94 -EDITH ADAMS’ 12TH ANNUAL PRIZE COOK BOOK

THIRST QUENCHERS

BLACKBERRY QUENCH

1 cup blackberries

1 cup boiling water
Few grains salt
Juice of 1 orange
Juice of 1 lemon
Grated rind of lemon

3 cups cold water

¥g cup sugar

Put boiling water over blackberries, then
add salt, orange and lemon juices, grated
rind. Let simmer slowly for five minutes.
Press through a sieve, then add cold water
and sugar. Place in a cool place. Serve
Six.

“This is nice to make before guests ar-
rive and to serve with plain cookies.”

Mrs. Clarence Newby, R.R. 1, Sardis,
B. &.

SPARKLING BANANA
MILK SHAKE

2 Medium sized ripe bananas
2 tablespoons granulated sugar
Few grains salt
2% cups chilled milk
% teaspoon vanilla
% cup chilled ginger ale or other
sparkling water

Peel bananas and mash them thoroughly,
using a fork. Add sugar and salt and beat
well, using a rotary beater. Gradually
beat.in the milk and vanilla. Stir in the
ginger ale. Serve immediately.

“This is a milk drink that’s as rich in
food value as it is in flavor.”

Mrs. Clarence Searle, Box 454, Powell
River, B. C.

LEMON SYRUP

1 oz. citric acid
1 oz. tartaric acid
% oz. Epsom salts
5 lbs. granulated sugar
8 lemons
3 pints boiling water

Mix the dry ingredients together. Pour
the boiling water over these and stir well
until dissolved. Add the grated rind and
juice of 5 lemons and combine well. When
cool add the juice of the 3 remaining
lemons. Strain and bottle. Use 1 table-
spoon of this syrup to each glass of iced
water. For something delicious you can
also mix this with other fruit juices.

“This cooling summer drink is inex-
pensive but good, and lasts a long time.”

Mrs. Ivy M. Dobie, 814 West 17th,
North Vancouver, B. C.

ICE CREAM MILK
1 quart milk
3 eggs
1% cup sugar
1 teaspoon vanilla
Separate the eggs. Beat the yolks and
add % cup milk, the sugar and vanilla.
Then add to the remainder of the milk.
Beat the egg whites until stiff. Then add
to the milk mixture and mix well before
serving.
“Tt really is delicious or else my kiddies
don’t know what’s good.”

Mrs. R. M. Petryk, Port Alberni, B. C.

HOME-MADE ORANGE CRUSH
5 large oranges
2 lbs. white sugar
1 oz. citric acid
3 pints boiling water
Grate orange rind, squeeze out juice.
Add sugar and citric acid. Pour boiling
water over all. Stir well and let stand
overnight. Strain and bottle. About 4
tablespoons only of this syrup is required
for an 8-oz. tumbler. Always fill it up
with ice water.
“This recipe has been a favorite of ours
for years. It is also an excellent ‘mixer’.”

Mrs. G. C. Calhoun, 3522 West Forty-
third Avenue, Vancouver, B. C.

ORANGE COCKTAIL
1 raw egg, beaten
Juice of 1 orange
Salt
Sugar to taste
Milk

Beat egg, add salt, orange juice and
sugar. Pour into glass and fill to top
with milk.

“This orange cocktail is very nourish-
ing as a pick-me-up after flu or other
illness.”

Mrs. Frank Brown, 419 Alexander Road,
R.R. 1, Milner, B. C.

RHUBARB THIRST QUENCHER

5 lbs. rhubarb, cut in 1l-inch pieces

2 cups sugar

2 sliced lemons

Put in a bowl or crock and cover with
boiling water. Let stand for 24 hours,
stirring occasionally. Strain and chill and
this is ready to drink.

“T have always found this useful for
children and grown-ups during the sum-
mer. It is grand for picnics, too.”

Mrs. Margaret Scarfe, Okanagan Falls,
B:'C.