Food for Groups

(YIELD:  1 1/2 gal.)
3 1 oz. size tea bags
1/2gal boiling water
1 gal cold water
5 lb. ice
procedure:
1. add hot water to tea bags,
2. let steep 4-6 minutes,
3. remove bags,
4. pour in cold water,
5. serve with ice

Source KJFSC

(YIELD:  1 1/2 gal.)
15  lemons
1 lb. 4 oz. sugar
1-1/4 gal cold water
procedure
1. squeeze lemons,
2. mix with sugar,
3. add water and chill until served

Source KJFSC

(YIELD; 25)
3-1/3 cups sugar, granulated
1-1/2 qts. water, hot
1 qt.  frozen lime juice, single strength
1-1/8 gal. cold water
3   lbs  crushed ice

procedures
1. dissolve sugar in hot water. cool,
2. add juice and water to sugar solution.
3. mix thoroughly. cover and refrigerate.
4. add crushed ice just before serving.

Source KJFSC

(YIELD:  1 1/2 gal.)
1-1/2 gal.         cider
6 oz.                 brown sugar
7 sticks             cinnamon
1 t                    cloves
1 t                    allspice
 
procedure:
1. add sugar and spices to the
2. boil for 15 minutes,
3. serve hot or chilled

Source KJFSC