South Bend news-times. (South Bend, Ind.) 1913-1938, 1922-08-26
THE HOME KITCHEN

solving the Problem OF Cold Re.
freshing Drink.
Cold drinks served az tea time or
at August luncheons are generally
made without the addition OF car
donated waters. ginger ale or spark
ling cider. Fruit Juice, freshly ex-
t1-Acted or bottled. and iced tea OF
coffee or chocolate are general
favorites and most commonly serv-
ed. The unwritten law IN making
iced tea Is 20 infuse q. then strain
Il after 70 has STEPPED three or four
minutes, and pour Il hot over crack
ing II first. which Is the rule in
making punch.
Fruit juices may be extracted in
two different ways. First, they may
be squeezed cold through q selly-
bag. then set 20 chill Second. the
fruit may be washed. stemmed or
stoned, as the case may be, then put
into a kettle with a very small
amount OF water. 10 melt. Let II
boil up gently. then, when the fruit
is soft II may be put through the
telly-bag, cooled and chilled or bot
tied and sealed hot.
Sweetening syrup for cold drinks
should be made ahead OF time and
should be made ahead q time
dissolve IN cold drinks readily or
kfomp!etely. and therefore it is
psometimes wasted. Take a pint of
suger TO three-quarters OF a pint OF
water and boil the mixture gently
20 a medium syrup, skim. then bot
tie in a large-mouthed bottle, and
set In the refrigerator. This Is
much better. besides being more
econ omical. and It gives a smooth
and pleasing texture 70 the drink
Having a little bottled fresh lemon.
orange and grapefruit Juice ready
20 add 20 the other fruit juices
when making drinks IS very conven-
lent. aad they keep nicely in a cool
place for several days
Gooseberry Swizzle.
Prepare gooseberry Juice in either
the two ways suggested. Use "a
quarter OF a glassful Of the Juice
and about half the amount of
orange juice, sweeten 10 taste and
add cracked fee and clear water or
carbOnated water enough 10 MI the
glass Put a spray OF mint on top.
busted with powdered sugar.
Coffee Glace.
Make coffee a little stronger than
usual and add TO Il an egg and the
broken shells. When done. strain
the coffee and sweeten to taste.
Have ready as many glasses as are
needed. filled three-quarters full OF
fee cubes. pour the coffee over the
ice, and add the desired amount of
cream. This makes a much richer
drink than Is obtained by mixing
the ingredients cold.
Ginger Punch.
Bruise a bunch OF fresh green
mint and add to It a cupful and a
l half OF sugar and the juice Of six
5large lemons and two oranges. Let
this mixture stand IN a cool place
several hours stirring It frequently.
Strain and add a quarter cupful of
ginger syrup. then four bottles of
ginger ale. Stir we'll. add a small
bottle OF carbOnated water and pour
over cracked Ice. Put IN each glass
a spray OF mint that has been wet
and busted with powdered sugar.
Raspberry Rance.
Take six quarts OF red raspber-
ries and after washing and picking
them over, put them in a bowl or
crock and barely cover them with
vinegar. Let them stand overnight
stirring and MASKING the berries
with a wooded spoon. Strain the
berries. and 20 each pint OF juice
add a pound OF sugar. boil. skim
and cool slowly until syrupy when
tried on a cold plate. Bottle and
seal one or two bottles. The rest
should be set aside for immediate
use. Fill the glass with shaved ice.
add a half-cupful OF the rance. then
Ill the glass with Carbonated water.
II for a luncheon drink use plain
water and add a slice OF orange.
This makes a delicious cold drink.
Here Arc Recipes for Some Deli
CiOus Summer Pies.
Pies hot or cold make popular
desserts when fruit IS plentiful for
the filings. Housewives favor pies