The Washington times., 1928-07-09
FOOD
FACTS
By ANN PAGE
Director of A. a p. Bureau OF
Home Economics

These July days cold beverages
are in order. For serving with
meals we will often choose iced
tea. coffee. cocoa. perhaps lemon
ade. grape juice. ginger ale, or a
combination of these fruit drinks.
For afternoon or evening refresh.
ments 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,
1 know it uses up the ice but it is
worth it.
AS almost everyone likes lemon
with tea 1t is really all right to
add squeezed lemon juice with pos.
sibly a little orange juice as we'll.
Many people prefer to add the
lemon Juice themselves and in this
case slices or sections of lemon
should be passed with the tea.
Slices of orange may alternate with
the lemon. Some times 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.
Sometimes coffee Is varied by using
with it an equal amount of cocoa.
The cocoa is made before hand and
allowed to cool il you have plenty
of time, because 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.
1t is very convenient to keep a
chocolate syrup made up, ready to
mix with milk or charged water for
milk shakes or ''high balls" For
a. frosted chocolate ice cream is
shaken with the syrup, and for a
float" plain cream and charged
water are used. A fruit Jar with
a rubber to seal the top or a cock
tail shaker may be used to mix
these drinks.
II the directions are followed for
making and keeping chocolate syrup
air tight, it will keep for several
weeks. The quantity may be
doubled IL you use a good deal of
this syrup at time. To make it
cut two squares of chocolate into
five or six pieces or use one-half
cup of cocoa and stir over direct
heat with one cup of water until
smooth and thick. Add two cups of
sugar and a pinch of salt and stir
until dissolved. Boil three minutes
at 222 degrees F., add two table,
spoons Of butter and two teaspoons
Of vanilla and serve at once. If
cocoa is used and il the butter is
omitted this sauce may be put into
an alright jar and kept until
ready to use. Reheat, add butter
and serve. The addition of = few
drops of oil of mint makes another
variation which you will like.
This syrup can be used as a hot
sauce for ice cream or desserts.
Two tablespoons of butter should
be added when 1t is heated.
Another very cooling drink is an
orange milk drink made with
evaporated milk which has
creamy texture when mixed with
the orange. Here is a recipe for
enough to serve one person gen.
erously. You can multiply it &C"
cording to the number you wish to
serve. Boil one-half cup of sugar
and one-half cup of water together,
add one cup of orange juice and
one tablespoon OF lemon juice. Add
this mixture slowly to three-quar
ters of cup of evaporated milk
just before serving. Add a few
grains Of salt.
Here is party punch-enough
to serve about a dozen persons.
Boil two cups of sugar and two
cups of water five minutes and
add the juice of four lemons and
two orangez. Add one quart Of
water, one pint of ginger ale. Wash
and bruise six sprigs of mint. Add
to the mixture and let stand in n
punch bowl over ice.