JO—Lancaster Farming, Saturday, July 16,1966 Pjjr over ice. Makes 50 serv-
For'the
Farm Wife and Family
By Mr*. Richard C. Spence, Food Editor
Refreshing Fruit-Flaoored Drinks
If you are not using grape juice fre
quently and in different ways you are miss
ing the pleasure of a colorful, nutritious
food. Now that the grape juice season is
here and juice is in good supply and a good
buy. it would be a good time to experiment
with different drinks. Here are a few sug
gestions for you:
GRAPE FREEZE: Piepare whipped des
sert topping according to package directions
and fold in frozen undiluted grape juice, at
the mushy stage, until the flavor suits your
taste Brighten with red food coloring if you
like Pour into refrigerator tray or individual
sherbet glasses and freeze until firm.
SPKNCK GRAPE-PINEAPPLE 'DRINK: Mix 1
quart of grape juice with a No.
2 can of pineapple juice. Sweet
en to taste with a mild-flavor
ed honey. Grated lemon peel
adds a tang that many like.
GRAPE JUICE APPETIZ
ER: Dilute frozen grape juice,
following package directions
and serve with a thin slice of
lemon floated on top of each
glass of juice. It’s pretty, and
for those who like tartness, a
little extra lemon juice will in
crease the popularity of the
drink.
SPARKLING GRAPE
PUNCH: Follow your favorite
punch recipe and substitute
grape juice for at least half of
the total fruit juice The dis
tinctive color and flavor ap
peals to the younger set
GRAPE-ORANGE FLOAT:
Fill a sherbet glass a little less
than half full of chilled grape
juice and add a scoop of orange
sherbet. It’s both colorful and
good.
ALASKAN COOLER
Place unopened can of grape-
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fruit sections in freezing com
partment of refrigerator.
Freeze until solid Place under
running water to loosen slight
ly. Cut both ends from can of
frozen sections, push out of
can. Cut lengthwise into quar
ters. Place each quarter in tall
glass. Fill with chilled grape
fruit juice. Garnish with lime
slices and mint. Makes 4 serv
ings.
ORANGE BLOSSOM PUNCH
3 cups sugar
3 cups water
6 cups grapefruit juice
6 cups orange juice
1% cups lime juice
IVz quaits gingerale
Combine sugar and water;
heat and stir until sugar is
dissolved Bring to a boil, let
boil 5 minutes without stirring;
chill. Add juices, gingerale;
SAVE..
YOU’LL GET IT
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can help you save out of income. Why not open
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iamount,/
ACCOUNTS
INSURED TO $lO,OOO
|p Qjavinps v
association of Lancaster
25 North Duke St.
fllmll* EoHl) '
Phone 393-0601
Mon. thru Thurs. Fri. Sat.
9 to 4:30 9 to 6 9 to noon
I FIRST FEDERALi
* 1» *
SPICED MOLASSES
BEVERAGE . -
4 lemon slices
12 whole cloves
2 quarts apple juice
l A cup molasses
2 2-inch cinnamon sticks
Juice of 2 lemons
Stud lemons slices with
cloves. Combine with apple
juice, molasses and cinnamon
sticks in a large saucepan.
Bring to a boil. Reduce heat
and simmer 15 minutes. Re
move cinnamon sticks and
lemon slices. Stir >n lemon'
juice. Chill. When ready to'
serve, pour over ice in tall
glasses Top each with a lemon
slice. Makes 8 servings.
♦ * #
FRUIT PUNCH
2 (12-ounce) can apricot
nectar
2 cups orange juice
1 cup grape juice
1 bottle (1 pint, 12-ounce)
ginger ale
Combine apricot nectar,
orange juice and grape juice.
Chill thoroughly. Add ginger
ale. For picnics, carry fruit
juice in a IVz quart thermos
and take the ginger ale se
parately. Mix as you serve.
Makes IVz cups.
PUNCH
1 quart boiling water
1 Vz teaspoons black tea
5 whole cloves
1 cup orange juice
1 quart lime juice
Vz cup lemon juice
Vz cup liquid honey
1 cup cold water
Pour boiling water over tea
and cloves. Cover, let steep
for 5 minutes, then strain.
Combine tea with other ingre
dients and pour over cracked
ice to chill. Garnish with thin
orange slices, red cherries, or
SOONER!
mint .leaves. Makes twenty-four
Mi cup servings.'
NOTE: Limes add a distinc
tive flavor but if you cannot
get them you may substitute
an equal amount of lemon
juice.
FROSTY FRUIT DRINK
1 cup crushed strawberries
and juice
% cup orange juice
Mi cup lemon juice
Ms cup sugar
Va teaspoon salt
4 . cups milk
Combine the chilled ingre
dients and beat with rotary
beater. Chill. Serves 4-5.
FRUIT PUNCH
3 cups orange juice
Rind of 1 orange
% cup lemon juice
Rind of 1 lemon
1 cup pineapple juice
3 cups water
6 whole cloves
% teaspoon cinnamon ..
% teaspoon allspice (whole)
2 quarts ginger ale
Mint sprigs
Combine fruit juices and
rinds with water, and' add
spices. Stir and let stand sev
eral hours at room tempera :
ture. Strain out spices use
fine cheese cloth. Pour over
ice. Add ginger ale and mint
to garnish. Serves 25-30.
DARK AND WHITE
SWEET CHERRIES
STJLL AVAILABLE
REASONABLE PRICES
Staffer's Market
Vi mile south of Lititz, Rt. 501 or
1 mile north of Lancaster Shopping Center,
CRANBERRY SPIKE „ t
1 pint bottle cranberry juice
■cocktail
1 ' cup apricot nectar
1 tablespoon lemon juice
Combine chilled juices. Ice,
and serve. Makes 1 quart.
♦ * «J» #
ZESTY BARBECUE SAUCE
V* cup molasses
V* cup vinegar
1 can (8 oz.) tomato sauce
Vi teaspoon dry mustard
Vi teaspoon chili powder
V» teaspoon Tabasco
Combine all ingredients in a
saucepan; bring to a boil. Re
duce heat and simmer 5 min
utes.
Makes about IVi cups
enough for 2 dozen frank
furters or hamburgers, or 3
broiler-fryer chickens.
In this land of plenty, it is
ironic to note that only 50 to
60 percent of the American
households have diets that
fully meet the standards set
for optimum nutrition by the
National Research Council.
Not all or even most of the
malnutrition in this country
is caused by low income, food
and nutrition experts report.
Much of it is simply because
people do not know what
kinds of food they should eat
in - order to maintain good
health, or because of personal
likes and dislikes.
Rt. 222