Indianapolis Times, Volume 39, Number 75, Indianapolis, Marion County, 5 August 1927 — Page 16

PAGE 16

Prize Winning Recipes for Cooling Drinks

If you need refreshing this hot summer weather just have a try at any of these prize drinks which have been chosen as the twenty best from the several hundred sent to The Times recipe department for today. There is a variety to suit all tastes. Next Friday is the day for preserves. If you are renowned with your family and friends for the fine berry, watermelon, tomato or fruit preserves you put up during the summer, send your favorite recipe to The Times recipe department before next Wednesday noon and try to win one of the prizes of one dollar which are sent to each reader who has a recipe printed in The Times.

Whether you make preserves or not ?ou surely have a recipe for a dlsfi 'that you make better than any other. Each day except Friday The Times prints one miscellaneous recipe. They can be sent in any time. Mail your preserve recipe so it will reach The Times Wednesday Moon. Here are the beverage recipes: GRAPE NECTAR Juice of two lemons, one orange and one pint grape juice, one cup sugar and one pint of water. Serve ice cold. If serving from punch bowl, sliced lemons and oranges add to the appearance. Frances K. Deane, Cumberland, Ind. SUMMER BEVERAGE Make lemonade, sweetened to taste. Strain, to eliminate pulp and seeds. To a quart of lemonade, add one pint of loganberry juice. Serve ice cold. * Mrs. L. C. Milner. 962 N. Belle Vieu PI., Indianapolis. RASPBERRY FIZZ One-third cup grapefruit juice, cne-third cup raspberry juice, two tablespoons sugar syrup, two tablespoons cold water, one cup of ifljaved ice, one teaspoon soda, pinch salt. Blend fruit juice with syrup, add salt and ice. Mix separately soda with water, add to juice, stir and serve. Mrs. James S. Stone, 5115 Carrel Ave., Indianapolis, k RHUBARBADE Wash and cut three pounds of rhubarb, place in granite saucepan and barely cover with water. Cook until tender, drain through a colan-

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der and add the strained juice of six lemons, twelve oranges and three grapefruit and one cup grape juice. Measure the juice and add one-third its weight in sugar. Bring juice and sugar to boiling point, cool and bottle and keep in the refrigerator. Reduce with water at serving time. This serves fifteen. Josepha Meyer, care The Woodland, St. Mary-of-the-Woods, Ind. RASPBERRY VINEGAR Four quarts raspberries, sugar, two quarts cider (sugar) vinegar. Crush two quarts of raspberries and pour the vinegar over them. Let stand two days, strain and pour the same vinegar over the remaining two quarts of berries. Let stand again two days and after straining measure the liquid. Add for each pint one pound of sugar. Boil five minutes, skim, bottle and seal. Use two tablespoons to a tumbler of water. Mrs. Rut, 3531 College Ave., Indianapolis. LEMON POP One-half cake of yeast, 8 quarts boiling water, 2 pounds granulated sugar, 2 ounces cream of tartar, 2 ounces ginger root, juice of 7 lemons. Place ginger root (crushed) in pot, add sugar and boiling water, lemon juice and cream of tartar. Let .stand until luke warm. Add yeast dissolved in half cup water; stir well. Cover and let stand eight hours in warm room; strain through flannel cloth and bottle. Set bottles in cool place and put on ice as required for use. Miss Lorene Carr, 610 N. Riley St., Indianapolis. FRUIT PUNCH One pint pineapple juice, one pint blackberry juice, one-half cup orange juice, one cup grape juice, one cup diced pineapple, one dozen Maraschino cherries, one quart medium strong tea, one pound sugar. Add two quarts of water. Ice. Gertrude R. Childs, St. Paul, Ind. HOME MADE GINGER ALE Two cups of sugar, six quarts boiling water, one cake compressed yeast, two lemons, one tablespoon of jamaica ginger extract, one tablespoon of cream of tartar. Put the sugar, thinly peeled rind and juice of the lemons into a large bowl. Pour boiling water over them and let stand until lukewarm. Dissolve the yeast in two tablespoons of warm water and add this to the 118 East Washington Street aaaacHi.A.-M( rriw&>icsrri —rr=s-ssR iDEAL|g^

first mixture with the cream of tartar and ginger. Bottle and cork tight, lay bottles on side and let stand for three days in very cool place. ' Mrs. Anna Conroy, 2505% E. Washington St., Indianapolis. INVALID BEVERAGE Beat one fresh egg until creamy, add one tablespoon of sugar, onehalf teaspoon any extract and one glass ice cold sweet milk. Beat until foamy. Sip through straw. Ellen Noonan, R. F. D. 1., Trafalgar, Ind. CURRANT SHRUB One quart currants, one cup powdered sugar, one cup cold water, two lemons, four cups ice water, crush currants, combine with sugar and water and let stand until sugar is thoroughly dissolved. Mix well and strain. Add juice of lemons and ice water. Chill on ice, until ready to serve. Mrs. J. H. Newman, 989 E. Washington St., Martinsville, Ind. CIDER ALE PUNCH Cracked ice or ice cubes, three cups sweet cider, two pints ginger ale. Add ice to cider in serving pitcher. When very cold, add ginger ale. Serve immediately. MisS Elizabeth Gilbert, 412 Wallace, Crawfordsville, Ind. Unfermenled grape juice Pick one quart of fully ripe grapes from the stems. Wash and add one quart of water and cook until very soft. Then mash and press through a fine strainer. Allow one cup of sugar to each quart of juice. Let this boil up once after sugar is dissolved and then pour boiling hot into bottles. Cork. When cooled a little, seal corks with paraffin. Mrs. W. S. Dennis, Tangier, Ind. BANANA CUP One cup sugar, two Cups grape juice, one-half cup orange juice, one-half cup lemon juice, four bananas. Mix the grape juice, orange and lemon juice with the sugar and bring to a boil. Add the sliced bananas and cook slowly for five minutes. Strain through cheese cloth, chill, dilute with water and serve in tall glasses topped with a spoonful of whipped cream, two or three slices of banana and a cherry. Miss Mary E. King, 455 Berwick Ave., Indianapolis. ROSE PUNCH Pour a quart of boiling water over two cupfuls of sugar and boil five minutes. Cool and add one cupful of strained honey, one and one-half cupfuls of lemon juice, five and onehalf cupfuls of orange juice and one tablespoon of rosewater. Serve with cracked ice and a few rose petals floating on top. Mrs. Emma C. Meyer, 1634 S. Talbott St., Indianapolis. FRUIT MINT JULIP Pick enough mint leaves to fill a quart measure when removed from stems. Wash and bruise with a potato masher and cover with boiling

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jTBEE INDIANAPOLIS TIMES

Start Work Soon on Greencastle Church

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GREENCASTLE, Ind., Aug. 5. Work will be begun soon on the new $300,000 Methodist Episcopal Church to be erected at Seminary

water and let stand ten minutes. Strain and add one cup each of grape juice, strawberry or raspberry juice, either fresh or canned. Sweeten to taste with syrup made of equal quantities of granulated sugar and water boiled together for ten minutes. Serve very cold with a few tiny sprigs of mint floating on top of the glass. Other kinds of fruit juices may be used. Addie I. Lipns, Middletown, Ind. ORIENTAL PUNCH Boil one cup sugar with one cup water six minutes then add six cloves, one-inch stick cinnamon, one-half tablespoon chopped canton ginger. Cover and let stand until cold. Add juice of three oranges and two lemons, one drop oil of peppermint and color green with mint leaves. Let stand one hour and pour over shaved ice in punch bowl. Garnish with mint leaves. Mrs. Goldie Van, Osgood, Ind. CREAM BEER Two ounces tartaric acid, two pounds white sugar, juice of one lemon, three pints water, boil together five minutes. When nearly cold, add after beating together the whites of three eggs, one-half cup of flour, one-half ounce of essence of winter green. After mixing well, bottle and keep in cool place. For drinking take two tablespoons of the mixture to one tumbler of water and stir in one-fourth teaspoon of bicarbonate of soda. Drink immediately. Mrs. Anna Schwalmire, 1734 Olive St., Indianapolis. CHERRY WHANG Four cups cherry juice, two cups sugar syrup, one lemon, plenty of ice and vanilla ice cream. Combine the cherry and lemon Juice with the syrup and strain. Fill glasses with ice half full and pour in the liquid.

and Locust Sts. The *structure, which will seat 1,200 persons, will house the new department of religious education of De Pauw University. There will be an

Add one spoon of ice cream to every glass. Mrs. Polly Cook, W. Cass St., Cicero, Ind. KUMYSS Heat two quarts of milk to blood heat, add one-half cake yeast, and two tablespoons sugar dissolved in a little warm water. Let stand two hours, then bottle and stand for six hours in a moderately warm room, then place on ice. Will keep four or five days if kept cold. Mrs. Daniel Miller, 20 N. Oriental St., Indianapolis. BEVERAGE DELICIOUS Juice of six oranges, four lemons, eight ounces of apricot juice, four ounces pineapple juice, four ounces cherry juice. Add chipped ice, one quart of water and sugar to suit taste. Martha J. O’Connor, 3654 Graceland Ave., Indianapolis. MOVIE ROSE IS BLACK Screen Tests for Flowers Started After Discovery. By United Press HOLLYWOOD, Aug. s.—Screen tests for flowers are the latest photographica phenomenon in Hollywood. The tests were made after a huge bouquet of red roses and ferns, used in a sequence of Raymond Griffith’s new Paramount comedy, ‘‘Time to Love,” photographed black, and blending into the background of Griffith’s morning coat. Advice at the studio greenhouse was sought, and a bouquet of pink roses and lavender sweet peas, which was substituted brought out the shadings of color on the petals.

adequate plan to accommodate hundreds of University students. The pastor is the Rev. C. H. Taylor, formerly of Indianapolis. The church site joins the campus.

MAY, DECEMBER PART LaPorte Girl at 18 Wed Man 50, Asks Divorce. By Times Special LaPORTE, Ind., Aug. s.—Mrs. Katherine M. Johnson, who at the age of 18 became the bride of Clyde Johnson, 50, has filed suit for divorce here. She alleges cruelty and that her husband abandoned her a month after their marriage in September, 1926. SCHLOSSER’S OMStove BUTTER Cyresh Churnedfiom'freshO'Mto POULTRY Hens, Spring Chickens and Fresh Eggs 637 Mat*. Ave. LI ncoln 5207 1027 Virginia Ave. DR exel 2795 Wm. Luckey “MILK FED” POULTRY Pretined Free, While You Wuit Heavy Springers 38<* Hens 30C Roosters 200 FRESH EGGS MILLISER POULTRY CO. 11 N. West St. M. 4 in 6994 a id Door N. of Wash St. i Open Saturday Evenings Until 9 o’Clork

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‘PERFECT LEG’ BIGGER Experts Select One a Little More Rounded for 1927 NEW YORK, Aug. s.—According to experts of the National Hosiery Exposition in New York City re-

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cently, the perfect feminine i*cr 1927 is just a little more rounded that it was in 1926. The approved measurements are: Ankle, 9 inches; calf, 14 inches; knee, 14% Inches; thigh, 20% inches. Last year’s winner had a 7%-inch ankle, 13-inch calf and knee and 20-lnch thigh.