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Show Fruit drinks; a lifesaver By LUCILLE STRINGHAM What is enjoyed more than an ice cold, delicious fruit drink on a hot afternoon? GRAPE COOLER 2 cups grape juice, chilled 2 cups apple juice, chilled 4 tsp. lemon juice 1 pint lemon sherbet MIX JUICES together and pour into tall glasses. Top with a generous gener-ous scoop of lemon sherbet. Serves 4. GRAPE-ADE Vi cup sugar 2 cups water 1 cup grape juice Vi cup lemon juice I cup orange juice Sprite or 7-Up BOIL THE sugar and water together. Cool. Add the lemon juice, grape juice, and orange juice. Just before serving add some Sprite or 7-Up. LEMONADE DRINK 5 cups water rinds of two lemons, cut in pieces I cup sugar I cup lemon juice MIX SUGAR, I cup water and the lemon rinds. Stir until sugar is dissolved. Boil gently for 7 minutes. mi-nutes. Remove lemon rinds and cool the liquid. Add the lemon juice and 4 cups of water. Chill before serving. RUBY PUNCH 4 cups cranberry juice cocktail I cup pineapple juice I cup orange juice MIX TOGETHER and garnish each glass with a quarter slice of orange. Serves 8. PEACH SHAKE I pint of sliced peaches, drained Vi cup water or peach juice 13 cup instant nonfat dry milk powder I tsp. vanilla 5-6 ice cubes PUT ALL ingredients into blender blen-der container. Cover and process about one minute. Serves 4. 4 FRUIT SHAKE 1 cup frozen strawberries 1 banana Vi cup milk ' tsp. vanilla PUT ALL ingredients except milk, into blender and process. Add milk slowly to get the consistency consis-tency desired. TOMATO JUICE COCKTAIL 2 cups tomato juice 1 thin slice lemon with peel 2 sprigs parsley 1 Vi inch strip of green pepper 1 piece of celery, 8 inches long, cut into 1 inch pieces 1 Vi inch piece of cucumber V tsp. Worcestershire sauce Va tsp. salt 6 ice cubes PUT ALL ingredients into blender blen-der except the ice. Blend until liquid. li-quid. Add ice and blend until ice is liquified. Serves 4. Serve with celery cel-ery and carrot sticks. APRICOT ORANGE NOG I cup orange juice 1 cup milk Vi tsp. vanilla 1 quart apricot nectar or apricots with juice 2 ripe bananas COMBINE all ingredients in blender. Blend until smooth. Serve immediately. Serves 8. LEMON FRUIT SLUSH 4 cups water 2 cups sugar I cup lemon juice grated rind of two lemons HEAT WATER and sugar and stir until dissolved. Add the lemon juice and grated rind. Freeze in freezer trays and serve over fresh fruit. FRUIT & SHERBET COCKTAIL 1 can (1 lb. 14 oz.) pineapple chunks, chilled 1 can (1 1 oz.) mandarin oranges 1 pint lime sherbet DRAIN FRUITS. Fill Glasses half full with the pineapple chunks. Top with a scoop of sherbet. Fill around the sherbet with the orange slices. Serves six. Use small sherbet sher-bet dishes for a good company din-ner din-ner first course. |