Show COLD DRINKS D INKS I. I FOR HOT DAYS AND HOT NIGHTS 4 By SISTER MARY IARY On a hot day day- da theres there's nothing quite like a well made and chilled beverage served ser with a delightful tinkling of ot Ice A drink made entirely of ot fruit Juices Is III cooling and healthful both for children and ups grown The mineral minerai salts and acids of ot the fruits tend to Increase the alkalinity ity of oC the tho blood and keep one cool coolIn coolIn In spite of or a rising mercury Drinks made with a foundation of ot Iced leel tea are ars ar refreshing and mildly stimulating quite like a cup I of ot hot tea Iced coffee coHee stimulates the nerves In the same fashion the hot bever bever- beverage beverage beverage age does docs and Iced milk drinks con con- contain contain contain tain exactly the tho same food value that a hot milk drink provides Tho following chocolate milk drink makes maltes a meal in Itself Itsel with I the addition of a a. brown bread and butter sandwich and a Sit Bit of ot fresh fruit Children particularly like It CHOCOLATE II EGG DRINK K KOne One Ono egg 1 tablespoon sugar 2 scant teaspoons cocoa fc teaspoon salt hf t ups Sups milk 2 drops oil of ot peppermint Beat yolks of oC egg Mix sugar cocoa and salt and beat It Into yolk Beat the milk and half halt of o the well beaten of egg Pour Into a glass containing the flavoring and pile the remaining white of or egg on top Vanilla can be used in place of the peppermint The milk should be very cold be be- before before before fore combining with the egg and Just enough ice to te tinkle In the glass be used Much ice will make the drink watery Serve as soon as made I JUNE PUNCH I Two cups strawberry Juice 1 cup strong hot tea lea 1 cup orange Juice 1 cup Clip currant Juice 2 cups grated pineapple 2 cups sugar 2 cups I water 2 cups Ice water Simmer pineapple sugar and 20 O minutes Remove from the fire Ire and when cool add fruit Juices and tea teo Strain and chill chili I When hen ready read to add serve Ice Ico wa wa- waI I ter tel Serve with a spring of ot fresh tresh mint in each glass I RASPBERRY SI n. NECTAR Two cups raspberry Juice 4 12 cup lemon Juice If cup orange Juice y i cup sugar 2 cups water 1 egg white Combine fruit Juices with sugar and let stand stirring frequently frequency until sugar Is dissolved Add wa wa- water water ter tel and let stand stanl on ice for or 1 hour Beat white of or egg with a a. whisk until light and add to fruit mixture Beat eat well with whisk until the whole Is frothy troth Serve with 1 tablespoon crushed Ice ce In each glass I The housekeeper who likes to be bo beable i able ablo to serve ser a a. refreshing drink to her chance visitor will keep a sup sup- supply supply supply ply of ot fruit syrups on hand These syrups aro arc added to Ice ico or charged water 1 or 2 tablespoonfuls to a glass of water The following Is a general recipe for tor fruit syrups FRUIT SYRUP Two cups sugar 2 cups fruit I Juice 2 cups boiling water I Put water Into sauce auco pan and sift In sugar When hen sugar tugar Is dissolved I cover pan and boll It 10 1 Add fruit Juice juleo and bring to the boil boll boiling bollIng boiling ing point Cover and simmer Just below the boiling point for 15 min min- utes Pour Into sterilized Jars and seal beat The fruit Juice Is obtained td by slightly heating he the fruit while crushing it It Crush well and strain through several se of cheesecloth ch Press the bag to ex ex- extract extract extract tract all the tho Juice Berries are aro usually treated this way wa Extra sugar suga to 18 s seldom needed l I when making a beverage with a al fruit syrup Chocolate or cocoa syrup can be made and added to a milk and egg tg drink In place of ot the tho uncooked cocoa TAG llIe drink Is really more de do- delicious delicious licious and smooth when the cooked syrup srul Is used CHOCOLATE OR Olt COCOA SYRUP Ono One cup cocoa or 3 squares bit bit- bitter bitter ter chocolate 1 cup sugar H tea- tea soon salt j cup water Grate and melt chocolate stir In sugar and add boiling water and salt Cook stirring to prevent burning for 5 minutes The cocoa and anI the sugar are arc well mixed be- be before tore fore adding tho the water and ond salt This mixture Is cooked ce for Cor 6 5 min min- ute utes Pour Into sterilized can and keep koop on Ico ice when cold Vanilla Is dried added add l when the drink Is made One or two tablespoonfuls of this syrup is used usel to 1 cup of ut milk Fruit syrups can an be combined Just like fresh fruits In mixing a Il drink and llly make a smooth flavor navor often orten lacking when the su- su gar Is not mot mol ethan half halt dissolved ed in a a. fruit punch If It Juice is left lett from canning fruits It can be bo used in a syrup a-syrup a. a to tomake tomake tomake make a fruit syrup These syrups should be kept In the refrigerator If It possible and used within a few weeks 00 Oo |