COOL DRINKS.

New Zealand Mail, Issue 1248, 30 January 1896, Page 16

COOL DRINKS.

DELICIOUS EFFERVESCING DRINK.

Squeeze the jnice of a lemon into a large glass, add loaf sugar to taste and half a pint of water. When the sugar is dissolved odd three-quarters of a teaspoonful of carbonate of soda. Stir and drink. A little fruit ..essence will be an approved addition.

GINGER POP. •CiWfih 3oz of giuger, and then boil in -seven .quarts of water for half an hour. Strain- and then put in loz of cream of ttartar 'end 21b of fine sugar. Put on the fire, and-otir until tl:» sugar is dissolved. *Put this into an earth*-., jur. and add a little less than^oz.of tartaric acid,; the rind -lemon cut very .thin ; heat.again until blood warm, then add -tm and a half tablespoon- • fuls of yeast, stir well, and let it stand all night. Next day strain, bottle, cork, and tie ■ down firmly. Will be ready for use in three "liays.

A SUMMER DRINK. Take three-quarters of a cupful of sugar, 1 one pint of water, one half teacupful of r lemon juice, one pint of milk, and one glassx ful of any kind of light wine. Dissolve the t J sngar in the water and add the milk, the i I strained lemon juice, and lastly the wine. • I Mix all well together, pass through a jelly J bag or a clear piece of linen, ice, and it is I ready for drinking. PINEAPPLE CUP. Take one pint of pineapple peeled and cut into-very thin slices; put these into a bowl and cover with half a pound of fine white sugar ; let this stand for a few hours. Take the rind of the pineapple and stew in just as much water as will cover it for a few minutes ; add one tablespoonful of sugar and one bottle of light white wine. Strain carefully, and pour over the pineapple in the bowl ; add one bottle seltzer water and some ice. APRICOT EFFERVESCING DRINK. Take one pint of the juice of bruised apricots, filter until clear, and make a syrup with half a pound of sugar. Then add one ounce of tartaric acid, bottle and cork securely. For a drink take a tumbler three parts full of water, add two tablespoonfuls of the syrup and a scruple of carbonate of soda. AERATED SO DA WATER. Take thirty grains of carbonate of soda and put into a blue paper ; twenty-five grains of tartaric acid, put this into white paper. When wanted dissolve each powder separately in half a glass of spring water, add a little liqueur or fruit syrup to one glass, mix and drink quickly. This makes a very superior and cheap drink, quite equal to bottle sodawater. LEMONADE. Take two scruples of bicarbonate of soda, thirty-five grains of tartaric acid, a quarter of an ounce of sugar, three drops of essence of lemon, and one gill of water. Mix the essence of lemon and water and pour on the powders and crushed sugar. CLARET CUP. Take one bottle of claret, two bottles of soda or.seitzer water, one glass of maraschino, two peaches, a few slices of pineapple, some cucumber peel, and four tablespoonfuls of crushed loaf-sugar. Place the sugar in the bowl and pour over the claret and maraschino, stand on ice for a little while. When wanted add the peaches and pineapple sliced very thinly, also the peel of the cucumber, and the seltzer, with some ice.

A DELICIOUS DRINK FOR THE SICK.

Take two ounces of pearl barley, half a pint of red wine, the thin rind of one lemon, a quart and a pint of water and sugar to taste. After washing the barley boil it for twenty minutes in one pint of water, pour the water away and put the barley into the quart of water and let it boil until the liquor is reduced to half, then strain. To the strained liquor add the wine, sugar, lemon peel, and a little of the juice of the lemon. Simmer on the fire slowly for a minute and put away m a clear jag until wanted. Can be taken cold or warm, as liked. TEA CUP. Make some good tea, let it stand not more than five minutes, put it into a glass jug, with sugar to taste, sliced lemon, and as much liqueur as liked. ORANGEADE. Take the finely-shred peel and the juice of fifteen oranges, three-quarters of a pound of loaf sugar, two quarts of water or the same quantity of sod?water. Strain the juice of the oranges, add the sodawater and the sugar and the peel. Stand on ice for an hour, or it can be served at once with crushed ice added. It is greatly improved by the addition of a little brandy or sherry. BLACK CURRANT TEA. This ia sej'y refreshing in cases of feverish thirst. Take two tablespoonfuls of black currant jelly, add otac pint of boiling water ; when cold add a little ice. Fruit syrups, diluted with water or sodawater, atid iced, rnako very refreshing drinks. Syrups iirc. \nry easily made. The following will answer for many : —Take some fine ripe dry 7 - aspberrios, crush them in a basin, and press out the juice of each pound, to which add a pi#,t of syrup made by boiling a pound of .Sigsif with a p<nt of water, all the j-cinii beSrg r<;ftiov,ad. When the syrup and juice arc mixed lu.>ii slaxv.!y for one; hour and a half, bottle, cork, «i»d >,e;ijl icr future use. SHERRY COBBLER. Take four glasses of sherry, one tablespoonful of pounded sugar, one glass of liqueur, a bottle of sodawater, and some crushed ice. Divide the sherry into three parts, putting each into a large tumbler with some ie£ and one-third of the sugar. Fill up each witii £ third of the soda and the liqueur. This arinfc is imbibed through a straw.

—" Qaeen Bee," in vte

At the usual weekly meeting of the Women's Social and Political League on Monday there was a large attendance" Miss MaxWH Some new members were elected. Mrs IXpfoifi r<?ad a very interesting paper on " Unity/' -and i-eceivod a hearty vote of thanks. It was decided to have the open meeting at Newtown on Frjday njgkfc at the Newtown State schoolroom. The meeting will be open to the public. Papers will be read by the members, and members for the Newtown branch will be enrolled. Mrs R. J. Seddon, president, will preside. The Rev J. Crump, the well - known Wesleyan minister, was married in Nelson last week to Mrs Barker, a resident of Richmond. The wedding was celebrated at Clear Mount, Milton street, the residence of the bride's son, the officiating clergyman being the Rev Geo. Bond.