1920 What to Drink E L Bertha

FRUITADES, ICED, FRAPPE AND HOT

18

may be served at the beginning of a meal in hot weather, or served at any time when any cooling drink is wanted.

BLACKBERRY FRAPPE

Shaved ice, 2 tablespoonfuls of blackberry juice, Sugar.

Fill the sherbet glasses three-quarters full of shaved ice, and pour the blackberry juice over after having been mixed with sugar enough to take away the decided acid taste. It is not wise to make any drink which is meant to be cooling, too sweet.

WHITE GRAPE JUICE FRAPPE

Shaved ice, i teaspoon ful of lemon syrup, 2 tablespoonfuls of white grape juice.

Fill the glass, — with finely shaved ice, and pour over it the grape juice and lemon syrup (see lemonade). Serve at once. — a sherbet or tall champagne glass

TEA FRAPPE

2 teaspoonfuls of tea, i J pints of boiling water, 4 teaspoonfuls of sugar, 2 tablespoonfuls of lemon juice.

Use a large teapot, rinsing it out with boiling water, then place the tea in the pot and pour a pint and a half of boiling water over. Allow to stand for five minutes, and strain Cool, add the sugar and the lemon juice and freeze off.

Serve in sherbet glasses with a mint leaf, if mint

to a mush.

is in season.