Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-08-26
Delicious Iced Concoctlons.

When the mercury begins to range
among the nineties, and the gentle
breezes grow discouraged and take
vacation, the sight of a steaming cup OF
tea or coffee is not inspiring, and We
turn to the ice-box and look for lemon
or so. There are SO many delightful
iced concoctions, and so many combina
tions, that It is hard which are the best.
Perhaps few simple ones, easy to pre-
pare, will be pleasing to those who are
busy, and also thirsty.
is capable of being a delicious bev-
erage, or a disagreeable drink, suggest
ing medicine. 1t depends upon the
making. The best way have found Is
to make the tea rather strong, being
careful not to let It stand on the leaves
too long. To quart Of tea add, while
it is hot, the juice Of two lemons and
sweeten 1t to taste. Sometimes l drop
into the hot tea a few sprigs OF fresh
mint, or some shavings Of orange peel.
When cool, pour Il into tall glasses half
full of ice. Made In this wsy !. has a
mellower and more pleasing flavor than
when sweetened at the table.
ICED COFFEE
is another excellent beverage, and may
be served very simply, with sugar and
cream, or with sugar and lemon. Or
strong black coffee may be made, milk
added, and the whole thickened slightly
with egg az II for q soft custard.
Sweeten this two tast, and when cold
serve with little crushed Ice in each
glass, and a spoonful of sweetened and
whipped cream on top.
ICED CHOCOLATE
is best prepared by making . syrup Of
two ounces of chocolate, a cupful of
water and cupful of sugar, boiled for
five minutes. When cool add table,
spoonful of vanilla, put the syrup in a
bottle and keep in the ice-box. When
wanted use about third of glass OF
syrup and fill up with milk, shake we'll
and add whipped cream II desired,
Sometimes, instead of vanilla flavOring,
use coffee extract, or some very strong
coffee. This is delicious drink. Again
put the syrup in the glass, and instead
of milk, add three tablespoonfuls of
thick cream and fill up with soda water.
For nearly all fruit beverages it will be
found better to use, instead Of sugar, a
sugar syrup, made ss follows: Boil two
cupfuls of sugar with two cupfuls Of
water for ten minutes, bottle and seal
while hot.
LEMON SQUASH
ia made by putting the juice of lemon
into q glass half full of crushed ice, add
ing as much of the sugar syrup as the
Individual tast demands aud filling
up the glass with soda water; stir ell to-
gether and drink at once.
HORSES NECK
another good and simple drink, is made
by using half lemonade and half ginger
ale, with plenty Of ice. Lemon peel or
few sprigs Of mint may be added II
liked.
RASPBERRY VINEGAR
is also refreshing. Put three quarts OF
berries in jar and pour over them q
quart of good cider vinegar; cover and
let stand for three days. Strain the vim
egar, pour 1t over quart Of fresh berries
oou iCt oeouo WV uoyos euou ssASsn ooe
pour 1t over still another quart of fresh
berries. Then strain through q cloth,
and take pound of sugar to each pint
Of the vinegar. Boil gently for eight
minutes, skim, bottle and seal. It Is ad.
ded to water in whatever degree of
strength 10 liked, and thoroughly chilled
before serving.
GOOD FRUIT PUNCH
may be made In many combinations.
One can use lemons, oranges, all small
fruits, any fruit syrup, and always the
sugar syrup. One delicious drink 10 .
mixture of lamon and orange juice In
equal proportions, with grape juice added
say six oranges, six lemons, small
bottle OF grape juice, two quarts OF
water, enough syrup to sweeten, and
crushed ice ad l6itum.
For varity, instead of the grape juice,
use Q can of grated pineapple and q cup
full of raspberry or strawberry syrup.
Again. use the lemons and q quart of
tea, fresh pineapple, SHREDDED; two cup
fuls Of fresh cherries, stewed; quart Of
water, syrup to taste, and q few sprigs of
Of mint. This one especially fine, and
might be served at any afternoon or eve
ming party. Red currants are . good
addition to fruit punch, 20 are . few
slices Of cucumber. It IL best not to com.
bine more than two or three fruits, and
ono may make endles combinations, each
taking It's name from tho preponderating
flavor.