The Rural Voice, 1979-07, Page 37EGGNOG MILKSHAKE
FROM BRENDA McINTOSH
Put into blender (44 oz.)
3 - 4 eggs
1 c. skim milk powder
1 c. water
2 t. corn syrup
Fill blender with any flavor of ice-cream
(chocolate, vanilla).
TEA PUNCH
To 1 cup strong tea infusion, add 1 cup
sweetened strawberry juice, '/: cup orange
juice and 3 tablespoons lemon juice; chill.
Just before serving, add 1 cup chilled, pale
dry ginger ale. Pour into chilled glasses
and garnish with whole berries. Approx-
imate yield: 6 punch -cup portions or 2 tall
glasses.
FRUIT TEA PUNCH
To 8 cups hot, strong tea infusion, add 2
cups each lemon and pineapple juice, and
'/: cup Sugar Syrup; pour over a large piece
of ice. Add fresh mint or 2 lemons, sliced
thin, then quartered. Garnish with addit-
ional mint, if desired. Approximate yield:
24 punch -cup portions.
SUGAR SYRUP
Boil equal amounts of sugar and water
about 10 minutes; pour into a sterilized jar,
cover. chill and use for beverages.
RHUBARB -TEA PUNCH
To 1 cup tea infusion, add 6 tablespoons
lemon juice, ' cup sugar, 1 small bunch
fresh mint, 2 cups slightly sweetened,
stewed rhubarb and 1 stick (2 inches)
cinnamon; chill. When ready to serve,
remove cinnamon and add 1 quart cracked
ice, 1 orange, thinly sliced, 1 quart chilled
ginger ale and 1 pint iced carbonated
water. Serve in tall, iced tea glasses with
straws. Approximate yield: 12 tall glasses.
RHUBARB FLIP
Stir 1 cup sweetened rhubarb juice, 1
tablespoon sugar and dash of nutmeg into
1,111)
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3 well -beaten egg yolks and pour over
cracked ice in 6 tall glasses. Fill with
ginger ale and serve at once.
RHUBARB JUICE
16 cups rhubarb
8 cups water
Boil and strain. Use in Rhubarb Flip.
SPICED FRUIT CUP
2' cups orange juice
11/2 teaspoons grated lemon rind
3 tablespoons lemon juice
1 cup pineapple juice
2 cups water
6 whole cloves
' teaspoon nutmeg
% teaspoon allspice
'/: teaspoon cinnamon
'/z cup sugar
1 tablespoon honey
11/2 quarts ginger ale
Combine orange juice, lemon rind and
juice, pineapple juice, water, spices, sugar
and honey; cover and let stand in warm pla
place 3 hours. Strain over cracked ice; add
ginger ale and serve at once. Approximate
yield: 3 quarts, or 24 small glasses.
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THE HURAL VOICE/JULY 1979 PG. 35