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Show Some Cooling Summer Drinks You Can Make. j IX these summer saturated days, when! the cool tinkle oC ice and ciystal is aj sound of comfort, a few recipes for the ; delicious cooling drinks of foreign climates cli-mates may be welcome. Although the "cups" and "punches" of America have a wide reputation, foreign lands have equally as refreshing beverage. England and India excel Iu the variety of their cooling mixtures, and Persia is the original home of the "julep," but in that faraway country mint is never used; roses take its places. A beverage from Turkey is called "Sauce Amour." Take the juice of tliree lemons and two oranges and the grated rinds of one lemon and one orange. Stick a lemon with cloves and hold over the fire uutil it is thoroughly ronsted, then slice in thin slices, add a handful of fresh roM) petals and one large cup of honey. I'our boiling water over all and let cool gradually. gradu-ally. When ready to serve chill in a shnkcr and serve iu lemonade cups. French egg pique is very refreshing on a hot day when one is too exhausted to eat. But two tablespooufuls of fruit syrup, any flavor desired, and one egg In a" glass and fill with bottled soda that has been chilled. Mix thoroughly in a shaker until foamy, then pour out, add a dash of phosphate nnd sprinkle over the top a little graled nutmeg or fresh ground cinnamon, as preferred. To make pineapple julep, peel, slice and cut up a ripe pineapple into a glass bowl, add the juice of two oranges and one gill each of sugar, maraschino and old gin. Add a bottle of sparkling moselle and one pound of shaved ice. Mix and serve with straws in. tumblers. , To make rose julep, boil ono pound of sugar with one quart of water to make a rich syrup, and then add the slightly beaten white of one egg. Allow it to boil up once and then skim. When the syrup is lukewarm pour it over two pounds of fresh rose petals, cover ami let stand until the next day. Then strain and add two more pounds of fresh rose petals und let this stand for two days, then strain again and add to the syrup one cup of brandy and one-half cup of lemon juice, when it is ready for 4ise. Serve diluted with crushed Ico and garnish gar-nish with rote petals. Claret cup is an old friend ever welcomed wel-comed if properly made, but a Tery insipid in-sipid compound often masquerades, under that name The following is an old English Eng-lish recipe for this delectable suuuuerl drink, Staud a bottle of claret and one of soda water on ice to cool. Put a table-.spoonful table-.spoonful of granulated sugar In n clareti jug with u wineglassful of brandy nnd blend thoroughly. Add three strips ofi lemon peel, cut into bits, and two strips. of cucumber rind, and follow with two sprigs of fresh green mint aud a table-spoonful table-spoonful of maraschino. Add the elarot and soda water, stir well together, ice and servo immediately. Cantou Punch:-Chop a pound 0f Canton Can-ton ginger (tho kind that comes in tho earthenware jars), add eight cupfuls of cold water and two cupfuls of sugar. Cover and let stand half an hour, then gradually bring to tue toImg point apd boil for fifteen minutes. Then add a cup ; ful each of orange juice and lemon juice.1 When cooL strain, aud dHutc Avithl crushed ice 'lJL.i-. I Champagne Julep. Ouc bottle bf champagne will make four goblels of julep. Put into each glass one table-, spoonful of sugar, one piece of lemon pccl and one piece of orange peel; fill cad goblet one-third full of crushed ice and the balance with champagne. Shake. j garnish with red raspberries or withj sliced peaches and serve. English Lemonade Pare I wo oranges and six lemons n.s thinly as possible, steep them in a quart of hot (ndt boiling) water for four hours. Boil one and a quarter pounds of granulated sugar in three pints: of water. Add to the two liquors the juice of six oranges aud a dozen lemons. Stir well, then strain through a jelly bag and ice. Italian Lemonade This approaches liqueur in richness. To make a gallon. I pare two dozen lemons very tniuiy auu ' express the juice, then pour on the peels and allow to remain on them for twelve hours. Two pounds of granulated sugar, a quart of white wine and three quarts of boiling water should then be added, and subsequently a quart of boiling milk. The whole should thcu be strained through a jeljy bag when it is ready for use. Mint Cup. Into a bowl pour a quart of claret and a bottle of soda water, a wineglass wine-glass of Curacao and enough sugar to sweeteu; then add a handful of picked nnd bruised mint leaves and Iwo pounds of crushed Ice; add a quart of champagne; cham-pagne; stir briskly and sene Mint Punch. Into a glass half filled with shaved ice place three sprigs of mint. With the masher crush the mint . A V.LLa.'l.VS.tbLk't9.'tVL.'LlA'AkVl ' umii uie leaves arc reduced to a pulp. , 3 Add four tablcspoonf uls of either sherry a or grape juice and fill the remainder of ' f the glus with seltzer. Shake, strain and serve with fresh mint protruding from the For the lovers of mint julep an enjoy- M able one is made in this way: Mix one S tablespoonful of sifted sugar and two jl tablespooufuls of water, press four sprigs B of mint in the liquid lo extract all the W flavor, add one and a half wineglasses , 8- of brandy, and fill the remainder of the i a glass with finely chopped ice; draw out .1 the sprigs and push them iuto the ice, stem downward, so that the leaves will w form a bouquet on the top. Garnish r, with some berries and slices of orange, j sprinkle them with Jamaica rum and sift , "I sugar over the whole. |