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HOT ENOUGH to fry an egg? It’s hot enough to fry ice cream! A thirsty family retires to the shadiest corner of the porch or garden, clamoring for long, cold drinks. The before-handed housewife, clever girl, is prepared for just such a day. In the refrigerator are chilled fruit juices, sugar syrup and lots of ice, on the tallest pantry shelf a store of bottled beverages, in the cookie jar crisp not-too-rich confections, and in her head ideas for exciting combinations of flavors and colors—all designed for the comfort of herself, her family or her guests.

Fruit Drinks

Keep the makings on hand as insurance against the problem of unexpected guests. Summer’s succession of luscious fruits gives you all sorts of variety for your glass.

Grapefruit Strawberry Flip

Blend two cupfuls of grapefruit juice, a cupful of orange juice and one of sliced strawberries. Sweeten to taste and pour over cracked ice in tall glasses. Cools you off just to look at it.

Fruit Juice Sparklers—Raspberry and red currant juice in combination or solo rhubarb juice or grape juice fizzing in answer to a stir of the muddler. Use ginger ale or carbonated water for the fizz, sweeten with sugar syrup. Or try a cherry and lemon juice combination—tart and refreshing.

Berry Nectar—Crush a pint of raspberries or strawberries and let stand with a quarter cupful of sugar for an hour. Add one third cupful each of orange juice and grapefruit juice and one cupful of lemon juice. Strain and dilute about one third water and two thirds fruit juice.

Apple-Orange Julep — Combine one part of apple juice with two parts orange juice, add a touch of lemon juice, for tang, and sweeten to taste with sugar syrup. Serve with plenty of ice and plain or carbonated water. Watch wilted spirits revive.

Raspberry Orangeade—Mix one and a half cupfuls of orange juice, half cupful of lemon juice, half cupful of sugar, half cupful of raspberry juice and one pint of water. Place in a fat jug with cracked ice. One and a half pints of sheer goodness. .

DEAL for children and underweights as well as plain thirsty folk, the makings are always on hand and a variety of flavors almost unlimited.

Cocoa Syrup—Combine half cupful of cocoa, three quarters cupful of sugar and a few grains of salt in a saucepan. Gradually add a cupful of boiling water and stir until smooth. Boil gently for five minutes, cool, add a touch of vanilla, to bring out the flavor, and store in a glass jar in the refrigerator. Present this ever popular flavor as chocolate milk, eggnog or cola (half chocolate milk, half “coke”). Or try a Mocha drink—one third strong coffee, two thirds chocolate milk. Then there’s the back-yard soda—chocolate milk, a scoop of ice cream, ginger ale.

Eggnogs—For extra nourishment and a velvety smoothness in your favorite milk drink, add an egg— separated, the whipped white folded in at the last minute; or whole, wellbeaten—to each cupful. Or try a plain eggnog with a touch of nutmeg or cinnamon to pep it up.

Maple Velvet Ale—Put a ball of ice cream and two tablespoonfuls of maple syrup in each glass. Fill to the brim with ginger ale, stirring vigorously. Garnish with slices of orange.


DRESS up your summer beverages.

They’ll look cooler, taste better and make you feel fresher for the addition of a few frills.

A sprig of mint and a few crushed leaves, lemon and orange circles or half-moons, cherries with the stem left on, whole or sliced berries for fruit drinks, or lemon wedges on the side of a tall glass of tomato juice or iced tea will do the trick.

Fruit juice ice cubes provide contrast and prevent dilution. Sweeten fruit juice lightly, add food coloring if desired and strain. Pour into ice cube tray and freeze.


Any refreshing drink is the better for something to nibble between sips. Crisp biscuits, crunch cookies or nippy cheese pastries provide a sharp contrast in texture and extra enjoyment.