A reminder of the source: Friendship Class St. John's Methodist Church Waco, Texas Choice Cookie Recipes Of The Friendship Class St. John's Methodist Church Waco, Texas 1948 pg 42 Lime Punch 3 doz. lemons (juice) 6 cups sugar Pour boiling water over rinds and let stand 6 minutes covered. Drain and add to lemon juice and sugar, cook all until sugar is melted (about 10 minutes). Cool and drain. When ready to serve add 16 bottles of lime sodapop. Serves about 75 people. -Alyce Ozment ****************** Concord Punch 1/4 cup powdered sugar 2 lemons (juice) 1/4 cup water 2 oranges (juice) 1/2 cup tea infusion 1 cup grape juice 2 1/2 cups finely crushed ice 1/2 cup crushed pineapple Combine the powdered sugar and water. Add the tea and the grape juice. Stir until sugar is completely dissolved. Add the strained lemon and orange juice, then the crushed pineapple. Add the crushed ice and let the punch stand in the refrigerator for one hour. This amount will serve eight. -Florine Allen ****************** Gingerale Punch 1/2 gal. lime sherbert 1/2 gal. of gingerale Stir gingerale slowly into sherbert, serve as soon as mixed. -Ida Gresham pg. 43 Hot Buttered Cranberry Punch Cook four cups fresh cranberries in four cups of water utnil all the skins pop. Sieve. Add 3/4 cup of sugar, 2 sticks of cinnamon, and 10 whole cloves. Simmer 5 minutes. Add a half teaspoon grated lemon peel, 1 tablespoon lemon juice. 2 cups fresh hot tea. Heat thoroughly. Put a small lump of butter in each cup. Fill with hot punch. Sprinkle with nutmeg. Serves 6-8 -Luzelle Hollingsworth ********************** Russian Punch 10 tsp. of tea 1/2 tsp. Cinnamon 3 cups sugar 1/2 tsp. cloves 8 lemons Grated rind of 1 orange and 3 oranges 1 lemon Steep tea in 2 quarts of boiling water. Heat to boiling point spices, sugar, and the rinds in 2 quarts water. Blend together and add fruit juice last. Will serve about 50 people. -Kate Denning ********************** Hot Punch 12 cups boiling water 1 1/2 cups of orange juice 4 tbsp. black tea 3/4 cups of lemon juice (base for punch) 2 cups of grape juice 2 to 4 cups of sugar Pour 8 cups of boiling water over tea leaves in heated container. Cover and steep 5 minutes. Pour tea from leaves immediately. Combine sugar and remaining 4 cups of boiling water heat to boiling. Add hot tea and fruit juices. Heat to boiling. Serve at once. Serves 24 people, allowing approximantely two-thirds cup per serving. -Oma Askren pg. 44 Spiced tea - 75 cups 8 tbsp. tea 16 lemons 8 qts. water (boiling) 2 tsp. cinnamon 8 cups sugar 32 whole cloves (Tie in bag 4 oranges with cinnamon) Boil 1 quart water, sugar, lemon and orange juice and spices. (boil til light syrup). Make tea, add syrup and remaining water. -Canolia Johnson *************** Paradise Island Punch 1/2 cup syrup or Sugar 1/2 grape fruit (juice) 1 qt. pineapple juice 1/2 cup pineapple (crushed) 2 oranges (juice) 1/2 cup strawberries (crushed) 1 lemon (juice) Mix fruit juice, sweeten to taste with syrup. Add water and crushed fruit. Garnish with very thin orange slices. -Edna Ellis ****************** Mints 1 Box confectioners sugar 2 egg whites Mint extract to taste (5 to 10 drops). Sift sugar, add egg whites unbeaten. Mix well. Add mint. Shape in small balls. Press with damp cloth on bottom of glass. Can be colored. Makes 80 to 100. (no source named) pg. 45 Mixed Fruit Punch 1 qt. grape juice 12 lemons (juice 1 pt. white grape juice sugar or syrup to taste 12 oranges (juice) 2 qt. gingerale 1 pt. charged water Mix fruit and sugar or syrup, add gingerale and charged water and serve with chopped ice. This serves 25 people. -Edna Ellis ************************* Wassail For each mug use a teaspoonful of maple syrup, a marble-sized butter-ball, two cloves, a slice of lemon. Fill to the brim with boiling hot apple cider, and toss in a pinch of cinnamon. The manner in which I have done it. Estimate two cups to a person, fill a small cauldron with cider, adding the maple syrup and cloves proportionately. Bring to a boil. On serving table or dining table, have small plates of lemon, a bowl of butter, and a shaker of cinnamon. Each cup is made separately-the cider being kept hot on the serving table in a chaffing dish (being constantly replenished from the cauldron in the kitchen.) Each cup being presented by a guest is filled with a ladle-full of cider, a slice of lemon, a dab of butter, and a final dash of cinnamon from the shaker. By making a ceremony of it the guests enjoy the fun of something new as well as the beverage itself. -Alma Graeter This concludes the recipes. The last two pgs. are kitchen weights and measure, helpful hints. No names. On pg. 48 is two advertisements: The Chicken Shack New Dallas-Fort Worth Highway H.L. Blanton, Manager Phone 8775 for Reservations {note, this is down the road from me, or was. It was torn down a few years ago after falling into a state of despair} Bennett Candies, Inc 1215 Columbus Avenue Waco, Texas The closing poem by Florine Allen: Now that you've had time to look, We hope you've enjoyed our little book. We've endeavored to give to you the best Of sweets in variety that pass the test. So as you carefully cream, and sift, and measure, Please count each contributor a friend to treasure. Accept our thanks and wishes true That good luck and happiness remain with you. ************** Th-th-th-th-th-th-that's all folks! Teresa G.O.S.P.E.L. - God Offers Sinful People Eternal Life