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Show I SOME NEW BEVERAGES WITH GRAPEFRUIT AND ORANGES By Roger Cketaux CktU Tkt Raestvtlt, Ntm York City MORE and more the orange Is coming to be considered primarily a juice fruit, par tlcularly desirable In the preparation prepara-tion of refreshing and healthful beverages. bev-erages. The grapefruit, too, is now coming to many tables In the torm of Juice, for breakfast eye-openers, or for luncheon and dinner cocktails. cock-tails. No doubt one reason for the popularity o f juice is that breakfast Is not a leisurely meal tor most o t as. An orange or a grapefruit can he drunk quicker than it can be eaten. Hasty break-fasts, break-fasts, o I it .. .Sn-'iiw-- :... 1 1:S : Beat the eggs well, add fruit juices in which the sugar has been thoroughly dissolved. Shake with one cup of shaved Ice until well trapped. Fill glasses three-fourths full and fill to top with chilled ginger gin-ger ale, or carbonated water. (Six portions). FrosteJ Orange Juice To a large glass two-thirds full of orange juice add a large spoonful spoon-ful of vanilla Ice cream or orange Ice. Stir until partially dissolved and serve immediately. Grapefruit juice may be substituted tor orange juice. This suggests Itself for an afternoon drink. Honey Orangeada Mix orange juice and honey thoroughly, thor-oughly, using" two tablespoons of honey for each serving. For each portion add one cupful of chilled water In which the thin paring ol an orange has neon boiled. Pour mixture over crushed Ice and allow to stand for several minutes beTore serving. Iced Coffee With Orange To four cu prills of fresh, cold coffee, add a liquid that was made by boiling together one cup or water, one cup of sugar, aud the thin parings of one or two oranges. Immediately - before serving add juice ot one or two oranges and a half cupful of rich cream. Serve In tall glasses with finely crushed ice. Orange Cream Blend together one cup of orange Juice and the well beaten yolk of one egg. Stir tn one-fourth cup of cream, sweeten with sugar or honey, and serve at once. Chill If desired. Citrus Punoh 1 pint grape- S pints light fruit juice ginger ale 1 pint orange Whites of 3 eggs juice Vt eup grena- 3 ot. clear honey dine Blend fruit juices with honey and grenadine. When ready to serve add the beaten egg whites and beat thoroughly Into the mixture. Then add the ginger ale. c 0 u r s e, are " Cre,au never to be recommended, but one of the neatest and most nourishing quick breakfasts that can be suggested sug-gested for the commuter, who measures meas-ures his breakfast time In terms ot seconds, is a combination ot orange juice and raw egg beaten up. with a pinch ot salt, and aweetened with sugar If desired. To lend variety to jcltrus fruit beverages, bev-erages, particularly those served at luncheon, dinner, or more formal occasions, ice cream, honey, plain cream, maple syrup, coffee, sherbet, or eggs, may be used to enhance flavors or give more substance to the liquid. To retain the full flavor and subtle aroma of orange and grapefruit In citrus beverages, the juices should be extracted shortly before serving. Orange Frost Fill a tall glass one-fourth full ot cracked Ice. Pour over this oraage juice to within one Inch of top. Frost the top with a spoonful of stiffly beaten egg white. Sweeten slightly and flavor with lime or grapefruit juice. Florida Flx- Julce of 6 oranges Juice ot 1 grapefruit 1 cup ot sugar 3 eggs |