Bright Fruit Sparklers

With Plenty Of Jizz

Good as if they took a lot of fixing! Make ’em in tumbler as at right, or have a Triple Orange Cup (recipe below). For the tumbler style, scoop two balls of orange sherbet into a tall glass. Then fill with chilled orange pop. Slip a half-slice of orange over the rim. and poke a sprig of fresh mint to one side

Triple Orange Cups

For each serving, cut slice from blossom end of orange. Scoop out pulp and white membrane with spoon (save to use in fruit cup or salad).

Place small scoop orange sherbet in each orange cup. Fill with chilled orange carbonated beverage. Serve at once with short straws (or cut long straws in half).

Pink Cherry Sodas

1 envelope cherry-flavoured summer-drink powder
1 cup sugar
2 cups milk
1 quart vanilla ice cream
1 large bottle (372 to 4 cups)carbonated water     ‘

Combine drink powder and sugar. Dissolve in milk. Pour into glasses. Add scoop of ice cream to each and pour carbonated water over. Makes 8 to 10 servings, or 272 quarts.

Chocolate Malted Milk 
1/2 cup milk
1 1/2  tablespoons instant cocoa 
1 1/2  tablespoons malted milk
5 scoops vanilla ice cream

Combine milk, cocoa, malted milk, and 3 scoops ice cream; beat well with electric mixer or rotary beater, or blend 1 minute in electric blender. Pour into two 8-ounce glasses; add another scoop’ of ice cream to each.

Apricot Float

Just 1, 2, 3-and it’s ready-
1 12-ounce can (172 cups) apricot nectar, chilled
3 scoops vanilla ice cream Chilled carbonated water

Pour apricot nectar into three tall glasses. Add scoop of vanilla ice cream to each. Fill with carbonated’ water. Stir before serving.

Found in a large bundle of recipes and other cutouts bought at the jumble sale last summer.