THE RURAL N ECW-YORKER 
7-49 
1914. 
Making and Serving of Beverages. 
Beverages are taken for their tempera¬ 
ture—hot or cold, for their delicious 
flavor, or for their stimulating qualities, 
and sometimes for their highly nutri¬ 
tive value, as when milk, eggs, cocoa, or 
chocolate is used. All beverages should 
be made with the utmost care, and 
served daintily, if it be but a cup of tea; 
always using freshly boiled water for the 
hot ones, and freshly drawn, cooled on 
ice, or iced for the cold ones. 
The best rule for making tea is the 
old-fashioned one: “One teaspoonful for 
each person and one for the pot.” Scald 
the teapot, which should be either silver, 
aluminum, earthen, or granite, but nev¬ 
er of tin, with boiling water, and when 
this is turned out put in the tea. and 
pour over it the fresh boiling water, and 
allow it to stand five minutes, then pour 
immediately. Some prefer a thin slice of 
lemon added to their cup of tea to cream 
or milk. Iced tea is delicious, and on a 
hot day as refreshing as a beverage can 
be. Make your tea in the usual way, 
then strain it and set on ice until needed. 
For a quicker way, pour the freshly 
brewed tea into glasses one-third full of 
finely crushed ice. and sweeten to suit 
the taste, and a slice of lemon or orange, 
or a few crushed mint leaves, may he 
added if one likes. 
Coffee is a stimulant rather than a 
nutrient as many are lead to suppose, 
but a single cup of coffee taken at break¬ 
fast and one at dinner rarely proves 
harmful if properly made, and when iced 
it is quite as delicious as iced tea. Cof¬ 
fee or tea taken with either milk or 
sugar alone is much more healthful and 
less likely to cause ill effects than if 
both sugar and milk are used. 
This is m3’ rule for making seven 
cups of really delicious and healthful 
coffee: Scald the coffee i>ot in the same 
manner as when tea is made. Beat one- 
half of an egg, and crush the shell, then 
add one cup of coffee, two-thirds Java and 
one-third Mocha makes an excellent 
blend, and one-half cup of cold water, 
and stir well together. Put this Into the 
scalded coft'ee pot, and pour over it seven 
cups of boiling water, and let boil up 
three times, or for five minutes, then add 
one-half cup of cold water, and allow 
it to stand twenty minutes where it will 
keep hot without boiling. Serve in heat¬ 
ed cups with cream and sugar. For iced 
coffee simply dilute strong, plain boiled 
coffee with hot milk, add sugar to suit 
the taste, and chill. Serve in glasses 
with crushed ice. 
Unlike tea or coffee, chocolate and co¬ 
coa have a high food value, containing 
both protein and fat. It is because of its 
high percentage of fat that chocolate is 
likely to cause indigestion if used to ex¬ 
cess. or when taken in connection with a 
heavy meal. Cocoa, being less rich in 
fat, is, therefore, more easily digested, 
and forms a wholesome beverage for both 
old and young. 
To make eight cups of perfectly deli¬ 
cious chocolate, scald one quart of milk 
in a double boiler. Scrape four ounces 
of chocolate and add one tablespoonful 
of sugar, put all in a small saucepan, 
with one-half cup of boiling water; heat 
over hot water, and stir until smooth and 
glossy, then add to the scalded milk, and 
boat all vigorously with a wire egg beater 
for a moment or two, and serve. A tea- 
spoonful of whipped cream placed in the 
bottom of each cup and the hot chocolate 
poured over it makes it just so much 
more delicious. For iced chocolate, stand 
the hot prepared beverage aside t<> cool, 
and when cold fill glasses one-third full 
of crushed ice, add a little 1 powdered 
sugar: then pour in the chocolate, and 
top with a spoonful of whipped cream. 
Cocoa should he made and served in the 
same manner as chocolate. 
Beverages made with fruit juice are 
cooling and refreshing. Because of the 
acids and mineral matters they contain 
they furnish a wholesome and direct ef¬ 
fect upon the system, and for this rea¬ 
son are especially beneficial during the 
hot weather. A plain lemon syrup will 
furnish a foundation for any number of 
delightful fruit combinations, and with 
a good supply on hand the busy house¬ 
keeper can concoct a lemon or orangeade, 
oV a fruit punch, at almost a moments 
notice. 
To make the syrup, mix together one 
(lint of sugar and one quart of cold water, 
and when the sugar is dissolved heat 
gradually to the boiling point, and let 
boil fifteen minutes, then add two cup¬ 
fuls of strained lemon juice, cool, and turn 
into a glass fruit jar. cover, and keep in a 
cool place. When needed for a plain 
lemonade simply dilute with ice water to 
suit individual tastes, and garnish with 
thin slices of lemon. A delightful tea 
punch may be made by adding three cup¬ 
fuls of the lemon syrap to two quarts 
of well brewed tea. 
For a glass of orangeade add the 
strained juice of one orange to two 
tablespoonfuls of prepared lemon syrup, 
and three-fourths of a cupful of plain 
cold or ice water. Ornament the top 
with a slice of the fruit, and dust with a 
wash of nutmeg. Another simple and de¬ 
licious drink is made by adding one pint 
of grated pineapple to one pint of syrup, 
and three pints of water. Set on ice for 
three or four hours, then strain and 
serve. 
Raspberry shrub is very simple to pre¬ 
pare. Wash and pick over two quarts of 
very ripe but perfectly fresh berries, 
place them in an earthen or porcelain 
bowl, and sprinkle over them one cupful 
of sugar, letting them stand two or three 
hours, then strain through a flannel jelly 
bag. To the juiee add one pint of lemon 
syrup, and one quart of ice water. 
You who never made a ginger lemonade 
should try this recipe, it is simply de¬ 
licious. Cook one-half pound of Canton 
ginger, one and one-half cupfuls of sugar, 
and the grated Had of two lemons and 
one orange, in three pints of water for 
20 minutes. Squeeze the juice from six 
lemons an 1 two oranges, and add to the 
boiling syrup, then remove from the fire, 
cool, strain, and set on ice until ready 
to use. Dilute with ice water as desired. 
Mint Punch.—Make a syrup by boil¬ 
ing one quart of water and one pint of 
sugar in the same manner as for lemon 
syrup. Separate a good sized bunch of 
fresh mint in pieces, and add to two cup¬ 
fuls of boiling water, cover, and let stand 
five minutes, then strain into the syrup, 
with one pint of strawberry juice, the 
juice of two oranges, and six lemons, and 
cool. When ready to serve add ice water 
to suit the taste, and strain. Place a 
block of ice in the centre of the punch 
bowl, and pour the punch over it, then 
garnish with fresh mint leaves and whole 
strawberries. Rosamond lam dm an. 
More Notes from Colorado. , 
Canon City, Colarado. is now on the 
map. At one time, not so many years ago, 
the railroad, following the banks of the 
Arkansas River through the plains of 
eastern Colorado, and on to the west 
along sandstone cliffs, stopped short at 
the mining regions near the base <if the 
Rocky Mountains. There was no alter¬ 
native—m> way around or through 
the barrier that loomed conspicuously 
beyond. The river, starting from some¬ 
where away up there, had plowed its 
way through a deep narrow chasm, and 
emerged into the valley where cactus, 
sagebrush, coyotes, jack rabbits and prai¬ 
rie dogs had full possession. From these 
conditions the old timers may tell you of 
the evolution of Canon City. Those who 
have come out to this beautiful, modern, 
mountain town in recent years see only 
the result. 
Canon City nestles at the foot of tail, 1 
irregular peaks just at the opening of the 
present famous “Royal Gorge,” through 
which, as a result of persistency aud en¬ 
gineering skill, heavily loaded trains 
thunder eastward and westward to meet 
the demands of tralfic. From the clear 
cut “Skyline Drive” that trails over the 
“hogback” 200 feet above tin 1 outskirts, 
you may look down on the “City Beauti¬ 
ful” with its broad, well-kept streets. 
State Penitentiary buildings, schools, 
churches, lodge halls, up-to-date depots, 
Y. M. C. A. building, public and private 
homes, banks and business blocks—all 
backed up by the best class of people with 
a business enterprise that keeps things 
moving. Canon City, however, is pre¬ 
eminently a city of homes. It stretches 
itself miles to the east in orchard tracts. 
To the south of the river, on a distinctive 
highland or shelf more areas of orchard 
land spread themselves over what is 
known as “Lincoln Park,” making withal 
a complete setting for the picture within. 
On a Summer day you may see all the 
r<- -.^-leading into town lined with one- 
horse wagons piled high with crates of 
berries or quantities of garden stuff for 
shipment through the numerous fruit and 
vegetable associations that handle the ! 
trade for the eastern markets. Every 
man, woman and child is busy as occa¬ 
sion demands during the fruiting season, 
and the main rural population is seen in 
the open, “carrier” in hand, or “top¬ 
ping” boxes in the shade. Many are out 
here for the mountaiu air, and they get 
it on eating and sleeping porches, or in 
the berry patches. Retired farmers, law¬ 
yers, preachers, or teachers, it makes no 
difference in the Canon City districts. 
Then from October until Christmas the 
apple industry is in full swing. Canon 
City apples are coming to be known far 
and wide by their excellent flavor, clue to 
the altitude, as well as their keeping 
qualities. Apple picking and packing are 
among the fine arts, and the scientific 
handling of the extensive crop is worth 
the best effort of all interested parties. 
Orchard!st3 are making a special study 
of fruit growing, through horticultural 
societies and institutes where experiments 
is exchanged and information gained 
through experts from the State College. 
Frosts and insect pests have had their 
innings at times, though to its credit, the 
oldest settlers affirm that such things 
have been untbought of for years in suc¬ 
cession. At any rate with rich soil and 
amide irrigation system a good living 
may be gained in the poorest of years. 
Just now. everything is propitious from 
every viewpoint. Aside from the re¬ 
sources of “vine and fig tree” there is the 
climate, unexcelled in nature's sanitar¬ 
ium. sheltered on three sides from the 
rougher elements of wind and storm. 
Scenic rives lead out in every direction 
to attractions of pass and canyon—in¬ 
centives to camping and picnics the whole 
year through. And then there is always 
the beauty of the “everlasting hills” 
stretching away to the distant ranges. 
CLARA A RIG AIL GEBHARDT. 
Why should we sweep rugs and pile 
carpets with the nap just because custom 
says so? It is this crushing down of 
the nap which makes a new rug into an 
old one, and it would seem that sweep¬ 
ing against the nap would assist in keep¬ 
ing the pile raised as it should be. Don’t 
be slaves to custom hut think for your¬ 
selves, and sweep carpets against the 
grain to preserve its freshness. 
M. E. S. II. 
TEA BY PARCEL POST 
ONE POUND of TEA and a Japanese JQ. 
Gold and Blue Cup and Saucer 
We make this offer to get acquainted. We would not 
advertise unless we expected to give you a better tea 
than you can get elsewhere for 4!> eent*. Name kind 
wanted. Oolong, Japan, Eng., Breakfast, Y. Hyson, 
Ceylon. G. Powder. Offer good until Aug. 1st ill N, Eng- 
land. N. York, N. Jersey. Ohio, Iml., Del., and Virginia. 
McKinney & co.. mail order house 
184 State Street - Binghamton, New York 
DAISY FLY KILLER attract*; and kill » 
allflies. Neat, clear , 
ornamental, convei- 
Ient, cheap. Lasts a I 
season. Made o I 
metal, can’tspill orti > 
over; will not soil c c 
injure anythin?. 
Guaranteed effective. 
Sold by dealers, or 
6 sent by express pre¬ 
paid for $1. 
HAROLD SOMERS, 150 DeKalb Ave., Brooklyn, N. Y. 
MONUMen 
^ White Bronze is more 
enduring than granite and is less expensive. 
Does not chip, crumble or become moss-grown. 
Has stood every test for over forty years. 
Work delivered anywhere. Write for hand¬ 
some Booklet—free. 
Reliable Representatives wanted 
THE MONUMENTAL BRONZE CO. 
345 Howard Ave.* Bridgeport, 
MAKE BIG PAY DRILLINGf 
WATER WELLS 
Our Free Drillers’ Book with 
catalog of Keystone Drills 
tells how. Many sizes; trac¬ 
tion and portable. Easy 
terms. These machines j 
make good anywhere. 
KEYSTONE WATER ORIEL CO 
Why Get Wet? 
make the 
, FISH BRAND 
REFLEX 
SLICKER 
your “ounce of pre¬ 
vention." It will 
keep you dry and 
comfortable no mat¬ 
ter how long the 
hour, of exposure. 
The Reflex SEelcer is the service 
coat for you if you want solid 
worth and not frills for your 
money. 
$3.00 Everywhere 
PROTECTOR HAT 75 cts. 
(waterproof) 
Vis That’s a very smal 1 sum to pay 
for so much all 'round comfort. 
Satisfaction \&NEH’s 
Send for free Catalog (guaranteed 
A. J. TOWER CO., Boston 
Tower Canadian Limited, Toronto *2SJJ BRAS® 
flp 
utchClea^ 
Rush 
Lightning-like in its effect. 
For cleaning floors and 
linoleum it cuts the dirt 
and grime as quick as a 
flash—Makes everything 
In the 
Brush 
LARGE I 
CAN 1UC 
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\ 
Don’t Be Without It 
