Salt Lake Telegram | 1937-07-19 | Page 10 | Pick Your Flavor; Coolers Are Long, Icy, Refreshing

Pick Your Flavor; Coolers Are Long, Icy, Refreshing By MRS. GAYNOR MADDOX They call them "coolers." Fruit juices, ices, charged water and gyrupi all have a place in this business. Just one word of advice-coolers advice-coolers should never be very sweet . Watermelon Cooler (t servings) One cup pressed watermelon juice, 1 cup grapefruit Juice, 1 cup canned pineapple Juice, 1-4 cup fresh lime juice. Cut up sections of ripe watermelon. water-melon. Place in cheesecloth bag. and mash with potato masher until all Juice is extracted. Strain. Combine Com-bine with other Julcea. Use no sugar. Serve In tall glasses with shaved Ice In bottom and a few red melon balls In the glass for ths mere fun of it Try that when the thermometer ther-mometer goes sky high. Manhattan Float (1 serving) Two tablespoons chocolate syrup. 1-2 cup chilled milk, S tablespoons cream, 1 tablespoons very strong cold strained coffee, 1 scoop coffee Ice cream. Combine all Ingredients except ire cream. Pour into shaker and shaks well. Serve In tall glass and add ice cream. Serve at once. Chocolate Syrup (Two cups base for chilled chocolate drinks) Fivetsquares unsweetened chocolate, choco-late, 1 cup sugar, 2-J cup hot water, 2 egg yolks, slightly beaten. Melt chocolate over hot water. Cool slightly. Add sugar to water. When dissolved and alightly cooled, add this sugar syrup to egg yolks, about 1-4 at a time, beating well after each addition. Add chocolate in same way. Continue beating mixture mix-ture for I minute, until slightly thickened. Keep In glass Jar, covered, cov-ered, In refrigerator. Orapejuloe Punch (12 servings for summer porch party) Two cupa grmpejuice, 2 cups sweet cider, 1 1-2 cupa grapefruit Juice, 1 1-2 cupe orange juice, 1 orange, peeled and aliced thin. 1 1-2 cups sugar. 1-2 teaspoon nutmeg, I pints charged water. Mix fruit Julcea and nutmeg. Stand covered In refrigerator for three hours. In large punch bowl, place block of Ice. Add charged water to fruit Julcea, then pour over Ice. TOMORROWS MENU BREAKFAST: Honey dew melon, scrambled egga with tomatoes, to-matoes, blueberry muffins, coffee, cof-fee, milk. LUNCHEON: Creamed eggs on toast, chopped cabbage salad, blarkberriea and cream, sweet wafers, tea, milk. DINNER: Jellied chicken consomme, breaded pork chops, buttered cauliflower, glased sweet potatoes, apple and green pepper salad, chocolate cup cakes, coffee, watermelon cooler.