(Serves 8)

1/4 c. lemon juice
1/4 c. sugar
1/4 c. orange juice
1/4 grapefruit juice
1 c. mineral or ice water

Combine fruit juices with sugar. Chill thoroughly. Add water and serve.

Mrs. Irwin Mohr
Finley Chapel Centennial Cookbook


Two 1 oz. squares unsweetened chocolate
1 c. hot water
3 to 4 T. sugar
Dash of salt
3 c. milk

Melt chocolate in water in top of double boiler or heavy cooking utensil. Add sugar and salt. Cook 4 minutes stirring constantly; add milk and heat. Beat with rotary beater just before serving. Serves 6.

Mrs. Lester McGogan
Finley Chapel Centennial Cookbook


1 sq. unsweetened chocolate
1 c. hot coffee
Pinch of salt
1/4 c. sugar
2 c. milk
1 c. coffee

In double boiler mix the chocolate, first cup of coffee and stir until smooth. Add salt and sugar. Cook 2 minutes over direct, stirring constantly. Add the milk and other cup of coffee. Heat, then beat well.

Mrs. Dean Boal
Finley Chapel Centennial Cookbook


24 c. water
1 T. ground cloves
1 T. ground cinnamon
5 T. orange pekoe tea
6 oranges
3 lemons
2 lbs. sugar

Boil spices in water. Put tea in bag. Steep 5 minutes. Remove bag. Add fruit juice and sugar.

Mrs. Phil Melia
Finley Chapel Centennial Cookbook


3 lemons
3 heaping t. black tea
1 c. sugar
1 qt. boiling water

Squeeze lemons. Place juice and rinds in bowl. Add remaining ingredients and let stand at least 15 minutes. Stir to dissolve sugar. Strain. Store in refrigerator. To use, add 2 cups cold water to 1 cup tea brew.

Mrs. Harold Anderson
Finley Chapel Centennial Cookbook


3 qts. water
2 bottles Coca-Cola
3 lemons
2 c. water

Emerson Wittrig
Finley Chapel Centennial Cookbook


4 1/4 c. sugar
6 c. water
2 1/2 c. pineapple juice (One No. 2 can)
3 c. lemon juice (12 to 15 lemons)
3 c. orange juice (6 to 9 oranges)
1 qt. gingerale

Boil the sugar and 4 cups of water together to dissolve sugar. Chill. Add cold fruit juices and remaining 2 cups water. Chill. Just before serving, stir in ginger ale and add ice cubes. Makes 1 1/2 gal. of punch or serves 25.

Mrs. Lester McGohan
Finley Chapel Centennial Cookbook

(10 servings)

To 1 quart of lime sherbet, add 1 quart of dry ginger ale and beat together with a rotary beater only until it is frothy.

Mrs. Guy Eubank
Finley Chapel Centennial Cookbook


7 c. sugar
7 c. water
3 c. strong tea
Juice of 40 lemons
Juice of 40 oranges
3 qts. pineapple juice
3 qts. peach or pear juice
2 qts. raspberry juice
2 qts. ginger ale
2 qts. grape juice

Boil sugar and water for 8 minutes. Cool. Add tea, lemon, orange and pineapple juice. Place in refrigerator to mellow for 2 hours. Pour over ice and add ginger ale and red coloring. Will serve 125 people.

Mrs. Herbert S. Morehouse
Finley Chapel Centennial Cookbook

Recipes      Henry County IAGenWeb