1930 Prohibition Punches A book of Beverage by Roxan B. Doran
1 cup of sugar 1 cup of water
Boil to a syrup with 6 cloves, a 1-inch stick of cinnamon and a piece of preserved ginger about the size of a walnut. Cool, add juice of 3 lemons, 3 oranges and a drop of green coloring matter. Serve with chopped ice and mint leaves.
Margaret Justin Dean, Division of Home Economics, Kansas State Agricultural College, Manhattan, Kansas
FRUIT PUNCH WITH WHIPPED CREAM
1 pint bottle grape juice 3 tablespoons lemon juice 1/ 3 cup orange juice 1 cup pineapple (crushed) with juice % cup sugar
Grated rind one lemon Grated rind one orange Several sprigs of fresh mint Few grains of salt 1 pint bottle of soda water Whipped cream.
Mix fruits and add sugar. Grate a little of the rind of one orange and one lemon. Add to orange juice and let stand ten minutes. Strain and add juice to fruits and sugar; then add mint and salt. Cover and let stand an hour to ripen. Pour over crushed ice, add the soda water and serve in tall glasses with whipped cream on top. Garnish with mint leaves. Mrs. Charles C. Teague (Wife of Member of Federal Farm Loan Board)
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