Evening star., 1936-06-09
Flavors May Be Varied
By Utilizing Ice Cubes
Made of Other Liquids
Some Drinks Are Better When Shaken
With Ice Rather Than Chilled
in the Glass Itself.

popular since j trled IL out q snort
time ago.
ICED COFFEE SHAKE.
squares chocolate.
/ tablespoon cornstarch.
2la cups boiling, very strong coffee.
cups hot milk.
Il cup sugar.
Dissolve the cOrnstarch in O little
cold water and place in double
boiler with the chocolate, sugar and
hot coffee. Stir until thiCkened. Add
the milk and cook for Is or 20 minutes,
stirring constantly Cool. When ready
to serve, place in an iced cocktail
shaker and shake vigorously until
thoroughly chilled and frothy. Pour
into tall chilled glasses, top with
whipped cream, sprinkled lightly with
nutmeg.
Iced cocoa is also good when shaken
we'll Make it according to the usual
directions for breakfast cOcoa-pref-
erably with milk-alloW the mixture
to cool, and then go to work with
the shaker Pour into tall glasses
and top with lightly sWeetened whip
ped cream.
THERE are several ways Of making
spiced iced tea, but the one pre-
ferred in our family for years Is
this:
SPICED ICED TEA.
Tie together in a cheeseCloth bag
II whole cloves, 8 short pieces OF
stick cinnamon, whole sllSpice. and
several bruised mint leaves. Drop
the bag into the hot tea infusion
and let all stand for about one hour.
Remove bag and strain tea into a
glass pitcher or empty milk bottle.
Set aside until wanted. Do not keep
tea in the ice-box, as it will become
cloudy. When ready to serve, pour
over cubes of ice or tea, add dash of
lemon Juice, little sugar syrup and
sprig Of mint.
In making Summer cooling drinks,
it is we'll to keep a bottle of sugar
syrup on hand. Boiling sugar and
water together makes fine sweeten-
ing agent far easier TO blend with
the cold drink that just plain sugar.
The proportions are one cup Of sugar
to one cup of water. Boil together for
five minutes, cool, and bottle until
needed.
Many people prefer to use equal
quantities Of golden ginger ale and
very strong tea, instead OF spices.
Little swestening is needed here, be
cause Of the ginger ale flavor Lemon
juice and mint are good. however,
and if one teaspoonful Of maraschino
is added to each tall glass, with plenty
Of ice, the drink assumes ambrosial
proportions.
\ N OLD Southern fayorite Is this
one:
ORANGE JULEP.
Crush several mint leaves In two
tablespoons sugar syrup and let stand
for one hour. Pack tall glass full
of shaved ice, and pour orange juice
alternately with the mint and syrup
mixture over the ice. Top with one
or two msraschino cherries.
MINTED PINEAPPLE.
Pour the juice of fresh pineapple
over shaved ice in tall glass Drop
one tablespoon green creme de
menthe on top. Serve with straWs
CHERRY -ADE.
/ pound cherries
l lemon
ounces sugar
Stone the cherries and squeeze
juice from pulp Add q little water
and the juice Of one lemon, and then
let stand for two or three hours.
Wash the cherry pits thoroughly,
crush them by pounding add them to
the juice and let stand, all together
for one hour longer, with the sugar.
Strain through cheesecloth, stir well,
and strain again. Pour over shaved
ice in small glasses.
If you will write me, inclosing o
stamped, self-addreSsed envelope, /
shall be glad to send you my leafiet
containing some recipes for Hot
Weather Dishes"