Evening star., 1924-09-05
Beverages, Ice Cream, Ices
How the Demands of the Season Are Met, and
Methods to Be Used in Production at
EIome=Healthful Qualities.

1 Have ready YOUR bottles and corks.
and bottle at once while boiling hot.
| l'uI in cold place until ready to use.
White Grape Juice and Ginger Ale
Bcverage.-To the juice of l lemon
| add tablespoonfuls of lime juice or
orange juice and three tablespoonfuls
of sugar Let this mixture stand un-
til the sugar is all dissolved, then put
in lump of ice and pour in half a
cupful of white grape juice and l
bottle OF ginger ale. This VIII fill 4
glasses and larger quantities may be
| mixed in the same proportions.
Effervescent Lemonadc.-Combire
the juice of half dozen lemons, the
rind of | lemon. the juice of .
oranges. 10 cupfuls Of water and
sugar to taste. To cause the drink to
eFervesce. add a small half teaspoon
fut of bcarbouate Of soda to each
glassful just before serving. Stir and
| drink while still effervescent Very
refreshing on hot day.
Almond Milk Punch.-Bring to the
| boiling point one quart of milk with
| one stick of cinaamon, and let it stand
| until quite cold. Discard the cinnamon
! Now blanch two ounces of sweet al
| monds and grind them fine. Moisten
with little rose water, add to the
milk. sweeten, and bring to Il boil
again. Strain through n very fine
sieve. Serve cold i'll punch glasses.
| Ten. Coffee and Chocolate.
Tea made in the following way has
| beautiful color sand a delicious per-
funnel flavor that can be obtained in
| no other way: Have the water barely
warm, pour it over the tea, and allow
to stand for about IL hours. Combine
| 1t with lemon Sherbet. After SWeeten-
| ing and when you are ready to serve
il, place the sherbet in a bowl, pour
the cold tea over il, and bring them
to the table together. There is no
other way of preparing iced tea that
can compare to this.
Iced Chocolate.-I'ut heapng tea =
spoonfuls of grated chocolate in a
double boiler and gradually add cup
fulS of water. stir over the fire and
| cook rapidly for t. minutes. Beat
| thoroughly Add half a pint of cream
and stand aside to cool. When cool,
| fill Il glass onc-third full of finely
chopped ice and then fill half full of
chocolate. Place Il spoonful of whipped
cream on top. Flavor with either
cinnamon almond extract.
Coffee Iced.-Simpy dilute boiled or
| filtered coffee with scalded milk.
| sw"etcn to taste. then chill. Add
more cream. Serve in glasses with
crushed ice.
lee Creams and lees.
| Almost any of the fancy ices may
! be duplicated at home. and ii they
| are served as Il part of the regular
| meal they are good for the general
| health of the family.
| Floats.-TheSe usually consist of
| an iced beverage with whipped cream
| or ginger ale and a scoop of sherbet
| or ice cream. served in II tall glass
Sf r In 4
| cherry or mint leaves may be added.
Coup.s. Sundaes and lccs.--These
seem to bc the same. namely, ice
cream with a sauce and perhaps with
| nuts or whipped cream. These ices
| are usually served in glass or silver
| dishes on stem. In most cases
l or scoops of ice cream are put
| in the glass, the sauce poured over
! and a garnish added.
Mint lce.-To make this refreshing
ice. rinse Il small handful OF fresh
mint leaves through several waters,
/ then bruise thoroughly and steep for
an hour in Il cupful of lemon and
orange juice mixed. In the mean
time, prepare a Sirup Of l pound
Of granulated sugar and / pint of
water. Add the mint, strain and
freeze.
Ice Cream Sandwiches.-These are
gold cake. chocolate cake, or sponge
cake, with a slice OF ice cream be-
tween. II sauce poured over and a
garnish.
Ice Cream Rolls.-A mousse is
very light. fluffy ice cream. frozen
without being stirred. Whipped
cream, sweetened and favored, is
put in baking powder boxes. COW
cred, then packed in two parts ice
and one part salt for hours or
longer. 4 mousse roll or ice cream
roll is made by lining a baking
powder box with ice cream. filling
the center with mousse mixture and
freezing as above. Remove from the
mold. cut in slices and serve on a
plate with sauce and Il Garnish.
Fruit Punch Sundae.-This consists
of scoop of vanilla ice cream with
fruit-punCh sauce made as follows:
Cook l cupful of sugar and 1-3 cupful
of water until it spins Il long thread.
Add Il cupful of crushed pineapple,
1-3 cupful OF maraschino cherries
chopped. and their juice, . table
spoonfuls of lemon juice, and a few
grains of salt. Bring to the boiling
point, then chill.