6 —Lancaster Farming, Saturday, August 6, 1960 Fort! Farm Wife and Family Summer Refreshments by Mrs. Richard C. Spence A cooling drink on a hot summer day really does the 1/rick, doesn’t it? Fruit juices and milk are the bases for most of our refreshing drinks so therefore they are just as nutritious as they are thirst-quenching. Try some of the following suggestions for a hot afternoon drink ORANGE - LEMON PUNCH 3 cups sugar 3 cups water 6 cups grapefruit juice 6 cups orange juice IVz cups lime juice IV2. quarts gingerale Combine sugar and-jwater; heat and stir until sugar is dissolved. Bring to a boil, let boil 5 minutes without stirring; chill. Add juices, gingerale; pour over ice. This amount makes 50 servings ALASKAN COOLER Place unopened can of grapefruit sections in freez ing compartment of refriger ator. Freeze until solid. Place under running water to loos en slightly .Cut both -ends from can of frozen sections, push out of can. Cut length wise into quarters Place each quarter in tall glass. Fill with chilled grapefruit juice. Garnish with lime slic es and mint. This makes four servings. ORANGE BLOSSOM PUNCH "DID YOU SAY KEYSTONE LEGHOBNS?" For Fall Seeding • Alfalfas • Seed Wheat • Seed Oats ® Seed Rye • Seed Barley REIST Seed Company MOUNT JOY, PA. OL 3-3821 o A 6 cups orange juice 1 cup lemon juice 4 cups water or gingerale Vz cup maraschino cherry juice Vz cup sugar 2 trays ice cubes or 5-lb. block ol ice 1 lemon, sliced 1 orange, Sliced Combine ingredients and pour over ice cubes or ice block. For a special treat, add 2 quarts of lemon or or ange sherbet to punch bowl just before serving. Makes 25 small servings.- CITRUS TEA 6 teaspoons tea (3 bags) 3 cups boiling water % cufTiemon juice % cup sugar 1 tray ice cubes Pour boiling water over tea; steep 5 minutes. Strain, pour over ice cubes. Stir lemon juice and sugar to gether until sugar dissolves. Stir into tea. Makes 2 qts. 1 cup orange juice Vz cup lemon juice Vz cup grape juice 2 cups water 5 tablespoons sugar 1 tray ice cubes ' Combine sugar with juices and stir until dissolved. Add to water and ice cubes; mix well. Make's 2 quarts. ICE CREAM COOLER 3 tablespoons lemon juice, (juice of one lemon) 2 tablespoons sugar 1 scoop lime sherbet or vanilla ice cream 1 cup ice-cold carbonated water Combine lemon juice and sugar; stir until- sugar dis solves. Add ice* cream and carbonated water; stir. Makes on? 12-ounce glass. LEMON FREEZE Vi cup lemon juice V* cup sugar Vz cup milk 1 cup crushed ice Combine ingredients' and shake well. A tangy, delight fully refreshing cooler. Make 1 large glass. SPICED CRANBERRY TEA V* teaspoon nutmeg teaspoon cinnamon V* teaspoon allspice - 3 tableespoons tea 2Vz- cups freshly boiled water % cup sugar IV2 cups water V 2 cup orange juice V 4 cup lemon juice. 2 pints cranberry juice cocktail Tie the nutmeg, cinnamon, allspice, and tea in a cheese cloth bag. Put into freshly' PINKY Ice cubes or cracked ice Put ingredients in shaker or in a bowl and either shake boiled water; cover and let steep for 5 minutes; remove the bag. Add sugar. Cover and let cool. Add other in gredients. Serve over ice. Makes 2 quarts. PARTY PINK PUNCH 50 Servings 1 gallon cranberry juice cocktail 1'46-oz. can pineapple grapefruit drink 1 quart gingerale Combine ingredients just before serving over ice. Makes IVz gallons. CRANBERRY SHRUB 2 quarts cranberry Juice cocktail 1 quart apricot nectar Juice of 1 lemon. Mix and chill. Add sugar to taste, if desired. Makes 12 (1 cup servings.) * * * CRANBERRY SHAKE 4 pints cranberry juice cocktail - ' _ Juice of 4 oranges (2 cups) Vz cup lemon juice 1 cup sugar 8 eggs CRAIN SAW SERVICE CENTER Snorely'a FarmSarrlca NEW HOLLANI -X 4-221* Money received oh old or new accounts by the... Will earn divi dends from the.. • Open An Insured Savings Account This W< CURRENT DIVIDEND ' * 35495 Paid On Savings ACCOUNTS FEDERALLY TO $lO,OOO I FIRST FEDERAL Tavings and /ojan ASSOCIATION OF LANCASTER 25 North Duke St. MB Phone EX 7-2818 Gilbert H. Hartley Executive Vice President Geo. L. Diehl Emlen H. Zellers Treasurer Secretary William E. Glasmire, Jr. James N. Esbensh a<1 * Asst. Treasurer Asst. Secretary wen or beat with a « beater. If egg beater k do not add ice until beating. Serves le CRANBERRY BLO SS . IVi cups cranberry cocktail • lUII 1 cup orange juice powdery Combine cranberry orange juice. Sprinkle ered milk over top. g' to juice until well nu Xed FRUITED CREME 1 10-oz. package fr 02c . n strawberries, partially thawed 1 1 6-oz. can frozen CO i trate for strawberry-iem, 3 cans water 1 pint vanilla ice crea Pl*c e generous spoonful strawberries, in bottom each of six tall glasses constitute fruit punch water. Add to Vi pmt . PER ANNUM INSURI
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