SUMMER BEVERAGES.

Taihape Daily Times, Volume 7, Issue 118, 20 January 1915, Page 2

SUMMER BEVERAGES.

During hot, dusty, weather, a supply of this should be kept th the house for the benefit of children or unexpected callers, to whom a glass of the beverag will be a veritable boon: Peel 8 lemons very thinly so as to have the rind almost clear. Put this Into a large jug with lib loaf sugar, a small piece of cinnamon, and, if liked, 2 or 3 cloves. Pour in 3 pints boiling water, and cover. Leave till quite cold, and then add the strained juice of the lemons. Just before use, strain it into another glass jug. The rind may be used again if more boiling water is poured on to it, and mere sugar added, with the juice of one lemon. Claret Cup for Garden Party: One quart bottle claret, 1 lemon cut thin, 4 tablespoonfuls powdered Bugar, J teaspoonful grated nutmeg, 1 liqueur glass v brandy, 1 wineglass sherry. Half an hour before it is to be used, add a large piece of ice.J Beverages at a garden party are often used half frozn. Coffee, for instance, is best served as follows: To a quart of strong and very clear coffee add sugar to taste, and put into a freezer, packed exactly in the same way as for ice-cream. Turn the crank of the freezes until the mixture is half frozen', then sefrve '-fn, whipped cream on top. For Russian tea punch make a quart of tea, using four teaspoonfuls of Ceylon or Indian tea to a quart of freshly boiling water, two small teaspoonfuls af orange juice, five tablespoonfulb .of lemon juice, and a quart bottle "of A.poillnaris or amy other aerated water iTitefarred. /Pi<t the iteaj sugar, and fruit juice together in a punch-bowl ■with a block of ice, and pour in the' Apollinaris just before the punch is to be served./.The attractiveness of this is greatly heightened if a fewl ripe strawberries, or -cher-r j ries are added. •:.' •