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Show NANCY HAVEN'S Kccipc of the Month FLOWERED PUNCH BOWL A prettily decorated punch bowl . . . filled with a refreshing drink . . . just right for receptions re-ceptions and many other occasions. NANCY. HAVEN 'VC A 'V ay f 4VS tablespoons black tea 2i cups Beet Sugar 2 cups unsweetened apple ap-ple juice Mi cup lemon juice (fresh, frozen or canned) 2 Mi quarts orange soda beverage TO MAKE tea base measure meas-ure 3 cups fresh water in a 1 Mi quart saucepan, bring to a full boil. Remove from heat and add tea; brew 5 minutes. Strain into large container; add 3 cups cold water. STIR in Beet Sugar, apple juice and lemon juice, stirring until Beet Sugar is dissolved. WHEN ready to serve, add chilled soda beverage and pour Into punch bowl. Float ice chunk in center. Ladle into pink-frosted cups to serve. Makes about 5 quarts. LIME-MINT ICE CHUNK: In the bottom of a small loaf pan arrange lime slices and sprig of mint in simple pattern; freeze firmly. Add thin layer water and freeze again; fill with water and freeze overnight over-night into solid cake. Lemon slices may be used instead of lime. PINK-FROSTED CUPS: Measure Mi cup Beet Sugar into small bowl; add 12 drops red vegetable coloring and blend in with fork; let dry before using. Rub cut surface of lime or lemon around rim of each cup; dip into tinted Beet Sugar. Now that preserving season is just around the corner, you will want to send for your FREE copy of WELL-PRESERVED ... a 32-page 32-page booklet filled with recipes and tips for making jams, jellies, preserves and others. No charge just drop a card to: NANCY HAVEN, Dept. S-2, Western Beet Sugar Trcducers, Inc., 515 Phillips Petroleum Building, Salt Lake City, Utah. |