Norwich bulletin., 1914-07-18

Dear Editor and Corner Sisters: What a lovely day you had for the pie mic. The Editor certainly deserv ed thanks for contributing so generously to the happiness of the writers who were able to be present
 Besides the different accounts given by the Sisters in The Corner, Aunt Mehitable described the scene so clearly in a letter that I almost feel that I. too, was present. Anyway. en the day of picnics and lawn parties I shall always wear my bow of yellow ribbon.
 Maybe some of these cool drinks can be tried for some of the outings They are good and refreshing at all times:
 A quickly prepared nectar is made by dissolving two Jumps of sugar in the juice of a large lemon and adding to this one tumbler of water and half a small teaspoon of carbonate of soda Pour anto high glass and drink while effervscing. Other fruit juices can be used in like manner.
 Lemon Ginger Beer-This should be made two or three days before using. Pour two gallons of cold water over six lemons sliced thin, one and one-half pounds of sugar and a scant ounce of ginger root. Let it come to a boil, then add a tablespoon of cream of tartar. Strain and set in a cool place. When nearly cold, add a yeast cake dissolved in a little lukewarm water, stir thor ouChly then set in the cellar over night. In the morning mix well, bottle. corking air tight, and lay the bottles on their sides :n a cold place. A small bottle of Jamaica ginger may be used in the place of the ginreg root if pre- ferred.
 Currant Jelly Water-Into four cups of cold water put 12 teaspoons of cur rant jelly. Dissolve by mixing with a fork. Sweeten to taste. Other jellies can be used
 Soda Crean-Dissolve one pound of brown sugar in a pint of water; let 1t boil;' add the whites of three eggs, beaten to a stiff froth; boil four min utes, stir and strain. When cold, add four tablespoons of lemon extract and bottle. When wanted for use. put four tablespoons into a glass of ice water, stir and drink
 Oatmeal Water-Put one cup of oat- meal in a stone jar add a cup of sugar and the juice and rind of three lemons cut thin. Cover with three quarts of boiling water and let it stand until the sugar is dissolved and the water cold. Strain and put on ice.
 Harvest Drink or Farmers Drink Mix one quart of water, one tablespoon of sifted ginger three tablespoons of sugar (some prefer molasses) and one half pint of vinegar. Serve cold. WnGn the JulCe or 1TulL IOTInS the i basis for the drink, just press it from any fresh ripe fruit and add enough sugar to sweeten. Several kinds If fruit which blend well may be used together. Save all the syrups left over from canning fruit to use for drinks. The syrup should be heated to the boil ing point, bottled and sealed until wanted.
 Pineapple Lemonade-One pint of water, one cup sugar, one quart ise
 water one can grated pineapple and i the juice of three lemons. Make a | minutes; add the pineapple and lemon { juice: cool, strain and add the cold | water.
 Raspberr, and Currant Shrub-Mash | together three quarts of red raspbe-- ! ries and four quarts of entrants. heat | ing the mixture gently to extract the | juices. Strain through a flannel jelly bag and boil ten minutes, then add i four cups of granulated sugar. Bring
 again to the boiling point. Remove the
 scum and seal in sterilized bottles. Cherry Shrub-Mash two quarts of
 ripe pitted cherries through fruit | press; make a syrup of two pounds of
 cook five minutes. Add the cherries
 and the juice of two lemons; strain and | set aside until very cold. Serve with some of the fresh or canned cherries l floating on top of the shrub. Fruit Punch-One pineapple or car | of grated pineapple. three cups boiling water, one cup of tea freshly made. the | juice of six lemons. the juice of ten ' oranges. one quart of strawberry, cur | rant or grape juice. one bottle oi | charged Apollinaris water, one quart of sugar and four quarts of water
 Crate the pineapple and boil with ths | water 20 minutes: then strain througs' | a jelly bag, pressing out all the juice Let cool and add the rest of the fruit