Evening star., 1933-06-30
Drinks for Holiday Menus
Adequate Supply of ingredients May Easily Be
Provided-Combnation of Various Fruit
Tuices-NIilk Beverages.

pear-iuice cubes. If more sweetening
is wanted, use . sirup made of boiled
sugar. Keep q bottle of boiled sugar.
sirup in the refrigerator during the
Summer months for making your beV-
erages.
Pineappe Ginger Flip-When using
fresh pineapple, wash 1t thoroughly
then remove the skin as usual. Cover
the skin with one quart Of boiling water.
add threefourths cupful OF sugar and
one teaspoonful of ginger, and let stand
until thoroughly cold. Strain and bot
tie and keep in a cool place.
Grape Juice Nectar.-Mix together
one cupful each Of orange juice and
and one pint of pineapple juice; add
one bottle of maraschino cherries cut
in pieces and add two cupfuls OF sugar
Just before serving, add two quarts OF
charged water and some ice cubes.
Punches.
For parties or for ever-ready porch
drinks. to revive hot and dusty tennis
players, weary golfers and others try
the following punch in big glass bowl
with plenty Of ice and plenty Of mint
Take two dozen lemons and one dozen
oranges, two pounds Of white sugar
use one pint of pineapple juice. one
pint Of either grape juice or loganberry
and eight bottles of ginger ale. Mix
all together ice WELL and add few
sprigs of mint. One pint of strong
tea may be added If liked.
Banana-Strawberry Punch. - Crush
three large bananas, add the juice of
an orange and two cupfuls of straw
berries sprinkled with two cupfuls of
sugar. Rub all through a fine sieve
and pour one cupful of lemon juice
and six cupfuls Of cold water through
the sieve. Mix thoroughly. chill and
whole strawberry and a slice of
orange.
Cardinal Punch.-Put one can of
cranberry sauce in saucepan with
two cupfuls of water and stir over a
low heat until the cranberry sauce is
dissolved. Remove from the heat and
cool. Add one cupful of orange juice
and one and one-half tablespoonfuls of
lemon juice. Just before serving add
some ginger ale or charged water.
Fruit Lemonades.
Fruit lemonades may be made by
adding to lemonade. made with plain
or charged water, cut fruits such as
pineapple, strawberries. lemons and
oranges. When making lemonade. do
not use the rind, but rasp the rind
with the sugar. This is done by press
ing the lemon on the sugar, thereby
extracting enough of the oil to flavor
and avoiding all bitter taste For
first-class lemonade, the proportions
should be one pound of sugar to each
dozen lemons and two quarts of ginger
ale, charged water or ice water. Mint
or decorative fruits add attraction
Orangeade is made the same way.
quired than for lemonade, made with
the same quantity of Juice.
Sandwiches and Cakes.
Plan to serve a fruit or vegetable
juice with hearty sandwiches for a
light meal. Consider having sauer-
kraut' juice with Swiss cheese on rye
bread toasted for luncheon. A chicken
salad sandwich is delicious with a glass
Of bright red tomato Juice. Spinach
and celery juice combine well with a
hot bacon and egg sandwich.
You can make up a loaf Of any of
the fruit or nut breads far enough
ahead so that it will slice nicely. Hot
mullins or rolls. plain and fancy, split,
spread with butter toasted and served
hot with beverage, are ideal for
luncheon on the porch. Peanut butter
or breakfast bacon mufiins are good
treated this way. Old-fashioned bread,
plain or with a filling, is always good
To make rolled sandwiches. cut fresh
bread in thin slices lengthwise of long
loaf. Remove the crust. Spread with
soft butter and sandwich filling. Firmly
roll the slice from the end If de-
sired place q row of stuffed olives
across the end before starting to roll.
Wrap in transparent sheeting, chill and
slice across
Nut Cookies-Add one-fourth cupful
of chopped nuts to your favorite cookv
dough and put half nut meat or bit
Of chopped nut on each cooky before
baking.
Date Cookies-Add to cooky dough
one-fourth cupful of dates, stoned and
cut in bits.
Chocolate Cookies.-Melt one square
OF chocolate over hot water and add to
the cooky dough. Chopped nuts may
be added also.
FrOsting for Cookies.-Put in a sauce
pan two cupfuls of sugar, a small pinch
OF cream OF tartar (one-eighth tea
spoonfuD and one cupful of hot water
and boil to thin sirup, or 226 degrees
F. Cool to 100 degrees F. and add
enough sifted confectioners' sugar to
make the right consistency to pour
The sirup should be kept little above
body temperature and the sugar must
always be added to the sirup, not the
sirup to the sugar.