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Evening star. [volume] (Washington, D.C.) 1854-1972, August 19, 1951, Image 106

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Persistent link: https://chroniclingamerica.loc.gov/lccn/sn83045462/1951-08-19/ed-1/seq-106/

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COOLER for a twosome, now sweeping the country
Pear Soda
by Clementine Paddleford
, This If wfc hunt luii Inr
It’s the new rage in the
Northwest. Here’s how
to make one yourself
Seattle
WptoußLE giant on the pear!”
JLr I was eavesdropping on a
romantic teen-age twosome at a
soda bar in Seattle, Wash.
The drink came, a fantastic
oversize pear soda, one of those
happy-talk super-dupers which are
frothing across the nation. I or
dered one, too, out of curiosity.
It wa9 later I learned that this
pear soda had started life as a
home-kitchen cooler, then went
careering to win national fame.
Trial-Run Hit
Mks. Emma States developed
the recipe in her Seattle test kitchen
as a promotion job for the Wash
ington State Fruit Commission.
A long drink she had planned, one
to encourage home women to use
canned fruits in milk beverages.
A soda jerk in Seattle got a taste
of the blend and gave it a trial. It
went over great guns. Now it’s
commonly found in fountain chains
in the Northwest and this summer
is being introduced in Chicago and
Milwaukee.
The drink cranes in a giant
beaker, milky white, cool to the
eye, collared with froth. Cool and
smooth to the tongue! It has spice
for the nose; ever the fluff a heavy
rash of nutmeg.
Two straws to the glass, two
pulls and in unison, two involun
tary” Ah-h-h’s.” It’sa fruity elixir,
sweet as a mellow, ripe pear.
Origiul Recipe
This is a mix ideal to make in
a home blender but an electric
beater gives the same velvety re
sults, or a rotary beater works too
if you apply some elbow grease.
Here is the original recipe to
use any hot afternoon: Take five
canned pear halves, or use canned
peaches. Add two tablespoons of
syrup from the can, one and one
fourth cups chilled fnilk and three
scoops of vanilla ice cream. Beat
until smooth and foamy. Pour into
two tall glasses or one giant
beaker; fleck with nutmeg.
* * *
STYLE SHOW next week in
This Week, o parade of the
new fruits and vegetables being
grown d la mode for America’s
table midget watermelon,
peaches non-browning, lima
beans to xip-shell. . .
Coffee...
Mom knotfs what
When it comes to hearty, mouth-watering
flavor, coffee’s hard to beat. Iced or hot—
‘M-W Mina Smells ss Good as Me!' at home or in your favorite restaurant, it’s
° —— the perfect beverage. So much enjoyment
Boy—oh—boy! What an appetizing aroma! for so little money!
It’s the kind of smell that makes a tired man C"' ~ ""'""■n
take new heart immediately. Everyone wel
comes “time out” for coffee. It’s such a jpL
wonderful way to relax. I
Satisfies Li ke r
etpsi.p.A.c.ft.
4L
It takes an average of ’ The average mature tree About JSOO bmd-picked
long years before a coffee yields the equivalent of coffee beans make 1 pound,
tree -matures and reaches only I'A pounds of roasted The coffee you so enjoy
normal production. coffee annually. represents years of effort.
PAN-AMIRICAN COHN BURIAU •«axh. • colomsia • Costarica • coia • Dominican reruelic
110 WALL STREET, NEW YORK 3, N. Y. EL SALVADOR • GUATEMALA -gNONDURAS • MEXICO VENEZUELA^'
19

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