Refreshing Spring Punch

1 package frozen, unsweetened peach slices, 20 oz. package

1 package frozen, unsweetened strawberries, 20 oz. package

1 can drained pineapple chunks, 20 oz. can

2 cups cognac

2 cups Apricot Liqueur

6 bottles Moselle

3 bottles champagne

Mix 1/3 of the ingredients except the champagne.  Use the frozen fruit when half-thawed.  Pour over a block of ice or a mound of ice cubes in a punch bowl.  Add the chilled champagne last.  Each bowl makes 20 four-ounce servings.  As a substitute for alcohol use ginger ale and your favorite fruit juices as substitutes.

Delightful Summer Punch

3 cups lemon juice

9 cups unsweetened orange juice

6 cups unsweetened grapefruit juice

12 quarts ginger ale

3 quarts lemon or lime sherbet

Have all the ingredients well chilled.  Pour 1/3 of the juices into a large bow.  Just before serving ass 1 quart sherbet to the bowl.  Pour 4 bottles of ginger ale over the sherbet.  The punch should be continually spooned over the sherbet.  This recipes makes approximately 150, 4-ounce servings.  You may want to add a few lemon slices, orange slices or pineapple chunks if desired.