The Barre daily times. (Barre, Vt.) 1897-1959, 1913-08-02
Refreshing Drinks.

Any form of refreshment that does
not suggest labor in a hot kitchen fills
the heart with gratitude. While fresh
fruits such as pineapple, berries and the
cherry are in the market, why not make
quantity of bottled syrups, to have in
readiness when refreshment is required.
Fruit that has over-ripened and is no
longer in the state of prestine freshness
required for serving au naturel, may be
used for this purpose. In fact, the ripper
the fruit, the richer the flavor Of the
juice. If YOU have the time or the in
clination, these same syruns or Juices
may be used in making an ice, a sber-
bet frappe, or granite In fact they are
as indispensable as lemon in hot wealth
4 err. The fruits that contain a large per-
cent9ge of acid make the most refresh
ing drinks. The pineapple, one of the
most delightful of American fruits. is
one of the best and most wholesome for
the making of beverages, frozen OF iced.
Pineapple Cider.-Have you ever been
RECALLED with this grateful and delicious
| BEVERAGE Chop the rind Of large
| pineapple fine and put il into pitcher
with two quarts of cold water; tie
/ thin cloth over the pitcher and let it
stand until the contents ferment. This
will take two or three days in summer.
Then strain off the water, sweeten to
taste. bottle it, wiring the corks, and
| lay the bottles on their sides for As
hours then the cider will be ready for
use
West Indian Pineapple Shrub. Re
move the crown from a large ripe pine
apple. pare it, remove the eyes and chop
very fine; put it with all its Juices into
narrow necked earthen bottle or Jug
add to il a pound Of sugar and four
quarts Of cold water and shake in a Jug
for five minutes. Let the Jug stand in
a temperature of about 80 degrees Fab.
renheit for two days or until it begins
to ferment. After il begins TO ferment,
cool it on ice and then use ii. 1t may
be mixed at this stage, with a freshly
pared and grated pineapple, half pound
more of sugar and then frozen and served
as punch.
Currant Shrub.--Strip two quarts of
ripe eurrants from the stems, put them
into glass jar, set it in pan of cold
water and place the pan on the stove
where ii will heat gradually. Let it
stand there for an hour or so or until
the currants yield their juices freely.
Then strain the juice and measure it, To
each pint add six ounces of sugar, stir
ring until ii dissolyes. Then let ii cool.
When the syrup is quite cool add to
each pint OF it quart of Jamaica rum
and bottle it,
Raspberry Vinegar. To half a gallon !
of red raspberries add one quart Of good |
old 1 eta A 20 -.
off, add two more quarts of berries and |
let stand "a hours longer: then strain !
off as before. Add two more quarts OF |
berries and let stand another "a hours |
and strain off. Then to every pint of |
juice add a pound of whistle sugar. Boil |
half an hour, bottle and keep in cool !
place.
Blackberry Vinegar. Put gallon of
fresh, ripe berries into stone jar. Pour
over them quart Of good cider vinegar,
cover closely, and in two weeks strain
and pour the vinegar into two quarts |
Of fresh berries. At the end of week,
if it does not seem streag enough, pour
it over two quarts more. Allow one I
pound and half of sugar to every quart
Of vinegar. Heat to boiling point, skim,
bottle and seal.
Dandelion Beer.-For anyone who likes
the bitter as well as the snappy taste
Of beer, here is a drink that will please
the palate and at the same time serve
rs health giving tonic. Have the dan
the root as possible. Throw them into
,old water, scrubbing them well, Then
scrape them as you do carrots, cut in
slices and put into porcelain lined ket-
tie. Add to each dozen good sized roots
Dne gallon of water. Let the whole sim
mer gently until the water is amber
,olored and has a decidedly bitter taste.
Then strain and add one pound of sugar
md let cool Then add cake of yeast
dissolved in half eupful of lukewarm
water. Put the beer in stone jar or
iemiiohn first, then add the yeast and
nix with it. Let stand "a hours. then
Dottle it, cork and tie down tightly,
lr use bottles with patent shoppers.
This will be fit for use in two weeks,
cut will keep several months.
Ginger Beer.-This is really a good
summer drink if you make it at home.
Pour a gallon of boiling water over three.
quarters of a pound of graduated sugar,
i'd an ounce of fresh ground ginger;
-ou can grind the green root in your
Office or spice mill. Add the clipped
,eel of lemon, cover and let stand
side until lukewarm; then add the Juice
# the lemon and gill of good fresh
east One-quarter of cake of COM
,ressed yeast dissolved in a little luke.
warm water may be used if more con
enient. Mix well, cover again and stand
n a warm place over night In the
morning bottle, cork and tie corks Sc
urely with Irvine. Place the bottles in
cold place.
Rhubarb Sherbet-Wash eight stalks
f rhubarb and, without peeling it, cut
p into inch pieces. Put it into sauce
an with one quart of cold water and
tew slowly until very tender. Add the L
rated rind OF one lemon and three
unees of graduated sugar ard stand
side, covered, in cool place for four
r five hours. Strain and chill
Currsnt- ade.-Cu-ants and red rasp-
erries in proportion to two parts cur
ants and one part red raspberries, half 3