BESSESESSERERERERSESE

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LEMON DRINK SYRUP Grace Love
4 oranges, juice and rind 4 ibs. sugar
4 lemons, juice and rind 2 qts. boiling water

2 Oz. citric acid

Stir all ingredients together and jet stand over night. Strain and bottle next day.
This makes 4 quarts of concentrated syrup.

RHUBARB SHRUB Beatrice Gislason
1 gt. cut rhubarb 1 T. lemon

1 qt. water 1% C. sugar

Y2 C. orange juice 1 pt. water

Boil the rhubarb and water until soft then strain. Add remaining ingredients, bring
to a boil again. Then let cool. This makes a nice fresh summer drink. It can be made
from rhubarb that is past the young tender stage. Add ice and more water as
desired when mixing the drink.

THANKSGIVING RUM PUNCH Beatrice Boynton
1 ‘‘fifth’’ bottle rum 1 C. cranberry juice

¥2 C. lemon juice 1 C. orange juice

2 lemons - sliced 1 C. strong tea

% C. sugar 12 cloves

Mix in a punch bowl the lemon juice, cranberry juice, orange juice, tea and rum.
Stir in the sugar, and add ice cubes. Stick cloves into lemon slices and float on
surface. Serves 15.

BASIC PUNCH Viola Manderfeld & Gladys Campbell
1 bottle light rum 1 C. strong green tea
1 bottle sherry 6 lemons

% C. cherry brandy

Mix rum, sherry, brandy and tea. Juice four lemons, and add juice and rinds to
mixture. Let mixture set in refrigerator for 24 hours. When ready to serve, remove
rinds; and add the two remaining lemons in sliced form. Chill with a block of ice.
serves 12.