COOL DRINKS

Waikato Times, Volume 124, Issue 20728, 11 February 1939, Page 24 (Supplement)

COOL DRINKS

REFRESHMENTS FOR SUMMER Citrus Syrup Three oranges, 2 lemons, 61b sugar, 2oz tartaric acid, 2 quarts of boiling water. Squeeze the juice from the fruit, and mince the rinds. Put all ingredients into an earthenware bowl, cover and let stand (after stirring well) for two days. Strain through a doubled fine muslin and bottle. Makes six large bottles and keeps well. Use 1 tablespoon to a glass of water. Beneficial because the fruit is uncooked. Imperial Drink Consists of a drachm of cream of tartar, the juice of a lemon, }lb of loaf sugar. These ingredients are placed in a jug with a pint of boiling water added. It makes a nice drink when cool. Fruit Cup Six lemons, 6 apples, lib sugar, 6 oranges, 2 pineapples, 4 quarts boil ing water. Cut the oranges, lemons and apples into slices without peeling. Peel the pineapples and cut in slices also. Put all the fruit into a large bowl that will hold all the water, and put the sufear over the fruit and allow to stand all night. Next morning pour over it the boiling water, and when cold it is ready for use. Some ice in each jugful or glass is an improvement. Chile Beer Eighteen chilis (in muslin bag), 3 quarts water, 2oz cream of tartar, 21b sugar. Boil 10 minutes, add 6 quarts of water, 2 teacups essence of lemon, 2 tablespoons yeast. When cool, cork down tightly and leave for a few days before u»ing. Lemon and Raisin Nectar Half packet seeded raisins, lib sugar, juice and rind of 3 lemons, 2 gallons of cold water. Dissolve sugar in water, cut up lemons and add with the vaisins. Stir well. Cover with a cloln and leave 4 days, stirring at the end of every 24 hours. Strain through a muslin clotii and bottle and do not use for 2 or 3 days. Mixed Fruit Cup One lemon. 2 oranges, 2 apples, 2 peaches, small tin of apricots, Jib strawberries, lib sugar, 1 pint soda water, 3 flagons of cider. Wipe oranges and lemon, slicing them thinly without peeling. Core and peel apples and- slice into rings. | Hull the strawberries, stone and peel ' peaches, and also slice apricots. Put the syrup of apricots into a saucepan with the sugar, also a pint of the cider. Boil for five minutes, then ; pour on the fruit. j When cold, add the rest of the cider and chill just before serving; add the pint of soda water. 1 Welsh Nectar Take 2 gallons of luke-warm water (28 cups). Into it slice 3 or foui small lemons. Add 2lb sugar anc lib raisins. Stir once a day until raisins com( to top and lemons go to bottom. Strair and bottle into twelve large bottles Takes about live or six days to work Tie down tightly. Improves on keeping. Thin skinned lemon? are best a: tiie thick ones are inclined to mak< the drink bitter. This drink is lovel; and pops like champagne when open ed.