Alcoholic

Cut the lime into thin slices (8ths and leave some of the peel) and put at least four slices of it in a glass for whiskey and add the sugar.

Divide juice and liqueur evenly between 4 wine glasses.

Pour over ice cubes in old-fashioned cocktail glass.

1 cup sugar boiled with 1/2 cup water till sugar is thoroughly dissolved.

In a 2-cup measure stir together water and instant coffee crystals.

Shake with ice and strain into old-fashioned glass over ice cubes.

Mix in blender.

For spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth.

In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day.

In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg.

Dessert topping should be in a pressurized can.

Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt.

Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in granulated sugar.

Mix all ingredients; refrigerate until chilled.

Peel oranges, leaving inner white skin on fruit.

Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds.

Lightly crush 2 cups of the berries with a fork; place in a quart-size glass canning jar or any other that has an enamel-lined lid.

Wine should be chilled.

Shake with ice and strain into sour glass.

Pour all ingredients over ice in tightly covered container.

Combine sugar, water, and coffee granules in a heavy saucepan.

Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat.

Combine first 3 ingredients in a Dutch oven; bring to a boil.