Evening Republican, Volume 19, Number 202, Rensselaer, Jasper County, 26 August 1915 — COOL SUMMER DRINKS [ARTICLE]

COOL SUMMER DRINKS

BEVERAGES THAT ARE ENJOYABLE ON THE HOT DAYS. ( Hostess Here Bhould Make a Selection Delightful for Her Quests and Consequently of Natural Pleasure to Herself.

'Recipes for cooling beverages are ever welcome at this season, when the hostess is eager to tempt her guests. _ Claret Cup.—An old friend, good if properly made, but a very insipid compound if noL The following is-an old English recipe for this delectable summer drink: Stand a bottle of claret and on© of soda water on ice to cool. Put a tablespoonful of granulated sugar in a claret Jug with a wine glass of brandy and blend thoroughly. Add three strips of lemon peel, cut into bits, and two strips of cucumber rind, also two sprigs of fresh green mint and a tablespoonful of maraschino. Add the claret and soda water, stir well together, ice and serve immediately. Mint Punch. —Make a. sirup by boiling one quart of water and two cupfuls of sugar 120 minutes. Bruise and separate a dozen sprigs of mint, cover with one and one-half cupfuls of boiling water and steep for 10 minutes. Then strain and add to the sirup. Add the Juice of eight lemons, two oranges, a cupful of strawberry Juice and set aside to cool. When ready to serve, add one pint of claret, a large piece of ice and enough water to dilute. Garnish with mint leaves and strawberries. India Punch.—The Juice of two oranges and two lemons, one cupful of water and one cupful of sugar; boil for 10 minutes: Add this to one pint of cold tea. Chill and serve, adding a few strawberries and cherries for garnishing. Canton Punch.—Chop a pound of Canton ginger (the kind that comes in earthenware jars), add eight cupfuls of cold water and two cupfuls of sugar. Cover and let stand half an hour. Then gradually bring to the boiling point and boil for 15 minutes. Then add a cupful each of orange and lemon Juice. When cool, strain and serve with crushed ice. English Lemonade. —Pare two oranges and six lemons as thinly as possible and steep them in a quart of hot (not boiling) water for four hours. Boil one and a quarter pounds of granulated sugar in three pints of water. Combine the two liquids, and add the juice of six oranges, and a dozen lemons. Stir well, strain and ice.