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APPLE GINGER COCKTAIL:Thaw frozen apple juice until mushy.
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Pour the apple juice into a pitcher, then add the ginger ale and lime juice.
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Stir until blended.
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Pour into serving glasses.
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Garnish with canelled orange strip.
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This makes four servings.
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PUSSY FOOT: Juice of 1/3 lemon, strained Juice of 1 lime, strained Juice of 1 chilled orange, strained 2 tsp.
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confectioners sugar 1 egg yolk Chilled soda water Combine 1 tablespoon crushed ice, the strained fruit juices, sugar and egg yolk in cocktail shaker.
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Cover and shake vigorously to blend well.
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Strain into a serving glass; fill glass with soda water.
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This makes one serving.
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PINK LADY COCKTAIL: 3/4 cup sugar 2 cups chilled cranberry juice 2 cups chilled pineapple juice 4 cups chilled ginger ale Vanilla ice milk Place the sugar in a pitcher, then add the cranberry juice slowly, stirring until sugar is dissolved.
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Add the pineapple juice and chill thoroughly.
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Add the ginger ale and pur into serving glasses.
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Add 1 serving spoon of ice milk to each glass and stir until foamy.
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Serve immediately.
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This makes about 8 servings.
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CRANBERRY EGGNOG: 3 eggs, separated 1/2 cup sugar 1 pint cranberry juice 1/2 pint whipping cream Beat egg yolks with a wire whisk or fork until thick and lemon colored.
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Add half the sugar and blend thoroughly.
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Begin adding the cranberry juice, a small amount at a time, beating with the whisk until all is blended into the egg mixture.
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Add remaining sugar and stir until dissolved.
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Whip the egg whites with an electric mixer, in a medium sized mixer bowl, until stiff peaks form.
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Whip cream in a small mixer bowl until it is stiff.
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Fold cream into egg whites with a rubber spatula until blended.
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Then fold egg white mixture into cranberry juice mixture using a wire whisk or rubber spatula.
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Fold until just blended then ladle into eggnog cups or tumblers.
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The Creative Cooking Course
