1920 What to Drink E L Bertha

FOREWORD

To the Hostess of To-Day: The hostess of to-day will be called upon to serve drinks in her home more than formerly, I imagine, and it were well to go back to the habits and customs of our grand- mothers and be prepared to serve a refreshing drink in an attractive manner at a moment's notice. To do this, one needs have a stock of syrups, either home- made or commercial, as well as a supply of shrubs and vinegars on hand. To-day's hostess does not hold up her hands in horror crying that she knows nothing of preparing these things, for she has learned a great deal about canning and pre- serving in the last few years, so making syrups, vinegars and shrubs will seem like child's play. If, however, she is inclined to think it an arduous task, let her turn to these recipes, and she will be convinced that the labor and the time expended bring their own reward in the satisfaction gained by knowing that one has served a delicious drink de- lightfully made. There may be the feeling, if my hostess lives in an apart- ment, that there is not room enough to store these syrups and vinegars, and while that may be true in part, it is al- ways possible to keep two or three popular syrups in quart bottles, and at least one bottle of fruit vinegar, in the re- frigerator. As both syrups and vinegars may be made in small quan- tities, one may make them oftener and make enough to last a week or two. There are one or two things I would impress upon the hostess who would be popular, and if I refer to these things vii

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