The home cook book

Summer drinks should be served from crystal pitchers and in thin glasses. One can buy such pretty articles in pressed glass nowadays that heavy earthenware receptacles and thick, inartistic glasses are out of place and inexcusable. The simplest lemonade tastes better when sipped through straws. A box of one hundred straws may be purchased for a small sum, and they are well worth the investment. Iced tea is a favorite beverage for summer tables, but the receipt given here is as unlike that usually masquerading under this title as black is from white. ICED COFFEE For iced coffee to serve in the afternoon or evening make the coffee in the morning. Sweeten to taste, and set to cool. Put a tablespoon of cracked ice in each glass in which the coffee is served, and drop a spoonful of whipped cream on top of each glass of the beverage. ICED TEA Fill thin glasses full of shaved ice, placing a thin slice of lemon on top of each and also one teaspoon of powdered sugar. Make a pot of strong tea and pour into the glasses over the ice. There will not be any danger of breaking them, as the ice cools the tea immediately, and herein lies the secret of the delicious flavor obtained. [See illustration, Plate XXIX.] SUMMER COCOA Mix a heaping teaspoon of cocoa with the same quantity of sugar in enough boiling water to dissolve both cocoa and sugar. Fill the tumbler with fresh cold milk or with thin cream. ICED COCOA Boil a heaping teaspoon of cocoa in half a pint of boiling water for five minutes. Sweeten to taste and add after it is cool half a cup of cream. Beat light with an egg beater, and serve in tall glasses half filled with powdered ice. LEMONADE To every glass allow one small lemon, or a large lemon to two glasses. Squeeze the juice, add a glass of water for Lemon Squeezer each glass, and sugar to taste. Put the pitcher on ice and serve thoroughly cold, but not with ice in the glass. APOLLINARIS LEMONADE Use ice-cold apollinaris water instead of common water follow the directions just given, and serve as soon as made. SHERRY LEMONADE Take a large-sized tumbler, fill three-quarters full of pounded ice, add the juice of one large lemon, two teaspoons and a half of sugar, one tablespoon of sherry, and fill up with water. Stir all well together. EGG LEMONADE Squeeze a small lemon in a tumbler. Add sugar to your taste, being careful to keep the drink a little sour. Break an egg into the tumbler. Fill the glass three-fourths full of cold Shakers for Mixing Drinks fresh water, cap the tumbler with a shaker, hold very firm to gether, and shake vigorously. When the egg is broken com pletely and mingled with the liquid, the lemonade is read; to drink. THE MAKING OF FRUIT SYRUPS OR SHRUBS Appreciation of delicious fruit flavors proves a strong in centive to the zealous housewife in providing herself agains the day when the possibility of securing the fruit itself shall have passed.