The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1931-06-24
Drinks
i'm Summer
HeaIthfnI
BY SISTER MARY
NEA Service Writer

There is much satisfaction In
knowing that we may imbibe almost
rs many long cool drinks on hot
summer. days as we like. The large
percentage Of water in all soft
drinks is of prime Importance, while
the fruit juices usually used for
favoring add some mineral content.
Research workers tell us that
'water has the property Of absorb
ing more heat and not being affect
ed by that heat than other sub
stances. 1t will absorb the heat
from your body, and in posing off
In the form Of perspiration the
evaporation cools you; hence there
is good reason for slipping cool
ing beverage not only in immediate
cooling effect but in the ultimate
effect"
It is also interesting to know
that ginger ale and innumerable
other bottled beverages made with
Enlarged" or "carbonated" water
are healthful drinks, according to
the Chemical Research of the
United States department of agric-
culture.
Have Food Value
These beverages are Of some food
value due to the sugar used in their
making, while the fruit juices,
acids and extracts and other fla
vors from aromatic herbs and roots
as we'll as the carbon dioxide gas
present act as a tonic and mild
gtimulant.
When you are making drinks for
Summer refreshment, take. care not
to make them too sweet. A sugar
syrup Is better than plain sugar for
Bweetening. The flavor of the
finished drink is more bland and
smooth. Remember that this
syrup acts as a dilutent as we'll as a
sweetner and must be considered
when water is added.
If your refrigerator is stocked
with a bottle of sugar syrup, fruit
syrup and ginger ale, you can make
q delicious, zestful drink on a min
nte's notice.
CCdACu III JARS
Fruit not perfect enough in shape
Tor canning, can be used to make
a fruit syrup. The fruit is washed
and crushed to extract the Juice. 1t
is scalded with or without sugar and
sealed in sterilized jars. Since sugar
acts as a preservative, it is a good
plan to add it before sealing. One
cup sugar to four cups juice is a
good proportion to use.
Don't hesitate to combine fruit
Juices. The excess juice left from
canning small fruits and the Juice
from canned fruits always can be
used to advantage in summer drinks.
Remember that lemon and lime
Juice give a pleasant tartness to
Rll fruit punches.
Another point that adds i'm
mensely to the flavor of fruit bever-
ages is the addition of grated
lemon rind to the sugar syrup. Make
simple" syrup as usual When
cooked, add the grated rind of two
lemons for every cup of sugar used
ana let stand until cool. Strain and
bottle or use as wanted
Ideal Thirst Quencher
Raspberry shrub is invitingly tart.
making it an ideal thirst ouencher
and cooler. However, it is not as
good drink for children as "ade"
Of some flavor or a fruit punch.
Grownups and those persons who
would reduce their weight will
especially appreciate this delight
full, old-time drink.
Six quarts raspberrieS cred or
black. quart cider vinegar, granu-
later sugar.
Wash and pick over fruit. Put
berries and vinegar into a stone jar
and let stand for thirty-six hours.
Keep covered with a cloth. Strain
through a jelly bag and measure
juice. Put into preserving kettle
and boil ten minutes. Pour into
Eterilized bottles and seal. Dilute
with ice water to serve.