OCR Text |
Show I X J o . -rxV V ----- j ? v - x 1 A 1 Cool Off With an Egg Julep! I - (See recipe below.) 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) A cup chilled milk 2 tablespoons chocolate syrup H cup carbonated water Chocolate or vanilla ice cream Add milk to syrup slowly, stirring constantly. Pour into tall glasses. Add carbonated water and stir well enough to mix. Add ice cream and serve at once. RECIPES WITH their main ingredient ingre-dient as fruit juice or a combination of them are given here. These come under the guest beverage classification 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 ZYi cups pineapple juice 1-54 cups ginger ale Cracked ice Combine fruit juices with ginger ale. Add ice and serve, well chilled. Frosted Ginger Ale. (Makes 6'A glasses) cup light corn syrup V. cup sugar 1 cup hot water 5 whole cloves 1 stick cinnamon Yi teaspoon allspice Yt teaspoon nutmeg VA cups orange juice 1 cup grapefruit juice 3a cups ginger ale Ice Cool Refreshment No summer menu collection is complete without a set of cool drink m wmli n recipes. These V-'V ', tasty drinks are N i' V f: so handy and i s F'.i convenient to '''lii have for both f U W 14- family and com-pany com-pany use, that bs!' each summer season 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 ingredients in-gredients on hand so they can be whipped together at a moment's notice. no-tice. Cool drinks fall in several categories. 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 evening. eve-ning. Cool drinks will be more of a success suc-cess if 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 cup sugar 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. Boil together syrup, sugar and water for 5 minutes. Add spices --"SSS.. and Iet stand 1 HSg hours. Strain &&A-m throu8h several f"''""'4 thicknesses of yryfi cheeseclth. Add yYsj$ fruit juices and " chill. Just before v serving add ginger gin-ger ale and pour into ice filled glasses. Orange Lime Fizz. (Serves 4) 2 cups orange juice cup 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, cover. cov-er. Strain and add remaining orange juice and lime juice. Just before serving add carbonated water wa-ter and ice. Ambrosia. . (Makes 6 quarts) 4 cups apricot nectar 4 cups orange juice lYi cups lemon juice Yi cup lime juice 1 cup powdered sugar 4 quarts carbonated water Ice Combine juices and sugar and stir until latter is dissolved. Just before be-fore serving add the carbonated water wa-ter and pour over ice. Released bv Western Newspaper Union. Chocolate Banana Milk Shake. (Serves 6 to 8) 4 sied 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 covered cov-ered jar. Add ice. Shake well and Berve at once. Mint-Chocolate Frost. (Serves 4) ' Yi cup cocoa V cup corn syrup 1 cup hot water 1 teaspoon vanilla H teaspoon mint extract 1 quart milk Y teaspoon salt H pint vanilla ice cream Combine cocoa and syrup. Add hot water, stir well and cool. Add remaining ingre- f7. dients and beat BP-(ft'P3 with egg beater iif ;'rrr':p'i:;:::;i until well blend- J-"3' IHi'fiii ed. Serve in tall j glasses. Addition- :ig'i;:gpl:h;f al scoops of ice jyi; Ipg Sggg cream may be ; g g FJE used on top to ' ' ' 1 give the effect of a soda. I |