3 t. tea,
3 c. boiling water,
1 pint grape juice,
4 T. sugar.
Juice of 2 lemons.

Pour the boiling water on the tea, cover closely and allow to stand for five minutes. Then stir it from the bottom and strain. Add sugar, lemon juice and grape juice. Chill thoroughly. Some hostesses prefer to omit the lemon and just add grape juice to the iced tea They enjoy the new color and flavor it gives.
 

STARTING the party with a punch is the secret of success in the good old summer time. The refreshment of fresh fruit drinks is indispensable to languid summer days and lagging summer appetities. The delicate color and fragrance of deep-purple grape juice, the amber tang of grapes with ginger ale, the piquancy of a grape rickey lend that indefinable charm to the summer afternoon or evening party. Here are a. few specially selected, healthful summer-drink recipes:

Grape Juice Punch.
1 pint grape juice,
Juice of 3 lemons,
Juice of 1 orange.
1 c sugar.
2 pints water
(1 pint may be sparkling water).
Add to grape, juice the lemon juice and orange juice and dissolve the sugar in It. Then add the water. If sparkling water is used, add it just before serving. Serve very cold. So simple to make, of ingredients that are usually on hand in the household.

1 qt. ginger ale
1 46-oz. can pineapple juice
1 c. orange juice
Juice of 1 lemon

Pour all ingredients together in a punch bowl; mix with ice.

This recipe is over 50 years old!

4 green tea bags
2 c. boiling water
1 12-oz. frozen orange juice
1 12-oz. frozen pink lemonade
2 c. sugar
7 c. boiling water
2-3 c. gin
2 64-oz. bottles 7-Up

Steep green tea in 2 cups of boiling water and set aside. Mix together orange juice, lemonade, sugar and 7 cups of boiling water. Add the tea and gin. Freeze the entire recipe, preferably in 2 containers.

To serve: scoop out slush into a punch bowl and pour 7-Up over the mixture.

They will go crazy over it!

2 qts. vanilla ice cream
2 qts. raspberry sherbet
2 qts. cranberry juice
2 qts. ginger ale

Remove ice cream and sherbet from freezer to soften. Slice into 8 parts. Put 1 cup each cranberry juice, vanilla ice cream, and sherbet in blender; buzz. Repeat 8 times. Put in bowl. Add ginger ale before serving.

Yield: 8 qts.

Ed. Note: This was served at our Chapter year-end wrap-up and is included by popular demand!

glass of ice
10-15 strawberries
sour mix to taste (optional)
1/2 oz. lime juice
1 oz. club soda

Crush ice in blender. Add rest of ingredients, blend together and serve in a champagne glass with a thick straw.

Yield: 2 tall glasses

1 quart jar sour cherries, to fill jar, 2/3 or 3/4 of capacity
1 c. sugar
vodka or grain neutral spirits

Cherries should be freshly picked, not pitted. Place cherries in quart jar, filling it to 2/3 or 3/4 full. Add sugar, pour vodka in until jar
is filled with liquid. Close jar tightly. Mark date on it. Store in dark place for a minimum of 2 years, preferably longer.

My friend Rita Kaufman of Atlanta, Georgia also had a grandmother in Europe. She reminded me of the recipe and urged me to make it. I have, ever since.

Ed. Note: Halina brought this to a regional meeting and called it Strawberry Vishnik. (She made it with strawberries.) Several cookbooks were pre-ordered on the promise that this recipe would be included.

6 lbs. large sweet cherries
2 1/2 lbs. sugar
1/2 pt. brandy
1/2 qt. boiled water, chilled

Stem, wash and drain cherries. Place in crock and add sugar and brandy. Cover with double fold of muslin. Keep at room temperature. Stir each day for 4-5 days to dissolve the sugar completely. Cover tightly, and let stand 2 weeks. Stir in water, cover and store in cool place. Can be bottled after
6 weeks. The cherries drained from this cordial may be used for preserves. They are delicious eaten just as is. Yield depends upon juiciness of cherries.

Clingstone peaches
3-4 c. sugar to each 2-qt. jar

Use peaches when ripe, but not soft to the pressure of finger tip. Pack peaches in 2-quart glass jars with wide openings. Pour proper amount of sugar into jars and adjust covers loosely. Shake jars once a day for
1 week or until juice begins to form and all sugar is dissolved. The juice should cover the fruit by that time. Tighten lids and store in a cool dark place for 3 months. The brandy may be strained and bottled any time after
that. Yield depends on juiciness of the fruit.

2 lbs. light raisins
6 qts. cold water
1 lb. sugar
1 lemon, rind and juice
3 sticks cinnamon (approx. 1 oz.)

Chop raisins and add other ingredients in the order listed, using a large well covered crock. Let stand covered at room temperature for 1 week. Stir once a day to keep mixture well under the cover. Fermentation will make the liquid rise and bubble over if not given at least 4" of space under the
cover. Strain at the end of the week. (A muslin cloth placed in a large funnel over another crock makes an excellent strainer.) Place liquid in bottles, cover tightly and store in a cool place away from light, at least 2 weeks before using.

Yield: approximately 1 1/2 gallons