Evening star., 1935-05-07
Cold Drinks
Welcomed
For Season
Tea and Coffee Join
Group Of Various
Beverages.
BY EDITH NJ. BARBER.

THE first warm days all Of us well
come call back to our table the
refreshing cold beverages which all of
| us Americans like so much. The clink
of ice in a pitcher of cold tea, the
sight of glass of iced coffee are well
come at lunch and dinner or in the
afternoon.
"A barbarous CUSTOM" remarked an
Englishman to me the other day as he
passed them by and demanded his
usual cup of hot, scalding tea. Its
very strange that you people have
never discovered that hot tea is much
more cooling than all these iced
| things"
Perhaps he is right! Indeed, I have
had this fact explained to me scien-
tif1cally, but custom influences likes
and dislikes.
Just a word about tea, hot or cold,
| and its preparation. First of all, there
is the tea itself. Your final beverage
will be influenced by your choice of
type Whatever kind you choose, it
must be STEPPED in fresh boiling water.
which should stand about 5 minutes
upon the leaves and then preferably
poured into another heated pot, if it
is to be served hot. If it is to be
served cold it should be poured imme-
diately over ice. as the quick chilling
insures the best flavor. If you know
the tastes of your family and friends
you may add lemon, lime or orange
juice and a few sprigs of mint to the
pitcher in which you serve it. 1t should
not be sweetened, as there are usually
some people who prefer tea without
sugar. Tea, by the way, makes an
excellent foundation for punch, to
which it gives body.
When coffee is to be served iced, it
should be also made fresh and poured
over ice as soon as it Is dripped. You
may pass plain or whipped cream or
both at the table. OF course, it should
never be sweetened. Iced cocoa or
chocolate may be cooled before they
are served with ice cubes or chopped
cream is always served with them
You may like to add a bit of almond
favoring to the cream. A combina-
ton of coffee and chocolate makes a
delicious beverage. which is known as
mocha, or Russian chocolate.
Special Iced Tea.
(Six large glasSeS).
Three teaspoonfuls tea, three cup
fuls boiling water, one-third cupful
lemon juice (two lemons), one-half
cupful orange juice (two oranges) +.
sugar, one pint ginger ale, six mint
sprigs and six slices orange.
Pour boiling water over tea. cover
and let steep five minutes. Strain and
cool quickly by pouring over chopped
ice or ice cubes. Add orange and lemon
juice and the sugar if desired. When
ready to serve add ginger ale. Serve
with ice in tall glasses with Sprig
of mint and a slice of orange in each
glass.
Chocolate Sirup.
One cupful cocoa or four squares
chocolate, two cupfuls cold water, two
cupfuls sugar, one-fourth teaSpoonful
salt and one teaspoonful vanilla.
Put cocoa or chocolate, cut into five
or six pieces, into large saucepan and
stir over low fire until the mixture
is thick and smooth. Add sugar and
salt and stir until dissolved. Let boil
three minutes, add vanilla and pour
into two pint jars and seal. If cocoa
Is used, the sirup will keep indefinitely.
This sirup can be used as basis for
any number of cold drinks.
Frosted Chocolate-Allow two tea
spoonfuls sirup and one-half cupful
milk for each serving. Beat together.
Put in tall glasses, add one-half cup
full ice cream and fill up with ginger
ale or charged water.
Iced Chocolate.-Allow three table
spoonfuls sirup and one cupful milk
for each serving. Beat together, pour
over cracked ice and top with
whipped cream.
Iced Mocha.-Allow three table
spoonfuls sirup and one cupful fresh
hot coffee for each serving. Beat to-
gether, pour over cracked ice and add
plain or whipped cream.
(Copyrisht. 1881