Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-07-26
Summer Drinks.

Summer Uf10k9.
As the principal ingredients OF the
popular summer drinks, with the excep.
ton of those made with milk, consist of
fruit juice, they do not possess much
food value, yet they nre especially bone
fetal during the bot months, because OF
the mineral matter and acids they con.
tain, giving them wholesome and direct
effect upon the system.
With little extra time and expendi'
ture one can have at ones disposal q
Foundation" from which variety OF
deliciously cooling drinks may be pre-
pared and served almost at moments
notice.
This Foundation" or syrup is simple
to make, and when put in cool place
will keep from one week to the next
without fermenting. To three pounds
of granulated sugar add three quarts OF
water and let 1t stand until the sugar is
completely dissolved, stirring occasion
ally, then set over the fire and heat
gradually until the boiling point is
reached. Boil ten minutes, and add the
beaten white Of one egg, to which has
been added one tablespoonful OF cold
water; reheat; skim If necessary; then
add three cupfuls of lemon juice; cool,
and strain through piece of dampened
cheesecloth. Pour into fruit jars or bot.
ties, and cork. For q plain lemonade
dilute the syrup with ice water to suit
the taste.
oRANGEADE.
To each glass add the strained juice oil
one orange, two tablespoonful of the
prepared syrup, and three-fourths of a
cupful of plain or charged water. Orna.
ment the top with thin slices Of orange,
and dust with dash of nutmeg.
Another simple and delicious drink il
made by adding one pint of finely grated
pineapple to one pint of the prepared
syrup and one quart of water. Set or
ice for three hours or longer, then strain
and serve.
SIMPLE RASPBERRY SHRUB.
Wash and pick over two quarts'of very
ripe but perfectly fresh berries, place
them in an earthen or porcelain bowl
wash and sprinkle over them one cupfu
of sugar, letting them stand two or three
hours, then strain through flannel bag
To the juice add one pint of the prepared
syrup, and one quart of ice water.
GRAPE MINT PUNCH.
Cut block of ice about six or eigh
inches square, and smooth the top ant
sides with hot iron. Arrange spray
of mint on top. and return to the ice box
until the leaves are we'll adhered. Place
in a punch bowl, and pour over it tht
following: one quart Of unfermentet
grape juice, one pint of prepared syrup
and one pint of plain or charged water
GRAPE NECTAR.
This is another delicious combination
of fruit juice. To one quart of grape
juice add one pint of syrup and the juice
of four oranges. Serve with one quar-
of charged water.
A delightful tea punch may be made
by pouring two quarts of boiling waite
over one-half cupful Of tea, and allowing
it to stand until cold, then strain care
fully and add three cupfuls of the pre-
pared syrup.
| GINGER LEMONADE.
Cook one-half pound of Canton ginger
one and one.half cupfuls of sugar, ant
the grated rind of three lemons in tire,
pints of water for twenty minutes
Squeeze the juice from six lemons ant
add to the boiling syrup; then cool
strain, and set on ice until ready to use
If one wishes little nourishment II
the form of a cooling drink, iced choco
late, the milk preparations, or the albu
minized drinks are excellent.
CHOCOLATE SYRUP.
Melt two squares of unsweetened choc
olats with two tablespoonfuls Of ho
water, then add one cupful of sugar,
speck of salt, and gradually two cupful
of boiling water; cook five minutes
Strain and bottle. Keep in a cool place
until needed.
| ALBUMINIZED GRAPE JUICE.
Put into each glass three tablespoon
fuls of grape juice, add one teaspoonfu
of crushed ice and the beaten white o
one egg, and little powdered sugar.
RECEPTION COFFEE.
Make one or two quarts of strOn
coffee, according to the number o
guests you wish to serve; strain, COO
then add sugar to suit the taste and Sc
on ice until needed. Serve with spoon
full of ice cream added.-Bazar.