Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-07-09
Ice Cream and Beverages
How to Obtain the Best Results in Making AL
Sorts Of Cooling Products for the
Summer Months.

i ing for ices can be made by cooking "a
a. thick strip all surplus juice when
preserving or canning raspberries,
This bottled and corked will keep q
long time. Three tablespoonfuls will
color gallon Of ice rose pink. You
can, of course, deepen the color to o
raspberry red by increasing the
amount of coloring. This also adds
much to the flavor Of the ice or
punch. X
Cold Drinks.
Ice Tea Punch.--Make two gallons
of tea by tying four heaping table.
spoonfuls of tea in thin cloth. Pour
over the boiling waters Let stand
eight minutes. Remove the cloth, put
in the hot ten four or five. whole
cloves, the grated rind of one orange
and the juice of four and the Juice of
half dozen lemons.
Sweeten to taste with any kind OF
preserve juice, or strip made of
about two cupfuls OF sugar, and water
boiled down very thick. Let stand for
about three hours. then strain. Let
get Ice cold. When serving. put a
piece of thin sliced orange and one or
two cherries inNeach glass.
Iced Chocolate.-ScraPe or CRATE a
quarter of pound OF unsweetened
chocolate and put 1t into a porcelain.
of a cupfnl Of sugar, and one cup
full of boiling water. Stir and cook
steadily until a smooth paste Is
formed, but take care that 1t does
not s~bufn. Add one and one.half
pints of boiling water and let boil
slowly until strip is formed, then
remove from the fire and stir every
few minutes until cool Flavor with
vanilla and a little cinnamon. pour
into q preserve jar screw the top
on tight. and place in the refEfgera.
tor. When ready to serve, add three.
quarters of a cupful of rich cream
until light. Half all the glasses with
crushed ice, I'LL up with the choco.
late, and top with teaspoonfui Of
whipped cream. 4
Strawberry Lemonade. Mash one
pint OF fresh and ripe Strawberries
to a paste, add three pfflts Of water.
then strain through cloth, squeeZ-
ing hard. Add the juice OF three
lemons and three-fourths pound Of
white sugar, stirring until dissolved
When ready to serve, add another
pint OF berries and one ripe banana
sliced In thin pieces. Pour into
glasses mar TUT OF crusneu OI hHeiy
cracked zee. The amount q susaI
may vary, according 70 TASTE ana
acidity OF the berries. 80
Pineapple Lemonaae:-Inls y 1 me-
cious ana cooling DeVerage. me
pineapple should Oe very TIDE. S 80
tuily remove the SKINS anu 20 $3.50. Jno
crate OF cut Inin s nD.ss. W.. 4
onesnan pouno t ~ 4Es ,,,ica ~
s sn,,. sn sa,:se iemons Let stand an
hour. Mash through a fine sieve.
Add ice and water and some small
pieces OF pineapple.
MIX Shake.--Put one Tablespoonful
Of sugar and one teaspoonful Of
vanilla or any other fiavoring In q
mint OF rich sweet milk with cream.
and stir well. Then put one cupful Of
crushed ice In d quart fruit jar. add
to the milk, and screw the top on
with rubber band, ana shake rapid
Nv for several minutes. or until the
lar !. IL filled with foam. Open ana
pour into glasses and drink at once.
80. -
NA.'as
Mix two large bunches Of fresn mint
chopped very fine. with one ana three
fourths. cupfuls OF sugar ana the
grated rind of one lemon. Let stana
one hour. then pour over II one quart
of boiling water ana DOH Ior Yen !.