Evening star., 1924-08-01
Cooking for Two.
Iced Drinks.

While we arc apt to include cold
fruit punches and similar beverages
as part of the refreshments offered
ter what the season, a discussion of
their attractions is particularly ap-
propriate for the days when the mer-
curry Is rising.
AS a matter Of fact, 1t Is within
a comparatively short time that we
have realized the double value of
such fruit beverages. Besides it's i'm
mediate and healthful refreshment,
the fruit which forms so large a pro-
portion of these delicious drinks
renders an even greater service-that
of keeping the bodily processes in
good working order.
In concocting such beverages there
are certain things to remember. First
of all, care should be taken to make
sirup Of the sugar and water to
be used. This sirup may be pre-
pared several days in advance, cooled
and bottled for use when the punch
The next thing to remember is to
plan carefully the proportions of the
various materials to be used While
tastes vary somewhat, it is a safe
general rule to see to it that enough
fruit juice is used to render the bev-
erage palatable. In fact, many per-
sons enjoy the various fruit juices
almost or quite undiluted. Whether
this Is a good plan or not depends on
individual tastes and circumstances.
In using grape juice, for example, e
can frequently serve this quite un-
diluted, and it is in itself a real food.
TO return to our preparations for
shaker is a convenience and may be
used for cooling the mixture with
ice which has been carefully crushed.
The matter of carbonated water
is one Of individual taste; Other
things being equal. it is safe to use
sparkling waters or other charged
drinks, such as ginger ale, for most
of the fruit beverages, since the
nnsIItv rns1y" tang gives very agreeable
One secret OF success is to COM
bine an acid fruit juice. even if only
a small quantity is used. with the
juices from the sweet fruits. Such a
combination as this makes for real
character.
Finally, see that the beverages are
served as daintily and attractively as
possible. Many housewives prefer
very thin white glasses for serving,
in the shops If one prefers to dress
up the Summer table in such fashion.
Here are a few recipes for thirst
Quenching beverages:
Orange40e.-DlSSolV IL tablespoon
fuls of sugar in boiling water, using
just enough to cover. Add the Juices
Of eight oranges and one lemon. Then
combine this mixture with three cup
fuls of crushed ice and seven cupfuls
of charged water. Plain water may
be used, in which case the mixture
should be thoroughly shaken before
cooling.
Grape-Juice Punch.-For each pint
of imported ginger ale use a quart
Of grape juice. The grape Juice should
be prepared first in the individual
glass, having each about half full.
Pour the ginger ale on the grape
Juice before serving.
Pineapple Punch.-Prepare a plain
lemonade and in each glass stir four
tablespoonfuls of shredded fresh pine
apple.
Mixed Fruit Punch.-Two cupfuls Of
grated pineapple, two cupfuls of grape
juice, juice of three oranges, juice of
two lemons, three-fourths cupful Of
sugar and one cupful of hot tea
After mixing the fruit juices and pine
apple combine with the sugar and
tea Chill and serve with ice and
Sweeten to taste.
In conclusion, the housewife is re-
minded that combinations for fruit
beverages are limited only by her
own powers of Imagination.