TO FRESHEN AND COLOUR GRAVY —
I. Elwood-Oates

NOTE: For use on beef dishes.

Cut 1 small orange into eights. Squeeze into gravy stock, remove pips from remainder
of orange and add rind to gravy. (Remove rind prior to serving). Orange gives the
gravy a Clean fresh zing but is not detectable in the dish. To add a rich color, soften 3
or 4 pieces of plain dark chocolate and add to gravy stock. This also adds a tang yet is
not evident as chocolate in the finished gravy.

PUNCH — _ Joey Thordarson
1/2 can frozen lemon juice 2 qt bottles ginger ale
1/2 cup maraschino cherry juice 1 bottle vodka (26 oz)
1 large can pineapple juice orange slices and cherries
2 small cans frozen orange juice (dry gin may be added)

PLAY DOUGH FOR A RAINY DAY — May King

Mix together:

1 cup salt 1/2 cup cold water
1 cup flour a few drops of food coloring if desired

Store in refrigerator in a plastic bag. Keeps little fingers busy during winter.

CLARET JELLY — Joey Thordarson

2 cups claret wine
3 cups white sugar

Put in double boiler and cook until sugar dissolves. Boil 3 minutes. Remove from heat
and add 1/2 bottle Certo plus 3 tbsps Certo. Skim and bottle.

MOTHER-GOOSE POPCORN — Mpbyrian Helms

Boil 4 minutes, stirring constantly:

2 cups sugar 1 tbsp flavoring
1/8 tsp cream of tartar 1/2 cup water
2 tbsps butter food coloring

Mixture will spin a fine thread. Pour over 4 quarts popped corn.
ADD FLAVORING LAST.

BATTER FOR DEEP FRYING AND FONDUE —

Joey Thordarson

2 eggs 1-1/2 cups flour
1 cup milk salt
1 tbsp baking powder vinegar (optional)

Beat eggs, add milk, then add all dry ingredients. Whip.

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