Evening star., 1936-07-30
Both Are Refreshing
After Outdoor Sports
Or Afternoon in Pool
Milk Shakes Are Good and Nourishing
for Those Who Do Not Have to
Count the Galleries.

more SATISFACTORY. In eltner case, the
thing to remember Is that there must
be plenty of ice and that the glasses
should be previously chilled II pos
sible,, for q tepid drink in Summer
time Is almost an insult to q hot and
weary guest.
IF YOU don't already possess it, do
60 and buy one of those wonder
full little Ice cube crushers, with which
you can make finely crushed ice for
all your cold beverages. They are a
great help, for pounding ice fine in a
bag with a mallet Is tiresome pro-
cedure-especially when one is in
hurry. Many cold drinks are better
with the fine ice than they are with
the plain cubes, and the illusion of
being on an iceberg is even more COM
plete when a Whit Of chilled air watts
over your face as you pick up the
glass.
When appetiteS are sharpened and
throats are thirsty after a round Of
golf, tennis, or a refreshing swim,
frosty milk drinks, topped with gen.
erous spoonfuls of whipped cream and
shavings of bitter chocolate, with
fresh bread and butter sandwiches,
have a wonderfully reviving effect.
Just the sight of these cool delights
is tempting on a warn day. Made
with rich milk and cream and favored
to taste, they are treat for an any
hour snack.
The sandwiches can be made early,
refrigerator. A supply Of delicious
butter spreads in refrigerator jars
make sandwich making quick trick.
While fresh golden butter Is enough
on fresh bread, you may like the
variety of favors in the tasty butter
spreads we offer here. The sandwiches
can be dainty or substantial, as occa-
sion demands Add a fresh fruit or
vegetable salad for luncheon or supper
X X
Tor the drinks have a plentiful
supply of cold fresh milk. Whipped
cream, chocolate sirup. fruits. canned
or fresh; favorings. extracts or ice
cream add taste-appealing flavor and
toppings.
CHOCOLATE CREAM DELIGHT.
squares chocolate.
u cup water.
81 cups milk.
"a cup cream.
Pinch salt.
tablespoons granulated sugar.
Bitter chocolate for garnish.
Place chocolate and boiling water
in saucepan. stir until chocolate
melts and forms smoth paste. Add
sugar, milk and cream, stirring to
make a snooth texture. Cook five
minutes in top Of double boiler Add
salt, and vanilla if desired. Chill in
refrigerator. Serve. topping each
glass with two tablespoons whipped
cream and shavings of bitter choco-
late. Yield: five servings.
GINGER F1Zz.
Fill tall glass % full of vanilla ice
cream. Pour in golden ginger ale to
fill the glass. Serve Immediately.
RASPBERRY CUP.
pint raspberry sirup
Juice Of 6 lemons
~ quarts charged water.
Sugar to taste.
Mix the sirup, lemon Juice and
sugar together. Place in a pitcher
with a large cake of ice. Add water
just before serving and pour into tall
glass filled with chopped ice. Gar
nish with a sprig of mint.
OLIVE BUTTER SPREAD.
tablespoons finely chopped green or
ripe olives.
package cream cheese
y cup butter, creamed
Crush finely chopped olives to paste
and combine with cream butter and
cheese. Mix thoroughly. Minced
waterchess or parsley may be added.
PIMENTO BUTTER SPREAD.
2 cans pimentos.
! teaspoon onion juice.
Il cup butter
Forced rimentos through sieve,
cream butter and combine with pi-
mentos. Add onion Juice. Ripe toma-
toes or green peppers may be used in
stead Of pimentos.