Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-02
Cooling Fruit Beverages
Great Variety May Be Found in Various Combina-
+" tons Which Will Be Enjoyed and Are
Quickly Prepared.

cupfuls of sugar, and cook for 10 min
uteS. Cool add one can of grapefruit
pulp, one can of grapefruit juice, the
Juice of three lemons, the juice OF
three oranges, small can OF crushed
pineapple, two bottles of ginger ale,
and enough carbonated water to make
seven quarts Of punch. Pour oy,r
crushed ice in punch bowl. This will
serve 40 persons.
Pineapple Punch-Boil one cupful
of sugar and one cupful of water until
it spins light thread. Put one cup
full of canned pineapple through
fine sieve and add it to the Sirup
with the juice Of two lemons. When
ready to serve add the water and sugar.
Serve ice cold.
Ginger Ale Mint Punch.-CruSh, but
do not mash, one bunch of mint with
six lemons sliced thin. Add one cup
full and one-half of sirup, two or three
whole cloves, and strain into a glass
pitcher. Fill individual glasses with
scraped ice and few slices OF lemon
and sprig of mint in each glass. Put
in a couple of teaspoonfuls of the mint
and lemon mixture, and I'LL each glass
with ginger ale.
Grape Nectar.-Take one pound Of
sugar, one cupful Of water. the juice
of six lemons, and one quart OF un-
sweetened grapejuice. Boil the sugar
and water until it spins a thread when
dropped from spoon. Take it from
the fire, and when cool add the juice
of the lemons and grapejuice and let
1t stand over night. Add charged water
when ready to serve.
Milk and Egg Drinks.
Eggnog.-Beat one egg, add one
tablespoonful of powdered sugar, a few
grains Of salt and one fourth teaspoon
full of vanilla. Fill the glass with
three-fourths cupful Of ice cold milk.
For variations, sprinkle the top with
chopped nuts or add two tablespoon
fu1s of blackberry, raspberry, straw
berry, peach or orange juice, or one
tablespoonful of chocolate sirup, or a
dash of nutmeg instead Of vanilla.
Orange Egg Drink.-Beat three eggs
| thoroughly, add six tablespoonfulS Of
sugar, and one and one-half cupfuls OF
ice water. Whip into the mixture the
! juice Of one orange and small amount
of the grated rind. Serve i'll glasses
topped with whipped cream.
| Plain Milk Shake-Flavor rich milk
or, If preferred, half milk and half
| cream. with vanilla, and add the well
| beaten white of one egg and sugar TO
| suit the taste. Put the milk into
screw-top Jar or bottle, and shake it
until it foams, but not hard or long
/ enough to make it buttery. Pour 1t
| into glasses and sprinkle grated nut
meg on top.
! Fruit Milk Shake-Mix one cupful
OF cold milk with sugar or honey to
taste few grains of salt and one
or two tablespoonfuls of fruit juice.
Shake or whip until frothy. Vanilla.
cinnamon, nutmeg or chocolate Sirup
/ yoaU hn odda6 for variety
| Chocolate Matted Milk.-Miy one to
! two tablespoonfuls Of matted milk
powder with one-fourth cupful Of hot
water to make smooth paste. Add
! three fourths cupful of cold milk and
one to two teaspoonfuls of chocolate
strip and chill. Two tablespoonful
of orange juice may be added instead
of the chocolate if the matted milk
is served cold. An egg well beaten
may also be added to the matted milk
Chocolate Srup for Milk Beverages
Melt two squares of grated chocolate
over hot water. Add seven-eighths cup
! full of sugar or honey, tiny pinch OF
salt and three-fourthS cupful OF boil
ing water. and boil for five minutes.
Milk Fruit Ice.-Add two cupfulS OF
sugar to one quart of milk and Scald.
Cool. then add three-fourths to one
cupful of fruit juice or fruit pulp.
Freeze like ice cream.
Maple FizZ.-For this use maple sirup
| for sweetening and flavoring. some
sweet cream charged water and ball
of ice cream After blending the strip
and cream in a shaker, add the
charged water and ice cream and a
sprinkle Of cinnamon and serve.
Banana Cup-Mix the juice OF one
orange with one cupful and one-half
of grape Juice water, sugar to taste and
four sliced bananas. Boil and strain.
Top with whipped cream and diced
| bananas