Currant Fizz

From a newspaper clipping. There is no date, but it was with Nanny's recipes and the ads on the back were from areas of upstate New York, which would definitely date it pre 1950. A note above the recipe states, "There are many ways to outwit that apparently unquenchable summer thirst. Here is a good one."

1 1/2 cups currant jelly

2 cups boiling water

2 1/2 cups orange juice

2/3 cup lemon juice

1 quart ginger ale

Beat currant jelly until frothy, using a rotary beater. Add boiling water, beating until jelly is dissolved. Add fruit juices. Chill. Just before serving, add ginger ale. Serve over crushed ice. Approximate yield: 6 portions.