DRINKS FOR HOT DAYS

Evening Star, Issue 19197, 13 March 1926, Page 20

DRINKS FOR HOT DAYS

Mint Sherbet.—Slightly bruise a teacupful of young mint leaves. Put them into a bond with the rind of a lemon and 4oz of sugar, and pour over them a quart of boiling water. TV hen cold remove the. lemon peel and mint and add the strained juice of three lemons and the juice of a small tin of pineapple (about a gill). Color a delicate green with a little vegetable coloring. Garnish with a few small cubes of pineapple and thin slices of cucumber. _ A handful of chopped ico is a great improvement. Fruit sirops are always popular, and if bottled will keep lor some time. Put a quart of any kind of soft fruit —strawberries, raspberries, _ loganberries. currants, or cherries—into a pan corrcaining three pints of cold water and lib of loaf sugar. Simmer tor fifteen minutes, stirring and crushing the fruit with a wooden spoon. Strain through a jelly bag and bottlo when cold. The sirop may bo diluted with water or soda water l . Rhubarb Punch.—Prepare a quart of rhubarb by washing it and cutting it in small pieces without removing the skin. Cover it with boiling water and stand until cold. Meanwhile boil together Jib sugar, half-pint water, six cloves, lin cinnamon stick, and one piece of ginger root. Strain when well flavored, add tlje water from the rhubarb, also strained, serve with ice and a few rose petals on the top. Peach Swizzle. Press peaches through a sieve, measure, and to each pint of fruit allow one pint water, haltteaspoon bitter almond extract, juice of throe lemons, 1 tablespoon arrowroot mixed with half-cup cold water. Put peach pulp in enamelled pan with water, almond extract, and lemon juice. Bring to boiling point and add arrowroot starch mixed with cold water. Stir until mixture boils again, let cook for three minutes, and set aside to cool. When ready to serve pour into tall glass half-filled with crushed ice A long-handled spoon should be served with this. Lemonade.—Wash three lemons. Rub well over with lump sugar to cx- "*"

tract the oil in the skin. This gives a specially rich flavor not obtained by peeling. Squeeze the juice and pour ono quart boiling water over, adding sugar to taste. Do not put in any ■ pips or white skin, as that makes it bitter. Strawberry Lemonade.—Put iu»j a largo tumbler the strained juice of ono lemon, one dessertspoonful of caster sugar, and ono tablcspoonfrd strawberry syrup. Add some shaved ice, and 1 fill up with soda water. Boston Cream.—Three whites of eggs, 4£- pints of boiling water, 2oz tartaric or citric acid, 21b sugaf, juice of two lemons or two teaspoons essence of lemon. Boil sugar and water for minute or two and stir in the acid. When nearly cold add lemon juice and stir in beaten whites. Beat up, then bottle and cork well. Use two or three tablespoons to a s small tumbler of water, add half-teaspoon baking soda, and stir.