1920 What to Drink E L Bertha

WHAT TO DRINK TEA JULEP

60

made best in a quantity large enough to serve The amount may be doubled or cut in

This is

several people.

two if the hostess wishes, however.

i quart of tea infusion, 12 sprays of fresh mint, 2 oranges, 2 lemons, i a medium cucumber, I pint of ginger ale, Ice, Sugar.

Make the tea infusion by pouring a quart of water over two teaspoonfuls of tea and allowing it to stand for six minutes. When cool pour into a large bowl ; add six sprays of mint, the oranges sliced thinly, the juice of the lemons, the half cucumber, peeled and sliced, and sugar to taste. This should stand on ice for an hour. When ready to serve remove the cucumber and the mint; pour into a tall glass pitcher which has been half filled with crushed ice. Add the remaining six sprays of mint and a dozen strawberries if in season, and last, add the ginger ale and serve.

APPLE JUICE JULEP

I tablespoonful of powdered sugar, 2.\ tablespoonfuls of water, \ cupful of commercial apple juice, 4 sprays of mint, I teaspoonful of lemon juice, Ice.

Put the sugar, lemon juice and water into a tall goblet and stir until the sugar is dissolved ; add two sprays of fresh mint and crush until the flavor of the mint is extracted; remove the mint, fill the glass nearly full of crushed ice and fill in with the apple juice; thrust the remaining sprays of mint into the ice and serve.