FOR THE CATERER

White Ribbon, Volume 18, Issue 2, 1 March 1946, Page 8

FOR THE CATERER

HEALTHFUL SUMMER DRINKS These temperance drinks may he useful when parties are being arranged. Delicious, invigorating and unusual, they are sure to be very popular. Peach Cocktail $ cup heavy peach syrup • 3 tablespoons orange juice 1 tablespoon lemon juice J cup ginger ale. Serve with crushed ice. Strawberry or Ra»pberry Punch Squeeze the juice from ripe berries, and pour two cups of if on 1 cup of sugar. When dissolved add the juice of one lemon and 1 quart of ice water. Serve with crushed ice and a few whole berries. Spice Iced Tea Put into teapot—--6 teaspoons tea 12 cloves, and add 3 cups boiling water. Steep four minutes. Strain into glasses one-third full of cracked ice Sweeten to taste and serve with a thin slice of lemon in each glass.

Mint Cup Mix— H cups sugar i cup water juice of 5 lemons leaves of a bunch of mint. Cover and let stand 30 minutes. Strain into punch bowl. Add ice and 3 bottles ginger ale. Cnarleston Punch Juice of— • 2 dozen lemons 2 dozen limes 1 large pineapple finely chopped 3 cups sugar 2 quarts soda water 2 quarts ginger ale. Unfermented Grape Juice Heat 101 b. grapes with one cup water till stones and pulp separate. Strain through jelly hag. Add 1 cup sugar. Heat to boiling point and bottle. Makes one gallon. When sening dilute to half with water. Ginger Beer (Plant) To start plant, dissolve three-quarter onp of sugar in hot water. Add—--1 tablespoon ground ginger J lemon, sliced. Put in screw-top jar and fill with water (cold). Seal lightly and leave for two days. Then strain liquid off and bottle. Thereafter, strain liquid off daily and add — 1 teaspoon ginger 3 cup sugar 1 lemon, sliced. Remove some of the grounds occasionally to keep from becoming too hot.

Fruit Punch—l (Serves twenty people) If Boil 2 cups sugar with 3 cups water. || Add — 1 cup strong tea # # 1 cup strained orange juice i cup strained lemon juice 1 cup strained passion fruit juice 1 bottle apple juice. [ Just before serving add 3 bottles ginger ale and ice. Fruit Punch—2 3 lemons, juice and grated rind f 1 orange, juice and grated rind f 12 lemons, juice only 6 oranges, juice only Juice from one pineapple, or 1 tin pineapple 2 cups sugar boiled with 4 cups water. Serve with 2 quarts soda water. Cocoa Syrup (A time economy) Mix to a paste—--1 cup cccoa I cup sugar II cups water 1 teaspoon salt in top of double boiler. Cook till thick. Will keep in [screw-top jar at least two w’eeks, or jindefir.itely in a refrigerator. Use in proportion of 1 dessert spoon to 1 cup [milk May he hoi or cold, with or v ithout ice-cream or whipped cream.