Victoria University College

Manawatu Times, Volume 64, Issue 279, 25 November 1939, Page 12

Victoria University College

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE DEINKS FOE SUMMER WEATHER Refreshing and nutritious drinks for summer days can be made from milk and fruit, or from a combination of both. Attractive milk drinks can be prepared for children’s parties. A gaily coloured glass' or soda straws will transform a mi.lk drink into a delicious treat. If ice cream is handy put a spoonful in tho bottom of the glass before serving. A topping of whipped cream, with a sprinkle of nutmeg or cinnamon, or candied cherry of raisin in the bottom of the glass makes a nice surprise. Cold milk drinks should be served cold if you want to bring out the best flavour. If you have a refrigerator keep the milk on the top shelf so that it will be thoroughly chilled and ready for use in milk drinks. In making fruit drinks, several things must be kept in mind: The sugar used must be dissolved before combining with the fruit juice by making a simple syrup of the sugar and water, or by using a sweetening agent, as honey, some syrup already made, or by pouring a little boiling water on to the sugar and stirring until it is dissolved. Also sufficient fruit and fruit juice must be used to give a pronounced flavour. Use at least one distinctively fresh acid fruit such pis oranges of lemons otherwise the drink will taste flat. Lemonade (individual). —Allow tho juice of one lemon and a level tablespoonful of sugar to each person. Pour enough boiling water on tho sugar to melt it, combine with the lemon juice and a half glassful of crushed ice (if procurable), fill with plain or soda water anu serve. This recipe can be used as a basis f strawberry, peach, cherry, raspberry or pineapple lemonade by adding 2 to 4 tablespoons or tho crushed fruit. Ch rides may bo chopped and not chushed. Tho following recipe makes a delightful drink for a party or dance. Punch.—Boil one cup of sugar with one quart water, cool and add one cup of cold tea, the juice of four oranges and four lemons and one small tin oT crushed pineapple. Allow to stand over night, strain and add one bottle of ginger ale. Spiced Milk Honey.—Two to 3 teaspoons honey, lemon flavouring, £ cup milk, cloves. Mix flavouring and honey well. Add milk and beat with egg beater. Chill, top with nutmeg. Vanilla or Almond Milk.—Add £ teaspoon vanilla or almond flavouring and 1 or 2 teaspoons honey to each glass of cold milk. Fruit Milk.—Two to 3 tablespoons fruit juice (e.g. orange juice or the syrup from respberrfes), 1 cup milk, 1 to 2 teaspoons sugar or honey (if necessary). Beat well with egg beater and serve very cold. Pineapple Milk.—Two to 3 tablespoons pineapple syrup, lemon juice, 1 cup milk. Beat well with egg beater and serve very cold. Fruit Milk Shake.—One to 2 bananas, 4 cup orange juice, £ cup lemon juice, 1 cup canned xiineapple juice, 4 cups milk. Mash tho bananas. Add fruit juice. Chill thoroughly and pour into cold milk. Beat with egg beater and serve ice cold. A syrup to which cold water of soda water can bo added is handy for the summer months. Such a syrup can be made from 2 oranges, 1 lemon, 1 quart of boiling w'ater, -Joz. of tartaric or citric acid, 2lbs. sugar.

Remove the pips from the oranges and lemon and mince, using an ordinary household mincer. Add the sugar and pour over the boiling water. Leave 24 hours. Strain and add the tartaric or citric acid. Bottle.