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The Chronicle Telegram in Elyria, Ohio

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This newspaper page contains 6 articles. Subscribers can read the full text of each article.

Newspaper

The Chronicle Telegram

Location

Elyria, Ohio, United States of America

Date

Dec 06, 1974

Page

11

Holiday Tea Drinks for Cold Nights and Warm Gatherings

Five tea based beverages for holiday entertaining. Hot mulled rosy tea blends black tea with orange cloves cinnamon and nutmeg then mixes with cranberry apple drink for a spiced hot option. A cold tea punch combines instant tea with frozen fruit Hawaiian Punch and club soda for a refreshing nonalcoholic option.

Nectar Temptor Punch Mix Tea and Nectars with Gin

Combine instant tea, water, apricot and peach nectars and lime juice. Chill. When ready to serve add ginger ale and serve over ice. Garnish with lime slices if desired. Yields about 2 1/4 quarts or ten 8 ounce servings.

Teaberry Sangria Recipe for Summer Refreshment

A fruit infused tea cocktail mixing sugar water orange lemon and lime slices with tea and strawberries. Steep teabags in cooled syrup then combine with ice water and lemon lime soda for a two quart pitcher. optional red wine replaces the ice water for a spirited version.

High Tea for a Relaxed Holiday Evening Dinner

A High Tea offers a quiet hospitality option during the holiday season. It features a late afternoon or early evening family supper with one hot dish, tea sandwiches, scones, a cake, and plenty of tea. The hot dish may be Ham Rarebit served over hot biscuits. The cake uses pound cake with candied fruits.

England

Ham Rarebit Bean Ceta Salad? No, corrected title

Butter onions celery and pepper cooked until soft. Stir in flour and seasonings then gradual milk until thickened. Add Cheddar cheese and ham, heat through. Fold in lima beans and artichoke hearts, pour into chafing dish. Garnish with parsley and serve with hot biscuits. Makes about 12 servings.

Holiday Pound Cake Instructions Mixed with Fruits

Mixed candied fruits and peels with pound cake mix, flour, and sugar. Prepare batter, fold in fruit pieces, bake as directed, then dust with confectioners sugar. Yields about 12 servings.

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