| CARIBBEAN COOKING IV. |
| A.) TRINIDAD & TOBAGO GINGER BEER/Continued: |
| 4.) Cover the bowl and let stand for 3 days, then pour mixture through a sieve into an- other bowl. Add remaining sugar to the ginger beer and refrigerate. Serve chilled over ice. Garnish with sliced limes. Makes 3 qrts. |
| B.) TRINIDAD & TOBAGO PEANUT PUNCH: |
| 2/3 cup of creamy peanut butter; 3 cups of cold whole milk; 4 tbls. sugar; 1/4 tsp. each, cinnamon & nutmeg: |
| 1.) Place all ingredients in a blender and blend on high speed for about 30 secs., or until thick and frothy. Then pour into glasses and sprinkle top with more cinnamon or nutmeg. Serve im- mediately. Serves 4. |