COOL DRINKS

New Zealand Listener, Volume 6, Issue 138, 13 February 1942, Page 22

COOL DRINKS

HERE is an extra demand for recipes for lovely cool drinks. Many people who are now working hard both in the factories and on the land, are unaccustomed to much physical exercise — some have never done it before, while others have returned to it after a long spell at other occupations-but all find it thirsty work! Here are some practical suggestions for thirst-quenchers. You may make them in double, or treble, or half quantities, according to the size of your party. Lemon Champagne Slice up 6 or 8 lemons into a big bowl. Put in also 8 breakfast cups of sugar, and a good breakfast cup of raisins. Pour over this a quart of very hot water, and stir till the sugar is dissolved, and .the lemon slices well crushed. Then, put the mixture into a clean petrol tin, ‘or a keg, or whatever you have, and. add cold water to make up"’4 gallons. Stir well, cover over with a cloth, and leave for 3 or 4 days. Then strain and bottle. Cork very tightly, and tie on, or use the clip-on caps, as the lemonade becomes quite brisk in hot weather. Open carefully. Ginger Beer Two pounds of sugar, 2 gallons of water, 4 lemons, 1 tablespoon ground ginger, and 1 packet of juicy raisins. Put all into a preserving pan, or kcrosene tin, first mixing the ginger to a smooth paste with a little water. Bring it to the boil, and let it stand in a warm place for 3 days. Strain and bottle; ready for use in 3 or 4 days. Ginger Pop This makes about two gallons: 3 Ibs. of sugar, the juice of 4 lemons, 2 ozs.

of whole ginger, and 2 gallons of boiling water. Place the sugar, juice of the lemons, and ginger, well broken up, into & big pan, and pour the boiling water on. Stir well, and leave all to stand overnight. Strain the next day and bottle. Cork very tightly. Ready in 6 days. No yeast is required, Lemon Syrup Three big lemons, 2 ‘Ibs. sugar, and 1 oz tartaric acid, ‘and 1 oz, cream of tartar. Peel the lemons very thinly, but remove the white pith. Slice up the pulp. Put it in a large jug, with the sugar, cream of tartar and the lemon peel, also tartaric acid. Stir well, leave for a while, then strain through muslin, and bottle it. About a teaspoon, or more ‘to taste, makes a glassful of delicious drink, Black Currant Syrup This is very nice in summer, adding a little to a glass of cold water; or equally good in the winter, added to a glass of boiling water. To every 6 Ibs. of black currants allow 2% ozs. tartaric acid, and 2 quarts of water. Allow to stand 24 hours. Crush well, then strain. To every pint of liquid allow 1 Ib. or 1144 lbs. of sugar, according to taste. Bring to the boil and simmer gently for 10 minutes. Bottle and cork securely. Ginger Ale Delight Twelve small bottles of good ginger ale, 4% pint of orange cordial, 2 pint lemon squash cordial. Mix ‘well, and serve in glasses with a little ice, Fruit Cup Into a big bow! slice up a large orange and a small lemon, peel and all. Add a sprig or two of mint, 2 tablespoons of

sugar, and 2 or 3 slices of pineapple cut into small pieces. Press all well with @ wooden spoon: to get all the juice out, and the pulp free; add a breakfast cup of orange juice, and a teacup of lemon juice, and a breakfast cup of cold weak tea. Cover over, and leave for an hour or two. Then add one bottle each of lemonade and dry ginger ale, put into a

glass jug and serve. If possible, put a piece of ice in each glass. Fruit Punch One quart of water, 31% Ibs. of sugar, or more to taste, 2 quarts tea infusion, 1 quart lemon juice, 1 quart orange juice, 1 quart grape juice, 1 quart grated pineapple, 21% gallons iced water, 1 cup strawberry slices, 2 cups orange slices. _Make a syrup of the sugar and 1 quart of water. Make the tea infusion by pouring 2 quarts of boiling water over 5 tablespoons of tea. Cool. Combine the syrup, tea, fruit juices, and water. Add the strawberry slices, and orange slices, which may be cut in fancy shapes. lf out of season, of course, strawberries may be omitted. Iced Tea Make 2 pints of good tea in the usual way and strain it off after five minutes into a jug containing 3 or 4 ice cubes. Add the juice of 11%2 lemons, and 1 orange, and sugar to taste. Serve when cold. Pineapple juice may be used instead of orange, and the sugar omitted. Mint Julep Strain the juice from five lemons into a basin and add 1% teacups of sugar, 2 teacups of hot water, and a handful of bruised mint leaves. Stir well, strain and allow to cool, Just before serving add 3 pints of ginger ale, chilled if possible. Pour into glass jugs, and float a few small sprigs of mint on top. Mint Cordial Wash a large bunch of mint, pick and crush the. leaves lightly. Put in a bowl with the juice of 2 lemons. Let stand for an hour or so. Boil 1 cup of sugar with a pint of water for ten minutes, and pour boiling hot over the mint and lemon

juice, Chill, strain, and add the juice of 2 oranges, and a cup of pineapple juice, with water as required. Serve in glasses, with crushed ice if possible, and drop a sprig of mint in each,