The Wilson cook book

®@ INTERNATIONAL FARM EQUIPMENT AND TRUCKS HOLLAND MECHANICAL TRANSPLANTERS BEVERAGES Russian Tea Boil 2 cups water, 1 teaspoon ginger. Add 1% cups sugar. Make tea by using 8 teacups water and 2 teaspoons tea. Add juice of 2 lemons, 2 oranges and a few whole cloves. Mix tea and fruit juices with syrup. Strain if desired. Russian Tea—No. 2 Boil two cups water with 4½ teaspoon ginger a few minutes. Add 1% cups sugar, boil again. In another pan boil eight cups water, add two teaspoons tea, let steep as for tea and strain. While hot, add two mixtures, add 1 teaspoon whole cloves, juice of 2 lemons, and 2 oranges. Take out cloves when cold. Can be reheated or served cold. Mrs. Ep NADAL. Hot Spiced Tea 1 teaspoon whole cloves Juice of 3 oranges 1-inch stick cinnamon Juice of 1% lemons 3 qts. water 1 cup sugar 21% tablespoons black tea Tie spices loosely in bag and bring to boiling in water. Add tea and allow to steep 5 minutes; strain. Heat fruit juices and sugar; add to tea. Serves 25. BETTER HOMES AND GARDENS CooK Book. Lemon Smoke Fill ice-tea glass 1% full of bulk vanilla cream. Add enough ginger ale to soften and then finish filling glass with ginger ale and stir. Serve at once. Grape Wine 31% lbs. white sugar 1 gal. grape juice Put juice and sugar in keg, cover with muslin cloth (weight down). Let stand until fermenting ceases. Strain and bottle. Keeps indefinitely. Punch for 100 People cup tea leaves gals. boiling water lbs. sugar qts. gingerale pt. Maraschino cherries Mrs. Geo. W. CoNNor. dozen lemons dozen oranges can red cherries cans grated pineapple can white cherries Mr eR co mo cobe —_ << $$ $_—$_—$_—$_—_—_—_—_—_—_—_—_—_—_—_—_—_—_—_—_—_—_—_—_—_——_—— ““DAD...PLEASE BRING HOME A CARTON OF COCA-COLA” Refreshment at home is a family affair. And a six-bottle carton of Coca-Cola is the easy way to provide it. Pick up a carton at your favorite dealer’s on your way home today. BOTTLED UNDER AUTHORITY OF THE COCA-COLA COMPANY BY BARNES-HARRELL COMPANY Orange Mint Julep Boil two cups granulated sugar with two and one-half cups of water for five minutes. Add sixteen sprigs of mint, chopped, three-fourths cup of orange juice, 1 cup lemon juice, and 4 tablespoons grated orange rind. Chill one hour, strain and store in refrigerator. To serve, fill glasses with ice, add 5 to 6 tablespoons of fruit syrup to each and fill with sparkling water. GRACE B. Dew. Fruit Punch 1% pk. oranges 1 large can pineapple juice 2 dozen lemons 1 large bottle green or red 1 large can grapefruit juice cherries Just before serving, add 2 or 3 qts. ginger ale and sugar to taste. Mrs. V. F. Moss, Jr. Fruit Punch 3 quarts pineapple juice Cup mint leaves Juice of 8 lemons 4 quarts ginger ale Juice of 8 oranges 2 quarts plain soda water Juice of 3 limes Pint fresh strawberries 2 cups sugar quartered Combine fruit juices, sugar, and mint leaves; chill 2 hours. If fresh pineapple juice is used increase sugar. Add ginger ale, soda water and strawberries; pour over large cake ice in punch bowl. Serves 35. Frozen Tea Prepare 3 qts, of tea as for ordinary ice tea. Sweeten more than for ice tea as some of the sugar freezes out. Combine this with the juice of 6 lemons and other fruit juices if desired and freeze. Serve in ice tea glasses with a slice of orange and a sprig of mint. Bunch Grape Wine 1 bushel grapes stemmed and washed. Mash well and add 1 quart hot water to each peck of grapes. Let stand 3 or 4 days, strain and add 4 Ibs. sugar to each gallon of juice. Putin gallon jugs and let stand to work off 21 days. Put in bottles and seal. Mrs. C. Co PERRELT. CANDIES Cream Peppermints