PUNCH
Serves 25
3 tbsp. tea leaves
2+ cups boiling water
1-1/2 or 2 cups sugar
1-1/2 cups boiling water
8 whole cloves
6 oranges or. 1 can concentrate
6 lemons or 1 can concentrate
1 2+6-oz . can pineapple juice
1 tsp. almond extract
3 qts. ice water or gingerale
1 bottle Maraschine cherry juice
Steep tea in 2+ cups boiling water 5 minutes. Strain and cool.
Make a syrup by boiling 1-1/2 cups water, 1-1/2 cups sugar, cloves,
1 orange, 1 lemon peel for 5 minutes and cool. When cool combine tea,
syrup and other ingredients except chilled water or gingerale. Allow to
stand 1 hour or until ready to serve. Add chilled water and chipped ice.
PINK PUNCH Serves 35 to 2+0
1 large 2+6-oz . can pineapple juice✪ Punch 1/2 cup sugar
2 cups boiling water 1 can frozen orange juice
2 pkgs . strawberry jello 1 can frozen lemonade
6 cups cold water 1 qt . gingerale
Add boiling water to jello. Stir until dissolved. Add cold water
and juices. Add gingerale just before serving. Garnish punch bowl with
slices of lemon or orange. Place a bunch of plastic flowers in center of
each slice and let float on top of punch.
RED SATIN PUNCH Serves 35
1 qt . apple juice 2 pts. cranberry juice cocktail
10 bottles 7-Up✪ Red Satin Punch
Fill two trays with 7-Up and freeze until firm. Mix together apple
juice and cranberry juice cocktail. Uust before serving time add the
remaining 7-Up. Pour into punch bowl over frozen 7-Up.
HOT SPICED TE; Serves 25 to 30
2+ qts. water 1-1/2+ cups sugar
1 tsp. whole cloves 1 cup orange juice
1 stick cinnamon 3/4 cup fresh lemon juice
1/3 cup tea or 15 tea bags✪ Hot Spiced Tea
Add spices to water. Bring water to full boil. Remove from heat.
Add tea immediately. Brew 2+ minutes. Strain. Add sugar, stir until
dissolved. Add fruit juices. To reheat for serving place over low heat.
Do not boil.
SPICED TEA (RUSSIAN)
1 qt . orange juice Juice of 6 lemons
1 #2 can pineapple juice 3 cups sugar
l/2 cup cloves (tied in cloth) ✪ Spiced Tea (Russian)
Prepare a gallon of weak tea, and add above ingredients. Bring to
a simmer for a few minutes before serving piping hot.
FRUIT PUNCH
Uuice of 6 lemons (cut up and
put in punch) .
1 pt . canned pineapple juice
1 pt . canned grape juice
Serves 30
4-1/2 cups sugar
cherries (optional)
2 gaL. water
crushed ice
ICE CREAM PUNCH FOR 50
2-1/2 gal. sherbet 1 gal. vanilla ice cream
6 bottles gingerale 2 small cans orange juice
k cups pineapple juice✪ Ice Cream Punch
WEDDING PUNCH FOR 100
l/i+ lb, tea, brewed
2 large cans grapefruit juice
h qts. gingerale
2 large cans pineapple juice
3 large cans frozen lemonade
Sugar to taste✪ Wedding Punch
MINT TEA PUNCH
8 cups brisk tea Mint Syrup:
1 cup frozen lemonade 1 cup sugar
3 A cup mint syrup 1 cup water
Mint 30 leaves✪ Mint Tea Punch
Bruise mint leaves in sugar. Add water and stir over heat until
sugar dissolves. Simmer 3 to 5 minutes. Strain out leaves, store in
refrigerator .
Use This Page To Record YOUR Favorite Recipe
QUANTITY SERVING
FOR FIFTY
Juice for Cocktail— 6 */2 quarts.
Lemons for lemonade— 6 dozen.
Peas, No. 2l/2 can- 10 to 12.
Potatoes (white) creamed— 16 lbs. Buttered whole, 20 lbs. Au Gratin— 15
lbs. with 4 c. medium sauce, 1 lb. cheese.
Potato Salad— 12 lbs., 2 bunches celery, 2 dozen eggs, pickle, 4 green peppers,
mayonnaise and seasoning to taste.
Potatoes (Sweet) souffle— 16 lbs. Candied, 18 to 20 lbs.
Page 18 · 10 recipe records on this page
Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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PUNCH
Serves 25
3 tbsp. tea leaves
2+ cups boiling water
1-1/2 or 2 cups sugar
1-1/2 cups boiling water
8 whole cloves
6 oranges or. 1 can concentrate
6 lemons or 1 can concentrate
1 2+6-oz . can pineapple juice
1 tsp. almond extract
3 qts. ice water or gingerale
1 bottle Maraschine cherry juice
Steep tea in 2+ cups boiling water 5 minutes. Strain and cool.
Make a syrup by boiling 1-1/2 cups water, 1-1/2 cups sugar, cloves,
1 orange, 1 lemon peel for 5 minutes and cool. When cool combine tea,
syrup and other ingredients except chilled water or gingerale. Allow to
stand 1 hour or until ready to serve. Add chilled water and chipped ice.
PINK PUNCH Serves 35 to 2+0
1 large 2+6-oz . can pineapple juice 1/2 cup sugar
2 cups boiling water 1 can frozen orange juice
2 pkgs . strawberry jello 1 can frozen lemonade
6 cups cold water 1 qt . gingerale
Add boiling water to jello. Stir until dissolved. Add cold water
and juices. Add gingerale just before serving. Garnish punch bowl with
slices of lemon or orange. Place a bunch of plastic flowers in center of
each slice and let float on top of punch.
RED SATIN PUNCH Serves 35
1 qt . apple juice 2 pts. cranberry juice cocktail
10 bottles 7-Up
Fill two trays with 7-Up and freeze until firm. Mix together apple
juice and cranberry juice cocktail. Uust before serving time add the
remaining 7-Up. Pour into punch bowl over frozen 7-Up.
HOT SPICED TE; Serves 25 to 30
2+ qts. water 1-1/2+ cups sugar
1 tsp. whole cloves 1 cup orange juice
1 stick cinnamon 3/4 cup fresh lemon juice
1/3 cup tea or 15 tea bags
Add spices to water. Bring water to full boil. Remove from heat.
Add tea immediately. Brew 2+ minutes. Strain. Add sugar, stir until
dissolved. Add fruit juices. To reheat for serving place over low heat.
Do not boil.
SPICED TEA (RUSSIAN)
1 qt . orange juice Juice of 6 lemons
1 #2 can pineapple juice 3 cups sugar
l/2 cup cloves (tied in cloth)
Prepare a gallon of weak tea, and add above ingredients. Bring to
a simmer for a few minutes before serving piping hot.
FRUIT PUNCH
Uuice of 6 lemons (cut up and
put in punch) .
1 pt . canned pineapple juice
1 pt . canned grape juice
Serves 30
4-1/2 cups sugar
cherries (optional)
2 gaL. water
crushed ice
ICE CREAM PUNCH FOR 50
2-1/2 gal. sherbet 1 gal. vanilla ice cream
6 bottles gingerale 2 small cans orange juice
k cups pineapple juice
WEDDING PUNCH FOR 100
l/i+ lb, tea, brewed
2 large cans grapefruit juice
h qts. gingerale
2 large cans pineapple juice
3 large cans frozen lemonade
Sugar to taste
MINT TEA PUNCH
8 cups brisk tea Mint Syrup:
1 cup frozen lemonade 1 cup sugar
3 A cup mint syrup 1 cup water
Mint 30 leaves
Bruise mint leaves in sugar. Add water and stir over heat until
sugar dissolves. Simmer 3 to 5 minutes. Strain out leaves, store in
refrigerator .
Use This Page To Record YOUR Favorite Recipe
QUANTITY SERVING
FOR FIFTY
Juice for Cocktail— 6 */2 quarts.
Lemons for lemonade— 6 dozen.
Peas, No. 2l/2 can- 10 to 12.
Potatoes (white) creamed— 16 lbs. Buttered whole, 20 lbs. Au Gratin— 15
lbs. with 4 c. medium sauce, 1 lb. cheese.
Potato Salad— 12 lbs., 2 bunches celery, 2 dozen eggs, pickle, 4 green peppers,
mayonnaise and seasoning to taste.
Potatoes (Sweet) souffle— 16 lbs. Candied, 18 to 20 lbs.