Evening Republican, Volume 14, Number 195, Rensselaer, Jasper County, 17 August 1910 — DELIGHTFUL DRINKS [ARTICLE]

DELIGHTFUL DRINKS

HINTB ABOUT MAKING THEM FOR HOT WEATHER. Delicious Old-Fashioned Syllabub In Which the Juice of the Grape and That of the Cow are United. When July has come, and cows are standing knee deep amid the lush grass, all starred with buttercups, the mind, aweary of stale and solid winter fare, turns with fresh pleasure to the thoughts of Arcadian banquetlngs of yore, when the unsophisticated English cook fed her guests on junkets, flummeries, syllabubs, and other sweet country things. 1 The syllabub Is the aristocrat of the dairy, and creates delight by wedding the juice of the grape to the juice of the cow. The genuine way to make a syllabub is to put four ounces of sugar, the rind of half a lemon, a pint of sweet wine, half a pint of sherry, and a grated nutmeg In a bowl and stir until the sugar Is dissolved. Then take It to the cow house at milking tlnfe, place It under the cow and milk Into It until the milk froths high In the bowl. The addition of a spoonful of cream In each glass Is an Improvement. In country districts cider is often used instead of wine, but with the cider a dash of brandy Is an Improvement. Here Is another recipe from an oldfashioned book: Take two large cups of cream and one of white wine. Grate the rind of a lemon Into it, add the whites of three eggs, and sweeten to. taste. Whisk It and take oft the froth as It rises and put It Into glasses. This is delicious in its way, but the true syllabub should come straight from the dairy to tho supper table, and after a warm day there Is no more admirable evening restorative. A “birthday syllabub” Is luxurious. Take a pint of port and one of sherry, mix them with half a pint of brandy and a grated nutmeg, squeeze and strain the juice of two lemons Into a large bowl over half a pound of loaf sugar. Stir In the wine and brandy, and then away to the dairy with It, and call upon the cow for two quarts of its richest milk.* Even thus diluted It Is a fairly heady mixture, and It Is perhaps a merciful dispensation that birthdays such as this come but once a year. A simple syllabub for young people may be made by whisking a pint of* cream and the whites of three eggs together, and adding the juice of a lemon and a little lemon flavoring. Put just a little wine In ea<*h glass and add the whip. It Is not real syllabub, but It Is a pleasant addition to the refreshments at a young people’s party.—London Dally Mail.