The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1925-08-14

quite like well-made and
chilled beverage served with
delightful tinkling Of Gle.
A drink made entirely Of fruit
juices is cooling and healthful both
for children and grown-ups. Tho
mineral salts and acids Of the fruits
tend to increase the alkalinity Of
the blood and keep one cool in spite
Of rising mercury.
Drinks made with a foundation Of
iced tea are refreshing and mildly
stimulating, quite like a cup Of hot
tea.
Iced coffee stimulates the nerves
in the same fashion the hot beverage
does and iced milk drinks contain
exactly the same food value that q
hot milk drink provides.
The following chocolate milk drink
makes a meal in itself with the
addition Of a brown bread and butter
sandwich and a bit Of fresh fruit.
Children. particularly. like 1t.
Chocolate Egg Drink
One egg, / tablespoon sugar, 2
scant teaspoons cocoa 18 teaspoon
salt, / u cups milk, drops oil Of
peppermint.
Beat yolk Of egg Mix sugar,
cocoa and salt and beat It into yolk.
Beat In the milk and half OF the we'll
beaten white Of egg. Pour into a
glass containing the flavoring and
pile the remaining white Of egg on
hn IN MI IF
the peppermint.
The milk should be very cold be-
fore combining with the egg and
just enough ice to 'tinkle" in the
glass be used. Much Ice will make
the drink watery. Serve as soon as
made.
Raspberry Nectar
Two cups raspberry Juice, u cLp
lemon juice, q cup orange Juice,
Y cup sugar. cups water, I egg
white.
Combine fruit 1uice1 With sugar
and let stand, stirring frequently un-
til sugar Is dissolved. Add water
and let stand on ice for one hour.
Beat white Of egg with whisk uR-
til light and add to fruit mixture.
Beat well with whisk until the whole
is frothy. Serve with one tablespoon
crushed ice = each glass.
Tie housekeeper who E,:es 70 De
able 70 serve . refreshing drink 20
aer chance visitor Tfll keep q supply
Of truit syrups or hano These
syrups are adoed to Ice OF charged
water, or 2 taolespoonfuls to a
glass OF water.
The following is a general" re-
cipe for fruit syrups.
Fruit Syrup
Two cups sugar, cups fruit juice.
cups boiling water.
Put water into sauce pan and sift
In sugar. When sugar is dissolved
cover pan and boil ten minutes. Add
fruit juice and bring to the boiling
point. Cover and simmer, just be-
low the bubbling point for fifteen
minutes. Pour into sterilized jars
and seal.
The fruit juice Is obtained by
slightly heating the fruit while
crushing 1t. Crush well and strain
through several thicknesses OF
cheesecloth. Press the bag to ex-
tract all the juice. Berries are
usually treated this way.
Extra sugar is seldom needed
when making a beverage with a
fruit syrup.
Chocolate or cocoa syrup can be
made and added to milk and egg
drink in place Of the uncooked CO.
Goa. The drink is really more deli
cious and smooth when the cooked
syrup Is used.
Chocolate or Cocoa Syrup
One cup cocoa or squares bitter
salt, IL cup water.
Crate and melt chocolate, stir In
sugar and add boiling water and
salt. Cook, stirring to prevent burn
ing, for minutes. The cocoa and
the water and salt. This mixture Ia
cooked for S minutes. Pour into
steril1zed can and keep on ice when
cold. Vanilla is added when the
drink Is made.
One or two tablespoonfuls Of this
syrup is used to l cup Of milk.
\. Fruit syrups can be combined just
like fresh fruits in mixing" drink
and really make a smooth flavor
often lacking when the sugar is not
more than half dissolved in a fruit
punch.
II juice is left from canning fruits
It can be used in syrup to make
fruit syrup. These syrups should
be kept in the refrigerator II possible
| and used within q few weeks