FOR SUMMER DAYS

Wairarapa Times-Age, 13 December 1939, Page 10

FOR SUMMER DAYS

FAVOURITE DRINKS. Most families have their own special favourites, made of oranges or lemons or pineapples, but there is no family which cannot do with "something different for a change.” Here are a number of recipes which will be sure to find favour with your family and your guests, whether they are grown up or are still growing up. Iced Tea. Make tea in the usual way. The clearest iced tea is made by pouring the hot liquid over cracked ice rather than by cooling it slowly and chilling in the refrigerator. If it is to be poured over cracked ice it must, of course, be made doubly strong, as the ice dilutes it.

Iced Coffee. Make coflee of the desired strength. It should be fairly strong, as the ice dilutes it. Cool it and serve in tall glasses with cracked ice; or pour the hot coffee over cracked ice, in glasses, adding more ice if needed. Top the glass with whipped cream or vanilla ice cream. Cream may be poured on the ice before the coflee is added, and the coffee may then be topped with whipped cream. Tea Lemonade. Take U cupfuls boiling water, 3 teaspooni'uls tea, cupful lemon juice, cupful powdered sugar. If cupfuls dry ginger ale, ice. Pour boiling water over the tea. Let it stand for five minutes. Cool for three hours. Add lemon juice and sugar and stir until sugar is dissolved. Add the ginger ale and ice as required. Pineaapple Cooler. Take 1? cupfuls pale, dry ginger ale, 2.1 tinned pineapple juice, ice, tinned lengthwise pine-apple segments, lemon slices, fresh cherries, mint. Combine ginger ale and pineapple juice. Add ice as desired. In each glass place a pineapple segment, a lemon slice, and a cherry; then fill them with the pineapple juice mixture. Garnish with mint. Summer Lemonade. Take 4 lemons, 2 quarts boiling water, 4oz loaf sugar. Remove very thin rind from the lemons, rub sugar on the lemons to extract the oil, squeeze juice. Put half the rind, the sugar, and the juice into a jug, pour the boiling water on. and cover. When cold strain through muslin. Place in ice chest till required.

Orange Grape Punch. Take 1 cupful grape-juice, -J cupful lemon juice, 1 cupful orange juice, 6 tablespoonfuls powdered sugar, 3 cupfuls cold water, ice. Mix all ingredients, add ice as desired, and serve. Mixed Fruit Punch. Take 11 cupfuls water. 1| cupfuls sugar, 1 quart grape-juice. 2 quarts chilled water, juice 6 lemons, juice 6 oranges, 1 pint tea, 1 pint grated pineapple. Boil water and sugar for ten minutes, cool, and add other ingredients, and let it stand one hour. Add chilled water and serve with chipped ice. This will serve twenty-five people. Apple Lemonade. Wash apples and dice, using everything, including skin and core. Cook with enough water to cover, strain through a cloth, and add one cupful of sugar for each cupful of juice thus obtained. Dissolve sugar in the juice and cool. Fill glasses half ful of this apple syrup, add to each glass the juice af half a lemon, and fill up with ice and water. Chocolate Banana Milk Shake. Take 4 sieved ripe bananas, 4 cupfuls bottled milk or 2 cupfuls evaporated milk, and 2 cupfuls waler, 1 cupful chocolate flavoured, powdered malted milk. ice. Rub the bananas through v a sieve, then combine them with the milk and chocolate flavoured powdered malted milk in a shaker. Add ice, shake well, and serve. Grapefruit Ale. Take 2 cupfuls canned grapefruit juice, 1 quart pale, dry ginger ale. ice. Combine grapefruit juice and ginger ale as desired and serve.