Smyrna times., 1928-08-08
COLD DRINKS FOR SUMMER
Food Facts by Ann Page, Director of
A. & P. Bureau of Home Economics

Food Facts by Ann Page, Director of
"A. & p. Bureau Of Home Economics
These August days cold beverages are
in order. For serving with meals we
will often choose iced tea, coffee, cocoa
perhaps lemonade, grape juice, ging-
erale or a combination of these fruit
drinks. For afternoon or evening re-
freshments we may prefer something
more elaborate
In making iced tea and coffee, to
get the best results, both must be
freshly made and poured over cracked
ice to cool quickly. Yes, l know it
uses up the ice but it is worth it.
As almost everyone likes lemon with
tea it is really all right to add squeez-
ed lemon juice with possibly a little
orange juice as we'll Many people
prefer to add the lemon juice them
selves and in this case slices or sec
tlons Of lemon should be passed with
the tea. Slices or orange may alter
nate with the lemon. Sometimes
sprigs of mint are placed in each
glass. A favorite variation of this
plain tea even for use with a meal IS
the addition of ginger ale. The glass
should be filled three-fourths full of
the tea before the ginger ale is poured
in.
Plain cream, whipped cream or both
are passed with iced coffee. Some
times coffee is varied by using with it
an equal amount of cocoa. The cocoa
is made before hand and allowed to
cool if you have plenty Of time, be
cause it is not improved by being
poured hot over the ice. The coffee is
made fresh, poured over the ice, and
then the cocoa is added Whipped
cream goes with this Of course.
It is very convenient to keep a
chocolate syrup made up, ready to mix
with milk OF charged water for milk
shakes or "high balls For frosted
chocolate ice cream Is shaken with the
syrup, and for float plain cream
and charged water are used. A fruit
JAR with a rubber to seal the top Of
a cocktail shaker may Be used to mix
these drinks.
making and keeping chocolate syrup
aid tight, it Will keep for several
weeks. The quantity may Be doubled
if you use a good deal Of this syrup
at time 10 make it cut two squares
of chocolate into five Oh six pieces or
use one-half cup Of cocoa and stir over
direct heat with one cup Of water un-
till smooth and thick Add two cups
of sugar and a pinch of salt and stir
until dissolved Boil three minutes or
222 degrees, add two tablespoons of
butter and two teaspoons Of vanilla
and serve at once. If cocoa Il used
and iii the butter is omitted this sauce
may be put into an air tight jar and
kept until ready to Use Reheat add
butter and serve. The addition of d
few drops of oil of mint makes anoth-
er variation which YOU will like
This syrup can De used as a hot
sauce for Ike cream or desserts. Two
Tablespoons of butter should be added
when il il heated.
Another very cooling drink is ar
orange milk drink made With eyapor-
ated milk which has Y creamy texture
when mixed with tie orange. Here If
4 recipe for enough to serve one per
son generously. YoI can multiply i
according to the number you wish Il
serve. Boil one-half cup Of sugar anC
one-half cup Of water together, AK
one Kip Of orange juice and one table
spoon Of lemon juice Add this mix.
ture slowly To three quarters of ! cuT
of evaporated milk Just before serv
Ing. Add few grains Of salt
Here IS a party enough t,
serve about 4 dozen persons. Boil tw'
cups Of sugar and two cups Of waite
five minutes, and add the juice Of fout
lemons and two oranges. Add on
quart Of water, one pint Of ginger ale
Wash and bruise the stems Of si,
sprigs Of mint Add to the mixtur
and let stand in a cold place one hour
Pour into a punch bowl over ice.