Evening star., 1922-06-23
Health and Thrift in the Home

with the finger tips, add the juice Of
four lemons, one cup Of beverage
sirup, two cups of icewater and one
pint Of grape juice. and allow to
liquid over piece of ice. then add
one pint of ginger ale. Garnish with
a few sprigs OF mint. This will fill
eight water glasses or twenty-four
punch glasses.
Peach Beverage.
Strain off the sirup from a jar Of
canned peaches or equal amount OF
stewed fresh peaches; add one cup
of icewater. the juice of two lemons.
OF ginger ale. Serve with crushed
ice. This will fill five water glasses
or fifteen punch glasses.
Rhubarbnde.
Wash, peel and cut some rhubarb
two and one-half cups. Combine with
three-fourths of cup of sugar, one
cup of water and one-half a tea
spoonful of ginger root and place in
a covered baking dish and bake in
a moderate oven until the rhubarb
is soft and tender. Strain and add
the juice of two oranges. the juice
of two lemons. a pinch of salt and
one and one-fourth quarts Of ice wa
ter. Chill thoroughly and serve.
This quantity fills six water glasses
or eighteen punch glasses.
Raspberry Drink.
Prepare a sirup with two cups of
water and one and one-half cups of
sugar and cook for ten minutes. Cool.
add four cups of raspberry preserves,
the juice Of three lemons and the
ripen in the refrigerator for three
hours. Dilute with one quart of ice
water and serve without straining.
This fills six water glasses or eighteen
punch glasess Fresh raspberries
Crushed are, of course, even better
than preserves to use. If the fresh
fruit is used, more sugar will prob
ably be needed.
Currant Punch.
Take two cups Of strong red cur
rant juice. one quart of water, and a
cup Of sugar. Simmer these together
for five minutes and cool. Slice two
lemons and two oranges thin. put int o
a bowl with ice and pour the juice
over This may also he made by
boiling currant jelly with water,
straining and adding the fruit.
Pineapple Lemonade.
Prepare sirup with two cups of
boiling water and one cup of sugar
and boil them together for ten min
u los. SHiAi lilc SlI up SiiS HliS, auu one
small can of grated pineapple or
equal amount Of fresh pineapple and
the juice of three large lemons. Cool
and add four cups of ice water and a
small amount of crushed ice.
Watermelon Punch.
The juice of watermelon squeezed
from the pulp makes an excellent
foundation for summer punch. Add
sugar to taste, bottle of gingle ale.
the juice of two lemons and cracked
Ice. Serve as soon as made.
Iced Coffee or Chocolate.
Cool some coffee. chill WELL add
without ice. Chocolate may be pre-
pared as usual chilled, then served
with a little whipped cream on ton
of each glass. Cocoa may be used in
the same way.
Mint and Lemon Punch.
Remove the leaves from twelve
large stalks of mint, chop fine, put
them in a chopper with about five
tablespoons of sugar and grind to a
bowl with spoon. Boil together for
five minutes a pound of sugar and a
quart of water. Add the juice OF
three lemons and the mint. When
the mixture is ice cold, freeze. Serve
in punch glasses.
Chocolate MIX Shake.
Place in a shaker one third cup OF
, finely crushed ice, six tablespoons OF
chocolate sirup. two well beaten eggs
two cups of milk and a pinch of salt
Shake thoroughly, strain into glasses
and before serving place a few graf
ings of nutmeg or a few grains OF
cinnamon over the top of each glass
Serve at once.
To make the chocolate sirup: Mel,
l.
one cup of boiling water, cover and
boil for several minutes. Then re-
move the cover and continue boiling
| until the sirup spins thread. Cool
and beat thoroughly, over a dish OF
hot water, then add a pinch of salt
one teaspoonful of vanilla and three
squares of chocolate melted. Con.
tinue beating until smooth and thin
| Melt the chocolate in a pan placed
in larger saucepan of boiling water