Tea Punch
Ingredients
- 1 quart boiling water
- few shavings lemon rind
- 1 1/3 cup orange juice
- 1 pint claret, wine
- 2 cup sugar
- 2 teaspoon black tea
- 1/2 cup lemon juice
Directions
- Pour the boiling water over the black tea, allow to steep with the shavings of lemon rind a few minutes, strain, add sugar and fruit juice, cool.
- Then strain again, pour in claret, and dilute with ice water.
Other Information
Author: Denver Gas and Electric Co, Katherine Newsbury, Helen Parker Headden
Source: A Book of Hints on the Art of Cooking (1907-01-01)
Category: Drink
Ingredients: water, lemon rind, orange juice, claret, sugar, tea, lemon juice
Equipment: measuring cups, measuring spoons, pot, stove, strainer
See Also
Pineapple Chiffon Cheese Cake
Author: Claire v Pulliam
Contributor: Order of Eastern Star Chapter 69
Source: Eastern Star Cookbook (1951-01-01)
Category: Dessert
Ingredients: sugar, lemon rind, pineapple, lemon juice, egg yolk, egg white, water, salt, gelatin, whipping cream, Zweibach, cottage cheese, butter
Equipment: measuring cups, measuring spoons, egg beater, double boiler, stove, refrigerator
Lemon Bread Pudding
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Dessert
Ingredients: lemon juice, butter, sugar, egg, salt, lemon rind, evaporated milk, water
Equipment: measuring cups, measuring spoons, pan, egg beater, steamer
Lemon Cream Pie
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Dessert
Ingredients: flour, sugar, salt, water, evaporated milk, egg, egg yolk, lemon rind, lemon juice
Equipment: measuring cups, measuring spoons, egg beater, pot, oven
Rice Bavarian Cream
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Dessert
Ingredients: rice, water, salt, pineapple, sugar, orange juice, lemon juice, orange rind, gelatin, evaporated milk
Equipment: measuring cups, measuring spoons, pot, egg beater
Orange Queens
Author: Order of Eastern Star Chapter 69
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Category: Dessert
Ingredients: flour, baking powder, salt, lard, sugar, egg, orange juice, lemon juice, orange rind, lemon rind
Equipment: measuring cups, measuring spoons, sifter, egg beater, oven, muffin pan
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove