HomeMy WebLinkAboutThe Goderich Signal-Star, 1979-11-08, Page 79Party punch
CHRISTMAS PUNCH
6lemons squeezed
2oranges' squeezed
2 cups sugar
2 cups water
4 large gingerale
2 large cranberry cocktail ($1 bottle)
Slice 1/2 lemon'and float on top
By Vanastra and District Lioness Club
CRANBERRY PUNCH (METRIC RECIPE)
11/2 1. bottle of cranberry cocktail
75 ml. lemon juice
225 ml. orange juice
710 ml. bottle of vodka
60 ml. sugar
2 cans soda water .284 ml. each
Combine all ingredients but soda. Mix well and
chill. Stir in soda and ice just before. serving,
Yield: 32 servings.
Lucknow and District
Kinette Club
FRUIT PUNCH
1 98 -oz. tin pineapple juice
1 48 -oz. tin orange juice
1 48 -oz.. tin grapefruit juice
2 26 -oz. bottle lemon lime pop
Blend and chill. Pour into glasses and top with
a scoop of lime sherbert.
By Linda Dixon for
Vanastra Lioness Club
SPICED APPLE CIDER.
2 qts. apple cider
2 tsp. whole allspice
2 tsp. whole cloves
4 cinammon sticks
Place spices in gauze bag and place in cider.
Simmer 20 minutes. Serve hot with orange peel,
crab apples or apples chopped. Good served hot
or cold.
By Barbara Desjardins for
Women's Day Out,
Goderich.
HOT SPICY APPLE EGG NOG
2 eggs, separated
1/2 cup heavy cream, whipped
1/4 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
Dash of nutmeg
two-thirds cup apple juice
3 cups..sc.alded milk.
Beat egg whites with rotary beater until stiff.
Blender -whip cream and set aside. Put egg
yolks, sugar, salt, cinnamon nutmeg and apple
juice in blender container, cover and process.
"Stir" until sugar is dissolved. Remove feeder
,cap and add scalded milk slowly - when well
blended, pour over egg whites and quickly'fold
together. Serve hot, topped with a mound of
whipped cream. Makes 1 quart.
Marion Shepherd
• Beta Theta Chapter
Bea Sigma Phi
HOLIDAY EGGNOG
6 eggs separated
1 pink brandy or whiskey
one-third cup dark rum
1 pint chilled milk
3/4 cup sugar
1 pint chilled heavy cream whipped
nutmeg
Beat egg yolks until thick. Slowly add and beat
in brandy and rum. Stir in milk. Whip egg whites
until very foamy. Gradually add and beat in
sugar, beat just until egg whites form soft, shiny
peaks. Fold egg whites into brandy mixture, fold
in cream. Chill. Serve in a chilled bowl, sprinkle
with nutmeg. Makes about 24 servings.
By Eleanor Larder for
Beta Theta Chapter of
Beta Sigma Phi Sorority,
Goderich
Page 45
ATHOLE BROSE
1 pint medium oatmeal
1/2 pint cold water
1/4 pint malt whiskey
4 dessertspoons honey
1/4 pint cream
Mix the oatmeal in a basin with the water.
When blended, cover and stand for about l hour,
then strain, pressing the oatmeal well down with
a wooden spoon so that all the creamy liquid is
bl he water. Mix- liquid—with—the
whiskey and honey. Stir till blended, then stir in
the cream. Serve at room temperature in wine
glasses.
There are many versions of this traditional
Scottish beverage. Sometimes Drambuie is
substituted for the whiskey. Again, cream is
omitted and the whiskey or Drambuie is doubled
in quantity. In some parts of Scotland this
beverage is reserved for buffet parties at
Hogmanay (12 midnight on December 31).
Mrs. I. Bain for
Women's Day Out,
Goderich.
Capture all the
charm of
this festive season
choose from our Targe
selection of beautiful
FRESH & DRIED ARRANGEMENTS
AT
SMITH'S FARM & GARDEN CENTRE
82 SOUTH ST. GODERICH
524.8761
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