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Show THE IU I.I ETIN, BINGHAM CANYON, I v" 1" "j Cool Oft With an Egg Julep! (See recipe below.) Cool Refreshment No summer menu collection Is complete without a set of cool drink recipes. These tasty drinks are go handy and convenient to have for both family and com-pany use, that each summer LYNN CHAMBERS' MENUS Veal Cutlet Tomato Sauce Parsleyed Potatoes French Green Beans Head Lettuce with French Dressing Oatmeal Bread Citrus Chiffon Pie Beverage Chocolate Malted Milk. (Serves 1) cup chilled milk 2 tablespoons chocolate syrup cup carbonated water Chocolate or vanilla ice cream Add milk to syrup slowly, stirring constantly. Pour into tall glasses. Add carbonated water a"nd stir well enough to mix. Add ice cream and serve at once. RECIPES WITH their main ingre-dient as fruit juice or a combination of them are given here. These come under the guest beverage classifica-tion but also may be served the family when you want to give them a special treat. Cranberry Pineapple Ale. (Makes 6 cups) 1 pint cranberry juice Z cups pineapple juice 1 cups ginger ale Cracked ice Combine fruit juices with ginger ale. Add ice and serve, well chilled. Frosted Ginger Ale. (Makes 6H glasses) cup light corn syrup cup sugar 1 cup hot water 5 whole cloves 1 stick cinnamon teaspoon allspice V teaspoon nutmeg l'A cups orange juice 1 cup grapefruit juice 3 cups ginger ale Ice Boil together syrup, sugar and water for 5 minutes. Add spices geason should see us well armed with a new set of recipes. After you have decided on the different types of cool refreshments you will serve, see that you have all the in-gredients on hand so they can be whipped together at a moment's no-tice. Cool drinks fall in several cate-gories. You should have several recipes which are really nutritious for the youngsters when they come in from play. Then, too, you should have another set of recipes that are tasty as well as nice to serve guests who may drop In afternoon or eve-ning. Cool drinks will be more of a suc-cess il they are served In frosty looking, decorative glasses. And don't forget the appeal of tinted ice cubes. Use harmless food color, if you like, or freeze bits of cherries, other fruit or mint sprigs with them. For iced tea or coffee, freeze the beverage itself into cubes so that the drink will not be too diluted when served. HERE ARE several nutritious drinks which will make a big hit with the children. 'Egg and I' Julep. (Serves 10) 3 eggs, beaten enp sugar 4 teaspoon salt 2 cups orange juice, strained cup lemon juice, strained Crushed ice Club soda Blend eggs, sugar and salt. Add fruit juices. Shake or beat until the sugar is dissolved. Pour over finely cracked ice and fill glasses Vi full. Add club soda slowly,. Serve promptly. Chocolate Banana Milk Shake. (Serves 6 to 8) 4 sieved large, ripe bananas 4 cups milk cup chocolate flavored malt drink Ice Press the bananas through a sieve, then combine them with the milk and chocolate flavored malt drink. Use a shaker or tightly cov-ered jar. Add ice. Shake well and serve at once. Mint-Chocola- te Frost. (Serves 4) cup cocoa cup corn syrup 1 cup hot water 1 teaspoon vanilla teaspoon mint extract 1 quart milk teaspoon salt pint vanilla ice cream Combine cocoa and syrup. Add hot water, stir well and cool. Add remaining ingre- - .. dients and beat ;. 7r with egg beater until well blend-e- d Serve in tall f ijaj glasses. Addition- - ;fi jf9' al scoops of ice Hp ; sW. cream may be HITjS m used on top to " ' give the effect of a soda. and let stand 1 hours. Strain through several thicknesses of cheesecloth. Add fruit juices and chill. Just before serving add gin- - ger ale and pour into ice filled glasses. Orange Lime Fizz. (Serves 4) 2 cups orange juice M enp granulated sugar 12 sprigs mint 4 tablespoons lime juice 154 cups carbonated water Ice Heat 1 cup of orange juice to the boiling point. Add sugar and mint which has been chopped. Cool, cov-er. Strain and add remaining orange juice and lime juice. Just before serving add carbonated wa-ter and ice. Ambrosia. iMakes 6 quarts) 4 cups apricot nectar 4 cups orange juice l'-- cups lemon juice i cup lime juice 1 cup powdered sucar 4 quarts carbonated water Ice Combine juices and sugar and stir until latter is dissolved. Just be-fore serving add the carbonated wa- ter and pour over ice. Released bv Western Newspaper Union. "This piRRy bank has a smal built in burglar alarm." "He'll wait 'til he gets to an interesting story and won't like to argue THEN we'll ask him for movie money!" EafiyEmbroiiiX Moments of TM CPEND leisure morr.eniB M advantage embroiderH sunbonnet girls. They're fl cloths, towels and other fl Cross-stitc- looks like tern 7364 has transfer of 6 Bging 53,' by 7 inches. Our Improved pattern IkiH e charts and photos, ijH Blrections makes needleworiM To obtain this pattern I Send your order to: H Sewing Circle VFfdlrrnllH Box 3217 San i Enclose 20 cents for PitH Address B 1 SMALL FkTM BETTER TASM FAMOUS FOis FUVM GET THE ONE AND M (CELLOGGS CORN ?M IN THE WHITE, RB, GREEH PACKAGE. Km OR FAMILy SIZE. I To hold your loose uppers m ers comfortoblj secure all W every day, try dentist s um eovery called STAZE. No J powder 8TAZK i paste. Get 35c tube at drum todayl Accept no substitute. STAZE Cali:orma Mi AID-TO-HA- IR CBO "The OH of the t Kit confine of Shampoo and Sip I n - Satisfaction Guar, or Money Writ to CALIFORNIA FUNIS WWlMJS OPERATOR ATTENTIO Increase W Earnings $ DRUG STORES TAVERNS CLUBS CIGAR STORES BILLIARD HALL GAS STATIONS WITH THE WORLDS COIN OPERATED MACHINES Send hr CW NOVELTY COM? NANCY By Ernie Bushmiller 1 GET ME A JAR OF I I I A AR OF I I WHY DON'T YOU BUY THE I I I COLD CREAM AND Ak I COLD CREAM LARGE ECONOMY SIZE7?- LAp,orAY BUY YOURSELF 4 COu' LITTLE REGGIE BBjlPI MUTT AND JEFF By Bud Fisher its a simple cuestion.' V" How old is A ) well. then, You little idiot.' NvMV?)rfaii;f MOW LON6 DID THE f JEK YEAR OLD I HOW LONG I DO YoU KNOW WHY J t'M THIRTY YEARS' WAR J JY? DID THE - - I CALLYbU A p ' T&X' SMALLER --.LAST? TgTTEtTNTrtlRTYVARS rTrA LITTLElDlOT? j THAN WDUNMO' ylS& YEARS' WAR LAST? rf Y TTmvI I VoU ARE.' REG'LAR FELLERS By Gem Byrne y4MwyB& 1 n 7 r 1 1 1 n VIRGIL By Len Kleis WIBKWf?! 1 HAVEN'T BROKEN ANY LJ I 7 f0R FRSTTMt: ) I I f HAPPY n WINDOWS HAD ANY PI6HT5 IN rAV LIFE I CAN 4 PIRTHPAY ) LET'S SEE -- I EMPTIED ) OR TEASED ANV NEIGHBORS-- j L COrA.E HOME 1 J CVJ TH'6AR0A6..CUTTH' T y WnLiW Mrlf ( SILENT SAM By Jeff Hayet LYNN SAYS: Hints for Better Cooking Never wash berries until just be-fore they are used. To keep the juice in strawberries, wash the ber-ries before removing hulls. The best way to wash them is to float them in a pan of water and lift out gently. Repeat the process un-til the water remains clear. Oranges and lemons will squeeze more easily if they are rolled against the table until they are slightly soft. If they are too hard to roll, heat them slightly. To cut hard-cooke- eggs readily, use a fine wire or a sharp knife dipped in cold water to prevent the yolk from sticking. To cut meats for salad, use a pair of kitchen shears in place of a knife You will be able to work much more quickly. Bacon should be placed in the skillet before the unit is heated Cook slowly, pouring off the fat as it accumulates. To remove pinfeathers from fowl, a pair of tweezers is very satisfaci tory. |