Suggestions tor making

REFRESHING

S U M M E R DRINKS

Compliments of

T H O M A S J . L I P T O N , I N C .

5 6 1 M I S S I O N S T R E E T SAN F R A N C I S C O , C A L I F O R N I A

TEA PLANTER Ceylon

Tea Merchant by appointment to

TT M T. M. KING GEORGE V T H E ^G^queen

NE of the old philosophers said that hunger and thirst are all that are

needed to create an appetite. However true that may be, we know that cold and tinkling drinks on a warm day do not always require actual thirst to make them palatable—particularly when Lip-ton's Tea is the principal ingredient used. Nevertheless, they do quench the thirst in a much more efficient manner than does plain water.

Some of the most effective, cooling and thirst quenching beverages for use during the summer season are Iced Tea and Iced Tea Punches. A number of recipes are to be found in this little booklet which we trust will be of some assistance to you.

Hot Tea Have you ever tried drinking hot tea on

a hot day? It has a very cooling and in' vigorating effect and can be taken b e tween meals without any unfavorable re' action.

The best way to make hot tea is as fol' lows: Use an earthenware or crockery teapot. Rinse the teapot with hot water. A teaspoonful of Lipton's Tea for each cup is sufficient for most tastes, although some like it stronger. Pour on freshly boiled water (it must be boiling), let steep from 3 to 5 minutes—then stir with spoon and pour off. Add sugar and cream, if desired.

Iced Tea, J\[o. 1 Lipton's Yellow Label Tea is excellent

for making iced tea on account of its very fine flavor and beautiful color.

In making iced tea, follow the method for making hot tea, using an earthen tea-pot and 1 heaping teaspoonful Lipton's Yellow Label Tea for each glass desired.

Pour water (freshly boiled) over the tea, allowing it to steep for 5 minutes.

Strain immediately into a pitcher, al' lowing the tea to cool a few minutes b e fore adding ice.

Squeeze Yl teaspoonful lemon juice into the tea for each glass, adding sugar to suit the taste. A Maraschino cherry may be added if desired.

Iced Tea, J\[o. 2 Make tea as suggested in recipe No. 1,

using 1 heaping teaspoonful of Lipton's Yellow Label Tea for each glass desired. Fill the glasses about 2/3rds full of chopped ice, and over this pour the hot tea. This may be served with either lemon or orange, sliced, or 1 teaspoonful of orange or lemon juice added to each glass of tea.

Iced Tea, Penang Style Make Lipton's Yellow Label Tea in

the usual way, allowing 1 teaspoonful of tea for each cup of boiling water, using earthen teapot if available. Let the tea infuse for 5 minutes — then stir and strain into tall glasses Yi full of cracked ice. Add 3 large Penang cloves to each glass and sweeten to taste.

Tea Punch, l\[o. 1 Put 1 tablespoonful Lipton's Yellow

Label Tea into a large pitcher (if earthen teapot is not available). Pour on 4 cups of boiling water and cover closely with a folded napkin and a saucer. Let infuse for 5 minutes, then stir and strain. Add 2 cups of sugar, 1 cup lemon juice, Yl cup orange juice, and a small bunch of mint. Chill, strain and pour into punch bowl. Add cracked ice and dilute with carbonated water.

Tea Punch, J\[o. 2 Pour a quart of boiling water upon 4

heaping teaspoonfuls of Lipton's Yellow Label Tea, using an earthen pot if avail-able. Cover and allow to stand for 5 min-utes. Then stir thoroughly, strain off and cool. Half fill the punch bowl with cracked ice, add a cup of granulated sugar and the strained juice of 4 lemons. Pour the tea over this, and just before serving add a pint of carbonated water. Strew a handful of mint sprays on the surface and serve at once.

Tea Punch, 7\[o. 3 (QUANTITY)

For a quantity of punch make a quart of rich, heavy sugar syrup, and while hot pour over 1 cupful of orange juice, 1 cup-ful of pineapple juice, and Yl cupful of strawberry, raspberry, currant or cherry juice—or a mixture of these, if preferred. Let stand until cool, then add 1 cupful of chopped ice to thoroughly chill.

Meanwhile, make 1 pint of strong Lip-ton's Yellow Label Tea. The strength should be governed by the proportion of tea used and not by the length of time the water stands on the leaves. Take a full teaspoon of tea for each cupful of water. Let this water be freshly boiled and just come to a boil. Let it brew 5 minutes, stir-ring twice. The utmost care must be used in making this tea, for the success of the punch depends upon the flavor of the tea, which flavor should be there to support the fruit flavors, but without astringency or perhaps actual detection as tea. The tea

should be made and chilled and added to the fruit juices after they are practically diluted,—just before serving the punch. This punch should not be diluted with car-bonated water.

Tea Punch, K[o. 4 (CHILLED)

Make tea in the usual way, using an earthen pot if available. Do not allow to stand more than 5 minutes, stir thorough-ly, then strain. Allow Yi lemon for each glass, squeezing the juice right into the tea. Let stand in ice box about 1 hour before serving and sweeten with honey (or sugar, if honey is not available) but put no ice in the tea.

As a variation of the above, pour the hot tea on about Yl teaspoonful of honey to each glass of tea and squeeze in the juice of Yi lemon to each glass. Then set aside to cool. The flavor will be slightly differ-ent if prepared this way.

College Punch ( 4 0 PERSONS)

1 cup grated pineapple 2 quarts boiling water 6 oranges (juice only) 6 lemons (juice only) 2 cups freshly made tea

(Lipton's Yellow Label) 1 quart fruit juice

(grape, loganberry, or strawberry) 4 cups sugar 1 quart carbonated water

Cook pineapple, sugar and water to-gether for about 15 minutes. Strain and cool. Add fruit juices and tea. An hour or so before serving, pour over cracked ice and add carbonated water.

Southern Punch 4 cups strong tea

(Lipton's Yellow Label) 2 oranges (juice only) 2 lemons (juice only) 1 cup sugar 1 cup boiling water 1 banana

Boil sugar and water 5 minutes. Cool and add orange and lemon juice. Allow 4 level teaspoons of tea to 4 cups of freshly boiled water, using an earthen pot if available. Add a small piece of orange rind and let stand 5 minutes, stirring twice. Strain and cool. Combine mixtures. Pour over crushed ice and add 2 or 3 thin slices of banana to each glass.

Fresh Fruit Punch

1 cup grated pineapple 1 cup sugar

Yi cup lemon juice 1 cup raspberry juice 1 pint Lipton's Yellow Label Tea

(double strength) % cup orange juice Chill and dilute with water

Cook pineapple and water 10 minutes, add sugar and cook 5 minutes. Cool, add other ingredients and strain. Add tea just before diluting with water and ice.

Ginger Ale Punch Ginger ale punch may be made with

l /3rd Lipton's Yellow Label Tea. l /3rd lemon juice, and 1 /3 rd ginger ale. Sweeten to taste. Serve in glass with ice.

Fruit Punch ( 4 0 PERSONS)

6 lemons (juice only) 6 oranges (juice only) 1 cup grated pineapple 2 cups strawberry syrup 2 cups freshly made tea

(Lipton's Yellow Label) 1 cup Maraschino cherries 2 Yl cups sugar 1 Yi cups water 1 quart carbonated water 1 gallon ice water

Boil sugar and water 5 minutes. Cool and add tea, fruit juices, syrup and pine-apple. Let stand 1 hour, then strain. Add ice water and pour over large piece of ice. Then add carbonated water and cherries.

Fruit Punch ( 5 0 PERSONS)

Juice of 1 dozen oranges and 3 oranges cut up in slices for punch. When ready to serve, 1 dozen or 14 lemons, 2 quarts Lip-ton's Yellow Label Tea (double strength), 1 large can sliced pineapple, 1 small bottle Maraschino cherries, 2 quarts carbonated water, 2 pounds sugar, 10 pounds ice. Squeeze lemons and strain juice. Add sugar and then the strained orange juice.

After oranges have been squeezed, take rind and pulp and place in a bowl, with enough cold water to cover them. Add the cold tea to the orange and lemon juice, the Maraschino syrup and the water in which the orange rind and pulp were soaked. Use bottle of carbonated water and a small piece of ice, and enough plain water to bring desired taste.

Just before serving, add thinly sliced oranges, cubes of sliced pineapple, and cherries, and the second quart of carbo-nated water and ice. Serve in chilled punch bowl.

Fruit Punches (BASIC RECIPE)

Yl cup lemon juice 1 cup orange juice 1 quart water Grated rind of Yl orange 1 tablespoon grated lemon rind

cup sugar (more may be used, if desired)

Cook the sugar and water for 3 minutes, cool and add the following combination of ingredients:

1 quart Lipton's Yellow Label Tea (double strength)

Yl cup Maraschino cherries, cut fine

Military Punch Grate the rind from an orange into a

large pitcher. Add 4 tablespoonfuls of sugar, or to taste. Make 1 quart of Lip-ton's Yellow Label Tea (double strength), with boiling water, and pour as hot as pos-sible over the orange rind. Add the strained juice of 2 lemons and leave all to get quite

cold. Slice the orange thin (taking care that all of the white part of the skin is re-moved) and put the slices into a glass pitcher.

Pour the liquid, well strained, over them and serve very cold.

Tea Frappe Scald an earthen teapot, put into it 6

teaspoonfuls of Lipton's Yellow Label Tea. Pour upon it 8 cupfuls of freshly boiling water. Allow to stand for 6 to 8 minutes, stir and strain into a bowl and sweeten to taste. When cold, freeze in the usual manner.

Afternoon Tea Afternoon tea is a pleasant and bene-

ficial habit for everyone to adopt. It bridges the long chasm between luncheon and dinner—cheers and refreshes the spirit, increases the "pep", and is ideal to serve the afternoon caller.

Be sure to use Lipton's Tea — your guests will relish its unrivalled flavor.

UPTON'S TEAS ARE BEST for

QUALITY and FLAVOR Sir Thomas Lipton's Tea Estates are

located in the finest tea growing districts in the world.

In proof of this, Lipton's Tea has been awarded First Prize and Gold Medals at the great tea expositions held in Ceylon and India as the finest tea grown.

You will find that Lipton's Tea is very invigorating because it is rich in the vita-mins that produce energy.

When you feel tired and your nerves become a bit frayed, make a steaming cup of Lipton's Tea. There is no better natural stimulant or energiser.

Serve Upton's Tea with every meal.

THOMAS J. LIPTON, INC. HOBOKEN, NEW JERSEY

Chief Offices L O N D O N C O L O M B O C A L C U T T A H O B O K E N

C H I C A G O T O R O N T O S A N F R A N C I S C O

THE BEST HOTELS AND RESTAURANTS

serve Upton's Tea. Because the> know that Upton leads the world both in quality and sales, and is demanded by discriminating pa-trons. Use Upton's in your home.

Guaranteed by

L A R G E S T S A L E I N T H E W O R L D