SUMMER DRINKS

Timaru Herald, Volume CXXV, Issue 17756, 17 September 1927, Page 14

SUMMER DRINKS

DELICIOUS HOME-MADE BEVERAGES FOR HOT DAYS.

Red Currant Summer Drink.—Dissolve three-quarters of a pound of crushed loaf sugar in half a pint of hot water, add one pint red currant juice, put all into a jug, cover closely, and stand in a saucepan of boiling water for about an hour, removing the scum as it rises. When cold bottle and cork well. A little of this added to a glass of aerated water makes a delightful beverage. Pineappleade.—Pare and slice a moderate-sized pineapple. Pound into a pulp. Put in a large bow r ] with the juice of a lemon. Pour over a pint of boiling syrup made with one pound of sugar to a pint of water. Cover bowl and leave in a cold place for a few hours. Strain through muslin and bottle. Dilute with water to taste. Lemon Drink.—-Required: Four lemons, 31b Sugar, 1 quart of boiling water, 3oz of citric acid. Method: Peel the lemons and put the juice, rind and sugar with the citric acid into a basin. Pour a quart of boiling water over, and let stand until cold. Then strain and bottle. It is advisable to give it a stir now and then while cooling to help the sugar to dissolve. Quantity: A tablespoonful to a glass of water. An Excellent Recipe for Orangeade.—Place the peel of two oranges and of one lemon in a jug. Pour over it a pint of boiling water; add 4oz of loai sugar and cover the jug closely to keep in the steam. When gold, add the juice of one lemon and of five oranges and strain off. One tablespoonful of the syrup makes one glass of orangeade. An Excellent Recipe for Leriion Squash.—Boil together 31b of loaf sugar, 1 quart of water, juice and rind of 3 lemons. , Boil until it forms a clear syrup. When cold add 2oz of citric acid. Strain and bottle. One tablespoonful ipakes a glass of lemon squash. ' Home-made Ginger Beer.—Cut up two lemons into thin slices, place in a bowl, add lib sugar, 1 tablespoonful ground ginger, h tablespoouful cream of tartar. Pour over these Ingredients one gallon of boiling water, and stir till sugar is dissolved. When just luke-warm, add ioz of yeast (or rather less). Cover with a cloth to stand 12 hours. Strain through a fine linen towel, and bottle. Allow to stand two days, and it will be ready to drink.