Blueberry Cooler A refreshing change from iced tea. This recipe makes four 12-oz. coolers. 1 cup fresh blueberries, rinsed and patted dry 1/4 cup sugar 1/4 cup water 1 quart seltzer water Lime wedges for garnishing Cook berries, sugar and water in a small saucepan over medium heat, stirring occasionally until mixture simmers and berries begin to burst – about 3 minutes. Pour into a strainer set over a medium bowl or glass measuring cup. Drain 15 minutes or until cool. Discard solids. Makes 1/2 cup syrup. For each serving: add 2 Tbsp. syrup to a 12 oz. glass. Add ice, 1 cup seltzer and a wedge of lime. Cooked Dressing 1 tsp. mustard 2 Tbsp. sugar 1/4 tsp. salt 2 Tbsp. flour 1/2 cup cold water 2 egg yolks 1/4 cup vinegar 2 Tbsp. butter Dissolve mustard, sugar, salt and flour in water. Beat eggs and vinegar in top of double boiler. Add the dissolved ingredients. Cook and stir the dressing over boiling water until thick and smooth. Add butter. Use for chicken salad, cole slaw and country ham salad.
