Evening star., 1933-06-30

w We need not serve the same
a I beverage too often, for g
wv variety of cold drinks may
be secured, and from almost
an endless variety OF In
Rredients-fruit juices, fresh or bottled
or canned, tomatoes, sauerkraut, choco-
late, ginger ale. grape juice ana roo'
beers all in many combinations.
Serving a cool drink is simple enough
in this day of ice cubes. canned fruit
iuices and year round supply ol
citrus fruits. First make a basic sup
ply of sugar sirup, cool it. then pour II
into a covered jar and keep it ready in
the refrigerator. Use this sirup tc
sweeten cold fruit juices. add crushed
ice and carbonated water. and you
have a good thirst-quenching drink
with very little trouble to serve family
and friends.
At your grocers you may buy pale OF
golden ginger ale. white. red or purple
grape juice, loganberry juice, pineapple
juice, cider and sirups and f1avorings
to blend into refreshing drinks. Your
garden may grow berries and your me-
chanical refrigerator will make cubes
of frozen ginger ale or cooked fruit
juices to add delicacy and chill to your
beverages.
Sirup from any kind Of canned fruit
as we'll as the juice Of fresh fruits
may be used in fruitades and punches
Fruit juices and sirups left from
making jelly and preserves can be bot
tied 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.
Leftover coffee may be saved and
served as iced coffee. Coffee sirup and
chocolate sirup are good for flavoring
used in fruit drinks and iced tea.
Not only bottled grape juice, but also
bottled apple. grapefruit, lemon, lime
1oganberry. orange and pineapple juice
can be bought as we'll as the various
sirups, strawberry and raspberry shrub
lemon and lime. and combinations OF
four or five fruits.
Glassware for Drinks.
Glassware can be bought plain. OF
etched. or cut with a design of playing
fountains or scattered flowers in COM
plete sets for porch or garden use
Blend loganberry juice and orange
juice together and add ginger ale at the
last moment, then pour into an amber
pitcher Serve sweet waters on an am
frightened with ginger ale, tastes better
in an etched pitcher of green glass
For iced coffee or chocolate drinks use
crystal sets.
Milk Beverages.
Frosted chocolate, either made as a
granite or trapped and served with
whipped cream or without, Is improved
if a stick of cinnamon is cooked with
the chocolate and strong cof1ee Is aooeo
in proportions of one cupful OF coHee
to four cupfuls of the made chocolate
Use half a cupful of sugar to one pint
of liquid. Summer beverages shouio
not be too sweet.
Coffee Milk Shake.-One-haf cup
full of evaporated milk (not diluted
one cupful of strong coffee, two table
spoonfuls of sugar, two tablespoon1uls
of grated chocolate dissolved in three
tablespoonfuls of hot water. hall q
teaspoonful of vanilla and some shaved
ice. Mix and frappe.
Fruit Milk Shake.-Juice OF three
oranges, juice of one grapefruit OF
three -fourths cupful OF canned grape
fr11it iuice and one cupful OF eVapo-
rated milk Zone part milk. one part
water. Add half teaspoontul OF
salt, some cracked ice. one-fourtn Yea
spoonful OF almond extract, two taDle.
snoonfuls of sugar and shake until II
frappes.
Special Beverages.
iced Coffee.-Make pot of very strong
coffee. and while hot pour 1t over solne
ice cubes, adding about two tablespoon
fuls of sugar to each cup1ul. FIJI Cn.
glasses about one-thlrd 1ull OF cLusIeu
Ice and strain the coffee into the giasses
with two tablespoonfuls OF cream tC
each GLASS If desired. the coffee. with
sugar and cream, may be trapped be-
fore serving. If whipped cream Is
served with iced coffee. it should pe
added last and not be favored.
Cafe Froid.-Add three tableSpoonluls
of vanilla ice cream to one cuptul Oh
cold coffee and beat with rotary
beater until we'll mixed. FIJI tWC
tumblers half full Of this mixture ano
pour in enough ginger ale to NIL them
This amount will serve two people. IN
crease the proportions according to the
number of people you wish to serve:
Maple Eggnog-Separate the white
from the yolk of one egg. Add plncin
of salt to the egg white and beat until
stiff, gradually adding one tablespoon
full of powdered sugar, one-fourth tea
spoonful of maple favoring. the egg
yolk well beaten, and lastly one cupful
of cold milk. If you prefer, you may
beat the yok and the white Of the egg
together. Pour into tall glass and
serve. This proportion will make one
tall glassful of eggnog. Increase the
proportions according to the number OF
people you wish to serve.
Lime-Pear Beverage.-Freeze into
cubes the required amount OF stewed
OF canned pear sirup in a mechanical
refrigerator. For each glass use the
juice of two lines, or the juice Of hall
q lemon, and enough ginger ale to I'LL
the glass three-fourths full. Add the