Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-07-09


ons and one can of grated pineapple.
Cool. strain and add one quart or four
cups of ice water.
Lemon Mint.-Wash the mint web
and pick off a large cup of the
leaves. Put them into stone jar
the mixture until the leaves are
thoroughly bruised and the flavor is
extracted. Strain off the water add
the juice of two oranges and six lem
ons and one pint of sugar. Put it on
ice and when it Is thoroughly cold
serve it in tall. thin glasses with a
sprig of fresh mint and a very thin
slice of lemon in each cup.
l Delicious Punch or Sherbet.-Use
one cup of strong tea, one cup of
sugar, one pint of mineral water, one
pint of ginger ale, three fourths cup
of orange juice and one-third cup Of
lemon juice. Mix and chill. This is
also good frozen and served as a
sherbet.
/ Grape Cordial-To one quart of
rich. unsweetened grape juice add
one quarter cup each Of cold water
and sugar strip and one-half a tea
spoonful of grated nutmeg. Just be-
fore serving the drink fill the glasses
two-thirds full of crushed ice and
pour the cordial over it.
| Ginger Ale.-Put one quart Of chip
ped ice into gallon jug, add one
pound of sugar and one tablespoon
full of strong ginger and shake the
mixture well. Add one pint Of good
cider vinegar and fill the jug with
water. Keep it on ice until it is very
! cold.
! Raspberry Vinegar. Pour two
quarts of vinegar over four quarts
| of raspberries. Cover and put it in
a cool place for two days. Strain the
! juice through cheesecloth and pour
it over four quarts of fresh berries.
Set the mixture aside again for two
days. then strain it second time
through cheesecloth and add three
quarts of sugar. Heat it slowly and
skim the liquid until it is clear:
| 1t in sterilized bottles. When you
serve 1t use two tablespoonfuls of
the strip to a glass Of ice water. It is
most refreshing drink on hot day
and will keep all summer.
! Currnnt Shrub.
| Heat two quarts OF ripe currants
and strain the juice through cheese
cloth. To every quart of juice add
shres s,. r Of pound tSs Of sugar ds
solves. Add the juice Of one lemon
and enough cold water to dilute. tho
strip, When 1t is cold, pour 1t over
cracked Ice and ornament each glass
with a slice of lemon or a bunch Of
ripe eurrants.
An Egg Drink-Beat three eggs
thoroughly. add sig tablespoonfuls of
'sugar and one and one-haif cups of
ice water. Whip into the. mixture
the juice Of one orange and a small
amount of the grated rlnd. Serve 1t
in glasses topped with whipped cream.
Milk Shake.-Flaver rich milk. or
if preferred. half milk and half
cream, with vanilla, and add the we'll
beaten white of ono egg and sugar to
suit the taste. Put tho milk Into a
screw-tep jar or bottle and shake 1t
until it feams, but net hard or long
enough to make it buttery. Pour it
into glasses, and sprinkle grated nut
meg On top.
Drinks without Sugar.
Cocoa Ceeler.-Beat the white of enc
egg until 1t is stiff and gradually add
as you beat, two teaspoonfuls of
breakfast cocoa and few grains Of
salt. Add to ene-half the mixture. as
you beat it, three-auarters Gun of
cold milk. Turn, it into a glass and
pile the remaining egg mixture on
| top.
Fruit Blossem.-fnto a mixing glass
put one and ene-half ounces Of Ca
| taWba strip and one ounce of sweet
cream and add ladle of fruit salad
and scoop of ice cream: Shake the
mixture thoroughly, fill the glass
into another glass. Top it with whip
ped cream and serve it with a spoen.
+ Pineapple Julep.-One of the most
refreshing of all porch drinks made
from pineapple is this; To one pint
eff corn or maple strip add one pint of
water and let the mixture come to
| a boil. When it is cool, add one can
Of sliced pineapple cut into tiny
cubes, the juice of three lemons and
enc orange, aae pint of unfermented
4 grape juice and one pint Of carbon
ated water. Add ene-half dozen
bruised sprigs of mint and serve the
drink from a punch bowl, in which
you have placed a large piece of ice.
Apple Cup-Core six apples and cut
them into quarters without pairing
Them Put the fruit into porcelain
pot and add one cup of raisins, two
mon and bit of grated lemon rind.
Be sure not to get any OF the bitter
white rind. Add two quarts Of water
| and bring the mixture to the boiling
| point; then add tive more quarts OF
water, cover the kettle and allow the
hour. Drain it through cheesecioth
bag and when it is cold add the juice
| of three lemons. Chill the drink
thoroughly before serving 1t.
| New Coffee Variations.
Chilled coffee is always delicious.
It must be made a little stronger than
when served hot and should be
blended with A. little cream, sugar
sirup added to taste, or with con-
deneed milk instead of sugar and
cream. and may pc served with OF
re give 1t q Turkish taste, peuF the
hot coffee on teaspoenfu1 Of whole
cloves and a little stick of cinnamon,
and sprinkle a little powdered Gin
namen over the sweetened whipped
cream CO sweeSened strong coffee