SUMMER DRINKS

New Zealand Mail, Issue 1507, 17 January 1901, Page 25

SUMMER DRINKS

Silver Top.—Take 1 quart of water and put 1 quart of white sugar in it. Let it dissolve slowly over the fire. While it if dissolving, beat the white of an egg to* a stiff forth and add to it i oz. of tartaric acid, mix this .with (after it has cooled) and flavour to suit the taste. Use tablespoonfuls to a glass of water and add a little soda. Stir with a spoon until it effervesces. Preserved fruit syrups are good for flavouring this drink. Lemon Syrup.—Squeeze the lemons and strain the juice perfectly To 1 pinof juice add 2lb of sugar and set it away; until thoroughly dissolved, stirring it occasionally. -Then bottle it. One or two teaspoonfuls in a glass of cold water makes a delicious lemonade. Orangeade.—The juice of 1 lemon and 5 oranges added to quarts of water and Hb of sugar. Set aside until the sugar is wholly dissolved, then strain. Ice before serving. Harvest Drink.—Boil ’lb of oatmeal in 5 gallons of water for half an hour, adding a 2-in stick of cinnamon when half done. Strain, add |oz. of tartaric acid, and brown sugar to sweeten. Welsh Nectar. —Peel the yellow rind from three lemons, add 2 quarts of boiling water and 21b of granulated sugar. When cold, add the juice of the lemons, I.lb. ot cliopued and seeded raisins and 6 quarts of water. Let it stand five days, stirring twice a day, then strain and bottle. Appleacle.—Bake 6 apples- with their skins on ; put them into a jug with a gallon of boiling water, cover closely until

cold, sweeten to taste and strain. Ice before serving. liifferveseing Raspberryade. Make a syrup with bib oi lot' sugar, 3oz. of tartaric acid and a little water. Put this in a jug, a(;t, 3 pints gi strained raspberry juice, snake well and bottle. Add two tablespooniuJs to a tumbler of water and ) teaspoon of baking soda. A delicious drink.