AMERICAN DRINKS

Sun (Auckland), Volume I, Issue 310, 22 March 1928, Page 9

AMERICAN DRINKS

RECIPES FOR BEVERAGES AND SHERBETS

Americans drink very little tea. An Australian comedian told his audience recently that he had heard they seldom touched tea, and, since he had had some that morning, he could understand why. One can speak very feelingly on the attempts of American hostesses to serve up “tea” for the English or Australian guest, after suffering from it for a while. Since tea is rarely used, and even Americans do not care to take coffee all day long, they have to turn to other sources for thrist quenchers, and many are the inviting soft drinks. Apple cider is wonderfully good, and one wonders why it is not more popular with us. It is said the secret of its excellence there is that the cider apples are grown above the snow-line on the mountains.

Apart from the universal cider, which can be obtained by the gallon the hostess pays most particular attention to the flavour and variety of the drinks served at her refreshment buffet. She has made a demand which the chemists have responded to, for having her colour schemes enhanced by the matching colours of her sweets and drinks, and it is a usual thing to see the drinks mauve, or i>ink, or any other shade that has been used in the colour scheme for decorations, for table linen, and for the hostess’s gown —for all three usually coincide. Fruit Punches.—Fruit punches are carried to a fine art. For 16 to 20 people take 2J cups of sugar and boil with a quart of water for two minutes, and then allow the syrup to cool. Then add two cups of fruit juice, cherry, raspberry, strawberry or loganberry, the juice of six oranges and six lemons, one pint of grated pineapple (tinned or fresh) and. one cup of strong black tea. Just before serving, add two bottles of any kind of aerated, water, which will not only improve the appearance of the fruit punch, but will add a “snap” to the taste. Pour over cracked ice when serving in small glasses. ' If the punch is used as a pick-me-up before a hot dinner it will revive flagging appetites wonderfully, and this quantity can be made to extend to 30 or 40 people by using small glasses or adding a greater quantity of aerated water —ginger ale for pref erence.

Ginger Punch. —For ginger punch use one quart of cider, half-cup of shredded pineapple, one very thinly sliced orange, add three sprigs of mint, and crush. Just before serving add two bottles of ginger ale and one bottle of soda water.

Children's Lemonade.—Cut a lemon in half, squeeze the juice into a jug (using a lemon-squeezer), add caster sugar, and pour on nearly a pint of cold water. This makes a ready-to-drink beverage which has the advantage of containing fresh, unheated lemon juice, and which also leaves the rind free to be used in puddings, custards, etc. A very small pinch of bicarbonate of soda, or a teaspoonful of fluid magnesia, will transform it into a “fizzy” drink, very delicious, and wholesome for children. Iced Tea. —Iced tea is a favourite American summertime beverage, and is often served instead of hot tea on very warm days. Make a pot of very strong tea, and in a separate jug an equal quantity of lemonade, allowing the juice of a lemon and a small cup of powdered sugar for every pint of boiling water. Combine the liquids while both are hot, and leave a sprig of mint in the tea for a few minutes, but not longer. Sherbets.—Originally, sherbets were simply flavoured water ices, but the frozen dishes served in American homes under that name now contain milk, egg whites or gelatine. Jhese ingredients add to the food value of this always popular form of dessert, besides giving it a smoother texture. Pineapple Sherbet. —To make pineapple sherbet, boil one quart of water and two cups of sugar together for five minutes, then chop up enough fresh or tinned pineapple to measure two cups and scald it in the boiling syrup, then rub through a sieve. Let cool and add the juice of one lemon, and freeze until it just begins to harden; then add the stiffly-whipped whites of two eggs and continue freezing. Pack in rock salt and ice until ready to serve. Milk Sherbet. —For a milk sherbet, allow four cups of rich milk (or half milk and half cream for special occasions), and add three-quarter of a cup of lemon juice and two cups of sugar. Stir the mixture well until the sugar is dissolved. Do not be alarmed if the mixture curdles. It will freeze smooth again, and the result will-be no different from an uncurdled one.