Show ACID FRUIT JUICES FOR SUMMER DRINKS special recipe not necessary to make prepared 10 by tho the united states department of agriculture t almost any slightly acid fruit juices can be used as the basis tor for a 9 summer drink if desired a small amount of lemon may inay be added to intensify other fruit flavors it Is a practical plan to keep one or two hot bottles ot of water cooling in the ice fee box to dilute fruit juices readily ginger ale or a charged water such as apollinar Is helps to convert a into a punch tor for occasions when a festive drink Is appropriate but the fruit juices diluted with only and well chilled are very refreshing A special recipe Is not necessary nece siar shary tf te make a any sin single gle predo rh T anant flavor ampy give it is name raspberry grape pineapple 61 or orange often four or live five fruits are blended in approximately equal quantities the flavor of peaches combines well with pear juice pineapple orange and lemon the juice of blackberries ra rasp sp berries currants blackcaps black caps grapefruit and plums can tie he used in tiny any selected combInation a lemon Is necessary unless limes are used tor for the purpose to make the drink acid to quench the thirst on a hot day the amount ol of water added de depends somewhat on the kinds of fruit used and also on the preference of the taster A preponderance of very add acid juices lemon or lime will stand more dilution than the milder flavors in general one dart of water to one of mixed fruit juice jillee can be tried at first and more ater added it if it seems desirable tea mav be substitute for about one third of the water if the punch Is made for adults it if children are to have love any it Is better to omit the lie tea the individual taste must be the gulde guide in sweetening sugar should be added to fruit drinks in the form of to get the best effect as well as to use it in the most economical way two parts of sugar to one of water should be simmered for five minutes and then cooled before adding to the other ingredients sugar can he prepared for several days at a time and kept bottled in the refrigerator leftover fruit juices may also be bulled with sugar and kept in a cold place for short periods until one has enough on hand to make up a good A thin slice or two of orange and lemon some chopped bits of pineapple and banana a few colorful ber berries rips invite attention to the file bowl or pitcher of punch and a sprig of mint both flavors and completes it professional enteress cateress cater enter ers often include a slice 0 of cucumber when a fruit punch must le be prepared for a large gathering of people a lance dance a sociable or a picnic it Is helpful to have exact ingredients specified about 40 persons can be served by the following recipe which is recommended by the united states department of agriculture fruit punch I 1 can grated pine berry apple ry or 3 cupfuls boiling ry juice water 2 pint bottles I 1 cupful freshly apollinar ls 0 r made strong tea ginger ale juice of 6 lemons 2 pounds sugar juice of 10 oranges orange boiled with I 1 ia A teaspoonful teaspoon tul salt quart water for or I 1 quart grape 6 5 minutes currant logan locan ice to cool cook the pineapple for 20 minutes minute in the boiling water find and strain cool add the remaining fruit juices the tea and the cooled it Is better to make the punch a few hours ahead and let it stand closely covered or oc ice to chill and ripen at serving time add the apollinar apol linaris ls ginger ale aie or water to dilute to the strength de sired garnish cornish with thin slices of fruit and mint leaves |