|Cakes and Ale|
|by Edward Spencer|
Edward Spencer's 1913 "Cakes and Ale" is a collection of food essays interpersed with recipes and recollections of meals.
1 - 10 of 40 for pink lemonade ginger ale pineapple juice punch
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Prepare a block ... gallon paper fruit juice carton with the ... as watermelon or pineapple chunks) or edible ... in a large punch bowl, pour the ... ice, adding the ginger ale at the last ... vodka may be added.
Melt sugar in ... Cool. Add orange juice, lemonade, pineapple juice and apple ... serve, pour nonrefrigerated ginger ale over frozen blocks of concentrated punch. Take frozen ... at time of use.
Stir sugar in water to dissolve. Add rest of ingredients. Freeze. Stir when starts to freeze. Mix afternoon before. Take 2/3 cup slush, over the top, ...
Dissolve Kool Aid and sugar. Add Hawaiian Punch, pineapple juice, Fruit Blend ... in refrigerator, preferably overnight. Prior to serving, add Ginger Ale.
Put the ginger ale in just before drinking. Makes 12 quarts.
Blend all ingredients. Serve chilled.
Combine first five ingredients in pitcher. Chill well. Pour into punch bowl and add ginger ale and ice ring. (Yields: 50 cups.)
Heat enough water out of 1/2 gallon to mix Jello. Mix well before adding other ingredients.
Freeze part in Jello molds if you serve from punch bowl. Serves 12 average glasses.
Add boiling water to gelatin mixture. When dissolved, add sugar, chill when ready to serve, add Ginger Ale.
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