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Show - - ! , ,' When Weather Is Sizzling, Try Mint Ade (See Recipes BelovJ) Refreshing Drinks For a simple meal at home, for that brief ston In the afternoon when A you want to relax re-lax and cool off, or for a light company snack, there's nothing quite like the cool, frosty drink. Whether you are a husky eater or a dainty snacker, LYNN CHAMBERS' MENUS Baked Corned Beef with Mustard Sauce Potatoes with Cheese Sauce Horseradish Salad Bowl of Tomatoes, Celery, Mixed Greens, Radishes Soft Rolls Beverage Raspberry Short Cake Milk and Honey Nectar, (Serves 1) H cup mashed banana 1J4 tablespoons orange juice 1 tablespoons honey 1 drop almond extract Pinch of salt 1 cup mills Mash banana. Add fruit Juice, honey, salt and flavoring. Mix well. When ready to serve, add cold milk and beat with egg beater. Garnish with whipped cream and serve Immediately. Im-mediately. Pineapple Mint Punch. (Serves 6) 3 cups cold milk 2 cups cold pineapple Juice cup coffee cream Yt cup sugar VA teaspoons lemon Juice Pinch of salt 12 drops peppermint extract Combine all ingredients in a shaker shak-er or beat with egg beater until you'll want to keep these refreshing refresh-ing recipes on file for these hot, summer months. : One woman I know keeps cool drink ingredients on a special corner cor-ner in the pantry so the beverages can be ready at a moment's no-itice. no-itice. She also keeps dainty cookies on hand so there's always refreshments refresh-ments if company comes or if the children get especially hungry before be-fore dinner. Cool drinks can fortify the diet with both vitamins and minerals if you use eggs, milk and fruit or berries. But not only will they be a toast to health, for they provide that restful relaxation that is so essential essen-tial to well-being. If you want to get fancy with beverages, bev-erages, make colorful ice cubes by using fruit juice and water in the ice tray. Or, drop bits of leftover fruit in the ice trays before freezing. freez-ing. Glasses can be garnished with mint leaves, lemon or orange slices, puffs of whipped cream or meringue. me-ringue. The rims may also be dipped In beaten egg and a bit of sugar to give them that delightful, frosty look. For beverages that add nourishment nourish-ment as well as sparkle, consider consid-er ,these milk, egg and fruit drinks. See that the children get some of them often: Fruit Float. (Serves 4) 2 eggs, well beaten teaspoon salt a cup sugar H cup water H cup raspberries or strawberries straw-berries Juice of 1 orange Juice of 2 lemons Cracked Ice Combine eggs, salt, water, sugar foamy. Pour into tall glass; garnish gar-nish with a mint sprig and serve immediately. For the adult crowd, there are an entirely different differ-ent set of beverages bev-erages which are and berries. Mix to dissolve sugar. sug-ar. Add orange juice and lemon Juice. Beat or shake thoroughly. thorough-ly. Pour into tall glasses half filled with cracked ice. Garnish with a few whole berries. 1 certain to delight. Both of these have coffee as a base. Do not use leftover-from-morning coffee, but make It fresh. Brazilian Chocolate. (Serves 4) 2 squares unsweetened chocolate 1 cup strong coffee 3 tablespoons sugar Dash of salt 3 cups milk Add chocolate to coffee in top of double boiler and place over a low flame, stirring until chocolate is melted and blended. Add sugar to salt and boil 4 minutes, stirring constantly. Place over boiling water. wa-ter. Add milk gradually, stirring constantly. Heat, then beat with rotary beater until frothy. CooL Pour over cracked ice and top with whipped cream. Iced Coffolate. (Makes 1 quart) 4 cup ground coffee 6 cloves 1 4-Inch stick of cinnamon Dash of salt 4 cups milk 2 squares unsweetened chocolate cup sugar 1 tablespoon flour 1 egg, well beaten Add coffee, spices and salt to milk and heat in double boiler until scalded. scald-ed. Strain and return to double boiler. Add chocolate and heat until un-til it melts. Mix sugar and flour and add gradually to chocolate and cook and stir until thickened. Then cook 5 minutes, stirring occasionally. Cool slightly; pour over egg and blend. Chill. Pour over ice. Mint Ade. (Serves 6) H cup white corn syrup cup water 6 stalks fresh mint 3 tablespoons lemon juice 1 No. 2 can grapefruit juice 2 cups gingerale Bo!) corn syrup and water together togeth-er for 3 minutes. Remove tips from mint and crush stalks into the hot syrup. Add tips and let stand for 30 minutes. Strain. Add lemon juice and grapefruit juice. Chill thoroughly. Pour over ice In tall glasses and just before serving add gingerale. Garnish with additional mint and whole strawberries, if de- I sired. Released by Western Newspaper Union. LYNN SAYS Quickie Lunches: Broil liver sausage slices just slightly, serve with creamed lima beans, sliced tomatoes, fruit and milk and cookies. Leftover ham can be creamed with peas and served with shredded shred-ded carrot and raisin salad, peaches and cream and a beverage. bev-erage. Don't forget a dish of garden vegetable soup makes a well-balanced well-balanced lunch with toasted peanut pea-nut butter or bacon and tomato sandwiches. Pork sausage links are awfully good on baked potatoes with cream gravy. A light salad of lettuce, fruited gelatin and milk tops off the meal-Spanish meal-Spanish Rice can be made quickly and served with a few strips of broiled bacon, a chopped vegetable salad, floating island pudding and a beverage. When you're serving frankfurters frankfur-ters on a bun, spread the bun with mustard mixed with butter. Accompaniments: Ac-companiments: glass of tomato juice, hot or cold, a chilled mixed fruit salad and cookies. |