Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-07-01

desire for something really refresh
ing and nourishing to drink. The
picnic, the river trip, the motor triI
and the country outing may be en-
loved. For these occasions there are
many cooling drinks that are easily
made and that provide pleasing va
riety While fee water merely cools
a fruit drink, with it's high food value
not only cools, but invigorates.
How to Make Fruit Drinks.
There are several ways of making
They can be made from fresh fruit
Juice, sweetening it to taste, and add
ing plain or aerated water. Only ripe
fruit should be used, as unripe fruit
is liable to be too acid. Fruit sirups
can be used with either one flavor or
with a combination of f1avors and then
diluted with plain or aerated water
Delicious drinks can be made with
the LIQUID from canned or bottled fruit
In most cases it is better to reduce
this by boiling, adding sugar and fla
voring to taste. Ice and aerated water
or cider can be added
Fresh raspberries and Strawberries
can be mashed with sugar and used
in the form of PURGE, adding plain
water or aerated water and a little
crushed ice. If seedy fruit is used
by being rubbed through a sieve.
Small pieces of fruit mixed with sugar
and lemon juice can also be used as
the foundation of Summer drinks.
The lemon is one of the most popu.
lar fruits for the making of fruit
drinks, used either alone or in com.
bination with other fruits. The addi-
ton of little lemon juice is an i'm.
provement to most fruit drinks, es.
pecially when using a fruit that is
inclined to be sweet. The amount of
sugar required in fruit drinks depends
upon individual taste and varies &C.
cording to the acidity Of the fruit
used. In all cases, it is better to make
drink too tart than too sweet, as
sugar can always be added. For
sweetening fruit and other drinks 1t
is useful to have some sugar strip
on hand. This blends better and gives
a smoother texture to the drink than
sugar alone, which is always inclined
to sink.
To make sugar strip, to one pound
OF sugar allow one-half pint Of water.
Heat these over the fire slowly until
the sugar is dissolved, then bring to
the boil and boil for 10 minutes. Skim
II necessary, cool and bottle for use.
Lemonade Variations.
One delightful variation to lemonade
Is the addition of one-fourth cupful
of preserved ginger, cut very fine.
Other variations are one glassful of
currant or grape jelly dissolved in
one cupful of hot water, one small
bottle of maraschino cherries cut fine,
two cupfuls of watermelon pulp, one.
half a cupful of raisins cut fine, or
one-half a cupful of desiccated Coco
~ 90
to the lemonade, changes the charac-
ter of the drink, making a different
beverage.
To make pineapple lemonade, take
one pint Of water, one cupful of sugar,
one quart of ice water, one can of
grated pineapple and the juice of
three lemons. Make a strip by boil
ing the water and sugar for ten min
utes, add the pineapple and lemon
Juice. cool. strain and add ice water.
Raspberry Drinks.
Lime and Raspberry Refresher.-
Use one cupful of raspberry strip,
two or three tablespoonfuls of lime
juice, one cupful of shaved ice, plain
or aerated water. and sugar strip
to taste. Prepare the drink just a
short time before it is wanted. Put
the raspberry strip and lime juice
Into pitcher with the ice. Fill up
with plain or aerated water and
sweeten with sugar strip, the guam.
tity depending upon individual taste
and the acidity of the lime juice.
Serve with straws.
Raspberry or Red Currant Squash.
Put one tablespoonful of raspberry
or red currant strip or juice and one
tablespoonful of lemon juice into a
large tumbler with a little crushed
ice. Fill up with soda or mineral
water, and float thin slice of lemon
or few fresh raspberries or red cur
rants on top. A little sugar may also
be added. Serve with straws.
Raspberry Mint.-To one quart of
plain lemonade add one-half a cupful
of slightly crushed raspberries and
the leaves from spray of mint. Set
aside until thoroughly chilled and
serve either in tall glasses or from
a punch bowl.
Other Fruit Drinks.
Orange Drink-Wash and brush
two oranges and one lemon and cut
them in thin slices, without peeling,
and remove as many of the seeds as
possible. Put the sliced fruit into
large pitcher, sprinkle with two
ounces of sugar and pour one quart
of boiling water over. Cover and
leave until cold, then strain and serve
as cold as possible.
Apple and Lemon Drink.-Wash
two or three good cooking apples and
cut them in slices without peelfng.
Put them into a saucepan with cold
water to cover them and simmer gen.
fly until soft Strain, add a little
sugar while hot and leave to cool.
To serve, half fill a glass or tumbler
with the apple juice, add the strained
juice of half a lemon and fill up with
plain or aerated water.
Peach Punch.-Try a peach punch
made by putting very ripe peaches
through a colander and combining
the puree with orange juice, a little
lemon juice and some strip and min
eral water. Plain water may be used
if desired.
Blackberry Shake.-This has as its
foundation a glass Of matted milk to
which strong blackberry strip is added
for f1avoring. Shake well and serve
with shaved ice in tall glasses. Logan.
berry or raspberry sirup may be sub
stituted for f1avoring.
Grape Frappe.-BOil two cupfuls of
sugar with four cupfuls Of water for
% minutes. When cool, add one-fourth
cupful of lemon juice, three-fourths
cupfuI of orange juice, and one pint
Of grape Juice. Strain and serve in
glasses half filled with shaved ice.
For Cherry Drinks.
Crush the cherries and press out
the juice without heating them. Crush.
ing the cherries, stones and all, i'm
parts a favor to the juice that many
people like. Others prefer to remove
the stones. Clarity the juice if neces-
sary. and bottle and sterilize it. Cherry
juice, when sweetened to taste, makes
an excellent beverage and is especially
valuable for combining with other
fruit juices in preparing fruit punches,
to which it adds an attractive flavor.
'5y mixing cherry juice with equal