12 KATE AITKEN'S CANADIAN COOK’ BOOK

BOILED COFFEE TO SERVE 100

2 pounds medium ground coffee 1 teaspoon salt
9 gallons boiling water

Tie the coffee loosely in a cheesecloth bag. Drop the bag
into a kettle of boiling water; add the salt; cover tightly. Keep
just under the boiling point for 10 minutes. This amount of coffee
requires:

1 pound loaf sugar 2% quarts 18% cream

ICED COFFEE

Make coffee by any one of the above methods using 3 table-
spoons of coffee instead of 2 with each cup of cold water. Fill tall
glasses with cracked ice; pour the hot coffee brew over the ice.
Allow 24 cup hot-coffee for each serving.

FRUIT PUNCH TO SERVE 75

1 cup canned pineapple, crushed 3 tablespoons orange rind,
10 cups water grated

8 cups white sugar 6 cups lemon juice
2 tablespoons lemon rind, grated 4 cups orange juice

Drain the pineapple juice from the pulp. Make a syrup of the
water, sugar, pineapple pulp, lemon and orange rinds; boil for
10 minutes. Cool; add the pineapple, orange and lemon juice;
strain. Yield: 414 quarts syrup. For making up punch, use | part
syrup to 3 parts water; a few sprays of fresh mint may be added
for flavor.

RHUBARB PUNCH

34 cup white sugar 4 whole cloves
\4 teaspoon cream of tartar lg teaspoon mace
3 cups water 1 tablespoon orange rind,
2 pounds rhubarb (about 4144 grated
cups), diced 2 tablespoons lemon juice
1-3" stick cinnamon 16 cup orange juice

Boil together for 5 minutes the sugar, cream of tartar and 1 cup
water; cool. Add the remaining water to the rhubarb; add the
spices and grated orange rind. Simmer till tender; strain. Add the
cooled syrup and fruit juices. Chill; before serving add the same
quantity of ice cold water. This recipe may be multiplied, as the
punch will keep in the refrigerator. Serves 8.