Egg Nog

  • 1 egg per person, egg yolks beaten
  • 1 Tbsp sugar per egg
  • 2 Tbsp whiskey per egg. Beat well.

Fold in egg WHITES beaten. Whipping cream may be added BEFORE egg WHITES, or may be whipped and placed in cups of nog. Sprinkle with nutmeg.

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Hot Cranberry Tea

Mrs. Fay B. Futch, PM
Farmerville, La. #207 OES

  • 2 cups cranberry juice
  • 2 1/2 cups pineapple juice
  • 1/3 cup water
  • 1/3 cup brown sugar, packed
  • 2 tsp. whole cloves
  • 2 tsp allspice
  • 3 (2″) cinnamon sticks, broken into pieces

Spiced Punch

Mrs. Lois Spencer, PM
Farmerville, La. #207 OES

1 quart water, brought to boil in saucepan which may be covered. Heat remainder of the gallon of water in a separate pan.

In a cheesecloth, tie together:

  • 6 cinnamon sticks
  • 2 Tbsp whole cloves

(or plan to strain punch before serving).

Add 1 1/2 cups sugar and the spices to the boiling water. Boil 5 minutes. Remove from heat. Add 10 tea bags. Cover and let stand 5 minutes to steep. Then remove spices and tea bags.

Add:

  • 1/2 cup lemon juice
  • 1 quart apple juice or cider.

Dilute with the remaining hot water. Cover and keep hot till serving time.

Serves 25

Spiced Apple Juice or Tea

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OE Sec

  • 1 medium can pineapple juice
  • 1 small can frozen lemonade or large
  • 1 large can frozen orange juice
  • 1 quart bottle Apple Cider (or 1 quart tea, or use both, but not much tea)
  • Sugar to taste
  • 2 quarts water

First, boil 1/2 box of cloves and 1/2 box of stick cinnamon with enough water to cover, boiling 15 minutes. Strain to remove spices and let simmer again for about 5 minutes. Add to above juices and bring to a boil, then remove from heat. ( It is better to put same spices in more water and boil again for 15 minutes, strain, simmer for 5 minutes, and use this process several times, boiling spices over and over.)  Should make about 1 gallon.

Sherbet Punch

Mrs. Josephine H. Lee, PM
Farmerville, La. #207 OES

  • 2 large cans frozen lemonade
  • 1 can water to each can lemonade
  • 1 medium size can pineapple juice
  • 4 packages Kool-Aid Lime
  • 1/2 gallon pineapple sherbet
  • Sugar to taste

The Lime Kool-Aid may be substituted for any other flavor, and pineapple sherbet may be, also.

Makes one gallon.

Ice Cream Punch

Mrs. Sadie P. Farrar, Grd. Cond.
La. O.E.S. Grand Chapter

  • 1 square block of Vanilla Ice Cream (This should be put in punch bowl in advance, so may be melted.)
  • 2-3 bottles Grape Ginger Ale , pour over this.

Stir the ice cream with the ginger ale and add to as needed.

Red Punch

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

  • 1 large can frozen pink lemonade
  • Hawaiian Punch base, about 1/4 bottle
  • 1-2 packages Kool-Aid, as strawberry or cherry
  • 1 package Jello, as raspberry (or change up, as always using different jello from Kool-Aid)
  • Water to make 1 gallon
  • sugar to taste

Fruit Punch

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

  • 1 (6 oz) can frozen orange juice
  • 1 (6 oz) can frozen limeade
  • 1 (6 oz) can frozen lemonade
  • 1 (1 lb 14 oz) can pineapple juice
  • 1 pint cranberry juice cocktail
  • 2 -4 cups cold water

Empty all into large container or bowl. Thaw. Stir well. Pour mixture into punch bowl. Add ice cubes.

Just before serving, gently pour in chilled:

  • 2 quarts ginger ale, chilled
  • 1 quart plain soda water, chilled

Top with fruit ice ring and sprigs of mint or other fruit garnish.

Makes 30 servings

Fruit Ice Ring

Use any combination of lime, lemon or orange slices. Arrange in a pattern in the bottom of the 8″ ring mold. Add water to cover the fruit. Freeze.

To unmold, loosen ring by dipping bottom of mold into warm water. Float.

 

Golden Yellow Punch

Mrs. Olive Edwards, PM
Farmerville, La. #207 OES

  • 1 can apricot nectar
  • 1 can pineapple juice
  • 1 small can frozen orange juice, thawed
  • 1 large can frozen plain lemonade, thawed
  • Any other fruit juices on hand that are “yellow” in color (not grape juice)
  • 1 package Orange-Pineapple Jello (mixed with little hot water)
  • 1-2 packages Kool-Aid – as Lemon, (“yellowish” in color)
  • Water according to Lemonade directions
  • Sugar to taste

(If green color is desired, use Lime Kool-Aid.)

Fruit Punch

Mrs. Corrie S. Armstrong, WM
Farmerville, La. #207 OES

  • 1 cup lemon juice
  • 1 cup orange juice
  • 1 cup pineapple juice
  • 3 pints water
  • 1 lb sugar

Make 24 hours before serving. Serves 25.

  • 5 pints lemon juice (6 1/2 dozen lemons
  • 5 pints orange juice (3 dozen oranges)
  • 5 cans pineapple juice
  • 10 lbs sugar
  • 15 quarts water

Make 24 hours before serving. Serves 200.