The Waterbury Democrat., 1933-07-11
EOUIPPINC FOR
 SUMMER DRINKS
Variety of Iced Drink s Easily Served From the
 Home Fountain
WHAT TO HAVE ON HAND

UIZuL uOAlCE, yVu I1u iCb tHS children drink their energy foods and have some fun yourself turning outsundaes, sodas, and drinks just like the drug stores serve-if you own your own soda fountain!
 The equipment Is simple. just what you already have on hand. A few nutmegs, a package of CO., coant,t, some cookies, some home- made foundation syrups and some attractive glasses--and there you are, ready for your patrons, who are sure to be steady customenrs. (And don't forget the straws to lend the professional touch.)
 Store Away Chocolate Sauce
 If you want a chocolate sauce that will keep nicely, stored away in jar in the refrigerator, try this:
 1 f-2 SOS chololate
 IF cup cold water
 cup sugar
 ftbsp cornstarch
 salt, tpinch)
 1.4 cup white karo
 1 f-2 cups hot water
 i-2 tsp vanilla
 Cut chocolate in pieces. add cold water and cook until smooth. Mix sugar, cornstarch and salt togeth- CT. Add to chocolate. Add syrup, then pour in hot water and cook until smooth. Add vanilla last. This will be a smooth sauce on ac- count of the karo content; If you want mint flavor. add q teaspoon of mint essence to sauce. Use for fCk cfan m fnunfnD
 Hcalthful Cold Drinks
 It is important that the family children especially, have its full re- quirement of energy foods in the summertime, but difficult to serve them in anything hot! Comfort ing then, to know that they may be had right in cooling drinks, if the drinks contain dextrose, the energy food. Turning you cool cups into energy drinks is simple merely add tablespoon of karo to each glassful or use 1t for the sweetener. Better yet, put 1t right into the foundation syrup you can make and keep for instant use.
 Foundation Orangade Syrup Combine 1 1-2 cups orange juice 2 cups white karo and Ia cup lemon juice. Put in jar and store In Ice box. Use as needed, allow ing IA cup syrup with ice and plain or charged water of ginger ale for each serving.
 Fruit Punch
 cup orange juice
 3-4 cup white karO
 2 additional cups orange
 juice
 IA cup water
 2 cups pineapple juice
 i.3 cup lemon juice
 gingcralc
 Cook cup orange juice, water and karo together to make q heavy cyrup. Cool. Keep syrup until ready to use. When ready to make punch mix other juices with the founda- ton syrup, add ice and gingerale (about six small bottles for this afnountD just before serving.
 Homemade Ices Cool You on "Floats"--ice or ice cream foated on top q beverage-are popular in the home soda fountain. Making you own ices is sim pie if you know that the secret of quick freezing nnd smooth mixture lies in not using to much sugar, which slows up freezing and Is responsible for grains. Learn the secret in this:
 Grapefruit Ice # f-2 cups sugar
 a-4 cup white karO
 1 3-4 cups water
 q tbsps lemon juice
 1 No 2 can grapefruit (pulp
 and juice)
 Cook the sugar, karo and cup of water to a soft ball (240o F.) Add lemon juice and water. Cool. Cut grapefruit segments into small pieces with scissors. Add to cooled syrup. Freeze. Yields 2 quarts.
 Iced Chocolate
 There are two ways to make iced chocolate. Use foundation choco- late syrup, add to milk and ice and shake. Or (for 6 servings) mix teaspoons cocoa. few grains salt. tablespoon karo, and 3 table, spoons sugar. Add cups hot wa ter, place over heat and boil minutes, then add milk. Let heat to boiling, remove, cool and beat until frothy. Chill, add tablespoon full whipped cream and serve. For frosted chocolate, add a ball of vanilla ice cream and beat until mixed. For Iced mocha combine equal parts of chilled coffee and chilled chocolate. Serve with nabis- cos or any of the sweet sandwich" cookies. Many children like "choco- late shake" made by stirring q Tablespoon of chocolate kremel in- to a glass of milk.