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MELANIE DE PROFT, Food Editor
Family Weekly Cookbook
Lemon Punch
Combine 1 cup sugar and 1 cup water in a sauce
pan; stir over low heat uritil sugar is dissolved.
Increase heat and bring to boiling; boil 10 min.
Cool and chill. Pour into a chilled large pitcher.
Blend in 2 teaspoons grated lemon peel, cup
strained, chilled lemon juice, and 1 qt. chilled
ginger ale. Float lemon slices on punch, if de
sired. To serve, pour punch into punch cups
over small scoops of lemon sherbet.
About It servings
Strawberry Cooler
Force 4 cups ripe strawberries through a fine
sieve. Blend in Vi cup grenadine and V& cup
lemon juice; chill thoroughly. When ready to
serve, stir in 2 cups chilled ginger ale, then pour
into tall glasses over finely crushed ice. Garnish
glasses with a slice of lemon and a whole straw
berry (see photo). About 6 servings
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Peach Julep
Yt cup sugar
1 tablespoon light brown sugar
2 tablespoons honey
1 cup water
2 whole cloves
1 3-in. stick cinnamon
1 cup coarsely chopped peaches, pureed
in a blender or forced through food
mill or sieve
Yt cup lemon Juice
2 cups orange juice
1. Combine the sugars, honey, water, and spices
in a saucepan; heat, stirring constantly, until
sugar is completely dissolved. Cool; remove
cloves and cinnamon.
2. Blend peach puree, lemon juice, and orange
juice into the cooled sugar sirup. Chill.
3. Serve over cracked ice in' stemmed glasses
garnished with a fresh tarragon sprig, if de
sired. About It servings
Raspberry and Lime Swizzle
2 cups ripe red raspberries
1 cop sugar
1 cup lime juice
Lemon-lime carbonated beverage
Watermelon Sherbet (see recipe)
1. Sprinkle sugar over berries in blender con
tainer; let stand 1 hr. Blend thoroughly.
2. Add lime juice and chill at least 2 hrs. Strain
through a sieve.
3. Pour V4 cup of the raspberry sirup into each
glass; add Vx cup lemon-lime carbonated bever
age and stir. Top with a small scoop of Water
melon Sherbet. Garnish each glass with a thin
slice of lime. About 10 servings
Watermelon Sherbet Mix 4 cups diced water
melon, Vi cup lemon juice, 1 cup sugar, and V
teaspoon salt together; chill 30 min.; force
through a sieve into a bowl. Soften 1 tablespoon
(1 en v.) unflavored gelatin in V4 cup cold water
in a small saucepan. Set over low heat until dis
solved, stirring constantly. Stir gelatin into wa
termelon mixture. Turn into refrigerator trays
and freeze until firm, stirring once.
About S cups sherbet
MER
Chocolate Java
3 sq. (3 ox.) unsweetened chocolate
3 cups double-strength coffee
Yt cup sugar
2 cups milk
gg yolks
Y4 cup sugar
4 egg whites
' cup sugar
1. Combine first three ingredients in a sauce
pan. Set over low heat and stir constantly until
chocolate is melted. Bring rapidly to boiling,
stirring constantly. Reduce heat; cook 3 min.,
stirring occasionally. Remove from heat.
2. Add the milk gradually, stirring constantly.
Chill thoroughly..
3. Beat egg yolks and Vi cup sugar together un
til very thick and lemon-colored. Gradually add
the chilled chocolate mixture, blending well.
4. Beat egg whites until frothy; gradually add
4 cup sugar, beating until rounded peaks are
formed (peaks turn over slightly when beater
is slowly lifted upright). Turn onto the choco
late mixture and slowly beat together until just
blended. Chill.
5. Serve topped with coffee-flavored whipped
cream, if desired. About 10 servings
Fruit Medley Punch
cup sugar
Few grains salt
2 cups water
1 large ripe banana, peeled and cut In
pieces
Yt cup orange juice
Yt cup lemon juice
1 12-ox. can apricot nectar
Yi cup nonfat dry milk
Vi cup water
1. Blend sugar, salt, and 2 cups water together
in a saucepan. Bring to boiling; reduce heat,
and simmer 2 min. Cool; chill.
2. Put banana and orange juice in blender con
tainer; cover and blend. Add lemon juice and
apricot nectar to container and blend thorough
ly. Chill. Mix nonfat dry milk and Vx cup water
together thoroughly; chill.
3. Just before serving, combine chilled sirup,
fruit mixture, and milk in chilled pitcher and
stir well. About 8 servings
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Spiced Tea V Fruit Cooler
8 tea bags (8 rounded teaspoons tea)
Yi teaspoon ground allspice
Vi teaspoon ground cinnamon
Yt teaspoon ground nutmeg
4 cups boiling water
1 pkg. pineapple-grapefruit-llavored
soft-drink powder
1 6-01. can froxen lemonade concentrate
1 6-01. can cold water
1. Pour boiling water over tea bags and a mix
ture of the spices and let steep 5 min. Remove
tea bags; cool and strain. Chill.
2. Prepare soft-drink powder as directed on
package. Blend in lemonade concentrate, cold
water, and chilled tea.
3. Serve over crushed ice in tall glasses. .
About If servings
Gingered Cantaloupe Drink
Combine 2 cups coarsely chopped ripe canta
loupe, Vi cup lime juice, 1 cup water, Va cup
sugar, and Vi teaspoon ground ginger in blender ,
container; cover and blend thoroughly. Chill
and serve over cracked ice. About S servings
Tangy Refresher
1 Vi cups water
Yi cup sugar
1 1-in. piece crystallised ginger
1 3-in. stick cinnamon
6 whole cloves
Peel from 1 lemon, rinsed and quartered
Yt cup orange granules for instant breakfast
drink
2 tablespoons lemon juice
1 12-ox. bottle sparkling water, chilled
1. Combine first five ingredients in a saucepan.
Set over low heat and stir until sugar is dis
solved. Bring to boiling; reduce heat, cover, and
simmer 15 min. Remove from heat and add Uni
on peel; cool. Chill thoroughly. Strain.
2. Blend the orange granules, lemon juice, and
sirup together. Add the sparkling water and
blend. Pour over ice cubes or crushed ice in
glasses. About 6 servings
Note: If desired, freeze Tangy Refresher until
mushy. Spoon into chilled glasses and serve
with straws.
5
Family Weakly, July 14, 1M1
Family Waakly, July 14, IH3