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BEVERAGES

LEMON SHAKE-UP  
 
To make a 16 oz glass:  
 
INGREDIENTS  
1/2 Cup (heaping) Sugar  
2 Lemons, cut in half  
Water & Ice  
 
METHOD  
Put sugar in glass, squeeze lemon juice into glass, drop  
in the rest of the lemon, add ice & water to fill and shake.   

MULLED WINE    
 
INGREDIENTS    
1/2 cup brown sugar    
2 fifths of sweet sherry or port wine    
orange slices    
1 tsp. whole allspice (I use the ground)    
1-1/2 tsp. whole cloves    
2 sticks cinnamon    
 
METHOD    
You can substitute 2 quarts of apple cider for the sherry or wine.    
Put all ingredients in crockpot or over low heat on electric range.    
If desired, tie whole spices in cheesecloth or put in tea    
strainer(infuser).    
Cover and set on low 2 - 8 hrs

CANTELOUPE ICE  
 
INGREDIENTS  
3 cup sugar  
1 1/2 cup sugar  
4 cup fresh cantaloupe pulp  
2 Tbsp. fresh lemon juice  
 
METHOD  
In a saucepan, combine water and sugar.  
Boil for 5 min.  
Cool.  
Remove cantaloupe from shell and puree in an electric blender  
on high speed.    
Add cantaloupe pulp and lemon juice to sugar syrup.    
Churnfreeze.  
 
-- Makes 1/2 gal

from Mom's cook files;

Joan Carter's Recipe

8 qt. powdered milk or 10 2/3 c.
16 oz. box instant Hersheys or Nestles Quik
7 oz. jar coffee mate or pream
1 c. sugar
little salt
2 T. cocoa
Mix well, put 2-3 T. in cup add hot water.

from Mom's cook files;

This recipe from Grace Church Cookbook

8 qt. box dry milk
7oz. jar Coffee-mate
2 c. powdered sugar
16 oz. box Nestle's Quik or Hershey coca mix

Mix all ingred. well & store in a large airtight container.
To Use: Add 1/4 c. mix to 1 cup hot water; mix well.

PINK LEMONADE  
 
INGREDIENTS            
2/3 cup granulated sugar  
2 cups water  
1 1/2 cups freshly squeezed lemon juice (from about 10 big  
lemons, including pulp but not seeds)  
1/4 to 1/3 cup grenadine  
Mint sprigs (optional)  
 
METHOD  
In a pitcher, mix the sugar and water until the sugar dissolves.  
Mix in the lemon juice and grenadine to taste.  
To serve, pour 1/4 to 1/3 cup of base into a glass and fill with  
water.  
Garnish with mint sprigs, if desired.  
 
Makes base for 12 servings.

Cranberry Sunrise  
 
INGREDIENTS  
1 1/2 cups sugar  
2 1/2 cups hot water  
1 cup fresh lemon juice  
1/2 cup fresh orange juice  
2 cups chilled cranberry juice  
 
METHOD  
Combine sugar and hot water.    
Stir to dissolve and cool.    
Add juices, stir well.    
Fill four glasses with ice.    
Pour juice mixture in each glass until half full.    
Pour cranberry juice slowly over lemonade so drink is in layers  
of color.    
Garnish with orange slices.