The Waterbury Democrat., 1935-07-24
BY MARY e. DAGUE

| NEA Service Staff Writer
BY this time you've no doubt
served iced tea some hundred ode
times during the season, so vol
ought to do bit Of pioneering be-
fore the family takes to sneakine
off to the drugstore for long, colo
| drinks.
1t pays to try experiments with
unusual combinations and differ.
ent garnishes. If you do it's easy
to get a reputation for Away.
serving something delightfully."-
cool and thirst-quenching.
| Here are few recipes to give
you a start. I'm sure you'll agree
that these are quite out-of-the-or.
binary and you can vary the in.
gradients to make your own iced
inventions.
Plaza Cooler
Blend Juice of i lemon with {
times as much loganberry juice;
sweeten to taste with powdered
sugar; add plain iced water suff1-
cient for the glass. Pour over
finely cracked ice in a tall glass
Garnish with a thin slice of orr
ange, thin slice Of fresh pine
apple and other fresh fruits in
season. Dip branch of mint in
powdered sugar and place in the
ice at one side of glass.
Persian Cooler
Juice ! lime, times as much
purple grape juice, powdered SUI
gar to taste; dash of white cura-
Gao and iced water sufficient for
the glass. Pour over finely crack
ed ice in tall glass. Garnish
with small fresh fruits, such as
cherries, light-red and oxblood;
red raspberries, dewberries or
strawberries.
Orange Bliss
Place 1-3 of orange juice
sweetened to taste with powdered
sugar in the bottom Of tall
glass, add, Ia pineapple juice and
on top Ia white grape juice. Add
cracked ice and garnish with as
sorted fruits. To be stirred in
dividually, after serving.
Watermelon Preserve.
Six pound melon, IL ounce
pOWQCISu diuAii, = 10 PounuS 81 oil
ulated sugar, lemons, 2 ounces
ginger root.
Trim off the green rind and cut
away the pink flesh. Make small
balls with vegetable cutter or cut
in neat half-inch cubes. Dissolve
alum in water and let watermelon
stand in alum water to cover over
night. In the morning, drain and
weigh. Slice lemon very thin and
remove seeds. Put allingredients
in preserving kettle with IL cup
water. Let stand an hour to draw
out the juice. Bring to the boil
ing point and simmer until melon
is clear. Skim out fruit and boil
syrup until boiling point and seal
in sterlized Jars.
Peach Conserve.
like to make this early while
pineapples are still plentiful in the
market.
Four pounds ripe peaches. 1
medium sized pineapple, l large
orange, / lemon, ID pound
blanched and shredded almonds,
Ia pound white seedless raisins,
sugar.
Peel and dice peaches. Pare
and CRATE pineapple. Crate rind
from lemon and orange and
squeeze out juice. Cook peaches
and pineapple until tender. Add
grated, orange and lemon rind
raisins and lemon and orange
juice. Measure and add 1 cup
sugar to each cup fruit. Cook
until thick, adding almonds ten
minutes before removing from fire.
Stir almost constantly after adding
sugar. Turn into sterilized glasses
and cover with paraffin.
Party Punch
Blend 2-5 lemon juice and 3-5
claret and sweeten to taste with
powdered sugar. Add charged
water until the mixture is diluted
to your taste. Pour into a large
punch bowl with a block of ice
in the center. Garnish with small
pieces of fresh fruit, cherries,
berries, etc. In little hole in