WARM WEATHER BEVERAGES.

Gisborne Times, Volume XXVII, Issue 2396, 11 January 1909, Page 6

WARM WEATHER BEVERAGES.

COOLING DRINKS.

The approbation gained during the last few seasons b.v barley water as a warm weather beverage continues; indeed, its place is assured in- the clubs and on smart luncheon tables. It should be made fresh after the following recipe, which requires these ingredients :—T wo ounces of pearl barley, a pint of boiling water, the rind of one lemon, and three lumps of sugar. The barley is put into a basin, with cold water to cover it, then the water is brought to a boil. Allow it to boil for five minutes, then drain off the barley, and throw the water away. Having wiped the lemon peel it very finely, then put it, the barley and 'sugar, which should be fast boiling, on to it. Now cover the jug closely, and leave- it until it is cold. The barley and lemon rind should be strained out and the beverage is then ready to be served. Buttermilk should not be neglected by the housewife. It is a cooling and very beneficial drink, and will be supplied by the dairyman if asked for. Too much neglected, in tlie past there is every probability that butter-milk may be revived this season, as tho beauty specialists say it is excellent for the health. It is better drunk between meals as a separate course than when food is being taken. Though many people prefer lemon squash to lemonade, it is found more convenient in some households to nrovide the beverage ready-made in a glass jug. A nice recipe is as follows: —Take oue quart of boiling water, four lemons, and two ounces of loaf sugar. The lemons must be peeled very thinly, and - ' the rinds put into a jug. Next remove all the pith very carefully, then cut the lemon into thin slices, at the same time removing alt the pips, for these and the pith would give the lemonade a bitter taste. Put the slices and the sugar, also the rinds-, together, then pour boilmg water on them, cover the jug, and lot it stand until it is cold. Now the lemonade should be drained off, the slices being pressed well. Should it be possible, the beverage will benefit by the jug being put upon ice for an hour or more before it is served, -and at the last moment the addition of a few lumps of ice and two thin slices of lemon is advisable. Syrups and sparkling water are- less often seen upon the English table than abroad, but is well worth a trial Raspberry, strawberry, pineapple, and red currant, with effervescent water, suit different tastes, and all are most refreshing,