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Show Iiiu.mi: JtAIIK IUttK. ntcirta ron nmiMinriu nrvuuaia IVH HUT UKATIIKH. Homo drlnVs, If roirl ptipiriJ, tin more refreslilns; and serslceaolo thin iircbftl ilrlnks, for the reason Hut they are not weakened by Ullu tlou not Uliitelvrlllicheeromioiiiiili. Hooch Iheyaie more wliolwomo Mil far less expensive, saj. the Bl. J-ouls Jlepubtle. AlmouJ milk In itsllclout leras;e, but It dees not keep long. Take three ilolen fresh almonle, blenched, una round to mU-, two bitter almonds, blanched, and und to liu; two lumi of iir, on ! Int of water. Mil on. gill of bolll"K walcr with tbe almonds. When jrnii hato rundeJ thoru In mortsr strain, return to the mortar nil iutil with more water until Jfou have used a I Int In all; sweeten to lute. y roll sherbets are now being sold at confectioners' stores, but ther I easily made at .home. Mash anr ripe fruit and m It first tlinuglia coarse tbtn throuitli it lira stlre. To evermiar! of Juice add a quart uf water, and iwittin wltli powdered sugar. Wlito the sujsr Is dlsso' al trmln again anil keen In tin re-frlKtrator re-frlKtrator until wanted. .... Mui.ed elder le acool and refreshing ilrlnk. Inonlerto make It, lake ono quart of elder, eight eggs, and a fsw utalua of allit Ice. If the drier la bard, reduce It with water and t It to boll with the allsilcej meanwhile bratlho Mil light In Urge iilulier.Iiour tbe elder on tbe eggs and Iir from onu I llclier to another until It hai a Hue irollmii It, grate a little imtroig on each glasses It U poured out. Arabracahoutla ild to be an a.1-inlrableUrlnkaodla a.1-inlrableUrlnkaodla much prltrd by tbe le of the Orient. Take one lou&d of ground rice, one umnd of arrowroot ar.d a bait und of the lit cbocolategrouiidrliii. MU thorough' ly and keep In a Jar lor um; Ukea Ublnpootiful of mahout ant nuke lotoa pute with a Int of boiling milk and let It boll for a minute or two, addaugtrlf ilMlredaud Uke hot, like chocolate. , , ltuulau tea, another cooling ilrlnk, la made like ordinary left, but aereed In email glanere, with thin tllna of l.niou lloatlng In them. It le to I lugared to taote aud taken Ico cold. Orangeade la a common enough beTiragelu a majority of homre, but very few pereone know bow to make It I roperly.Taketbreodoreneouroraugre. twopouudaof loaf auger, and the lie! of two oraugee; ihave thin. Mia aud tllr well together an I add water and rounded loe lu protortlou. M quan. Illy, ol courte, le fur a large party. Cambric tea le made from one Int of fre.h milk and the tame of boiling water.eweetenlotaate. Inoldenllmee true waa known to Wrttem ople at Cocoa nlU le rcmoed of one quirt of bolting water, two ouncea of rocoa nlba and one quart of freeli milk. Wet the nlbe with a little roll water, add to tbe boiling water, cook one hour an I a half, itraln, aid theuillk, In at to lolling, and take from the fire, ltoman Jilnch le liitially conil lered a temperancedrlnk, but It lackiagreat deal of It, no matter how ouoltugly delicious It may be. It Ulnado from three oodevupfule of lemonade, strong aud awret, one glaeiful of ihain agne, tulreonly; twoegge, white) only, well whipped, half a lound of lowdrrvd ugarbcaten Into the whipped whIUs. It la beet alwaya to freete a lbimau punch rerhathemoet Kqular way of making thli punch le to take one rallou of water, one pint of chamagne, lialf a pint of I rrnuh brandy, one pint of eld rum, tbe Juice of two leuioni, and Ilia rind ot fourlrmona ruhUilou lugar; aweeten to taite and freeze aa Thcre la a long lint of bottled drlnki which will le fount peoullarly do. c llcloua at all time.. One of thu bret le cream beer, fake two oundi of loaf sugar, three pluU of water, the whlue of three egge, some cream tartar, half an ounce of wlntergreen, the Jiilre of oue lemon, half acupful of sifted Hour, beaten smooth In water. Moll the sugar, arid and Dour In water for the five minutes; when nearly cold add the white of the eggs, reeence aud leuiou; bottle and keep III a cool place, use two tablcspuonfuls In half a tumbler of water aud a little soda. KIrtcblsmadeby taking a pound of wild turns, mash them, take out tho stones, and orack tboni, throw them Into a gallon of brandy, let them steep a month, filter, and you bare tbe famous klrsch. rWrup added to taste makes n dellghlfurcordlat. Home ler can bu mado with threo ounds of brown sugar, two uutrutgs grated, one teaipoonful of grounl i lores, oue tcaspoonful of ground clu namon, one tcaspoonful uf cream of tartar, and one j Int of baker's yeast. Mix these liigrodlents,and thrcoquarta of water, let It stau I In a warm place all night, aklni It, and It Is ready for Artificial clJerls compouuled from one gallon of hot water, one ound of brown sugar, and half an ounce of cream of birtar. Tour the mtature lutoajug, letlt stand till lukewarm, and add three tablrspoontuleof eat, shake all ell together,let It stand open for twenty-four hours aud then cork It |
