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Show ; - , f - ' 4 . i Cool Od With an Egg Julep! (See recipe below.) Cool Refreshment No summer menu collection Is complete without a set of cool drink in 1 1 1 1 1 recipes. These i--'TV ; tasty drinks are Jr ' so handy and Ji" convenient to pf';vV'jS- have for both iij JL "J pany use- that fc' 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) . J eggs, beaten i enp sugar M teaspoon salt t cups orange Juice, strained H 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 l4 full. Add club soda slowly. Serve promptly. Chocolate Ranana Milk Shake. (Serves 6 to 8) 4 sUed large, ripe bananas 4 cops milk !ii cup chocolate flavored malt dcink Ice Press the bananas through a sieve, then combine them with the milk and chocolate flavored malt drink. Use n shaker or tightly covered cov-ered Jar. Add ice. Shake well and serve at once. Mint-Chocolate Frost. (Serves 4) li cup co-oa cup corn syrup 1 cup hot water 1 teaspoon vanilla H teaspoon mint extract 1 quart milk teaspoon salt H pint vanilla lee cream Combine cocoa and syrup. Add hot water, stir well and cool. Add remaining lngre- dienta and beat g .-'.V' with egg beater i J'JVif until well blend-! jTrTT'Sj :. ed. Serve in tall J j S glasses. Addition- ! p ' ! al scoops of Ice - ' (5 3 ' cream may be ft 3, used on top to - ; give the effect of a soda. 1 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) H cup chilled milk 2 tablespoons chocolate sjrrup f4 cup carbonated water Chocolate or vanilla Ice cream Add milk to syrup slowly, stirring constantly. Pour into tall glasses. Add carbonated water and s'.ir wel 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 Tineapple Ale. (Makes 6 cups) 1 pint cranberry juice 2". cups pineapple Juice 1 cups ginger ale Cracked Ice Combine fruit juices with ginger ale. Add ice and serve, well chilled. Frosted Ginger Ale. (Makes 6'i glasses) 4 cup light corn syrup cup sugar 1 cup hot water 5 whole cloves 1 stick cinnamon i teaspoon allspice Si teaspoon nutmeg l' cups orange juice 1 cup grapefruit juice S'j cups ginger ale Ice Boil together syrup, sugar and water for 5 minutes. Add spices t -? -V hours. Strain R WiS ; tj through several '&k 'Sicknesses of ' VV V -I cllccscclo'h. Add fe'Sy N5 fruit Alices and y chi1'. Just before V $S S serving add ginger gin-ger ale and pour into ice filled glasses. Orange Lime Fin. (Serves 4) i cups orange Juice 'i cup granulated sugar 12 sprigs mint 4 tablespoons lime Juice l' cups carbonated water lee 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 Jut before serving add carbonated wa-ter wa-ter and ice. Ambrosia. (Makes 6 quarts) 4 cups apricot nectar 4 cups orange Juiee IS cups lemon Juice xt cup lime Juiee 1 cup powdered sugar 4 quarts carbonated water Ire Combine juices and su,;ar and stir until latter is dissolved. Just before be-fore serving add the carbonated wa-ter wa-ter and pour over Ice. Krle.7i.rd tn- Wmlrrn N ,, ,.,, |