Recipe from Spanish Pavilion Restaurant, New York

1 bottle (1 pt. 7 oz) red Spanish table wine
2 tablespoons sugar
1 lemon, sliced
1/2 orange, slicked
2 oz Cointreau
2 oz Spanish brandy
12 oz club soda
24 ice cubes

1. In large pitcher, combine wine, sugar, lemon, and orange slices. Stir until sugar is dissolved. Stir in remaining ingredients.

2. Let stand 15 to 20 minutes

Makes 4 tall glasses

Recipe from The Ritz-Carlton Hotel, Boston

This luscious fruit topping is marvelous over vanilla ice cream, and is the crowning touch for the Floating Heart Ritz (Card 8b).

2 pkg (10-oz size) frozen raspberries, thawed
2 tablespoons cornstarch
1/2 cup currant jelly

Drain raspberries, reserving liquid. Add enough water to liquid to make 2 cups. In small saucepan, blend liquid with cornstarch. Bring to boiling over medium heat, stirring constantly; boil 5 minutes. Stir in jelly until melted. Remove from heat. Add raspberries. Refrigerate, covered, until cold.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.