Long Drinks For Summer Days —

Southland Times, Issue 23989, 2 December 1939, Page 13

Long Drinks For Summer Days —

Most families have their own special favourites, made of oranges or lemons or pineapples, but there is no family which cannot do with “something different for' a change.” Here are a number of recipes which will be sure to find favour with your family and your guests, whether they are grown up or are still growing up. ICED TEA Make tea in the usual way. The clearest iced tea is made by pouring the hot liquid over cracked ice rather than by cooling it slowly and chilling in the refrigerator. If it is to be poured over cracked ice it must, of course, be made doubly strong, as the ice dilutes it. ICED COFFEE Make coffee of the desired strength. It should be fairly strong, as the ice dilutes it. Cool it and serve in tall glasses with cracked ice; or pour the hot coffiee over cracked ice, in glasses, adding more ice if needed. Top the glass with whipped cream or vanilla ice cream. Cream may be poured on the ice before the coffee is added, and the coffee may then be topped with whipped cream. TEA LEMONADE Take 1J cupfuls boiling water, 3 teasponfuls tea, i cupful lemon juice, 2 cupful powdered sugar, If cupfuls dry ginger ale, ice. Pour boiling water over the tea. Let it stand for five minutes. Cool foi’ three hours. Add lemon juice and sugar and stir until sugar is dissolved. Add the ginger ale and ice as required. PINEAPPLE COOLER Take If cupful pale, dry ginger ale, 2} tinned pineapple juice, ice, tinned lengthwise pineapple segments, lemon slices, fresh cherries, mint. Combine ginger ale and pineapple juice. Add ice as desired. In each glass place a pineapple segment, a lemon slice, and a cherry; then fill them with the pineapple juice mixture. Garnish with mint.' SUMMER LEMONADE Take 4 lemons, 2 quarts boiling water, 4oz loafsugar. Remove very thin rind from the lemons, rub sugar on the lemons to extract the oil, squeeze juice. Put half the rind, the sugar, and the juice into a jug, pour the boiling water on,and cover. When cold strain through muslin. Place in ice chest till required. ORANGE GRAPE PUNCH Take 1 cupful grape-juice, i cupful lemon juice, 1 cupful orange juice, 6 tablespoonfuls powdered sugar, 3 cupfuls cold water, ice. Mix all ingredients, add ice as desired, and serve.

MIXED FRUIT PUNCH Take 1J cupfuls water, 1J cupfuls sugar, 1 quart grape-juice, 2 quarts chilled water, juice 6 lemons, juice 6 oranges, 1 pint tea, 1 pint grated pineapple. Boil water and sugar for 10 minutes, cool, and add other ingredients, and let it stand one hour. Add chilled water and serve with chipped, ice. This will serve 25 people. APPLE LEMONADE Wash apples and dice, using everything, including skin and core. Cook with enough water to cover, strain through a cloth, and add one cupful of sugar for each cupful of juice thus obtained. Dissolve sugar in the juice and cool. Fill glasses half full of this apple syrup, add to each glass the juice of half a lemon, and fill up with ice and water. GRAPEFRUIT ALE Take 2 cupfuls canned grapefruit juice, 1 quart pale, dry ginger ale, ice. Combine grapefruit juice and ginger ale as desired and serve. BANANA DRINK 2 oz loaf sugar, 1 lemon, 3. bananas,, 1 pint boiling water. Rub the loaf sugar on to the rind of the lemon, and put it and the strained juice of lemon into a jug. Add thinly-sliced bananas, then pour over the boiling water. Cover, and allow to stand six hours. Strain, serve. ORANGE AND MILK Twelve oranges; 21b sugar; 1 quart new milk. Grate the peel from three oranges and put it into a jug with the sugar and the juice of all 12 oranges. Cover closely and allow to stand for for three days, shaking twice a day. Then boil the milk and pour it while boiling over the mixture, stirring well. Cover closely and when cold strain through a jelly bag. Bottle and seal and lay the bottles on their .sides, i To serve, mix with equal quantity of iced water. This keeps fairly well and is ready to drink at the end of a week. ORANGE FRUIT CUP Four oranges; J lemon; 1 cup sugar; 1 pint water; 1 banana; 2 passion fruit. Carefully remove the yellow part of the rind from two of the oranges and the half lemon and boil with the sugar and water for five minutes. Strain and allow to cool. Extract orange and lemon juice, cut banana into small dice and add with the passion fruit to the cold syrup. | Chill and serve as required. I