SUMMER DRINKS.

New Zealand Herald, Volume LXV, Issue 20131, 17 December 1928, Page 7

SUMMER DRINKS.

Hop Beer.—Boil together 4oz. of whole ginger, which shojald be bruised first, and one cupful of whaat, filling tho saucepan with water, and foiling until the wheat is soft. Then turuj tho whole contents of the saucepan a clean kerosene tin, add 4oz. hops, 21b.. brown sugar, and a handful of raisins. Fill the tin up with water, -put it oil; the fire, bring to the boil, and boil fori 10 minutes. Strain and bottle when coliij. Heady for uso in a week. I . . Iced Coffee.—Ok'ind the coffee just before making if possible. Where no coffee mill as available buy freshly-ground coffee. Allow a full li'iblospoonful of grourd coffee to each half-pint of wate l - u tho required amount of coffee and the water (boiling) into a pan, bring to he boil, draw the pan to the side of the fire, and add a lew drops of cold watei, then boil up agiiin. Repeat this process twice more, stirring the top of the coffee lichtly with a tjfoon. Let it settle, then strain into a large jug. To each quart allow a pint of milk and a pint of Ci;J!am or unsweetened condensed milk. Sweeten to taste, and when cold embed tho covered jug in a Pilj' l or tub filled with ice , and freezing salt J Cover all with a blanket and leave until required. The coffee should stand in lice at least three hefore using. Serve m cups or small 'glasses, and wherfe possible top with a teaspoonful of whipped cream. « .