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A cocl young bachelor in the firmament surprises us with an idea or two on domestic activities. Here's to you. Drink them down!
Mac MURRAY QUENCHERS
Fred's a long drink of water and a
star who knows where he shines. Try
these tricks of his with a syphon and
the makings
By AMY VANDERBILT
FRED MacMURRAY, six foot three Paramount ex-saxophoner, who's broken the feminine heartline, likes his drinks long and cool this time of the year. Fred was once star athlete back in Beaver Dam, Wisconsin, so maybe that accounts for his preference for simple thirst quenchers.
As the true-to-life reporter in "The Gilded Lily,'" Fred often got that tired feeling. Remember how he ditched his shoes on the library steps? That was the time when his favorite drink — he calls it a "Dummy" — would have trickled down a grateful gullet. Here it is, now, just as Fred mixes it for himself.
Take a tall glass (the taller the better), add 1 pony of grenadine, the juice of 1 lime, and J/i teaspoonful of sugar. Stir briskly with a cocktail spoon, add 2 ice cubes. Fill to the top with charged or sparkling water and decorate with a Maraschino cherry.
Fred's just young enough to feel the need of something sweet. He even suggested a drink for his cookery page with a little of the fruit of the vine in it. Port, no less. We couldn't hold on to him long enough to find its name, but here it is anyhow and the thirstier vou are the better it will go.
To V/2 jiggers of Port (probably California's) add y2 spoonful of sugar and fill up with charged water, well chilled. Don't add ice to this one.
On that Fred had a touch of conscience and quickly rattled off another white-ribboner to make up for it.
Julep
To one Collins' glass of ginger ale add two ice cubes and a tangy sprig of mint.
This is a synthetic mint julep, and you can add the missing whatzis if your Aunt Emaline is out.
And here are two quick ones — a bridge punch and a Strawberry Fizz. First the
Bridge Punch
For one serving, the juice of ]/2 lemon, two cubes of ice, y2 pint of ginger ale, in a man-sized glass. Float a glass of claret on top and add some fruit.
For a Strawberry Fizz —
1 pony of strawberry syrup, juice of J/2 lemon shaken together with two ice cubes. Strain into a tall glass and fill with charged water.
And now to the sody fountain for us to quench
that thirst! But first, for good measure a few good, housewifely recipes of our own for warm sessions:
Ginger Punch
1 quart water Y\ cup ginger syrup
1 cup sugar 1 cup orange juice
•K cup chopped Canton J4 CUP lemon juice
ginger 1 quart charged water
Boil water, sugar, ginger, ginger syrup, 20 minutes. Cool. Add fruit juices and charged water.
1 lemon
1 cup raspberries
1 cup currants
Raspberry Punch
1 pint boiling water
1 cup sugar
1 cup tea infusion
Crush fruit and strain through a cloth. Without taking the pulp from the cloth, put it into another dish and pour boiling water over it. Drain off, but do not squeeze or it will be muddy. Add sugar, cool thoroughly, add fruit juice and tea.
Orange Lily
Yi cup white grape juice 1 teaspoon sugar
2 tablespoons orange juice
Fill glass half full of shaved ice. Add grape juice, orange juice and sugar and fill with chilled water. Serve with two straws thrust through a thin slice of orange.
32
The New Movie Magazine, July, 1935