Evening star., 1947-12-08
PAINT REMOVAL.
PUNCH RECIPES.

From Mrs. G.. B.. Arlington.)
To Mrs. P. A. B., Washington. The
following instructions were given me
by reliable interior decorator of
D. c..
Removing Paint: Apply generous
coat of paint or varnish remover and
leave until old finish blisters. Scrape
off with putty knife. This may have
to be repeated according to numbers
of coats to be removed. When all
paint finish is off, scrub surface with
strong soap solution and steel wool
Rinse with clear water. After the
rinse is completely dry, it Is ready
for painting or bleaching.
Bleaching: Proceed as for paint
removing. With a cheap brush,
apply bleach (commerciaD No. 2,
and in five minutes apply No. /.
When dry, wash with lukewarm
water. Allow to dry overnight or
several days if humidity is high.
Refinishing: Natural wood finish.
Remove paint as above, bleach wood
as above. Mix a small quantity of
fiat white paint with just a trace
of raw lumber and wipe into the
pores Of the wood until desired ef-
feet is obtained. Even surface with
fine sandpaper. Finish with white
shellac. Wax.
Picking Finish: Remove paint as
above. Bleach wood as above Brush
on fiat white paint, let stand few
minutes, then wipe of. Finish with
coat of dull finish clear varnish.
Wax. The two finishes above require
bleaching but If a dark finish is
desired, the wood may be painted
after the procedure for removing
paint is completed II the hinges
and lock are removed, it will save
/ time and those areas will have a
nicer finish. May add that paint
ing is hard on the hands and that
the use of rubber gloves is advised.
Lemonade Punch: Three cups
lemon juice, quart sugar sirup, 3
quarts unsweetened pineapple or
grapefruit juice, 2 quarts water 2
quarts chopped ice, orange and lem
on slices. Mix lemon juice and
sirup; add pineapple juice. Just
before serving add water and
chopped ice. Garnish with fruit
slices and fresh mint. Yield, so por-
tions.
Tea Fruit Bowl: Two cups lemon
juice, quart sugar sirup, l quart
orange juice, quarts strong tea, 2
quarts water, 2 quarts shaved ice,
strips of fresh pineapple. Combine
lemon juice, sirup and orange juice.
Let stand one hour and then add
remaining ingredients and pour into
bowl over shaved ice. Garnish each
glass with strip of pineapple. Yield,
so portions.
Purple Punch: One cup lemon
Juice, l cup lime juice, l quart sugar
sirup, 2 quarts grape juice, quart
orange juice, 2 quarts soda water,
q quarts crushed ice, orange slices
with Glove garnish.
Combine lemon juice, lime juice
and sirup. Let stand one hour
and then add remaining ingredi-
ents. Pour over ice in large bowl
and garnish with orange slices stuck
with cloves. Yield, SO portions.
Spiced Mint Punch: Use recipe for
purple punch Simmer sugar sirup,
covered, for minutes with: 2 table,
spoons whole cloves, 6 sticks of Gin
namon and teaspoon ginger. Strain.
Follow directions for Purple Punch,
substituting a strong tea for soda
water. Pour over ice and leaves
from bunch of mint.
Lime and Loganberry Punch: One
cup lime juice, cup lemon juice, /
quart sugar sirup, 11s quarts logan
berry Juice, 1,a quarts orange juice,
2 quarts soda water, quarts ice
cubes. Combine lime and lemon
juice and sirup. Let stand hour,
than add remaining ingredients,
mixing well. Garnish with sprigs
of fresh mint. Yield, so portions.
All of these recipes are easy on
sugar simply because they call for a
sugar sirup. No sugar is then left
undissolved, wasted in the bottom
of the iced drink. But when mixing,
hold back a little on the sirup be-
cause the natural sugar of fruit juice
varies and some may need less than
|. a. zone of sour, two of sweet"
Sugar Sirup: Cor above recipes)
One quart sugar to IL parts water.
Heat to the boiling point and cool.
These recipes are from an article
called punch Is Served" by Esther
Foley which was published in one