1925 Drinks Long & Short by Nina Toye and A H Adair

Drinks—Long and Short

59

cold water and sufficient sugar, stirring well. Pour this through a very fine strainer into four tumblers half-filled with crushed ice. There should be no visible trace of the egg whites. This drink is not only delicious, but very bene ficial in cases of slight fever. COCOANUT PUNCH Grate the flesh of a fresh cocoanut into a jug and add the juice oftwo lemons and one orange, sugar and a pinch of mixed spices(the kind used for cakes being the best). Add four tumblers of cold water and let it stand for one hour on ice, then strain the punch into a glass jug and keep it on ice until you are ready to drink it. ICED TEA This is the way in which tea is more often served in some tropical places, and it is very refreshing. The important thing is that the tea should be freshly made and hot allowed to get cold. Half fill a tumbler for each person with crushed ice, on the top of which place one slice of lemon. Have the tea made in the ordinary way and pour it over each tumbler,adding sugar or not, according to taste. The reason for the tea being hot when poured out is that if allowed to get cold, in conjunction with the lemon, it tastes very bitter.