Detroit evening times. (Detroit, Mich) 1921-1958, 1941-08-03

"UT It's too hot 10 eat any
thing. Mother just
- please give me something
cool TO drink"
That's what every mother and
home-maker and hostess is hear
ing these days--not only the
members of the family. but
guests, too, prefer TO lie relaxed
in a lounge-chair slipping a tall
tinkling glass of refreshing soft
drink. rather than to be seated
stiffly at dining-room table
even though il offers the most
delicious Of cooked hot meals.
Well, why not make, everybody
happy and let them sip instead
of chew, especially when there
are so many varieties of bottled
and canned beverages inexpen-
sively and easily available.
In older days, when there were
no corner stores at which to buy
bottled or canned soft drinks at
any hour Of the day or night. as
at present. the thrifty home
maker prepared various types of
small beer" root or herb
beers. 1" fruit shrubs, and many
eXquisitely delicate cordials Many
such recipes require the mixture
10 be blended and stand a week
or several weeks, but an old ia
vorte. sometimes called The
Deacon's Drink" can be dupli-
Gated easily for moderns:
Soda Beer: Combine 2 ounces
tartarc acid with tablespoons
flour and pounds white granu-
lated sugar Boil up about 3 min
utes. Cool and store as syrup.
When ready TO serve, place y
teaspoon baking soda in tall
glass. add glass iced water and
? tablespoons Of the syrup or
lemon mixture. IL will foam 10
the top Of the glass. and have
pleasing lemon flavor Garnish
with real lemon rings A kind
Of emergency lemonade which
keeps well In the refrigerator
Most farm folk have tradit-
ional inexpensive Summer drinks
which they keep in cool stone
jugs 70 carry out TO the fields.
a famous one is the New Eng
land "switchel"--a drink made
Of water sweetened with molas-
ses inexpensive. nutritious. and
always on hand. Children will
like, and should gain values from,
this adaptation:
New England Switched: Com
bine and stir thoroughly together
/ gallon pure water, 2 cups gran
ulated sugar. / cup molasses and
cup vinegar. flavoring with /
teaspoon ground ginger spice. The
old recipe demands that tt be
hung in the well 20 cool" but
he modern refrigerator will pro-
vide an equivalent refreshing
chill. Another inexpensive, SIM
pie and wholesome beverage when
everyone gets thirsty Store in a
glass gallon jug under the ice
chamber or cooling coils, and 1t
will always be just as cool as
the old oaken bucket
The following recipe for an
other light beer Of herbal origin
comes also from the Colonial
Mothers, this time one from New
Hampshire. II is called spruce
beer" and is most thirst-quench-
ing as the writer can testify
Colonial Spruce Beer: Pour !
gallon fresh boiling water over
teaspoon OF of spruce, = tea-
spoon oil Of wintergreen. p tea
spoon oil Of sassafras Add 4
gallons pure cold water, pints
molasses and 2 cakes compressed
yeast. Stir we'll. stand 2 hours,
then bottle and let stand at least
As hours before using Chilli thor
oughly before serving. Makes
about dozen quart bottles.
m BERRIES vfr1Ct1 CdTTTp INTO
season az just about this part Of
the Summer furnished the old
fashioned home-maker with many
staple soft drinks She used
elderberries from the roadsides
also the elderberry flowers1 for
her famed elderberry wine; rasp-
herrles and hlaCkbeTries We're