Connecticut western news., 1919-07-17
DRINKS WITH A PUNCH
DURING HOT WEATHER
By Maud E. Hayes of the
Home Extension
Service

Given ice, milk, few f1avors and
some sugar, drinks with a punch"
can be served to the thirsty at meals
or between meals, all through hot
summer days, says Miss Maud f..
Hayes, Home Demonstration Special
list for the Extension Service of Con-
necticut Agricultural College, Storrs'
In the mixing of drinks, a lemon
squeezer, a quart jar to be used as
substitute for the very convenient
luxury of a shaker, and good ice
pick or shaver will make the task
easy. Don't forget while slipping any
of these cooling beverages that they
possess real food value and can be
used to piece out meal rather than
merely to supplement an already
abundant one, says Miss Hayes. |
1t will be we'll to keep on hand
supply of sugar syrup and one choc-
olate syrup, both of which economic
sugar be being already dissolved and
so mixing easily with cold milk or
cream used in the drink. ..s.
Sugar Syrup-Four cups of water,
six cups of sugar. Boil together for
five minutes and can hot in sterilized
jars. Use to sweeten drinks using
one or two tablespoons to glass.
Chocolate Syrup No. 1-One-haf
cup cocoa, one cup warm water, one
cup sugar, one sprinkle of salt. Stir
until dissolved; then boil until slight
ly thick; remove from fire and cool.
Add one-half teaspoon Of vanilla and
two tablespoons of strong coffee. This
syrup will keep for some time in a
cold place.
To serve-Put two or three table
spoons in a glass of cracked ice; add
one-fourth cup of cream and fill glass
with ice water or use cold milk in
stead Of cream and ice water.
Chocolate Syrup No 2-Four
squares of chocolate, one-eighth
tablespoon salt, one and three-fourth
cups sugar, one and one-haf cups
boiling water. Melt chocolate over
hot water; add sugar and salt; then
pour on gradually the boiling water,
stirring constantly. Stir until smooth
and boil five minutes. Cool, turn into
jar and keep in cold place.
Chocolate Shake-Two and one
half .tahlespoo chocolate syrup,
two-thirds cup milk, one egg. Place
in glass jar and shake until well
mixed. Pour into glass over
cracked ice Nutmeg or cinnamon
may be sprinkled over the top.
Cocoa Egg Nog-White of one egg
one teaspoon sugar, one teaspoon
cocoa, few grains salt, three-fourths
cup cold milk. Beat egg white until
stiff and add sugar, cocoa, and salt
continuing to beat the mixture. Add
the milk to one-half of the mixture,
stirring we'll; pour into a glass, and
pile the remaining egg mixture on
top.
Orange Blossom Cup-One cup
sugar, two teaspoons lemon juice,
one and one-half cups orange juice,
one quart cold milk. Mix sugar and
fruit juice together and add to the
milk slowly to prevent curding. Serve
cold with grated orange rind on top.
Coffee Syrup-One and one-half
pints of strong coffee made IN the
proportion of two cups or coffee to
| one and three-fourths pints of water.
Clear the coffee and strain. Add
one and one-half pounds of sugar and
bring to the boiling point. Can hot
in sterilized jars. Use two or three
tablespoons of the coffee syrup to
three-fourths cup of milk and one OF
two tablespoons cream, pouring the
mixture over cracked ice.
Coffee Egg Shake-Use ore-half
cup of milk and one we'll beaten egg
to three tablespoons of the coffee
syrup and serve ice cold.