Evening star., 1932-07-01

III the making ana tIle sutS1lSllS
used for the process. No amount
of after-chilling will take the place OF
this important first step. The glasses
used for serving should also be chilled,
and the materials should be carefully
blended. Never put large Jumps OF ice
in glasses in which Summer drinks are
served. Use either shaved ice or small
crushed pieces.
Juices for Cold Drinks.
Vegetable or fruit juices accompanied
bv sandwiches of various kinds make
satisfying warm-weather 1uncheons.
Your market order should include some
of the canned fruit. vegetable and clam
iuices, also evaporated and condensed
milk and matted milks, both plain and
favored, with prepared chocolate slrupS
for beverages either cold or hot.
To get the juice from the crushed
food pulp is easy if you use one OF the
commercial juice extractors. II II is
necessary to strain the juice use damp
cheesecloth. For fruit juices that are
not readily extracted from raw fruits,
slow heat Just sufficient to draw them
out is necessary. Quite often this cook
ing brings out the characteristic fruit
f1avors.
When preparing juices from vegeta-
bleS most of them require cooking flrst.
Do this in boiling salted water and cook
only until tender. The sweet and deli
cately favored liquid from canned peas
is too good to be thrown away. The
Juice from canned fruits, also, or that
left when canning fruits. may be put
away in a corner of the refrigerator to
be used later. Most fruit juices require
sweetening. Sugar or honey may be
added directly to the hot Juice strained
from cooked or canned fruits, and
stirred until dissolved, or the sugar may
be made into a sirup before combining
with the Juice. Several slices of lemon
cooked with the fruit, or several table
spoonfuls of the lemon juice added
when the fruit is strained, help to add
flavor
You could serve fruit or vegetable
Juices with hearty sandwiches for
light meal. Sauerkraut juice with Swiss
cheese on rye bread toasted makes a
good noon luncheon. A chicken salad
sandwich is very tasty with tumbler
full of bright red tomato juice. Spinach
and celery juice combine well with
hot bacon-and-egg sandwich. If ice is
put into the drink it must be added at
the moment of serving because 1t dllutes
the favor.
Juice Combinations.
Cooked tart apples combine we'll with
the juices Of cooked red plums or pine
apples.
Raw, canned, or cooked blackberries
make good Juice. Blackberry juice with
red raspberry juice or cooked pineap-
pie combine we'll.
Cooked or canned peach juice is good
alone or combined with other fiavors.
Apples, cherries and sauerNaut juices
blend we'll
Blackberry, cherry and raw rhubarb
blend we'll
Strawberry juice is aromatic and just
acid enough. Good in fruitades or
with milk.
Steep canned beet juice for three
minutes with whole Glove, then strain.
Add an acid if too sweet.
Raw, cooked, or canned tomato juice
has good flavor and combines we'll
Use spinch, carrot, sauerkraut, or to-
mato Juice with celery juice. Season
well with salt or celery salt, and dash
of nutmeg, paprika, or Glove, and serve
ice cold.
Fruit Sirups and Juices.
Sirup from any kind of canned fruit
as well as the juice of fresh fruits may
be used in fruitades and punches. Fruit
juices and sirups left when making
jelly and preserves can be bottled or
canned at home for use later on.
A sirup made of one cupful of sugar
and one cupful of water cooked for five
minutes is more satisfactory than plain
sugar to sWeeten fruit drinks.
Not only bottled grape juice, but also
bottled apple, grapefruit, lemon, lime,
loganberry, oranges and pineapple juice
can be bought, as well as the various
sirups, strawberry and raspberry shrub,
lemon and lime, and combinations OF
four or five fruits. Coffee sirup and
chocolate sirup are good for f1ayoring
iced milk.
Leftover coffee may be served as
iced coffee. Powdered coffee and pow
dered tea can be used with cold water
to make iced drinks at minutes no
tice. Lemon juice is now available in
powdered form also. Malt cocoa may
be dissolved with boiling water and
added 10 iced milk. Leftover tea may
be frozen TO be used in fruit drinks and
iced tea
BY combining the right juices and
using hard or soft water, the color de-
sired is easily obtainable. To obtain
bright red drinks use red fruit juices
with lemon juice to strengthen the red
shade. Orange juice. however, COM
bined with red juices, produces brown
ish or magenta tone. Red juices COM
bined with hard water have a tendency
TO be violet. Grape and juice of like
color turn deep purple by the addition
of cooked or canned pineapple. A golden
tint is given to yellow juices when that
of orange is added.
Fruit Sirup.-Dissolve one and one
half cupfuls of white sugar with one
eighth teaspoonful of salt and one
fourth teaspoonful of cream of tartar in
one quart of hot water Boil the sirup
for seven minutes pour it into a quart
jar and cool. Store III the refrigerator
until ready TO use
Rainbow Freeze.-ThiS is a delicious
drink for an informal evening bridge
party. Fill small slender glasses with
crushed ice, and in the bottom Of each
pour few tablespoonfuls of orange
juice then slowly and carefully, each
IN turn, the juices of raspberry, lime,
loganberry and white grape Top with
a green cherry or one of the colored
raisins. Serve with honey waters or
nut pastry sticks.
Iced Coffee.--When you make iced
coffee, pour the coffee, very strong, over
ice while the coffee is hot, then chill
IN the automatic refrigerator Put a
little rich cream or evaporated milk
into each tall glass when serving, and
add some crystalized sugar and an ice
cube or two.
Sandwiches.
Dainty bread-and- butter sandwiches
are suitable for any occasion, They may
be shaped in any way desired. Plain
sweet butter is very good, but colored
and favored buffers give variety and
are all right to use. To color any
shade, add a few drops of vegetable
coloring to creamed butter, working it
in smoothly.
Fruit or nut bread. or hct muffns or
rolls. either plain or fancy, may be split
spread With butter, toasted, and served