Evening star., 1925-08-21
Cold Drinks fOrLuncheOn
witches to Accompany Them, Also Furnish
= Attractive Dishes for the Midday Table.

When the principal luncheon dish
Is hot one. it is well TO serve a cold
drink. If iced tea. coffee, or chocolate
is on the menu, do not partly fill the
glass with cracked ice, but. instead,
chill the liquid as thoroughly as posi-
BILE rby placing 1t in a pitcher or other
receptacle close to the ice.
To prepare tea, pour the boiling
water over the dry leaves, cover, and
let stand for minutes, no longer,
then strain Off Cocoa should be made
with water and of rather greater
strength than usual. When to be
served. dilute with milk or milk and
cream. At breakfast time make an
extra quantity of coffee. Pour off the
amount not needed for the meal. and
send the remainder to the breakfast
table.
Powdered sugar is generally served
with cold drinks, but 1t must take
some time to dissolve. To obviate
this, make strong sugar sirup- in
the proportion of half a cupful of
boiling water to each cupful of granu-
lated sugar. Stir until dissolved, boil
for minutes, then put aside for use.
II will keep for some time. Iced coffee
or chocolate should be served in small
tumblers with whipped cream or plain
cream. A delightfully."- cooling drink
Is tne OlQ-IdSnlOneu DdTlcN water
favored with either lemon or orange.
Little bottles of lemon or other
fruit squashes can be bought or put
up at home. and are very useful at
a picnic, one small bottle providing
O. dozen glasses of beverage. These
delicious fruit squasheS are at their
best If a certain amount of water is
added and then a dash of soda water.
Various fruit sirups are also excellent
mixed in this way. Their flavors may
be varied, including strawberry, lemon,
orange, red or black currant or pine
apple.
Tamarind beverage is very cooling
to the blood and possesses remarkable
medicinal qualities. To make, put "a
large, clean tamarinds into a stone
jar. sprinkle ounces of brown sugar
over them, and let them stand for
week. When ready, put tablespoon
fuls of the mixture into pints of Ice
water, mix thoroughly, and serve.
Preserved tamarinds are excellent.
and may be used in place of the fresh
fruit.
Fruit Ices, Frozen Creams.
With a home ice supply. frozen
desserts are neither difficult to make
nor expensive. When desired a num-
ber of times each week, it will be
economy in time to prepare several
quarts of sugar sirup at a time. The
preparation requires one pint OF
granulated sugar 10 one quart Of
water. Add the sugar to the hot
water, stir over the fire until dis
solved. then bring quickly to the boil
ing point and boil without stirring
for five minutes. Should any scum
rise to the sirup, skim thoroughly.
Let stand until cool, then strain
through thin muslin cloth, pour into
bottles or jars, cover, and keep in a
cool, dry place. A boiled sirup of
this kind will give a smoother effect,
especially with ices, than when the
uncooked sugar is used.
A good general rule for fruit ices is
as follows: Add to the strained fruit
juice enough of the prepared sirup to
make very sweet. Measure and add
an equal amount of cold watermelon,
then freeze. When a very rich ice Is
desired, the proportion of water may
be somewhat reduced. When partly
frozen, a cupful of rich whipped
cream is a great addition to ices made
with the sweeter fruits, such as rasp-
berries. peaches and others. Also The
full flavor of these fruits is often
strengthened by the addition of few
spoonfuls of lemon juice.
Frozen creams will also soften less
quickly II a portion OF the mixture
at least, has been cooked. The
famous Philadelphia ice creams call
for equal parts of scalded and un-
cooked cream, the sugar, one cupful
to each pint of cream, dissolved in the
hot portion, the raw cream added, and
the mixture quickly chilled before
havoring.
What are known as New York
creams have base Of cooked
custard, three or more eggs to pint
of milk, to which an equal amount of
raw cream is added when favored and
ready to freeze.
MousSes are mixtures of Sweetened
and favored cream whipped, the
froth being SKINNED off as it rises,
and drained. This Is then packed in
a tightly closed mold and packed in
Ice and salt until frozen to the center.
Delicious Fruit Ices.
Iced Fruit Cup-For an iced fruit
cup, put one quart of sour cherries,
green plums, or other acid fruit in a
quart of cold water over the fire and
simmer very gently until tender.
Add sugar to sweeten, stir until dis
solved, and press through sieve.
Reheat, and when at the boiling point
add one tablespoonful of arrewroot
blended with a little cold water. Stir
until clear. add a pinch of salt, and
one tablespoonful of lemon juice. and
put away to cool. This and similar
Ices are best served in clear glasses
or glass cups.
Gooseberry Cream Ice-Wash, top,