This handwritten recipe card was found in a large collection of recipes, date unknown. It calls for “cramberry juice” but I believe the author means cranberry juice. Recipe is typed below along with a scanned copy.

Rosy Glow Punch

Blend in blender:

1 (10 oz) pkg. Frozen Strawberries
1 Sm. can Frozen Lemonade (6 oz)
1 Sm. can Orange Juice (Frozen) 6 oz.
2 c. Cramberry Juice
2 c. Pineapple Juice
1 qt. Ginger Ale, pour in punch bowl.

Garnish with fruit (slices of oranges flowing on top).

This handwritten recipe card for a coffee punch was found in a large collection of recipes, date unknown. This one’s a little confusing to me so if you’re familiar with it I’d love your feedback: is it half the bottle of 12 oz. Club Soda that you pour into the punch bowl, or is it half the hot coffee mixture? The directions aren’t clear to me…or is it half the hot coffee mix and you add the full bottle of club soda? Recipe is typed below along with a scanned copy.

Coffee Cooler Punch

1/4 c. freezer dried coffee
1/4 tsp. salt
1/4 c. boiling water
1 c. corn syrup

Stir until dissolved
Pour half into punch bowl
12 oz bottle of Club Soda

Put little dabs of vanilla ice cream on top when serving.

This handwritten punch recipe comes from a large collection of recipes, date unknown. Recipe is typed below along with a scanned copy (front only).

Pastel Sherbet-Cream Punch

2 1/2 c. canned pineapple juice, chilled
1 pt. lime, lemon or raspberry sherbet
1 pt. vanilla ice cream
1 12 oz. bottle sparkling water, chilled

Combine pineapple juice, sherbet and half the ice cream. Beat until smooth. Add sparkling water. Spoon remaining ice cream into punch. Serve immediately.

Yield: 14 1/2 cup servings.

This handwritten punch recipe comes from a large collection of recipes, date unknown. Recipe is typed below along with a scanned copy (front side only).

Frost Fruit Punch

1 1/2 c. sugar
3 c. orange juice
1/4 c. lemon juice
1 c. water
3 c. pineapple juice
1 lge btl. ginger ale
1/2 gal. lime sherbet

Combine first 5 ingredients; add ginger ale. Chill; add sherbet 10 min. before serving.

Yield: 30 servings.

This punch recipe was written on a white lined index card, date unknown. Recipe is typed below along with a scanned copy (front side only).

Santa’s Seven-Up Surprise

1 46 oz. can pineapple juice
10 7 oz. bottles Seven-Up
2 trays Seven-Up ice cubes
Maraschino cherries
2 6 oz. cans frozen orange juice, thawed
1/2 tsp. peppermint extract

Chill pineapple juice and Seven-Up.

Pour additional Seven-Up into 2 ice cube trays placing a maraschino cherry in each cube. Freeze. Combine pineapple juice and orange juice in punch bowl. Add peppermint extract. Slowly pour in Seven-Up. Add Seven-Up ice cubes.

Yield: 30 servings

This vintage recipe card is from Family Circle magazine and published in 1966. Recipe is typed below along with a scanned copy.

DOUBLE STRAWBERRY DREAM
BEVERAGES–Ice cream

For summery meals, serve this thick smoothie as a dessert-beverage

Makes 6 servings

1 package (10 ounces) frozen sliced strawberries, partly thawed
1/2 pint strawberry ice cream
1 large ripe banana, peeled and cut up
2 cups milk
1 teaspoon vanilla

1. Combine strawberries, ice cream, banana, 1 cup of the milk, and vanilla in an electric-blender container; cover. Beat until creamy-smooth. Stir in remaining 1 cup milk.
2. Pour into 6 tall glasses. Garnish each with several fresh strawberries threaded onto kebab stick, if you wish.

Note: If you do not have a blender, beat strawberries with ice cream and banana in large bowl of electric mixer, then stir in milk and vanilla.

This recipe card is from Family Circle magazine and published in July, 1966. Recipe is typed below along with a scanned copy.

BLACK-CHERRY BOUNCE
BEVERAGES–Ice cream

Youngsters will like the fun of being soda-fountain chef

Makes 4 servings

8 tablespoons bottled raspberry syrup
8 tablespoons light or table cream
1 bottle (28 ounces) black-cherry-flavor carbonated beverage
1 pint vanilla ice cream

1. Measure 2 tablespoons of the raspberry syrup, then 2 tablespoons cream into each of 4 tall glasses; pour in just enough of the black-cherry beverage to half-fill each glass.
2. Add 2 generous spoonfuls of ice cream to each; pour in remaining black-cherry beverage.

This vintage recipe card is from Family Circle Magazine and was published in 1966. Recipe is typed below along with a scanned copy.

COFFEE FRAPPE
BEVERAGES–COFFEE

Try this dressy treat as a dinner beverage as well as an afternoon pickup

Makes 4 servings

2 tablespoons instant coffee
2 one-inch pieces stick cinnamon
3 cups hot water
Few drops bottled aromatic bitters
Sugar
1/4 cup cream for whipping
2 teaspoons 10X (confectioners’ powdered) sugar
Crushed ice
Grated orange rind

1. Combine instant coffee and cinnamon sticks in a 4-cup measure; add hot water and bitters. Sweeten to taste with sugar; cool.
2. When ready to serve, beat cream with 10X sugar until stiff in a small bowl.
3. Pour cooled coffee mixture over crushed ice in stemmed glasses, discarding cinnamon sticks. Top each with a generous spoonful of whipped cream; sprinkle with grated orange rind.