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| SUNKIST APPETIZER (Serves 8) 1/4 c. lemon juice 1/4 c. sugar 1/4 c. orange juice 1/4 grapefruit juice 1 c. mineral or ice water Combine fruit juices with sugar. Chill thoroughly. Add water and serve. Mrs. Irwin Mohr Finley Chapel Centennial Cookbook |
| HOT CHOCOLATE Two 1 oz. squares unsweetened chocolate 1 c. hot water 3 to 4 T. sugar Dash of salt 3 c. milk Melt chocolate in water in top of double boiler or heavy cooking utensil. Add sugar and salt. Cook 4 minutes stirring constantly; add milk and heat. Beat with rotary beater just before serving. Serves 6. Mrs. Lester McGogan Finley Chapel Centennial Cookbook |
| RUSSIAN CHOCOLATE 1 sq. unsweetened chocolate 1 c. hot coffee Pinch of salt 1/4 c. sugar 2 c. milk 1 c. coffee In double boiler mix the chocolate, first cup of coffee and stir until smooth. Add salt and sugar. Cook 2 minutes over direct, stirring constantly. Add the milk and other cup of coffee. Heat, then beat well. Mrs. Dean Boal Finley Chapel Centennial Cookbook |
| SPICED TEA 24 c. water 1 T. ground cloves 1 T. ground cinnamon 5 T. orange pekoe tea 6 oranges 3 lemons 2 lbs. sugar Boil spices in water. Put tea in bag. Steep 5 minutes. Remove bag. Add fruit juice and sugar. Mrs. Phil Melia Finley Chapel Centennial Cookbook |
| GOOD SUMMER DRINKS 3 lemons 3 heaping t. black tea 1 c. sugar 1 qt. boiling water Squeeze lemons. Place juice and rinds in bowl. Add remaining ingredients and let stand at least 15 minutes. Stir to dissolve sugar. Strain. Store in refrigerator. To use, add 2 cups cold water to 1 cup tea brew. Mrs. Harold Anderson Finley Chapel Centennial Cookbook |
| SUMMER DRINK 3 qts. water 2 bottles Coca-Cola 3 lemons 2 c. water Emerson Wittrig Finley Chapel Centennial Cookbook |
| GOLDEN FRUIT PUNCH 4 1/4 c. sugar 6 c. water 2 1/2 c. pineapple juice (One No. 2 can) 3 c. lemon juice (12 to 15 lemons) 3 c. orange juice (6 to 9 oranges) 1 qt. gingerale Boil the sugar and 4 cups of water together to dissolve sugar. Chill. Add cold fruit juices and remaining 2 cups water. Chill. Just before serving, stir in ginger ale and add ice cubes. Makes 1 1/2 gal. of punch or serves 25. Mrs. Lester McGohan Finley Chapel Centennial Cookbook |
| LIME SHERBERT PUNCH (10 servings) To 1 quart of lime sherbet, add 1 quart of dry ginger ale and beat together with a rotary beater only until it is frothy. Mrs. Guy Eubank Finley Chapel Centennial Cookbook |
| PUNCH FOR WEDDINGS 7 c. sugar 7 c. water 3 c. strong tea Juice of 40 lemons Juice of 40 oranges 3 qts. pineapple juice 3 qts. peach or pear juice 2 qts. raspberry juice 2 qts. ginger ale 2 qts. grape juice Boil sugar and water for 8 minutes. Cool. Add tea, lemon, orange and pineapple juice. Place in refrigerator to mellow for 2 hours. Pour over ice and add ginger ale and red coloring. Will serve 125 people. Mrs. Herbert S. Morehouse Finley Chapel Centennial Cookbook |