Iced Cocoa

Ingredients

  • 5-6 tbsps cocoa
  • 5-6 tbsps sugar
  • 1/4 tsp salt
  • 1 cup water
  • 3 cups milk
  • 1 tsp vanilla extract
  • crushed ice or ice cubes
  • whipped cream
  • mint sprigs
  • nutmeg

Instructions

  1. In a saucepan, mix cocoa, sugar, salt, and water.  Boil gently for 2 minutes over direct heat, stirring until slightly thickened.  
  2. Reduce heat; stir in milk.
  3. Heat slowly over low heat until scalding hot, stirring occasionally.
  4. Remove from heat.  Cool; chill, covered, in refrigerator.
  5. When chilled, add vanilla extract.  Beat with rotary beater until foamy.
  6. Fill the glasses to the brim with ice; pour chilled beverage over ice.  Stir well.
  7. Top each serving with whipped cream and mint springs.  Sprinkle each serving lightly with nutmeg.

6 servings

 

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956

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Mocha-Mint Drink

Ingredients

  • 1 1/2 cups double strength coffee
  • 1 cup milk
  • 1 pint chocolate ice cream
  • 1/4 tsp mint extract

Instructions

  1. Mix coffee, milk, and extract.
  2. Add ice cream and beat until smooth.  Pour mixture into glasses.

4 servings

 

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956

Coffee-Apricot Milk Drink

Ingredients

  • 1 1/2 cups coffee, chilled
  • 1 cup chilled apricot nectar
  • 2/3 cup cold milk
  • 1 point coffee ice cream, softened.

Instructions

  1. Mix coffee, apricot nectar, and milk in a large bowl. 
  2. Add ice cream and beat until smooth.  Pour mixture into glasses.

4 servings

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956

Icy Peach-Plum Whirl

  • 1-2 medium-size firm, ripe peaches
  • 2-3 medium-size fresh red plums
  • 1/2 cup sugar
  • 1/2 cup milk
  • 3 tablespoons lemon juice
  • 1 cup crushed ice
  1. Rinse, pit, and cut into pieces the peaches and plums;  Put into blender container the peaches, plus, sugar, milk, lemon juice, and ice.
  2. Cover and turn on the motor; blend until thoroughly mixed.  Serve immediately.

3 servings

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956

Tangerine Punch

Ingredients

  • 7 1/2 cups tangerine juice (can use reconstituted frozen juice)
  • 1 quart ginger ale
  • 1 quart vanilla ice cream
  • Tangerine slices

Instructions

  1. Combine chilled juice and ginger ale in a punch bowl.
  2. Drop ice cream into mixture by tablespoonfulls and stir thoroughly.
  3. Ladle into the punch cups and serve at once.
  4. Garnish with tangerine slices.

About 3 1/2 quarts punch

 

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956

Chocolate Sparkle

Ingredients

  • 1 quart ginger ale
  • 1 cup softened chocolate or vanilla ice cream
  • 1/2 cup chocolate syrup

Instructions

  1. Combine ice cream and syrup; blend.
  2. Put 1/4 of the ice cream mixture into each of four tall glasses.
  3. Add a small amount of the ginger ale into each glass and stir to mix ingredients.
  4. Fill each glass with remaining ginger ale.

4 servings

 

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956

Strawberry Punch

Ingredients

  • 4 1/2 cups chilled pineapple juice
  • 1 quart ginger ale
  • 2 pounds frozen sliced strawberries
  • 1 cup lemon juice

Instructions

  1. Partially thaw frozen strawberries.  
  2. Shortly before serving time, combine in a punch bowl chilled pineapple juice and lemon juice.
  3. Add the strawberries and their syrup; stir to blend thoroughly.  Add the chilled ginger ale and blend.
  4. Add ice cubes or a molded ice block.

About 3 quarts of punch

Make a Decorative Ice Block

Fill a loaf or fancy mold one-third full with water.  Place in freezing compartment of refrigerator; remove pan or mold when water is partially frozen.  Arrange flowers such as roses or gardenias or fruits (small whole, pieces, or slices) in interesting designs and combinations suitable for the occasion.  Fill pan or mold, covering flowers or fruit with water and freeze.  Boiling water before freezing or stirring water as it freezes helps to make the ice clear.

Make it Even More Festive!

For a festive party effect, frost rims of punch cups, decorate ladle and punch cup with slightly opened sweetheart roses.  For ladle, form a nosegay by tying 3 or 4 roses together with ribbon; cut stems to 2 inches.  Fasten nosegay securely to the ladle handle with pieces of cellulose tape.  For punch cups, trim stems of roses to 1 inch and secure to handle of each punch cup with cellulose tape.

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956

South Sea Nector

 To make your guests sit up and take notice, serve this refreshing drink in coconut mugs.  Allow one coconut for each mug.  Remember, straws are a must with these mugs.

Ingredients

  • 2 1/2 cups pineapple juice
  • 2 cups water
  • 3 cups moist shredded coconut, finely chopped
  • Lime slices
  • Mint sprigs

Instructions

  1. Combine water and coconut in a saucepan over low heat.  Bring mixture to a boil, stirring occasionally.
  2. Cover and simmer 10 minutes; remove from heat and set aside to cool.
  3. Strain mixture through a sieve, pressing coconut with a spoon to extract as much liquid as possible.  Chill liquid in the refrigerator.
  4. When ready to serve, thoroughly mix the chilled coconut liquid and pineapple juice.  Partially fill tall glasses with crushed ice and pour nectar mixture over ice.  
  5. Garnish with lime slices and mint sprigs.  Serve with straws.

6 servings

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956

Cherry Frappe

Ingredients

  • 2 1/2 cups pitted red tart cherries
  • Water
  • 1 cup sugar
  • 2 tbsps lemon juice
  • 1/4 tsp almond extract
  • Few grains salt
  • Red food coloring (about 4 drops)

Instructions

  1. Force cherries through a sieve or food mill.
  2. Add water to the sieved cherries (enough to make 3 cups) and sugar; stir until thoroughly mixed.
  3. Blend in the lemon juice, almond extract, and salt.
  4. Tint to the desired color by blending in about 4 drops of food coloring.
  5. Pour into a tray that can  be frozen.  Put into the freezing compartment of the refrigerator.  Freeze until mixture is of mushy consistency, stirring 1 or 2 times.
  6. Serve partially frozen in chilled frosted glasses.  Accompany with colored straws.

4 servings

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956

Lemonade Delight

Ingredients

  • 1 1/3 cups sugar
  • 1 cup water
  • 2 cups lemon juice (about 12 lemons)
  • 1/2 cup orange juice (about 2 oranges)
  • 1 1/2  tbsps grated lemon peel
  • Ice cubes or shaved/crushed ice
  • Cold water

Instructions

  1. Combine sugar and 1 cup of water into a small saucepan with a tight-fitting lid.
  2. Stir over low heat until sugar is dissolved.
  3. Cover and bring to a boil (about 5 minutes).  Remove from heat and set aside to cool.
  4. Prepare, mix, and chill the lemon juice, orange juice, and lemon peel.  When the sugar syrup has cooled, blend with the juices and lemon peel.  Cover and store until ready to serve.
  5. To serve, put ice in tall glasses;  add 1/2 cup of the lemon syrup to each glass, and top off with cold water.  Stir until blended.
  6. Garnish with lemon and orange slices.

8 servings

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956

Iced Coffee

Ingredients

  • 1 cup double-strength coffee
  • Crushed ice or ice cubes
  • Sugar
  • Cream
  • Cinnamon

Instructions

  1. Fill tall glasses to the brim with ice.
  2. Pour hot coffee over ice.
  3. Serve with sugar and cream; sprinkle with cinnamon, if desired.  Serve at once.

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956