Wine Punch

1/4 bottle port/claret
1/2 pint orange juice
1/2 bottle soda water
1/2 pint lemon juice
1/4 pint pineapple juice
1/2 pint ginger ale

Method: Mix all together and pour into punch bowl with ice blocks. Cherries or orange slices for garnish.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.73.

Black Tea Punch

Dissolve 12 cups sugar in 12 cups of strong black tea (cold). Add 12 cups orange juice, 6 cups lemon juice.

When ready to serve, pour over ice cubes in [p]unch bowl and add 12 bottles Dry Ginger. Pineapple juice can also be added. Float slices of orange, lemon and bananas on top.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.11.

Christmas Cheer (1)

Combine together:
Juice of 3 lemons
3 Oranges, peeled and chopped
pulp of 6 passion fruit
3 apples, chopped
1 bottle orange cordial
1 x 850g can crushed pineapple

When ready to serve, add:
3 bottles chilled ginger ale
3 bottles chilled soda squash
1 bottle brandy/gin (optional)

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.9.

Purple Poison Punch

[Cooking Children Can Do With Supervision]

4 cups cold milk

2 cups chilled ginger ale

1 cup cold unsweetened grape juice

1 & 1/2 cups vanilla ice cream

Method: Combine all ingredients in punch bowl. Stir with ladle. Use spoon to cut icecream into small pieces. Serve punch with ladle, add a piece of icecream to each cup.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.139.

Childrens Punch

1 pkt. raspberry jelly crystals

1 pint boiling water

1 can concentrated orange juice

2 x 450g cans pineapple

juice of small lemon

2 small bottles ginger ale

1 small bottle soda water

1 cup fresh cherries (optional)

Method: Make up jelly, add juices. Chill. Before serving, add chilled soft drinks and icecubes. Float cherries on top (optional).

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.127. [Childrens Munchies for Parties]

Teenage Punch

1 large tin pineapple juice (30 ozs)

1 large tin orange juice

1 medium tin apricot nectar

1 large carton orange and mango juice

1/2 bottle black currant juice

1 small tin crushed pineapple

2 bottles ginger ale

crushed ice

crushed mint

1 orange   )

1 lemon    )  sliced finely and add to mixture.

1 banana  )

Serves 20.

Source: contributed by O. Mitchell in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.118.

Happy New Year!

Sultanas in Green Lime Jelly

1/2 lb. sultana grapes (large)

1 pkt. green lime jelly

2-3 tablespoons crème de menthe

1 bottle dry ginger ale (1 pint)

Method: Make up jelly using 1/2 pint hot ginger ale, then add other 1/2 pint cold. As jelly sets, add grapes. Top with whipped cream and serve with icecream.

Source: contributed by Mrs. L. Bungay in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Adelaide: 1971), p.35.

[The fate of the crème de menthe is unknown. Did the cook drink it?]

2009: celebrating a blogging anniversary by revisiting some classics.

Happy New Year: Poppa's Punch

2 litres of fruit cup cordial

2 litres of orange cordial

4 litres of lemonade

4 litres of ginger ale

4 litre cask of St Tropez wine cooler

6 bottles of cheap champagne

1 bottle of sweet sherry

lots of chopped mint

lots of cucumber skin

banana slices, strawberries, etc.

1 bottle of gin (optional)

Method: if too sweet add more ginger ale or riesling. If not sweet enough add moselle.

Source: contributed by V. Griffith in Penneshaw Area School's Culinary Creations (1998).

From the archives.

Happy New Year: Poppa's Punch

2 litres of fruit cup cordial

2 litres of orange cordial

4 litres of lemonade

4 litres of ginger ale

4 litre cask of St Tropez wine cooler

6 bottles of cheap champagne

1 bottle of sweet sherry

lots of chopped mint

lots of cucumber skin

banana slices, strawberries, etc.

1 bottle of gin (optional)

Method: if too sweet add more ginger ale or riesling. If not sweet enough add moselle.

Source: contributed by V. Griffith in Penneshaw Area School's Culinary Creations (1998).

From the archives.

Sultanas in Green Lime Jelly

1/2 lb. sultana grapes (large)
1 pkt. green lime jelly
2-3 tablespoons crème de menthe
1 bottle dry ginger ale (1 pint)

Method: Make up jelly using 1/2 pint hot ginger ale, then add other 1/2 pint cold. As jelly sets, add grapes. Top with whipped cream and serve with icecream.

Source: contributed by Mrs. L. Bungay in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Adelaide: 1971), p.35.

[The fate of the crème de menthe is unknown. Did the cook drink it?]

Poppa's Punch

2 litres of fruit cup cordial
2 litres of orange cordial
4 litres of lemonade
4 litres of ginger ale
4 litre cask of St Tropez wine cooler
6 bottles of cheap champagne
1 bottle of sweet sherry
lots of chopped mint
lots of cucumber skin
banana slices, strawberries, etc.
1 bottle of gin (optional)

Method: if too sweet add more ginger ale or riesling. If not sweet enough add moselle.

Source: contributed by Valerie Griffith in Penneshaw Area School's Culinary Creations (1998).