1920 What to Drink E L Bertha

WHAT TO DRINK HOT SPICED LEMONADE

18

i lemon, 3 teaspoon fuls of sugar, i£ cupfuls of boiling water, i teaspoon ful of ground ginger.

Extract the juice from the half lemon, add the sugar and ginger; strain and add the boiling water. Stir until the sugar is dissolved and serve.

FRAPPES Any one of the fruitades may be made into a frapp6 with so little trouble that in hot weather there is no reason why the hostess should not serve these cooling, delectable drinks at a moment's notice. There are always syrups which may be kept in the refrigerator and mixed with lemon syrup, a little water or carbonated water added, poured over the shaved ice in a sherbet glass, and presto ! the frappe is ready to serve. It is also possible to freeze the frappe, and it is advisable if one is to serve a goodly number. Remember always that a frappe is only partially frozen. As the liquid begins to thicken, scrape it from the sides of the freezer, using a long knife, preferably a spatula. It would seem impossible to keep house without a spatula, because of the many uses to which it may be put.

LEMON-RASPBERRY FRAPPE

Shaved ice, I tablespoonful of lemon syrup (see lemonade)', I tablespoonful of raspberry juice.

This is only enough for one service. Fill a sherbet glass three-quarters full of finely shaved ice and pour over it the lemon syrup and raspberry juice. Serve at once. This