Summer Drinks

Radio Record, Volume III, Issue 30, 7 February 1930, Page 32

Summer Drinks

Rice Water. NE oz. rice, unpolished for preference, because of the valuable salts, 1 quart of cold water, flavouring. Wash the rice and macerate for about three hours in a quart of water, kept at tepid heat, and afterwards boil slowly for about an hour and strain. Flavour with lemon peel, cloves or spice. Ginger Beer. SLICE four lemons and crunch two ounces of ginger; add to them one and a-half pound of sugar, two ounces of cream of tartar or the same amount of lemon-juice. Pour on the mixture two gallons of boiling water, and when nearly cold add a_ tablespoonful of yeast. Bottle next morning, tie down the corks, and it will be fit for use in two days. o Prune Tisane. Bor 4lb. of prunes for threequarters of an hour in 1 quart of water; then pour off the liquor and let it stand to cool. Dilute with water and add a few drops of lemon juice. Use the prunes for prune mould. Apple Water. Two large apples cut into slices, steeped in a quurt of boiling water, strained and sweetened is a pleasant and healthful summer drink. Oranigeade. SQUEBZE out the juice of a dozen oranges. Put the peel from four of these in boiling water and cover closely. Put sugar in water and boil to a thin syrup. Skim the last, and when cold inix juice, syrup and the liquid from the peel. Add as much water as you like and strain. Drink when cold. Currant Water. FPALTHFUL and uncommon A couple of teaspoonfuls of currant Jelly in a tumbler of water, with about ten grains of tartaric acid