Meridy's Cocoa Mix

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Martha Hatcher Cargo

Small box of powdered milk
Largest box of Nestle's Quik
Lg. jar of Cremora or similar cream substitute
1 lb. box of confectioner's sugar

Using a very large pan or bowl, mix all together thoroughly. Store in an air-tight container and use generously to make delicious cocoa from hot water.

All human history attests
That happiness for man -the hungry sinner-
Since Eve ate apples, much depends on dinner!
Lord Byron

Rose Wine Punch

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Eleanor DeCourcy Wernette

3 qts. Gallo's Mountain Rose
3 (12 oz.) cans frozen lemonade
3 qts. soda water
12 oz. brandy

Serve over ice.

Wellesley Christmas Punch

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Delia Smith Hunter

1 bottle (fifth) P.M. blend whiskey
1 qt. ginger ale
1 qt. can club soda
1 can (4 oz.) lemonade

Combine ingredients over block of ice in punch bowl. Many or us remember the beautiful Christmas parties at the Hunter's where this was served.

V-8 From Our Own Tomatoes

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Elspeth Cahill Swope

15 lbs.tomatoes fully ripe, peeled and coarsely chopped
2 c. celery, chopped
3 lg. onions, chopped
3 cloves garlic, minced or mashed
1 green pepper, chopped
1 bunch parsley, chopped
1/4 c. sugar
2 T. salt
3/4 tsp. black pepper
2 tsp. prepared horseradish
1/3 c. lemon juice
Several dashes Worchestershire sauce

Combine first six ingredients in stainless steel kettle and bring to boil over medium heat. Boil gently, stirring often, for about 20 minutes. In covered blender jar, whirl tomato mixture a little at a time until smooth. Press through wire strainer, discarding pulp. Stir in seasonings, taste, and adjust seasoning. Chill well before serving. To freeze, pour into freezer containers, leaving 1-2 inches expansion room, and freeze. Defrost in refrigerator and shake well before serving.

WELLESLEY CLUB FISH HOUSE PUNCH

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Ann Arbor Wellesley Club

2 fifths light rum
1 pint lemon juice
1 pint strong tea
2 fifths water
3/4 c. sugar

Mix hot tea, lemon juice and sugar the day before serving. Chill. At serving time, combine tea mixture, rum and water. Pour over large block of ice. We often serve this at our Fall Potluck.

Makes 40 (4 oz.) cups.

CELEBRATION PUNCH

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Beth Chase Cunningham

25 oz. vodka
1 (4 oz.) can frozen
1 bottle champagne lemonade
2 large bottles club soda

Mix ingredients, pour over block of ice. Served with sparkling success at at least two Ann Arbor weddings including our daughter's.

WELLESLEY CHRISTMAS PUNCH

Originally Published:
,
Original Images:
Contributed by: Delia Smith Hunter

1 bottle (fifth) PoM. blended whiskey
1 quart club soda
1 (4 oz. ) can frozen lemonade
1 quart ginger ale

Combine ingredients over block of ice in punch bowl. Many of us remember the beautiful Christmas parties at the Hunters where this was served.

TOAST WATER

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Slices of toast, nicely browned, without a symptom of burning. Enough boiling water to cover them. Cover closely, and let them steep until cold. Strain the water, sweeten to taste, and put a piece of ice in each glassful.

EGG WINE

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One egg, one tablespoonful and one half glass of cold water, one glass of sherry, sugar and grated nutmeg to taste. Beat the egg, mixing with it a tablespoonful of cold water; make the wine and water hot, but not boiling; pour it on the egg, stirring all the time. Add sufficient lump-sugar to sweeten the mixture, and a little grated nutmeg; put all into a very clean saucepan, set it on a gentle fire, and stir the contents one way until they thicken, but do not allow them to boil. Serve in a glass with sippets of toasted bread or plain crisp biscuits. When the egg is not warmed, the mixture will be found easier of digestion, but it is not so pleasant a drink.

SLIPPERY-ELM BARK TEA

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Break the bark into bits, pour boiling water over it, cover and let it infuse until cold. Sweeten, ice, and take for summer disorders, or add lemon juice and drink for a bad cold.

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