Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-02-28
Beverage and Food Drinks
Great Variety IFound and Each Should Be Served
Either very Hot or Very Cold-For
Those Who Are Ill.
[ hose Who Are 1T.

This place of all beverages on the
menu is an imporfnt one, and the
correct way of prsaring them, once
learned, is as easvlo follow as is the
wrong way. Very bt or very cold, bnt
never between, is ne first law of serv-
ing beverages. TT most delicious bev-
erages are made 18th combination of
several ingredieps, which gives a mel
low richness. Al beverages must be
vel favored a1d strong especially If
the drink is tSbe cold one, so That
the ice will nc make them insipid. A
bit of salt imfoves them.
If you are serve iced tea or coffee,
pour hot teaior coffee over ice. This
Is being libfal with ice, but is good
for the qualty of the drink. The bev-
erage Shouh be made very strong.
Have each glass two-thirds full of
crushed Ia. In the case of serving
punch, tl1 ice may either be left in
one largeipiece in the punch bowl or
cubes of Re may be allowed to float on
top. NoIice should be placed in the
individua serving glasses. A glass
pitcher most attractive in which to
serve ia or fruit drinks. including
punchea unless the punch is to be
served n q punch bowl.
Tall umblerS for individual serving,
resting N plate, are the best for serv-
ing icet tea, coffee or chocolate, fer
holding andwiches and cake and when
ever sugar. or cream is to be added so
that spoon is necessary. Serving
/ from Q ray, with pitcher for repler-
ishing, S easy and hospitable. Small
glasses Without plates may be used for
serving beverage when other refresh
ments ire not served with it. The
glass siTper is a combination of spoon
and strIw which is very convenient.
The spmnltke end is used for stirring
the beverage, while the other end serves
for sipEng through the hollow end.
This Is much better than using q straw,
although straw will serve the purpose
II the slipper is not at hand.
Tested Methods.
iced Tea.-when making tea to be
used for iced tea, add q pinch of salt
TO the pot to bring out the flavor, and
add O fresh sprig of mint to the tea
leaves or . piece of orange or lemon
rind. Sweeten the tea while hot before
pouring it over the ice.
Minted Chocolate.-Cook two squares
Of chocolate and half q cupful of water
together over a slow fire until smooth
and thick, stirring vigorously. Remove.
add half . cupful Of sugar, one-fourth
teaspoonful OF salt and stir until dis
cupfuls Of evaporated milk, one-fourth
teaspo0nful of vanilla and half q tea
spoonful Of spirits Of peppermint and
mix well. Pour this over two cupfuls
of crushed ice, stirring or shaking until
very cold. Serve at once. This viii MI
six glasses.
Iced Orange Coffee.-Boil together for
ten minutes half o cupful of sugar, one
cupful Of water and the thin pairing of
two oranges, being careful to get none
of the white pith. Cool. strain and add
four cupfuls of cold coffee. Just before
serving add the juice of the two Or
angex and half q cupful of evaporated
milk. Pour into tall glasses partly filled
with crushed ice.
Coffee Float.-Scald one pint Of milk
IN double boiler, add two tablespoon
fuls Of ground coffee and let stand for
Is minutes. Add two tablespoonfuls of
sugar, strain, then chill Add some va
nilla and two tablespoonful of ice
cream and whip lightly.
Hot Beverages.
Orange Tea.-Peel an orange and re-
move al the white skin. Slice the
orange very thin and take out the
seeds. Put q slice into the bottom of
each cup before you pour the tea.
Sweeten with granulated sugar.
Hot Fruit Punch-Boil together for
five minutes two cupfuls of water, two
cupfuls Of sugar, one thinly peeled
lemon rind and a small piece Of stick
cinnamon. Simmer in this mixture
thr>c 7'ules which have been peeled,
cored and diced. When the apples are
tender and the Juice becomes sirupy,
remove from the fire, crush about a
third OF the apples through a sieve,
then put the pulp back into the apple
strip. Scald one pint Of grape Juice
strip, and add the juice left from q can
Of sliced pineapple and the juice Of two
lemons. Blend and serve hot in punch |
glasses. This punch Is delicious and
healthfIiI.
Mulled Grape Juice.-Soak for Is min |
ltes the grated rind of an orange in
the Juice Of one lemon, to which you
have added q cupful of boiling water
and q heaping tablespoonful of grant,
lated sugar. Put the ingredients into
q granite or porcelain saucepan and
add quart Of unfermented grape juice,
four whole cloves and pinch of ground
cinnamon. Bring to the boiling point, |
then let the mixture simmer for Is
minutes. Prepare meringue by boil
ing together one cupful of sugar and
two tablespoonf1ls of water until it
threads, then pour it gradually over
the Stifny beaten whites of two eggs,
which you must stir all the time. Add
the hot grape juice, dust grated nut |
meg lightly over 1t and serve at once.
Ginger Cordial.-Stew slowly together
half . pound of figs, half teaspoonful
OF alispice. O pinch Of ginger and a
saltSpoonful each Of cinnamon, mace
and ground cloves in suficient cold