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Show i : ; . J - v.. V, i m-Jm-mm Cool, Ice-Tinkling Drinks Ward Off Summer Fatigue (See Recipes Below.) Sugar-Saving Drinks When the thermometer's perched on the highest rung of the tempera-v. tempera-v. v' 1 'yS. ture ladder, do fm you feel your tc ' : spirits sagging, E1 your energy run- f:j?i ning low? Yes, the warm weath-( weath-( er begins to take its toll just about the time you feel you need push and drive most. But, make a comeback, come-back, quickly and easily with a healthful, fruit-juicy drink served in a tall, colorful frosty glass. An attractively served drink will perk up your spirits more quickly than you can say "Jack Spratt!" Plan to freeze some of those fragrant fra-grant mint leaves and those few odd berries left over from the shortcake, with water in the ice cube trays for they make a pretty drink. Or, if you like colored ice cubes that prevent your summer beverage from taking on a watery taste, freeze fruit juices diluted with water wa-ter into ice cubes. You'll like this. There's a lot more to be said for cool drinks other than their general nice appearance. Besides providing your system with the vitamin C, in excellent quantity, and A and B in good quantity, the citrus fruits, oranges or-anges and lemons, act as alkalizers xor uie 5ysiein. inis acts as insurance insur-ance against fatigue, which is a big thing in warmer weather. Milk and ice cream are perfect ingredients with fruit juices for cooling cool-ing drinks. Not only do they contain most of the requisites for a well-balanced well-balanced diet, but they are easy to take and lend themselves in pleas-' ant combination with other foods. Your biggest problem with summer sum-mer drinks will come in trying to save sugar. But don'tletthis "7" stump you, for I,, ' 41 you can use fruit J"c'x-f juices that have v t Sn. natural sugars, fyJ f i J wf honey as a sweet- jZA $ )lsf' ener, and milk and ice cream, which need very little or no other sweetening at all. Try fruit powders, too, using 1 level tablespoon of the fruit powder with 3 teaspoons of honey to 1 glass of water or milk. Fill the glass with shimmering ice chips and you have an excellent thirst quencher in a wink. Fruit juices used with ice cream and honey are kind to the sugar ration: ra-tion: Orange Cooler. (Makes VA quarts) 2 enps orange juice cup lemon juice cup maraschino cherry juice 1 cup ginger ale 2 tablespoons honey SUMMER REFRESHMENTS I. Chocolate Crunch Orange Cooler II. Honey Chocolate Nut Cookies Root Beer Flip Recipes Given 1 pint vanilla Ice cream 2 tablespoons sliced maraschino cherries Mix fruit juices and ginger ale; add honey; mix well. Chill thoroughly. thor-oughly. Add ice cream and stir until un-til blended. Serve in chilled glasses topped with cherry slices. Orange Ginger Ale Punch. (Serves 12 to 15) 1 quart orange ice 2 quarts ginger ale Orange slices Maraschino cnerries with stems Sprigs of mint leaves Place orange ice in punch bowl and pour in ginger ale. Garnish with orange slices attractively cut and floated in punch. Add cherries and mint sprigs. Milk drinks make cool, tempting refreshments, and are just the thing for afternoon or evening snacks: Orange Quench. (Serves 1) cup milk 'A cup orange juice 1 teaspoon sugar Combine ingredients and beat until un-til thoroughly blended. Serve chilled. Root Beer Flip. (Serves 1) , M cup root beer H cup milk 1 serving vanilla Ice cream Pour root beer and milk Into a tall glass. Add ice cream and serve immediately. Maple Cooler. (Serves 1) 2 tablespoons maple syrup Vt teaspoon vanilla 1 cap milk Few grains salt Combine ingredients and beat one minute. Top with whipped cream, if desired. You will be driving around less these summer evenings for your breath of fresh air, but you will g" probably spend Tt more time on fcj . your back porch, YyfXiyl having the neigh- 1(1 Siyf j bors drop in and JJ fit-serving fit-serving them sim- t-pS pie drinks and a " few sugar-saving cookies for the in-between-meal snack. You'll enjoy both of these recipes: Honey Chocolate Nut Cookies. H cup butter 2 squares unsweetened chocolate 2 eggs, well beaten cup honey ',-4 cup sugar Yi teaspoon salt cup sifted Hour cup chopped nuts Melt butter and chocolate over hot water and stir until blended. Combine Com-bine eggs, sugar, honey and salt in bowl. Add flour which has been sifted sift-ed once before measuring. Mix thoroughly, thor-oughly, add chocolate mixture and beat until smooth. Add nuts. Drop from spoonfuls on greased baking sheet, and bake in a slow (300-de-gree) oven 15 minutes. Remove from sheet immediately. The cookies cook-ies taste better when mellowed, so pack in a tight container between layers of waxed paper. Chocolate Crunch. pound semi-sweet or sweet milk chocolate 1 cup oven-popped rice cereal Melt chocolate over hot water. Add cereal and stir until blended. Pack into a pan lined with waxed paper. Allow to set until chocolate hardens, then cut into squares. Send your summer refreshment queries to Miss Lynn Chambers, Western West-ern Newspaper Union, 210 South Des-plaincs Des-plaincs Street, Chicago, enclosing a stamped, self-addressed envelope for your reply. Released by Western Newspaper Union. |