Punch

Ingredients

• 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

Method

1. 1

   Steep tea in boiling water for 5 minutes.

2. 2

   Strain and cool.

3. 3

   Make a syrup by boiling water, sugar, cloves, orange, and lemon peel for 5 minutes and cool.

4. 4

   Combine tea, syrup, and other ingredients except chilled water or ginger ale.

5. 5

   Allow to stand 1 hour or until ready to serve.

6. 6

   Add chilled water and chipped ice.

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 16. The excerpt below is the record exactly as published.

PUNCH Mrs, Doris Bennett 1 doz. lemons 2 lbs. sugar 2 lg. bottles ginger ale 1 fresh orange 1 lg. can pineapple juice 1 lg. can frozen orange juice 1 sm. can frozen lemon juice 1 sm. can pineapple juice Mix all together. Serves about 50. Add more ginger ale or water if needed. 14 DAY CUCUMBER PICKLE Mrs. Frances Bowden Soak 50 cucumbers in brine water (strong enough to float an egg) for 1 week. 8th day, drain and cover with boiling water. 9th day, cut cucumbers into slices and replace in jar. Add 10 £ jar of horseradish, 3 tablespoons alum; cover with boil- ing water again. 10th day, drain again and cover with boil- ing water. 11th day, drain. Put in large pan 2 quarts vinegar, 5 pounds sugar; tie in bag, 1 tablespoon whole cloves, 1 table- spoon celery seed and several sticks of cinnamon. Bring to boil and pour over cucumbers. 12th day, drain. Reheat vine- gar and pour over cucumbers. 13th day, drain and pack cucum- bers in jars. Reheat vinegar with spice bag and pour over cucu- mbers. 14th day, drain and reheat vinegar; pour over pickles and seal. WATERMELON RIND PICKLES Mrs. Laura Dollar To prepare, trim off the green skin and pink flesh. Cut into 1" pieces 10 to 12 pounds rind. Dissolve 1 vial of lime in e- nough water to cover rind. Soak overnight. Rinse well. Boil rind in salt water (1/3 cup salt) for 20 minutes. Rinse well. Next put 1/2 can whole cloves, 1/2 dozen ginger sticks, and 1/ 2 can whole allspice into spice bag. Put spice bag into a liquid made from 1/2 gallon vinegar and 10 pounds sugar. Add rind to spiced vinegar and boil slowly for 2 hours. Seal in jars and process for 10 minutes at simmering point. ICED GREEN TOMATO PICKLE Mrs. Juanita Mishoe Soak for 24 hours 7 pounds sliced green tomatoes in 2 gallons lime water. (3 cups lime) Rinse well and soak 4 hours in clear water changing water each hour. Drain. Bring to boil- ing point 1 teaspoon each cloves and allspice, 5 pounds sugar, and 3 pints vinegar. Then pour over tomatoes and let stand overnight. Next morning boil for 1 hour and pack into jars and seal. -29- CUCUMBER PICKLE Mrs. Lula Lacock 7 lbs, cucumbers 2 c. builders lime 1 1/2 qts. vinegar 4 lbs. sugar 1 tbsp. salt 1/2 box pickling spice Soak cucumbers in lime water for 24 hours. Rinse in cold water and soak in clear water 2 hours. Drain. Mix vinegar, sugar, salt and spices. Put drained cucumbers in vinegar mixture and simmer 2 1/2 to 3 hours. Pack in jars and seal. 1 qt. vinegar Wash and pare peaches. Put cloves and cinnamon in a thin white cloth and tie top tightly. Cook together spices, sugar and vinegar. Cook for 10 minutes. Add peaches and cook until tender. Put in jars and process 20 minutes. PEACH PICKLE Mrs. Ruby Wilson 8 lbs. small peaches 2 lbs. sugar 2 tbsp. whole cloves 8 2" pieces stick cinnamon -30- I I BRUNSWICK STF'.W 25 hens, cooked, boned and cut 5 lbs . pork 6 gal. peeled onions 8 gal. cut corn 3 cups salt l/2 cup black pepper, if desired 1/2 cup sugar, if desired Cook hens, beef, pork, potatoes cooked and free of lumps. Add other approximately 8 hours. Stir constant 10 lbs. boned beef, cut 21 gal. peeled potatoes 12 gal. peeled tomatoes 3 gal. lima beans 4 lbs. butter red pepper to taste i and onions until the potatoes are ingredients. Cook in big iron pot POTATO SALAD Serves 50 People 12 lbs. potatoes 12 eggs 1 pt. mayonnaise 1 tbsp. prepared mustard 1 tbsp. vinegar 1 pt . chopped sweet pickle 8 pieces celery Makes 3 gallons of potato salad. ORANGE DATE BAR Yeilds 96 Bars 12 oz. butter 1 6 14 1 2 lb. sugar eggs oz. brown sugar tbsp , tbsp orange extract orange rind, grated 1/2 oz . baking powder 1 tsp. salt 1 lb. 2 oz. dates 1 oz . powdered sugar 1-1/2 cup orange juice 1 lb. k oz. flour Cream shortening, sugar and orange extract on medium mixer speed until light. Add eggs, orange juice and rind. Beat on high speed for 5 minutes. Combine dry ingredients with chopped dates so pieces are coat- ed. Mix into creamed mixture. Spread batter in greased sheet pan. Bake at 350 degrees for 25 minutes. Cool slightly, sift powdered sugar over cookies while still warm . Cut each sheet pan into 12 bars across and 9 bars lengthwise. PICNIC MEAL FOR 100 PEOPLE 20 chickens 2 hams 9 doz. deviled eggs 9 doz . pimento cheese sandwiches 7 qts. pickle 20 pies 7 cakes 1 lb. tea 5 gal. potato salad 2 lb. coffee 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

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