The labor argus. [volume] (Charleston, W. Va.) 1906-1915, 1907-09-19
NOVEL FRUIT DRINKS.
Iced Chocolate, a French Punch and q
Delicious Pineapple lemonade.

Iced Chocolate, a French Punch and Q
Delicious Pineapple Lemonade.
Now's the day and now's the hou-
when the cooling draft is sought for.
Fruit drinks that are novel are espe-
cially desired. Iced chocolate is rather
unfamiliar, and Is perhaps more
nourishins than the other recipes here
offered to fill a wide felt demand:
Iced Chocolate.-This beverage is so
generally served hot that the cool sum
mer drink Is far less familiar than
it should be. When carefully made
and served 1t is delicious as well as
wholesome, and can be safely recon-
mended for delicate children and eld-
erly people. Put one ounce OF I'M
sweetened chocolate into a saucepan
and pour on 1t gradually one pint of
boiling water, stirring all the time.
Put the saucepan on the fire and stir
until the chocolate is all dissolved.
then add granulated sugar to taste and
stir until 1t begins to boil. Cook for
three minutes longer without stirring,
then strain and cool. Add one tea
spoonful of vanilla extract, bottle and
store In cool place. When needed
put two tablespoonfuls Of crushed ice
In a tumbler, and two tablespoonfuls
of whipped cream, one gill of milk and
half gill Of carbonic or apollinaris
water. Stir thoroughly before drink
Ing.
Tea Punch.-While fresh fruits are
always preferable, canned berries and
pineapple may be substituted. Steep
two generous teaspoonfuIs of tea in
two quarts of water for five minutes
Then strain and add one pound of
lump sugar, stirring until. thoroughly
ftGGnlVa6 fn fhn nP nj r1,t
good sized lemons and extract all the
juice. Cut three oranges into slices.
shred one pineapple, slice five bananas
very thin. and hull one pint Of straw
berries. When the tea is cold add the
fruit and let stand In the refrigerator
for several hours. Place cube of
Ice In the punch bowl; pour the mix
lures around it. When chilled serve in
punch glasses. To get the best re-
suits from the pineapple peel and re
move the eyes. tear apart with n sill
yer fork, reject the cores, sprinkle
with sugar, and let it stand on the
ice for twelve hours.
French Punch.-Thc French are
noted for their delicate and delicious
drinks. a favorite Partisan recipe
calls for five pounds Of ralsins, FIVE
pounds of dried apples and five gal
lollS Oh water. Tut all together In a
small earthcn Jar and let stand uncov-
cred for three days, stirring occasion-
ally from the bottom. At the end OF
that time bottle, with half a teaspoon
full of sugar and stick Of cinnamon
In each bottle. Cork tightly and store
in Il cool place. The fruits having fer.
mented the drink will keep for con
siderable length of time and is renIl,
delicious when served cold 10
claimed that over 100000 gallons Of
this punch We're drunk in France in a
single year.
Pineapple I.emonade.-Pineappl lem
onade is refreshing and Is prepared
with very little trouble. Pare and
crate ripe pineapple; add the juice
or four or five lemons and n sirup
made by boiling together for a few
minutes two cups Of sugar and the
same quantity of water. When quite
cherry in each glass is an agreeable
addition, as are a few Strawberries or
raspberrieS.
Egg Pique.-A drink that combines
nourishmcnt with refreshment Is sure
to be welcome on Il warm day Break
n whole egg in glass and add two
tablespoonfuls of any fruit strip pre-
| ferred. Fill with iced bottled soda
water and mix thoroughly in an egg
! Shaker until light and foamy I'ouy
into glass, add n dash Of phosphate.
ana CRATE nutmeg lightly over the top