The next item on the programme is called in my book,Drink for Dog Days,but as this is not a nice name, and suggests hydrophobia and—other things, I will re-christen itCitron de Luxe.The composition is very simple. Put a lemon-ice in a large tumbler, fill up with soda-water, stir well, and drink.N.B.—Mr. George Krehl, of “Verrey’s,” who knows something about dog days, and dogs, won the prize offered in theSporting Timesfor the best recipe for a summer drink, many years ago, with a similar suggestion. But G. K. added a small glass of Curaçoa, and (I think) a drop or two of Angostura bitters.Cherry CobblerTake one pound of cherries of Kent, free from stalks and stones. Throw them into a pint of boiling syrup, made of one pound of loaf-sugar dissolved in one pint of water. Let the cherries boil as fast as possible—“gallop” is, I believe, the technical word—for ten minutes, and then add a quart of boiling water; put the whole into a pan, and when cold strain. The addition of soda-water will make it all the more watery.D. D.[This is not naughty language, but short for Delicious Drink.]Mix together one pint of raspberries, one pint of{236}strawberries, and one pint of white currants, all free from stalks; mash them well together, and then add two quarts of boiling water, and three quarters of a pound of sifted sugar. Let the mixture remain in a bowl all night—unless you make it early in the morning, when all day will do as well—then strain, and give it the dear children before their dinner.Raspberry Squash.Put into a large soda-water tumbler one tablespoonful of raspberry syrup, one tablespoonful of lemon squash (videabove) and a lump of ice; nearly fill the glass with soda-water, and ornament with a thin slice of lemon, and a few red and white raspberries. Drink through straws.Raspberry Vinegar.Take ripe, dry raspberries, and pour over them sufficient good malt vinegar to cover them; let them stand three or four days, stirring occasionally with a silver spoon. On the fourth day, strain through a sieve, and let them drain for some hours; measure the juice, and add an equal quantity of sifted sugar; put into a lined preserving pan, and let the mixture boil gently for five or six minutes. Carefully remove the scum as it rises. When cold, bottle, and cork well. A wine-glassful with a bottle of soda-water is a refreshing “cooler” in illness.Elderberry Punch.Put two bottles of elderberry wine,――hallo! what’s this? I turn to the recipe for Elder Wine, and read: “A quart of brandy thrown into the cask{237}when it is about to be sealed up will greatly improve the wine.” Then what sort of a temperance drink can Elderberry Punch be? No more on that head, in the name of St. Wilfrid.I also read, in the work of reference from which I am quoting, under the same heading, “Temperance Drinks,”that:—“Many of the British wines, mixed with an equal quantity of water, with a little ice, make very cool and refreshing drinks.” Very, very likely. But can there be wine without fermentation? And are the total abstainers, not content with drinking alcoholic gingerade and stone ginger-beer, getting the wedge in still further. Forbid it!Cold Spring-wateris a most excellent drink, and according to so great an authority as Sir Henry Thompson, not only the cheapest drink in the world but the best. For my own poor part I prefer milk-punch. And as the Scotchman said, I have “tried baith.”
The next item on the programme is called in my book,
but as this is not a nice name, and suggests hydrophobia and—other things, I will re-christen it
The composition is very simple. Put a lemon-ice in a large tumbler, fill up with soda-water, stir well, and drink.
N.B.—Mr. George Krehl, of “Verrey’s,” who knows something about dog days, and dogs, won the prize offered in theSporting Timesfor the best recipe for a summer drink, many years ago, with a similar suggestion. But G. K. added a small glass of Curaçoa, and (I think) a drop or two of Angostura bitters.
Cherry CobblerTake one pound of cherries of Kent, free from stalks and stones. Throw them into a pint of boiling syrup, made of one pound of loaf-sugar dissolved in one pint of water. Let the cherries boil as fast as possible—“gallop” is, I believe, the technical word—for ten minutes, and then add a quart of boiling water; put the whole into a pan, and when cold strain. The addition of soda-water will make it all the more watery.
Take one pound of cherries of Kent, free from stalks and stones. Throw them into a pint of boiling syrup, made of one pound of loaf-sugar dissolved in one pint of water. Let the cherries boil as fast as possible—“gallop” is, I believe, the technical word—for ten minutes, and then add a quart of boiling water; put the whole into a pan, and when cold strain. The addition of soda-water will make it all the more watery.
Take one pound of cherries of Kent, free from stalks and stones. Throw them into a pint of boiling syrup, made of one pound of loaf-sugar dissolved in one pint of water. Let the cherries boil as fast as possible—“gallop” is, I believe, the technical word—for ten minutes, and then add a quart of boiling water; put the whole into a pan, and when cold strain. The addition of soda-water will make it all the more watery.
D. D.[This is not naughty language, but short for Delicious Drink.]Mix together one pint of raspberries, one pint of{236}strawberries, and one pint of white currants, all free from stalks; mash them well together, and then add two quarts of boiling water, and three quarters of a pound of sifted sugar. Let the mixture remain in a bowl all night—unless you make it early in the morning, when all day will do as well—then strain, and give it the dear children before their dinner.
[This is not naughty language, but short for Delicious Drink.]
Mix together one pint of raspberries, one pint of{236}strawberries, and one pint of white currants, all free from stalks; mash them well together, and then add two quarts of boiling water, and three quarters of a pound of sifted sugar. Let the mixture remain in a bowl all night—unless you make it early in the morning, when all day will do as well—then strain, and give it the dear children before their dinner.
Mix together one pint of raspberries, one pint of{236}strawberries, and one pint of white currants, all free from stalks; mash them well together, and then add two quarts of boiling water, and three quarters of a pound of sifted sugar. Let the mixture remain in a bowl all night—unless you make it early in the morning, when all day will do as well—then strain, and give it the dear children before their dinner.
Raspberry Squash.Put into a large soda-water tumbler one tablespoonful of raspberry syrup, one tablespoonful of lemon squash (videabove) and a lump of ice; nearly fill the glass with soda-water, and ornament with a thin slice of lemon, and a few red and white raspberries. Drink through straws.
Put into a large soda-water tumbler one tablespoonful of raspberry syrup, one tablespoonful of lemon squash (videabove) and a lump of ice; nearly fill the glass with soda-water, and ornament with a thin slice of lemon, and a few red and white raspberries. Drink through straws.
Put into a large soda-water tumbler one tablespoonful of raspberry syrup, one tablespoonful of lemon squash (videabove) and a lump of ice; nearly fill the glass with soda-water, and ornament with a thin slice of lemon, and a few red and white raspberries. Drink through straws.
Raspberry Vinegar.Take ripe, dry raspberries, and pour over them sufficient good malt vinegar to cover them; let them stand three or four days, stirring occasionally with a silver spoon. On the fourth day, strain through a sieve, and let them drain for some hours; measure the juice, and add an equal quantity of sifted sugar; put into a lined preserving pan, and let the mixture boil gently for five or six minutes. Carefully remove the scum as it rises. When cold, bottle, and cork well. A wine-glassful with a bottle of soda-water is a refreshing “cooler” in illness.
Take ripe, dry raspberries, and pour over them sufficient good malt vinegar to cover them; let them stand three or four days, stirring occasionally with a silver spoon. On the fourth day, strain through a sieve, and let them drain for some hours; measure the juice, and add an equal quantity of sifted sugar; put into a lined preserving pan, and let the mixture boil gently for five or six minutes. Carefully remove the scum as it rises. When cold, bottle, and cork well. A wine-glassful with a bottle of soda-water is a refreshing “cooler” in illness.
Take ripe, dry raspberries, and pour over them sufficient good malt vinegar to cover them; let them stand three or four days, stirring occasionally with a silver spoon. On the fourth day, strain through a sieve, and let them drain for some hours; measure the juice, and add an equal quantity of sifted sugar; put into a lined preserving pan, and let the mixture boil gently for five or six minutes. Carefully remove the scum as it rises. When cold, bottle, and cork well. A wine-glassful with a bottle of soda-water is a refreshing “cooler” in illness.
Elderberry Punch.Put two bottles of elderberry wine,――hallo! what’s this? I turn to the recipe for Elder Wine, and read: “A quart of brandy thrown into the cask{237}when it is about to be sealed up will greatly improve the wine.” Then what sort of a temperance drink can Elderberry Punch be? No more on that head, in the name of St. Wilfrid.
Put two bottles of elderberry wine,――hallo! what’s this? I turn to the recipe for Elder Wine, and read: “A quart of brandy thrown into the cask{237}when it is about to be sealed up will greatly improve the wine.” Then what sort of a temperance drink can Elderberry Punch be? No more on that head, in the name of St. Wilfrid.
Put two bottles of elderberry wine,――hallo! what’s this? I turn to the recipe for Elder Wine, and read: “A quart of brandy thrown into the cask{237}when it is about to be sealed up will greatly improve the wine.” Then what sort of a temperance drink can Elderberry Punch be? No more on that head, in the name of St. Wilfrid.
I also read, in the work of reference from which I am quoting, under the same heading, “Temperance Drinks,”that:—
“Many of the British wines, mixed with an equal quantity of water, with a little ice, make very cool and refreshing drinks.” Very, very likely. But can there be wine without fermentation? And are the total abstainers, not content with drinking alcoholic gingerade and stone ginger-beer, getting the wedge in still further. Forbid it!
Cold Spring-wateris a most excellent drink, and according to so great an authority as Sir Henry Thompson, not only the cheapest drink in the world but the best. For my own poor part I prefer milk-punch. And as the Scotchman said, I have “tried baith.”
is a most excellent drink, and according to so great an authority as Sir Henry Thompson, not only the cheapest drink in the world but the best. For my own poor part I prefer milk-punch. And as the Scotchman said, I have “tried baith.”