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Show ICED DRINKS IN THE SUMMER On a warm and sultry summer day, there ts nothing more refreshing to the mind and to the body than an !ced drink. Of course, when auch drinks are being used, moderation should be practiced, because If taken In excess or too rapidly, they are liable te be Injurious to the stomach. However, when taken In a senslMe manner, they s re refreshing and beneficial te the fatigued. In the manufacture of these drinks, care should be taken to avoid any combination that may be Indigestible Indiges-tible or hard to assimilate. The dHnk should be consumed In a alow and leisurely lei-surely manner. The greatest danger present In the use of loed drinks Is the one that Involves In-volves the use of Ingredients that are possibly Impure or contaminated In any way. This Is very liable to happen If the Juices thut are used are allowed to stand until they become soured and unlit for use, or If the milk or other Ingredient used Is not strictly fresh. The predisposition of milk ts spoil quickly at summer temperatures makes It ofttlmes necessary to use evaporated milk, which after all Is Just pure fresh milk with more than half the water taken away. It Is sterile and, therefore, there-fore, always safe. For use la Iced drinks. It Is Ideal. Following are several formulas used In the manufacture of Iced beverages. If these formulas are followed religiously, relig-iously, the results will be found to be very satisfactory. Chocolate Malted Milk. 1 cup evaporated I teaspoonfula milk eocoa 1 cup water I teaspoonfuls malted milk Ml cocoa wltb water until syrup la obtained. Put all Ingredients in Mason Jar and shake thoroughly and aerve with chipped Ice. Milk Punch. cup evaporated I tbsp. orange milk Juice Suttar te suit H cup water taste Bmall stlok ola- 1 cup tea namon .1 tbep. lemoa H cup fruit Juice Juice (currant or ber ry preferred) Boll elowly the cinnamon, a lemon rind and orange rind In water for ten minutes Strain and when cool add the other Ingredients. Place In a Uaaon fruit Jar and ehake well. Berre In tall glaaeee wltb chopped tee. Egg Nog. 1 eftg ltt tbep. pow- Pinch islt dered sugar H cup cold evap- I tbsp. fruit Juice orated milk Nutmeg (ratings H cup Ice water i Add ealt to egg white and beat to ' a stiff froth. Add the eugar, the well I beaten yolk of the egg and tbe fruit ! Juice and nutmeg. Fill glaes wltb milk and oold water. Sprinkle top ' wltb chopped nut. , |