GIN PUNCH Mrs. L. Larson
26 oz. gin 21/2 c. grapefruit juice

1/4 c. lemon juice 1 qt. ginger ale

1/2 c. sugar 1 qt. sparking water (or else

another qt. ginger ale)

Dissolve sugar in fruit juices. Chill to blend flavors. Add gin
and carbonated beverages, just before serving. Serve from
Punch Bowl with ice cubes (make colored cubes with food

color ing).

This recipe allows 4 oz. for persons. This makes a nice
wedding punch.

TUTTI-FRUTTI PUNCH Kelly Morrow
2 packages raspberry 2c, canned unsweetened
Kool-Aid pineapple juice
1 can frozen concentrated 2/3 c. sugar
orange juice 1 large bottle ginger ale

Stir all ingredients together and refrigerate.

SUMMER DRINK Mrs. W. Bruckshaw
6 lemons 1 oz. citric acid

6 oranges 1 oz. tartaric acid

5 lb. sugar 2-3 qt. water

Bring all ingredients to boil once, let cool. Leave halves
(Squeezed) lemons floating on top while bringing to a boil.

FROZEN POPSIC LES Jeanette McCallum
1 pkg. Kool-Aid 1c. sugar
1 pkg. Jell-O 2c. hot water

2c. cold water

Dissolve Kool-Aid, Jell-O, and sugar in hot water. Add cold
water, mix thoroughly. Pour into ice cube trays or sucker
molds. Freeze until almost firm. Push tongue depressors
into cubes for handle. Freeze until hard. Makes approxi-
mately 20.

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