Jello Punch

Ingredients

• 1 pkg0 Jello (your choice of flavor)
• 2 cups boiling water
• two cups sugar
• Add two quarts ginger ale
• 1 large can pineapple juice
• 1 small bottle almond extract
• 1 small bottle lemon juice

Method

1. 1

   Put Jello in boiling water, set aside to dissolve.

2. 2

   Boil sugar and water until well mixed.

3. 3

   Mix with Jello base.

4. 4

   Store in refrigerator overnight.

5. 5

   Add ginger ale, pineapple juice, almond extract, and lemon juice.

6. 6

   Serve.

Nutrition per serving

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 5. The excerpt below is the record exactly as published.

JELLO PUNCH Elizabet h Starr 1 pkg0 Jello (your choice of flavor) 2 cups boiling water* Put Jello in water, set aside to dissolve* Boil two cups water, two cups sugar until well mixed or light syrup- "Mix with above- -Store in refrigerator over night* Add two quarts ginger ale, 1 large can pineapple juice--l small bottle almond extract--l four to six ounce lemon juice (as you buy on grocer shelf) — Mix with base using fresh fruit or ice cream same slavor as Jello used — Serve 5 0 people* CALYPSO PUNCH Elizabeth Starr 3 cinnamon sticks 1 cup orange juice 1/4 cup sugar 1/4 cup lemon juice 2 cups water 4-7 oz. bottles 7-Up 2 cups pineapple juice. Simmer cinnamon sticks and sugar in water 10 minutes--Cool and discard cinnamon sticks--Combine fruit juices with cin¬ namon syrup in large punch bowl-- SLOWLY pour in 7-Up--Yields 18-24 cups (punch cups) --Garnish bowl with lemon and orange slices if desired. ORANGE PUNCH Elizabeth Starr 12 oranges 6 cups boiling water 6 cups sugar 2 ozc citric acid (get at drug store) Wash oranges and squeeze and get juice-- Grind peelings of six oranges--Put acid in a crock (not aluminum) or large enamel pan--Add 6 cups boiling water then sugar and orange peelings (ground) then the juice--Gover container and let stand overnight. Next day strain and put juice in jars in ice box to b e used when needed. Will keep long time. Use one quart of base to 2 qts . of water, add small bottle of cherries and 1 qt„ of pineapple sherbert or orange- -This recipe serves 100 punch cups full. CRANBERRY PUNCH Pat Sirrine 6 cans Ocean Spray Cranberry sauce 3 1/2 cup, sugar 3 1/2 cup lemon juice 3 1/2 cup orange juice 1 small bottle almond extract

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