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Go To Contents Page Go To Page 7

 
B E V E R A G E S
EGG MILK SHAKE

1 cup milk
1 egg
1 tbsp. sugar
Mrs. Ralph Johenning

1/3 tsp vanilla
Pinch of salt
Mix egg yolk, sugar, salt and vanilla. Add milk and strain. Sweeten if desired. Beat white of egg until stiff and fold into yolk mixture or garnish on top. (Peaches or oranges, sliced, give lavor to an egg shake.)
RUSSIAN TEA

1 qt. tea
Juice of two lemons
Mrs. J. I. Brooks

1 qt. ginger ale
Juice of two oranges

Boil 2 dozen whole cloves in a quart of water (cloves in bag) 1 cup sugar.

Add ginger ale just before heating to serve.

LEMONADE
(for 45)
Mrs. C. J. Palmateer
3 doz. lemons 5 lbs. sugar
Juice lemons in juicer, put lemon peel in 2 quarts water. Make syrup of sugar. Add 4 gals water and chipped ice (15¢ piece).


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Go To Contents Page Go To Page 7

 

 
 
Find Your Recipe!
Jump to the section of the cookbook you want to see:
Where'd it come from?


The Springer Connection thanks Vicky Wright Covington, HSHS Class of '74, for providing the Recipe book for this feature.

The book, "Favorite Highland Springs Recipes" was written and published in 1953 by the Highland Springs Women's Club as a fund raiser.

The book has a foreword about the history of HIghland Springs, along with Recipes from some of the leading citizens of the town. The book is produced in typewriter text (recreated here) and has hand-drawn illustrations and advertisements for the local merchants that helped pay for its publication.

We have tried to faithfully recreate the imagery and feel of the book as it was printed 50 years ago. The recipes, page numbers and illustrations are presented as they were in the original book.

Disclaimer: The Springer Connection does not specifically endorse the recipes or illustrations presented here. If you should get heartburn from any of the recipes, or not agree with any of the depictions recreated, please call VERY long distance to the 1953 Highland Springs Women's Club.