The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1913-06-17

maker of iced drinks. One with a
knife can be so adjusted as to cut fine
or moderately coarse Ice is the JeEU
kind 70 buy.
Even without an ice shaver ice can
be broken into fine pieces zvithorL
much trouble. one way to do TINS IS
to wash the ice and then wrap it n
a piece Of clean, new unbleachad cot
ton kent for the purpose. wrap the
cotton in piece Of burIap Or news
paper and pound the ice with q ham
mer. 1t can also be Clipped fine with
an ice piCn, but this method of break
ing it is tedious.
The wicker trays for iced drinks All
tempting. One, stained green, with
handles crossing at alnose right angles
over if, and with commandments for
eight or ten glasses ana two pitches,
costs $11. In lighter weight threse
baskets ar less expensive.
A mixed fruit punch .an always ,"
made. as different combinations Of
fruit can he used. one recipe calls f."
a grated pineapple, added to TIRE" cup
fulS of wattr and serve very cold wiz
ice, which have been 2iIed toGetn@~
for fifteen minutes. Add a CuDfuI OF
fresh, strong tea and strain and cool
Then add the juice OF fiVA s'mOns and
half dozen oranges, nalf pint Ut
maraShinO cherries AMI six quarts Of
ice water. At the last minute, III
before serving, add a bottle of aDJl-
linaris and some chopped ice. This
punch can be made with other fruit-,
and imported ginger ale can he sub
stituted for the appolIinaris water
Fresh mint leaves added in place OF
the mara schino cherries vary the fla
vor
Fruit cup is made in this way: Slice
a dozen lemons which have been thor
oughIy scrubbed and add half a polnd
of sugar to them. Mix Il quart Of
CTR If
sugar and mix / < at"d pineapple with
half a pound more of sugar. Let al!
three mixtures stand for twelve hours,
then squeeze them all through a
strainer, getting out all the juice pos
sible. Add two pounds of sugar and
three quarts of water and serve very
cold with ice
A delicious strawberry drink is made
with a quart of cold syrup-made by
boiling equal parts of sugar and water
together for fifteen minutes--to which
a pint of strawberry juice, the juice of
three lemons and two quarts of water
have been added. The whole should he
strained. Sliced strawberries and
chopped ice should be added just be
fore serving.
With cnrrants and raspberries COM
bined a tempting cOnCOCtIOn can be
made. Crush q quart of red raspber-
ries. Add the juice of a lemon and
two quarts of water and stain. Then
add a quart of syrup which has been
chilled thoroughly on the ice. Put
the beverages in bottles cork them and
stand them on ice for three hours.
With lemonade as a foundation
many cooling drinks can be made. one
recipe for delicious lemonade SAYS to
crate the rind of three lemons-prs-
viously carefully cIeaned-over two
cupfuls of sugar. Squeeze the lemons
and strain the juice over the sugar
Add a cupful of cold water, stir, cover
and leave for fifteen minutes. Then
stir it until the sugar is dissolved
strain it and put it in two-quart
pitcher. Fill it with ice water. Put
a little shaved ice in each glass before
pouring the lemonade.
A pint Of lemonade, a pint of cold
tea. a pint bottle of imported ginger
ale and four tablespoonfuls of grape
jelly melted and added make a tempt