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Show PULLING HOLIDAY PUNCHES A special holiday touch is a shimmering punch bowl surrounded by a cache of special gifts for guests. A charming old custom is to adorn the traditional punch bowl with a little supply of totally unexpected gifts at trim-the-tree parties, covered-dish suppers, even black-tie galas. For a very special punch bowl, use boiled water in ice trays for very clear cubes. For fancy cubes, food coloring color-ing can be added to the water. Sprigs of mint, curls of citrus peel, maraschino cherries all can be frozen into cubes. Striking ice floats can be made by freezing exotic blossoms into the ice. Add dry ice for the dramatic effect of clouds of vapor and super chilling. For little surprise gifts, select something different for the men and women guests. A variety of wonderful items that range in price from five to ten dollars include fragrances fra-grances such as Ciara, Cerissa and Ultima, beautifully packaged in purse-sized vials or cologne concentrated sprays. Bill Blass's new perfume and timeless Norell are also available in stocking-stuffer sizes. To give guests a festive welcome, try: CRANBERRY LIME SPARKLE 1 large can jellied cranberry 1 teaspoon vanilla extract sauce 1 cup gingerale 2 12 cups water 1 cup club soda 12 cup sugar 2 sliced limes, studded 12 cup lemon juice with cloves cherries Into a saucepan over low heat, crush can of jelly and add water with beater, adding sugar cool. Stir in juice, extract, gingerale and soda. Chill and add lime slices and cherries just before serving. (If liquor is desirable, de-sirable, 12 cup vodka and 12 cup white wine may be added.) Serves 12. |