Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-06-16
BY SALLY MONROE.

IF YOU always have on hand the max
u fngs for cool Summer drinks you
can make your popularity as hostess
much firmer than if you are caught
without lemons or ginger ale or lced tea
when visitors arrive on your doorstep.
There are many delicious Summer
beverages that are just little unusual
Plain ice tea or lemonade or grape juice
or ginger ale Is always good. But these
different" drinks add interest to your
refreshments.
Some women can mix together little
iced tea, little ginger ale, some canned
fruit Juice and some bottled fruit juice,
and, without measuring, get most de-
licious result. Other women need d.
rections to follow when they make re-
freShing Summer drinks. Here are
some good ideas for those who need d.
rections:
Ribbon Freeze.-Ribbon freeze Is made
by putting crushed or finely chopped Ice
into glasses and then adding various
fruit juices in such a way that they do
not mix, but give the ice ribbon eff
feet. AS the ice nlelts the juices mix
to give a deliciously Favored bev-
erage. One very good combination may
be made by putting over the chopped
strained orange Juice. After this add
carefully a tablespoonful or two Of
rather sirupy raspberry Juice, and after
this a little lime jtiice. The Juice from
preserved strawberries, the Juice from
canned pineapples, grape juice and al
most any sort Of fruit Juice may be
used in these connections, care being
thin sirups and to use contrasting
colors.
Mint Julip Up to Date.-SqueeSe the
Juice from lemon and cut up the en-
tire rind into thin strips Add a table
spoonful of powdered sugar, four or five
crushed mint leaves and the Juice Of
half an orange, and set aside for an
hour or more. Then strain and divide
the mixture into the glasses - this
amount being enough also for three
glasses. Add finely chopped Ice, ginger
ale and mint leaf to each glass, and
serve at once.
New York Punch.-This is made BY
mixing pineapple juice, grape juice and
lemon juice with carbonated water.
Serve with little chopped ice in the
glass and top 1t with a Maraschirlo
cherry.
Fruit Punch With Tea.-Make some
tea by pouring a quart of boiling water
over four teaSpoonfulS of tea, let stand
i've minutes and then drain. Add a
half cup of granulated sugar and let
cool. When cool add the strained juice
from half lemon and a good-Sized
orange. Chill thoroughly and add
half cup of mixed Clipped pineapple,
cut up orange and pitted half cherries
or half Strawberries. Dilute with ice
water or iced charged water.
With Currants.-To cup of red cur
rant Juice add two cups of boiling
water and third of a cup of granu-
lated sugar. mix well and let chill. Then
add the juice of half a lemon and
enough water to make the desired
strength. If you have no fresh cur
rants use currant jellys using less sugar.
With Cider.-Bottle6 cider may be
bought all the year round now and
forms a good base for many drinks.
Here is good combination: One quart
of cider, two cups OF sugar SirlFo, two
cups of grape juice, two cups of strained
orange juice and a quart of ginger ale.
With Candied Ginger.-To half cup
of chopped candied ginger add quart
of water and half cup of sugar. When
it comes to the boil simmer for q
quarter of an hour, add the juice Of
two lemons and one large orange and
strain. Let cool and serve poured over
chopped or crushed ice.
From Fresh Pineapple. - Choose a
ripe pineapple, wash and cut cr0sswise
into thick slices. Then you can easily
remove the rough skin. Cut up into
small pieces, saving all the juice and
discarding the "eyes" as you cut It up.
Add a cup and half of orange Juice,
and cup Of the juice Of crushed fasp-
berries, strawberries or pomegranAtes.
Add granulated sugar to taste and let
stand for several hours. Then strain
and dilute little with iced water and
serve In glasses partly filled with finely
chopped ice.
Currant water.-This calls for one
pound Of red currants, half pound Of
red raspberries and a pound Of gran
, ulated sugar. Wash currants, remove
stems and put In saucepan with a
cup Of water and half pound OF sugar
md the Taspberries. Crush well with