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Show This Week's RECIPE . . . With the hottest part of the season rolling around, cool refreshing re-freshing drinks are always popular, pop-ular, and the two printed this week are especially tasty and easily prepared. Aunt Susan's Lemonade (Mrs. Paul Stringham) 2 cups sugar 212 cups water Bring to boil and set off stove j then add the following: 1 V2 cup washed mint leaves Juice of 6 lemons i Juice of 3 oranges ; Grated rind of 1 orange 1 Cover and let steep one hour, ; then strain and put in ref riger-1 riger-1 ator. Remains fresh for a week To serve, use 13 cup of the ' above base to 23 cup water. !Add ice. Mint Julep (Mrs. Bert Gardner) Juice of 5 lemons IV2 cups sugar : V2 cup water Tray of ice cubes 1 bunch fresh mint or mint flavoring flav-oring and green coloring. 2 bottles gingerale ; Cook sugar and water 5 minutes. min-utes. Add lemon juice, mint flavoring and color, or mint, to hot syrup. Let stand 10 minutes. Pour over ice and add the gingerale gin-gerale just before serving. Makes 2V2 quarts. |