DO YOU KNOW THIS WOMAN?

Who is this mystery woman, (from the 60's obviously)...give up?
Well it's Dorothy Dean, famous collector and publisher of recipes, many of which have been safely stored away in this never ending collection of my fathers.
here is a snippet from one of her articles and punch recipe:
A foreign foods luncheon may serve as a magic carpet, for it offers an opportunity to sample the food and flavor of a number of countries in a short time.
HACIENDA PUNCH
6 oranges
6 lemons
4 cups sugar
2 cups water
1/2 cup white corn syrup
1/4 tsp salt
2 quarts pineapple or orange juice
2 cups lemon juice
2 large bottle sauterne
2 large bottle Champagne, well chilled
2 large bottle sparkling water, well chilled
Peel oranges and lemons. Cut peel in thin strips, add sugar,water, syrup, and salt. Bring to a boil, stirring to dissolve sugar. Lower heat: simmer 15 minutes. Cover and cool: remove peel. Add cold flavored syrup to fruit juices and sauterne; pour over block of ice in large punch bowl. Let stand about 1/2 hour, stirring once or twice. Add candied peel strips if desired. Add well-chilled champagne and sparkling water.
YIELDS: 80 serivngs

HOW TO PLEASE ALL YOUR GUESTS

...even those who don't like the taste of liquor!
You can of course buy a lot of different liquors for your party,but it can get complicated and expensive, not to mention needless. With just one liquor you can serve a much wider variety of delicious drinks at your party than you ever did before. Versatile SMIRNOFF VODKA!
The reason is very simple. Due to the fact that it is filtered through a "mountain of charcoal, it's free of liquor taste or odor. So it doesn't change the flavor of fruit juice or soda. Smirnoff blends perfectly with just about anything that pours! This then makes Smirnoff the perfect choice for a punch. You simply pick the flavor you prefer and the taste you want is the taste you get. Yet you know the Smirnoff's there.
this one is called Holiday Punch but I am renaming it because of its Bright Citrusy color and flavor
SUNSHINE PUNCH
6 ounces of lemon juice
2-6ounce cans of frozen orange juice
1 fifth Smirnoff Vodka
1 quart club soda
1 1/2 quart gingerale
pour ingredients in punch bowl with chunks of ice. Garnis with fruit
YIELDS:41 servings

CHAMPAGNE PUNCH
6 ounces of lemon juice
1-6 ounce can of orange juice
1 fifth of Smirnoff Vodka
4 ounces grenadine
1 quart club soda
1 fifth domestic champagne
pour aall ingredients into punch bowl over ice block, in order, adding soda and champagne very slowly.
YIELDS: 31 servings
ps. Smirnoff makes the perfect hostess or host gift. A gift that is always welcomed because no other liquor makes so many wonderful drinks. 

A CHRISTENING, A WEDDING, A DISCOTHEQUE!

truely from somewhere out of the 60's...This one is a must for this summer.
After the ride everyone's thirsty, so it's orange juice for the kids and California Bowle for the adults. The Bowle, by the way , is a marvelous punch for any occasion that calls for punch..a christening, a wedding or a discotheque!
CALIFORNIA BOWLE
1 (1 lb) can sliced peaches
1 (1 lb) can apricot halves
1 1/2 cups fresh strawberries sliced or 1 (12oz) pkg frozen strawberries, drained
1/2 cup brandy
2 bottle domestic champagne (dry) chilled.
drain a 1-lb can of sliced peaches and a 1-lb can of apricot halves; *save the liquid*. Place fruit in a large bowl with 1 1/2 cups of sliced fresh strawberries and 1/2 cup brandy. Add enough champagne to cover fruit. Let marinade 2 hours stirring occasionally. Just before serving add rest of champagne and reserved juices. Serve immediately in chilled glasses adding sugar if necessary.
YIELDS: 6

CITRUS SPARKLER
1 12 oz can frozen orange juice concentrate
2 tbs lime juice
4 teaspoons flavoring
1 32 oz bottle chilled lemon-lime carbonated beverage
2 limes, sliced
ice
about 10 minutes before serving:
In chilled large pitcher, stir until well mixed undiluted orange juice concentrate, 2 1/2 juice-cans cold water, lime juice and rum flavoring. Add carbonated beverage and lime slices. To serve, stir punch well; pour over ice in cups.
YIELDS: 18

THE SECOND 50 BEST

the first 10 enjoy!


FESTIVE CHAMPAGNE PUNCH


5 CUPS WATER
1 CUP sugar
1/3 cup 100% intant tea powder
1/2 cup lemon juice
1/4 cup rum
1/4 cup brandy
2 bottle of champagne chilled
1 bottle club soda chilled
in pitcher combine water, sugar, and instant tea powder,stir until dissolved. Add lemon juice, rum and brandy, chill. Just before serving ,pour into punch bowl and add champagne and soda
Yields 25 servings


FESTIVE PARTY PUNCH
2 quarts  gingerale chilled
2 quarts lemondade chilled
1 quart pink lemonade chilled
1 can (6 ounce) frozen orange juice concentrate
1 cup fruit cocktail syrup
FROZEN FRUIT RING see below*
combine chilled ingredients, with orange juice concentrate and fruit cocktail syrup in punch bowl.Loack frozen fruit ring on top
YIELD: 20 servings

*FROZEN FRUIT RING
1 6oz can of frozen pink lemonade concentrate
1 quart gingerale
1 20 oz can fruit cocktail, drained (reserve the syrup)
Mint leaves
combine pink lemonade concentrate with gingerale, arrange a little fruit and mint leaves in bottom of 2 quart ring mold. Pour just a little gingerale mixture in ring mold and freeze to set fruit. Add remaing gingerale mixture and fruit cocktail. Freeze thoroughly. Unmold and float on Festive Partuy Punch

BUFFET PUNCH
4 sugar free gingerale
1/4 cup 100% pure lemon juice
3/4 teaspoon rumextract
3-4 drop red food coloring
combine all ingredients, chill serve with lemon lime ice mold in small punch bowl.
YIELDS: 4 servings
 LEMON LIME ICE MOLD
1 lemon sliced
1 lime sliced
2-3 drops of green food coloring
1  3/4 cup water.
in 2 quart mold, attractively arrange lemon and lime slices. Add food coloring to water, stir to mix and slowly pour into mold and freeze. Unmold andfloat in Buffet Punch

SMIRNOFF FRUIT PUNCH
2 quarts orange juice
1 cup lemon juice
1quart Smirnoff
1 orange sliced
1 lemon sliced
12 oz frozen strawberries
1 quart chilled sparkling water
ice
combine juices and Smirnoff and fruit, chill in refrigerator, just before serving add sparkling water and ice.
YIELDS: 32 servings

MOSELLE BOWL
1 very ripe pineapple
12 oz sugar
12 oz Grand Marnier
16 oz brandy
4 24 oz bottle moselle wine
1 quart large ripe strawberries
cut ends off pineapple remove shell and all eyes and cut lengthwise into 4 pieces, then cut crosswise into thin slices. Place pineapple, sugar, Grand Marnier, and brandy in large mixing bowl.Marinate, covered in refrigerator at least 24 hous-48 hours is best. Wine must be well chilled. Pour wine into bunch bowl with large block of ice. Add pineapple mixture and stir well. Let mixture ripen in bowl 30 minutes before serving. Cut stems off strawberries.Cut lengthwise in half and float on punch.
YIELDS:24 servings


CAPE COD CRANBERRY PUNCH

2 quarts plus 6 oz of cranbery juice
1 quart 100 proof vodka
6 oz cherry liqueur
1 tbs orange flower water
24 oz orange juice
1 tsp cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
2 limes
chill all liquid ingredients. Mix cinnamon, allspice and nutmeg with a small amount of vodka until a smooth paste, free of lumps is formed. Pour the paste and all other liquids over large block of ice in punchbowl. Stir well. Let mixture ripen1 hour before serving Cut limes into thin slices and float on punch.

FLORENTINE PUNCH
2-21 oz bottle coffe-cream marasala wine
2-24 oz bottle Italian rose' wine
1 fifth plus 8 oz of brandy
4 oz lemon juice
2 oranges
chill all ingredients. Pour both kinds of wine, brandy, and lemon juic over large block of ice in punch bowl. Stir well. Let mixture ripen 1 hour. Cut oranges into thin slices, cut slices in half and float on punch.

SENOIR TEA PUNCH
1-12oz can of frozen lemonade, 2-12oz cans  frozen orange juice, 5-12 oz cans of water, 3 quarts of gingerale.
combine lemonade, orange juice and water. stir, just before serving add gingerale and pour over ice in punch bowl.
YIELD: 50 servings

LUAU PUNCH
1 can 46-oz pineapple juice
 1 can guava nectar
1 can papaya nectar
1 qt gingerale
1 qt mint or lime sherbet
freeze opened cans of juice just past mushy stage.Pour it and gingerale over sherbet in a punch bowl.
YIELDS 1 gallon.

PEARL HARBOR GROG
1 oz fresh lime juice
1 oz fresh orange juice
1 oz fresh pineapple juice
1 oz passion fruit nectar
1/2 jigger light rum
1/2 jigger dark rum
1/2 cup sugar
pour juices into blender, add rums and mix 20 seconds. pour unstrained into a large glass half-filled with crushed ice. garnish with mint sprig and serve with straws

HERE'S A PUNCH FOR YOUR BRUNCH

from GAY GOURMET circa early1960s Also occuring when this recipes was published was the release of Miracle Worker starring Patty Duke and Ann Brancroft a movie I saw when I was a child.
A late morning weekend meal calls for a pick-me-up to get things off to a good start. Next time there's a brunch at your home follow the lead of a seasoned gourmet to set the tone for a gay repast.
STRAWBERRY CHAMPAGNE PUNCH
1 quart fresh strawberries
1 bottle California chablis
1 bottle champagne
1 pint club soda
sugar
lemon juice
ice block


wash and hull 1 quart of fresh strawberries, put in large punch bowl and sprinkle with sugar lightly. Add a few drops lemon juice and half a bottle of California chablis. Let stand for about 3 hours. when ready to serve, put an ice block in middle of punch bowl, add remaining chablis, a bottle of Champagne and a pint of club soda(well chilled)
Yields 19 servings

Don't Shake the Champagne

handling the bubbly with care will pay big dividends

Chanel as seen in Classic Style

June is the Month of Misty eyed brides, gardenias and rice and       "popping corks" Per haps you'll be giving or going to a least one wedding festivity, or celebrating your own wedding anniversary. For any of these occassions a bottle of champagne or wine is in order. If you are serving champagne be sure you handle this lively liquid with care, and it will pay you dividends in sparkling bubbles. It's best to buy or order champagne a day or two in advance of the event, so it will not be churned about on serving day. Champagne should never, never be shaken.Store a champagne bottle in a cool place on its side or at an angle to keep the natural cork wet.

Champagne chills well on its side, in the refrigerator (it takes about 3 hours). Make sure your refrigerator is not colder than 40 degrees, (which is the best serving temperature for the bubbling beverage.) To open the bottle, remove the foil capsule and wirecap, then with the bottle at a 45 degree angle pointed away from you, hold the cork firmly with one handand twistr the bottle -not the cork-with the other hand. Pour the liquid into bone dry glasses, as damp glassware tends to vanquish bubbles!

WEDDING RECEPTION PUNCH

3 ripe fresh peaches, unpeeled

1 "fifth" saterne

1 tsp bitters

2 "fifths" champagne

Fresh strawberries

Rub peaches well with damp cloth, then pierce deeply and thoroughly with tines of fork; place on bottom of punch bowl. Put ice block in punch bowl on top of peaches. Combine sauterne and bitters; pour into punchbowl and add champagne.  Garnish punch and individual serving with fresh unhulledstrawberries. Makes about 25 servings.

WEDDING RECEPTION PUNCH #2
1 gallon lemonade sweetened
1 qt sparkling Catawba grape juice
1 qt plain catawba grape juice
2 qts gingerale
combine all ingredients together and pour over a small block of ice.
YIELDS:35 servings

WEDDING RECEPTION PUNCH#3
finally for that extra special occasion, when you want to pull out all the stopes, serve that showcase of all punchbowl beverages...CHAMPAGNE PUNCH
1/2 pound powdered sugar
1  1/2 ounces of orange curacao
1  1/2 ounce brandy or cognac
1  1/2 ounce maraschino liqueur
2 quarts champagne
1 quart sparkling water
mixfirst four ingredients together in large punch bowl, stirring until sugar is dissolved, add cracked ice, stirring from time to time, until thoroughly chilled. Just before serving add champagne and sparkling water. Add fruits and berries in season, stir well, serve in champagne glasses
YIELDS:25 servings

recipe number 46

Christmas Punch
4 bottles dry champagne
4 cups cranberry-juice cocktail
1/2 cup orange liqueur
sliced orange, lemon, lime and green maraschino
Chill all ingredients well just before serving mix together and add garnish
Yield: 24

recipe number 45

Paris Punch
2 medium size cucumbers
3/4 cup lemon juice
1 cup orange juice
1 cup maraschino liqueur chilled
1 cup Cointreau, chilled
2 cups brandy, chilled
orange, lemon and pineapple slices
Confectioners sugar
3 bottles champagne
remove cucumber rind in long strips. Put rind, fruit juices, maraschino, cointreau, brandy and fruit in large punch bowl. Stir in sugar to taste. Add ice block. Just before serving add champagne.
Yield: 30

recipe number 5

Strawberries in Champagne Punch:
1 quart fresh strawberries
1/2 cup sugar
1/4 cup brandy or orange juice
1 bottle of champagne chilled
frosted mint leaves* optional*
Wash strawberries, remove hulls. Pat dry. Sprinkle with sugar and brandy.  Cover and chill several hours.  Spoon into punch bowl:  pour champagne over strawberries, garnish with mint leaves.
*Frosted Mint Leaves:
3 fresh mint sprigs
1 egg white beaten
1/4 cup fine granulated sugar.
 wash fresh mint sprigs and dry with paper towels, take individual leaves off.  Brush lightly with beaten egg white, dip in fine granulated sugar, let dry in cool dry area on paper towel overnight..