14—Lancaster Farming. Saturday, July 27.1968
For the
Farm Wife
By Mr*. Klchard C. Speo'ca. Food Editor
Happiness Is A Cool Drink
SPICV LEMON TINGLE
% cup sugar
% teaspoon allspice
Vt teaspoon cloves
Vt teaspoon cinnamon
Vt teaspoon ginger
it teaspoon salt
2 cups water
% cup lemon juice
1 cup orange juice
2 cups ice water
Boil sugar, spices, salt and 2
cups water together for 5 mip
utes; chill until very cold to al
low flavors to mellow. Strain
through cheese-cloth, if desired.
Combine with citrus juices- and
ice water, pour into ice-filled
glasses and garnish with lemon
cartwheels. Makes about 1%
quarts.
* * * *
BACK YARD COOLER
cup hot tea
to % cup sugar
can (12-oz.) apricot nectar,
chilled
cup orange juice
cup lemon juice
Ice cubes
bottle (12-oz.) ginger ale,
chilled, optional
In large pitcher, combine tea
and sugar; stir until sugar dis
solves. Add remaining ingredi
ents and stir briskly. Excellent
with or without ginger ale;
makes about 1 or Wi quarts.
DON’T
BURN
HONEY
Save money this winter by
letting us install a Texaco
Jet Flame Booster onyour
oil burner. Texaco research
and tests in homes prove
this new flame-control de
velopment can increase
_ burner efficiency by as
much as 42%. You get
more heat—use less oil.
Give us a call for a free an
alysis of your oil-heating
equipment. No obligation.
fFuelChieTl
We Give S & H
Green Stamps
Garber Oil Co.
Texaco Fuel Chief
Burner Sales & Service
105 Fah view St.
MOUNT JOY, PA
Ph. 653-1821
SPICED TEA CUBES
IN FRESH LEMONADE
10 whole cloves
2 sticks cinnamon
IVt cups boiling water
4 tea bags or 4 teaspoons
loose tea
1 % cups cold water.
Lemonade*
, . Combine sugar, juices, and
In saucepan, simmer cloves, water in cover ed container; stir
cinnamon and boiling water to- briskly sugar dissolves,
gether for 5 minutes; r * mo y e until ready to serve, then
from heat. Add tea; steep 5 mm- r oyer block of ice in punch
utes, then strain. Combine with bQwl along with g i nger a i e . Gar
cold water and pour into ice . h with orange an d lemon
cube tray. Freeze until firm. To Makes 2 % quarts,
serve, put several spiced tea * * *
cubes in tall glass; add Fresh
Lemonade*. Stir briskly and gar
nish with fresh lemon slice,
Makes 1 tray (about 18) cubes,
FRESH LEMONADE
Juice of 1 lemon
to 3 tablespoons sugar or
honey'
to % cup cold water
Add all ingredients (enough
for one serving) to tall ice-filled
glass; stir until frosty and sugar
is dissolved.
* » * V
TANGY ORANGE
CRANBERRY PUNCH
cup sugar
cups orange juice, chilled
cup lemon juice, chilled
cups cranberry juice cock-
p„t SAVt
Ifirst federal^
3* QJavings and loan V !
ASSOCIATION OF LANCASTER |
25 North Duke St. jSBk i,
W Pho " e 393 ‘ 0601 I
: Mon. thru Thurs. Frl Sat. K
J 9 to 4:30 9 to 6 9 to noon y
w vdf* ***» ■■■it'
NOS TO WORK t
ACCOUNTS
INSURED TO $15,000
tall, chilled
1 can (12 oz.) pineapple Juice,
chilled
1 bottle (28 oz.) lemon-lime
carbonated beverage, chilled
(optional) *
Thoroughly combine augar and
orange juice until augar ia dls
wived. Add remaining juices and
chill until ready to serve. Add
carbonated beverage, if desired.
Pour over block of ice in punch
bowl; garnish with orange an£
lemon slipps. blakes about 2V4 to
3V« quarts.
» • t
FRESH CITRUS PUNCH
U 4 cups sugar
3 cups orange juice
% cups lemon juice
1% cups grape juice
1 cup cold water
I bottle (28 oz.) ginger ale,
chilled
NEW TWIST
ICED TEA COOLER
tea bags or 4 teaspoons
loose tea
cup boiling water
cup light corn syrup or
honey
cups cold water
cup lemon juice
cup orange juice
bottle (23 oz.) ginger ale,
chilled
Steep tea in boiling water for
3 minutes; strain. Blend into
corn syrup; add water and lemon
juice. Chill thoroifghly. When
ready to serve, add ginger ale
and pour into tall, ice-filled
glasses. Garnish with lemon
cartwheels Makes 2% quarts.
LEMON COOLER
2
Vk
cups sugar
cups boiling water
teaspoons finely grated fresh
lemon peel
cups lemon juice
cups apple elder
lemon, unpeeled, thinly
sliced into cartwheels
Maraschino cherries
m
Combine sugar, water and
lemon peel; stir until sugar dis
solves. A# lemon juice; partial
ly cool before adding cider.
Freeze until slushy, about 2
hours. Spoon into tall glasses.
Garnish each With lemon cart
wheel twist and cherry. Serve
with straws for leisurely sipping.
Makes 6 cups.
FIZZY LEMON COOLER: Fill
tall glasses about balf full with
lemon slush mixture; sowly add
chilled lemon-lime carbonated
beverage or carbonated water.
Garnish as above and serve with
straws.
CONCENTRATED '
LEMONADE TEA BASE
cup boiling water
tea bags or 5 teaspoons
loose tea
tablespoon grated lemon
peel
cups sugar
cups lemon juice
1%
2
Ppur boiling water over tea;
let steep 5 minutes, then strain.
Combine with remaining ingredi
ents, stirring until sugar dis-
Ready-Mixed
SPECIAL VALUES
TWO SPEED HUNTER 30” (I f QC
WINDOW FAN ID
6 PLAYER C *IC
CROQUET SETS */ 25
45” VOILE # jC V
YARD GOODS / D£
REGULAR 95c REDUCED TO Per Yd.
SPECIAL THRU TUESDAY
50c to $1.50
ASSORTED COME AND SEE
STORE HOURS: 7:30 A.M. to 9 P.M. Except Wed. &
Sat. 7:30 A.M. to 5 P.M. Closed Sunday
- Clothing, Shoes, Houseware, Hardware and
General Merchandise
GOOD'S STORE
R. D. 1, East Earl, Penna. . ~ Ph. 445-6158
1 Mile North of Route S 3 Along Route €25
• !
r f
» « * P
HOLLAND
STONE
CONCRETE
RABIES CASES
Seven dlagnoied cues of ra
bies occurred in the Common
wealth during the first six
months of this year, according
to the State Department of Ag
riculture. Nine cases were re
ported for the Mine period in
1987.
This year’s count includes a
skunk from Clarion County; one
bat each from Clinton, North
ampton and Susquehanna Coun
ties; a horse from Greene Coun
ty, and two cattle from Greene
and Mifflin Counties.
All diagnoses were made by
the pepartment’s diagnostic
laboratory at Summerdale.
solves. Store, tightly covered, in
refrigerator until ready to use.
For each serving, pour V< cup
chilled syrup base into tall glass;
add ice cubes and Vz to % cup
cold water. Stir briskly. Makes
3% cups syrup base.
ORANGE ’N
ICE CREAM SODA
2 tablespoons Jioney
2 cups orange juice, chilled
% cup lemon juice
Vt cup maraschino cherry juice
1 bottle (8 oz.) ginger ale,
chilled
1 to IVi pints vanilla ice
cream
Blend honey and juices to
gether thoroughly. When ready
to serve, add ginger ale and pour
into tall glasses filled with 1 to
2 large scoops ice cream. Gar
nish with maraschino cherries;
serve with straws or spoons.