fork the pulp from
large ripe pineapple, adding pint OF
sweet cider, one sliced cucumber, quart
of ripe blackberries, two cup of sugar
and three thinly sliced lemons; place 1t
on the ice to chill, as described In the
other recipes; when ready to serve fold
in cup Of Italian meringue and one
quart of iced water; ponr from slender
Bohemian glass tankard into stemmed
goblets garnished with slicer of frosted
orange and accompanied by long handled
spoons, 80 that the fruit may be eaten.
CURRANT PUNCH.
Wash thoroughly one quart of red cur.
rants, adding half the quantity of red
raspberries and pour over pint OF
boiling water; now cover the fruit closely
and when cold press through sieve,
stirring in cup and half of sugar, one
tablespoon of white wine vinegar and
the juice of one orange. Thoroughly
chill and serve in slender glasses half
filled with shaved ice, adding to each
portion tiny sprig of fresh mint.
CoCoANUT PEACH CREAM.
Remove the milk from the interior OF
a large cocoanut and place where it will
become very cold; meanwhile, press
through fruit sieve quart of peaches
that have been pared and cut into slices
preserve few bits for garnishing); add
to these q cup of confectioners, sugar
and place directly on the ice. At serving
time add to the fruit a pinch of powdered
cinnamon, one pint of stiffly whipped
cream and sufficient iced milk to form
two quarts. Serve from a high crystal
pitcher in which has been placed pint
of cracked ice, busting the top tbickly
with grated nutmeg, and garnishing with
large ripe blackberries.
RASPBERRY MINT.
To one cup of lemonade add one-half
cup of raspberries and the leaves from a
sprig of mint. Chill for two hours and
serve in tall glasses, each of which is
garnished with floating sprig of mint.
j. Fl.
GINGER ALE PUNCH.
To the Juice of two lemons add one
cup of sugar and about one-half cup OF
mint leaves. Let stand for from two to
three hours. Strain out the leaves, add
lump of ice and one bottle of ginger
alec Sprigs of mint in the punch bowl
will garnish it. NJ. c.
LEMONADE WITH ROOT BEER.
There are many variations of the old.
time lemonade. A new and delightful
change from plain lemonade consists IN
a combination of root>beer, lemon juice
and water. Try it and see if you do not
agree with me. A. j.
CHING. A-LING.
Squeeze out and strain the juice of six
large oranges For every orange allow
four Jumps of sugar. Bring to boil
with one cup of water, simmer for five
minutes without stirring, then set away
until ice cold. Pour this on the orange
juice, and flavor with three drops of es.
sence of cloves for each orange and an
equal amount of essence of peppermint.
Fill tall thin glasses two-thirds with
pounded ice and pour in the mixture,
sticking a sprig of fresh mint, if you can
obtain it, in each glass. This is a pi-
quaint and odd drink. L. R.
FRUIT DRINK.
/ find nothing suits my boys and
proved so easy for me in the long run as
fruit prepared in the following way II
claim this receipt as originaD: The
small fruits, all of them, as they come in,
may be used in the same way: Clean,
wash and mash two quarts of ripe rasp-
berries, two quarts of red currants and
one or two quarts of black raspberries
or huckleberries. When the juice is all
strained clear add two, three or more
cups of sugar-the sweetening is purely
a matter of taste-the juice of four or
five oranges, three lemons and the same
of lines, if you can get them. If you
put this in a stone jar in the refriger-
ator it will keep many days, and to make
a delicious drink you have only to take
one or two cups of the juice, according
to size of pitcher, add cracked ice and
water, some slices of oranges, lemons,
pineapple or any fruit you like, and in
the top stick bunch of peppermint, cut
ting the ends little just before using.
hope other mothers may, through the
coming hot days, take az much comfort
from jar of the foregoing recipe as we