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Show The MTCATatch' GEIAETg Power to think for oneself, power to understand those one does not agree witll these two tilings are absolutely essential to peace, harmony, and cooperation co-operation in a self-edneattng and self-governing self-governing community. REFRESHING DRINKS. There are so many delicious things put up In bottles to lure us during the- hot weather that -r-j ? when one may pre- pare something j quite good at home t at much less ex-SfSjT ex-SfSjT pense, we gladly Jlj)L welcome the sug-- Cf"" ' Root Beer. Dissolve Dis-solve three pounds of sugar in five gallons of water and add a bottle of root beer extract Then add a cake of compressed yeast, dissolved in warm water and mix the whole well together. Put in bottles and expose to moderate heat In sun or behind stove for six hours, then put in a cool place. After three days it will be ready to serve. Orange or lemon beer may be made using the juice of a dozen lemons or oranges ; less sugar will be needed with the oranges. Prepare as for root beer. Mint Julip. Take six sprigs of mint, one cupful of sugar, one gill of strawberry juice, four lemons, two cup-fuls cup-fuls of cold water, one cupful of boiling boil-ing water, one gill of raspberry juice and ice. Boil together the cold water and sugar for 20 minutes. Crush the mint and pour over it the boiling water. wa-ter. Allow it to stand for ten minutes, min-utes, strain and pour into the sirup, add the fruit juices and serve. Buttermilk Kumiss. Mix one pint of buttermilk with two Quarts of sweet milk and five lumps of sugar. Stir until the sugar is well dissolved, or better, pour from one pitcher into-another into-another for ten minutes. Cover with., muslin and let stand in a warm pines-for pines-for 12 hours. Pour into pint bottles, . tie down the corks and lay the bottles bot-tles on their sides in a cool place. The-drink The-drink will be ready In four days. Cream Nectar. Take two ounces of tartaric acid and one nnd a half pounds of lump sugar, dissolved in one-and one-and a quarter pints of boiling water.. Dissolve over a slow fire. When eoliL beat in the white of an egg and two tablespoonf uls of lemon extract; bottle. bot-tle. When serving add a half wineglass wine-glass of nectar, a saltspoonful of sotht... . . and fill the tumbler three-fourths xll of ice water. Nobody lias any right to find life uninteresting un-interesting or unrewarding who sees within the sphere of ' is own activity a wrong lie can help to remedy or within with-in himself an evil lie can hope to overcome. over-come. Chas. Eliot. HOT WEATHER DISHES. At this season of the year when the earth's harvest of berries and fruit Is ripe, the question of I jV.vcJJ what to eat is easy to S?& Raspberry Muffins. ISf- J& To two eupfuls of sifted 'V7 1 flour, half a cupful of '-j gg. sugar nnd a pinch of salt fej J add gradually three-J three-J fourths of a cupful of-sweet of-sweet milk nnd two tablespoonfuls of melted butter. Add the yolks of two eggs and bent the mixture thoroughly. Then add two teaspoonfuls of baking powder and the well-beaten whites of the eggs. Wash and dry one cupful of firm, ripe raspberries, sprinkle lightly light-ly with Hour and add to the nmlliii batter. Peach Roly Poly. Make a pastry moderately rich, roll very thin, ami' place on It two eupfuls or more of, sliced peaches and a few raisins. Roll up and place in a deep baking (llsli. Add a cupful of brown sugar, two tablespoonfuls of bill tor anil a etipfuf of boiling water; place in a moderate oven and bake until the crust ist brown. Less sugar will lie needed if the peaches are very sweet. Servt with cream. Luncheon Dish. Take two tublo-spoonfuls tublo-spoonfuls each of finely diced, cooked chicken and hnin, one tiiblespoonful of cooked sweelhrend.s anil a tablespoun-f tablespoun-f ill of cooked mushrooms will) salt, red pepper and a little chopped parsley. To a cupful of whipped cream add the above ingredients and put Into ramekins, rame-kins, sprinkle with parsley tinely minced, and chill In the Ice chest before be-fore serving. Cream Whip. Take a pint of thick cream, add sugar to make quite sweet and a wineglass of orange Juice niiiS a teiispootiful of lemon Juice. Mix and stand on ice 15 minutes, then fold Into It the stiffly beaten whiles of three eggs and serve at once, heaped in hort glasses. Frozen Nut Custard. Prepare u plain boiled custard, using a quart of milk, one cupful of sugar and four eggs, with a pinch of salt. When cold, flavor the custard with a tenspoonful enoli of almond and rose extract; then idil a cupful of finely chopped nut neats and freeze In the usual way. |