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CHERRY PUNCH
2 qts. white cherries
2 C sugar
1 C grated pineapple
1 C strong green tea
2 C water
6 oranges
1/2 t almond extract
1 qt. carbonated water
Cover cherries with water. Cook until they are reduced to pulp,
strain and add sugar and cook three minutes. Cool. Add juice of
oranges and pineapple, put in icebox to cool--then add remainder of
ingredients. --Mrs B.H. Witman
FRUIT PUNCH
Juice 2 doz. oranges
Juice 1 1/2 doz. lemons
2 cans grated pineapple
4 lb. sugar
1 can cherries
5 qt. bottles Ginger Ale
1/4 lb. Black Tea
Serves twenty-five -- Mrs. B.H. Witman
GINGER ALE PUNCH
1/2 C mint leaves
1 1/2 C sugar
Juice 3 lemons
1 C boiling water
2 pts. Ginger Ale
1 pt. grapejuice
The boiling water is poured over the mint leaves, sugar and grated
rind of one lemon. Let stand until cool, strain and add other
ingredients. Use cracked ice. Serves twenty-five.--Mrs B.H. Witman