Clipped From The Salina Journal
Soda fountain treats recreated at home "The Great American Ice Cream Book" by Paul Dickson traces America's love affair with ice cream and takes a nostalgic look at the soda fountains of yesteryear. The drugstore soda fountain had its heyday in the 1920s, and the soda dispenser, known popularly as the soda jerk, was even celebrated on the silver screen. In a review of early guides to soda fountain success and creativity, Dickson has uncovered some of the early soda fountain drinks, named for famous people, places and events. Among those early formulas were The Panama Cooler with its blend of strawberry and vanilla syrups, soda and vanilla ice cream; The Lindy, named for the world-re- nouned aviator; The Black Cow, popular during World War II and The Broadway. While the old-time soda fountain is just a memory for some, contemporary soda buffs can try their hands at creating some delightul summer coolers with a selection of store-bought ice cream, milk, syrups and other tasty flavoring agents. Chocolate Peppermint Shake 1 pint peppermint ice cream, softened 2 cups cold chocolate milk % cup chocolate syrup Vi cup cream de cacao (optional) Place half of the ice cream, milk and syrup in blender container; cover. Blend until smooth. Add remaining ice cream, milk, syrup and cream de cacao. Blend until smooth and frothy. Serve immediately in tall chilled glasses. May be topped with small scoop of peppermint ice cream. Yield: 4 cups. Apricot-Pineapple Frost 1 cup (8 oz.) crushed pineapple in unsweetened juice 2 cups apricot nectar, chilled 1 pint vanilla ice cream, softened 1 tablespoon fresh lemon juice Place crushed pineapple, juice and nectar in blender container; cover. Puree until smooth. Add half the ice cream. Blend until smooth. Add remaining ice cream and lemon juice. Blend until smooth and frothy. Serve immediately in tall chilled glasses, each garnished with a pineapple spear and a sprig of mint. Yield: 4 cups. Very Berry Shake 1 package (10-oz.) frozen raspberries in juice, thawed and drained, or Vz cup fresh rasberries 1 pint strawberry ice cream, softened 2 cups cold milk 1 tablespoon lime juice 1 teaspoon vanilla extract Place raspberries in blender container; cover. Puree until smooth. Add half of the ice cream and milk. Blend until well combined. Add remaining ice cream, milk, lime juice and vanilla. Blend until smooth and frothy. Serve immediately in tall chilled glasses each garnished with a lime slice and fresh raspberry, if available.