Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-02

The most cooling drinks are those
containing fruit Juices, either alone or
in combination with other Juices, or
With tea. Ice water merely cooiS: the
fruit drink, with its high food value,
not only cools but invieorates. These
drinks should not be made too sweet, as
this not only DISCUSSES the flavor OF the
fruits. but also adds an excess OF sugar
which is an energy producer. or heat
generator, and therefore defeats the
purpose Of cooling drink. =,
1t is a good plan to keep on hand
a few bottles of fruit juices. These can
be bought in quite variety. A good
selection would be apple juice, grape
Juice, loganberry juice and pineapple
juice. with bottle of lime juice 1or.
occasional blending, together with
few bottles of lemon and orange sirup
which may be made at home. 1t takes
only a minute to measure out table,
spoonful of sugar Sirup, little 1ruiC
Juice. or a blend of two or three, 20 NIL
I'D the glass with plain or charged
water, and there it Is.
Soda fountains depend upon sugar
eirup which is made in quantity ana
canned while boiling hot in sterlllzed
lars or bottles. To make it, dissolve
three pounds of sugar in quart OF
boiling water and boil lcr five minutes,
then bottle as directed. To prepare
drink, add a tablespoonful of this sirup
to a medium sized glassful OF any fresh
fruit drink. This sirup may also be
used to sweeten iced coffee, tea. or any
milk or egg drink. Rich fldlt syrup
NAV be easily made from the extra juice
that is left from serving OF cameo
fruit. or fresh oranges may be cooked
Gown to a sirup consistency and used.
Bottles of grape juice, ginger ale'
fruit sirup or any liquids OF like
nature which are 70 be kept for any
length of time should be placed upon
their sides or placed bottom up to pre-
vent spelling. If the liquid covers the
cork. the moisture keeps it expanded
and there is no room for air 10 enter
A teaspoonful of ginger In two gallons
of cider will keep it sweet for SeVerai
months. Boiled cider should be placed
in Jugs and corked and kept Ill cool
place. ,.,,
The garnishing of iced drinks should
not be overlooked. Cleverly done, II
adds delight both to the eye and 10 the
nalate. Some effective garnlSheS 1or
iced beverages are Sprigs OF treSh mlnI'
slices of fruits cleverly cut, or mara
schino cherries dropped into the glasses
just before serving.
Lemonade With Variations.
Almost any fruit flavor may be ad-
ded to plain lemonade to give Gooo
flavor. Cherries, raspberries. curran'S :,
strawberries and blackberrles all yleio
Juices that are delicious in flavor ana
at the same time add good color to
the drink To make drink refresh
ing. have it clear and not full OF crush
ed or cut-up fruits.
To make lemonade frequently with
out much trouble, prepare a week
supply of lemon sirup. Boil together
two quarts of water and four cupfulS oil
eranulated sugar for about 10 minutes
then add one and one-half cupfuls oil
lemon Juice. Let cool, pour in jars OF
bottles, and place in refrigerator
When you want a pitcher Of lemonade
all YOU need do is to dilute this lemon
strip with ice water. BY Thoroughly
heating lemons prior to squeezing near
~ twice the amount Of juice can oc
extracted. This strip may be furthel
favored with pineapple. grape juice
Raspberry or any other preferred frult
Finely favored lemonade may be
made as follows: Chip off the outer
skin from some lemons and steep tCl
10 minutes in little water, then press
the Juice from the lemons and adc
sugar to taste. Then pour on the
right amount of boiling water. together
with the strained water from the CHIP
ped yellow peel. Let stand until cold
and chill on ice before serving. Serve
with slices of lemon to each glass. III
liked, add a little pink colorlng WIN
berry Juice. Slices of bananas or pit
ted cherries add to the attractiveneSs
If this favorite beverage. refresh-
ing drink is made by taking three p1nts
of we'll sVeetened lemonade, one pint
of root beer, and scant teaspoonful oi
vanilla extract Mix. add chopped ice
few slices Of orange or other fruit
place on ice until chilled, then serve
Iced Tea and Coffee.
Plain chilled tea is delicious Sum-
mer drink if we'll made and not al
lowed to stand too long on the leaves
An excellent method Of making 1t Is
to measure six teaSpoonfulS of good tea
into a heated pitcher. Pour over a
Quart of freshly boiling water, cover
and let stand for about eight minutes
as it should be stronger than when II
is served hot Strain it on teaspoon
f1rf of whole cloves If the flavor Is
liked, and add a thinly sliced lemon
from which the seeds have been re-
moved, or use instead few sprlgs
of mint. Sweeten to taste with one
third of cupful of sirup il likee
sweet. A specially delicious drlnl
consists of well-made plain tea com.
Dlned WIN lemon WdCeI lCe VI Lilli'
ice. Fill the glasses, which should be
tall ralf-full of the chilled ice, add g
heaping tablespoonful of the lemon wa,
ter ice, and garnish with slice Of
lemon or a sprig of mint. Tea, either
hot or cold, is greatly improved by ad
ding a piece of whole ginger to the
leaves, letting this remain while the
tea is being made.
Frosted Coffee.-Make a strong
clear, drip coffee. Sweater to tast
and chill thoroughly. Just before serv
ing, drop on each glassful heapini
spoonful of whipped cream which ha
been family sWeetened and slight.
favored with vanilla.
Iced Orange Coffee.-Have ready on
quart of cold strong coffee. Add on
cupful of strained and sweetened or
ange juice. Drop two tablespoonfuls o
crushed ice in each glass and garnisl
with whipped cream.
Fruit Punches.
Grapefruit Punch.-Prepare Siru
c-;tt, civ c,,,1f,l1s Of hot water and foil