THE LADIES' WORLD.

Gisborne Times, Volume XXVII, Issue 2679, 8 December 1909, Page 3

THE LADIES' WORLD.

A FEW SUMMER DRINKS

Lemon Barley Water.—Rub 2oz. of sugar on the rind of a large lemon, sp as to extract the .flavor of tiie latter. Press' out the juice of the fruit on to tho sugar, andl pour on two pints of plain barley water, made without lemon or sugar. ‘ Lemon Syrup. —Put the pee] and juice of eight lemons on the top of 81b. of sugar, add two quarts of boiling water and 2oz. citric acid. Boil for ten minutes, then strain through muslin and bottle for use. Dilute with water in a tumbler.

Indian syrup. —Take 51bs. white sugar, 2oz. tartaric acid, (if citric acid is not at hand). Boil together for five minutes or longer. r ,- When cool add essence of lemon to taste; stir well and bottle.

Chili Syrup.—Take two quarts of water. 2)lbs. sugar, twenty-five cliilies; boil twenty minutes; add.2oz. cream of tartar five minutes longer. Strain. Add ten quarts of water. When cold put in two teaspoonfuls essence of lemon, and bottle. Ginger Wine.—Pour five quarts of boiling water on 21bs. of loaf sugar, and jcz. of tartaric acid. When cold add three teaspoonfuls of essence of ginger, and color with a little burnt sugar. Bottle for use.

Orange Punch.—Boil lib. of sugar and one pint of -water with the grated rind of one orange for five minutes., Take from fire and strain. Artl juice of three oranges and two lemons and stand aside to cool. When ready to use add three pints of cold water. Gingerette. —Pour one pint of boiling water over two tea&poontnls of essence of ginger, two teaspoonfuls of essence of lemon, and -Joz of citric acid. Stir till well mixed, and then add IMb, of white sugar, and stir till dissolved. Home-made Lemonade.—Take 6oz. white sugar, one large, juicy lemon, one pint- of boiling water. Peel tlie lemon very thinly with a sharp knife, taking care that not a particle of the pith, or white part, goes in, ns this will make it bitter. Put the sugar in a clean jug, arid strain in the juice. Pour on this tho boiling water, cover the jug closely and stand it in a warm place for two hours, and in a coo] place for two. Ginger Beer.—Peel three large lemons very carefully and place the rinds in an earthenware pan. Then remove every particle of white pith from the fruit. Divide thenr into slices, throw away the nips, and add the pulp (to tlie rind in the pan. Crush loz of white ginger and add together with £oz of cream of tartar and IMb sifted castor sugar. Pour over five quarts of boiling water and stir well. When luke warm add' £oz. of. yeast. Stir until thoroughly dissolved, cover with a cloth, and leave in a warm place for twenty-four hours. Skim very carefully and then pour through muslin into another pan. Bottle, tie down the cork very securely, and in two days the ginger beer wiil be ready for use. Hop Beer.—Put two gallons of water in a large vessel, and place over a good heat. Tie up 6oz. of hops in a muslin hag and when the water is lukewarm drop in tlie bag. Boil gently for three hours; .strain return the liquid to the pan, add 4oz. bruised white ginger root-, and 41bs. of lump sugar. Stir well from time to time. Remove from the fire, pour into an earthen ware pan, and when lukewarm stir in two ounces of yeast.'Leave for two days, remove the yeast carefully from the surface,- and bottle, taking precautions not to disturb the sediment at the bottom of the pan. The beer will be fit for use in two days. Pineapple Lemonade.—Take a large tinned pineapple (or fresh one), cut the fruit in slices, and chop it finely, removing any pieces of rind. Add the juice of four lemons mixing this with tlie syrup of the fruit, and place all in a basin, (muring over tlie pineapple two quarts of boiling water. Strain off the liquid after twenty-four hours, and mix it with an equal quantity of home-made lemonade, or convert* it into effervescing drink by using bottled lemonade.

THE RUSSIAN BLOUSE

For good, practical everyday year there is nothing smarter or more generally becoming (says a Sydney paper) than:.'the trimly-cut Russian .. costume that has come back to us after many days. It is so cut that no undue fulness is found in the blouse, and the long skirt to the tunic is admirable for general wear. In lustre it is the ideal dress for travelling, while in linen, cotton. <yiep<i and cotton Sicilian it stands much wear and tear, and is delightfully cool. A Russian gown lii pale grey cot. ton crepe, lined with white-, aind .showing, a very little braiding in self color, was recently seen on a well-dressed woman. The sleeves have very little fulness, and tlie*short gored skirt is another characteristic. Talking of grey, it lias never been more -popular than now. A quite delightful frock seen at a recent “At Home” was of palest grey muslin, with tucked collar and cuffs of grey net, worn with a broadbrimmed hat of grey batiste, swathed with a big grey tulle veil. Grey groves grey shoes and stockings, and a grej sunshade made this really simple costume a wonderfully effective one.