Evening Republican, Volume 20, Number 182, Rensselaer, Jasper County, 31 July 1916 — DRINKS FOR SUMMER DAYS [ARTICLE]

DRINKS FOR SUMMER DAYS

Delicious Cooling Beverages That Are at the Command of Practically Every Housewife. Grape juice is an excellent foundation for a variety of delicious drinks, and has the advantage of being healthful. It is much more economical to put up your own grape juice each year, but if you have not done this a case of small bottles does not come high. Grape juice and limes make one of the most deliciously cooling of summer drinks. Pour into a tall glass three or four fingers of grape juice, add the juice of two limes and a slice of the peel; fill the glass with water to taste —a sparkling water is preferable—and serve ice cold. Grape juice and lemonade make a good combination. A ginger ale and cold ten punch Is a novel drink that is very good. Sweeten half a pitcher of cold tea, add the juiqp of a lemon and several sprigs of mint. Keep on ice and at the last minute pour In a bottle of ginger ale. This should not stand before serving, as the ginger ale will lose Its sparkle. A rather strong and not too sweet ginger ale 6hould be used for this punch. Iced case au lait is the best drink to serve if the luncheon is very light, and a little extra nourishment is wanted. To make it properly —and it seldom Is made properly —It should be carefully blended, mixing the coffee and milk well together and sweetening to taste. It Is better, if possible, to use a sugar sirup to sweeten it. Stand on the ice until ready to serve and then add a little thick cream to each glass and enough cracked ice to fill the glass. For the sweeter varieties of soft drinks milk shakes and fruit sirups may be used. To make a milk shake fill a glass two-thirds full of milk; sweeten it to taste with any fruit sirup or with a little of some strained preserve, if you have not the sirup. Fill the glass with cracked ice and shake together until well mixed. Fruit sirups can be made from strawberries, raspberries, cherries or currants. Cook a quart of fruit with a pint of water until well softened, then strain and press out the juice through a heavy cloth. When cold, sweeten and dilute to taste, and serve in tall glasses filled with cracked ice.