FOR HOT DAYS

Wairarapa Times-Age, 1 December 1938, Page 10

FOR HOT DAYS

COOL AND REFRESHING DRINKS. MANY GOOD FOR CHILDREN’S PARTIES. Warm, thirsty days are just around the corner again. Summer is ready to pounce on us, and very soon our tongues will be hanging out for a long, cool drink. Many of these fruit drinks would also be just the thing for children’s parties. Spiced Fruit Cup. Take 2J cupfuls orange juice, 1J teaspoonfuls grated lemon rind, 5 tablespoonfuls lemon juice, 1 cupful pineapple juice, 2 cupfuls water, 6 whole cloves, J teaspoonful nutmeg, | teaspoonful allspice, | teaspoonful cinnamon, 1 cupful sugar, 1 tablespoonful honey, 11 quarts ginger ale. Combine orange juice, lemon rind and juice, pineapple juice, water, spices, sugar, t-nd honey; cover and let it stand in a warm place for three hours. Strain ovei' cracked ice; add ginger ale and serve at once.

Strawberry Water. Take lib strawberries, jib castor sugar, juice 1 lemon.

Remove the stalks from the strawberries, crush them well, and sprinkle the sugar over. Leave to stand for about three hours. Press the pulp

through a fine sieve, add the lemon juice and three pints of water, and allow to stand for two hours, stirring at frequent intervals. Strain and serve after standing on ice. Fruit Lemonade.

Take the juice 3 lemons, 18 large strawberries, sugar to taste, crushed ice.

Crush the strawberries (or raspberries) well, add three teaspoonfuls castor sugar, the lemon juice, and a little cold water. Strain equally into three tumblers, add a little crushed ice to each, and fill up with cold water. Serve. Amber Fruitade.

Take lib loaf sugar, 2 large lemons, 2j gills water, 1 grapefruit, 1 orange. Measure sugar into a saucepan. Add water. Stir occasionally until sugar is dissolved. Bring to the boil. Boil for five minutes. Halve the fruit and carefully remove pulp and juice. Add to the syrup. Put pan over a very moderate heat and bring to boiling point, allow to simmer round tne edge. Skim carefully. When cold, strain through a hair sieve. Add soda-water to taste.

Orange and Honey Dew. Take 1 tumblerful orange juice, juice 1 lemon, 2 or 3 tablespoonfuls honey, a pinch of salt. Stir the fruit juices into the honey, which should be slightly melted. Pour from one jug to another until you get a good froth, then add the mixture to tumblers half-filled with soda-wa-ter and serve immediately. Cider Cup (1).

Take 1 quart sparkling cider, 1 syphon soda-water, rind of 1 lemon, juice of 2 lemons, a grate of nutmeg, sugar to taste, a little fruit ice.

Keep the cider and soda-water in a cool place or on ice before using. Dissolve the sugar in a little boiling water, put it into a jug with the lemon rind and juice, and add a little nutmeg. Let these stand until wanted, then strain into a jug and add the cider and soda-water. A few pieces of fresh fruit such as orange, pineapple, or lemon, should be floated on the top.

Cider Cup (2). Take 1 quart cider, 1 quart clear tea, 3 or 4 ounces sugar, juice 2 oranges, and a few slices of lemon. Strain the hot tea over the sugar and leave until cold. Then add the strained orange juice and a few thin slices of lemon Keep cold until required, and add the cider last. A sprig of mint may be floated on the top. This drink may be varied by adding two or three tablespoonfuls of any nice fruit syrup, such as raspberry, loganberry, or red currant.

Orange and Lemon Cup. Take 1 teacupful orange juice, 1 teacupful lemon juice, 1 pint soda-wa-ter, 1 pint ginger ale, sugar to taste, and a lump of ice. Put a good lump of ice into a punch bowl and strain over it the orange and lemon juice. Add the sugar that has been melted in a little boiling water. Before serving add the soda-water and ginger ale, and float a few thin slices of orange and a sprig of mint on the top.

Raspberry Mint Crush. Take 1 cupful red raspberries, 1 bunch mint, 3 cupfuls boiling water, 2 cupfuls sugar, 2 cupfuls lime-juice. Dissolve sugar in hot water and chill, add raspberries, crushed with mint, and lime-juice, and chill from two to three hours in the ice chest.

Strain and pour over cracked ice in small glasses and serve with additional mint leaves. Apricot Punch. Jib dried apricots, J cup sugar, 1 cup orange juice, 3 tablespoonfuls lemon juice, 1 cupful sweet cider, H to 2 quarts iced water, candied cherries. Soak apricots overnight, then stew in water in which they were soaked fifteen minutes or until soft, add sugar, and cook five minutes longer; put through a potato-slicer or coarse sieve. Mix orange and lemon juice with the cider, and pour over apricots and stir thoroughly; strain and dilute with iced water to taste. Garnish with candied cherries.

Graptfruit Ice Cream Soda. Mix together one tablespoonful of grapefruit pulp and one tablespoonful grated or chopped pineapple, and sweeten to taste. Put this into a tumbler with a portion of ice cream, and a tablespoonful whipped cream, and fill up with soda water from a syphon. Austrian Iced Coffee.

Half-fill tall glasses with chipped ice, sprinkle powdered sugar over ice, as desired, and place one tablespoonful whipped cream in each glass. Pour hot, strong coffee into iced glasses. Iced Tea.

The tea ought to be light and freshly made. China tea or a blend of China and Indian is perhaps the best to use. Add sugar to taste and some very thin slices of lemon. Surround with ice the vessel containing the tea, and let it remain for one hour at least, or some shaved ice may be added to the tea itself. The addition of. a sprig of mint is generally acceptable. Serve in small tumblers, adding a slice of lemon to each. Iced tea may be varied by adding other kinds of fruit juice, such as orange, lime, or grapefruit juice.