This section is from the book "On Uncle Sam's Water Wagon; 500 Recipes For Delicious Drinks, Which Can Be Made At Home", by Helen Watkeys Moore . Also available from Amazon: On Uncle Sam's Water Wagon.
Chop a cupful of preserved ginger very fine, grate one pineapple, and add the juice of three lemons and a pound of powdered sugar. Stir until the sugar is dissolved, and when ready to serve add three bottles of ginger ale, and plenty of ice.
Peel the yellow rinds from three lemons, add with the juice to one half cup of sugar and one quart of water. Boil for five minutes, strain, and cool. Add two cups of tea and an equal amount of any kind of fruit juice. When ready to serve, pour over ice and add a bottle of Vichy. Decorate with fresh fruit.
Make a quart of strong tea, strain, and cool. Mix the juice of four lemons and one cupful of sugar. Stir until the sugar is dissolved. Pour the strained juice into a punch bowl, add the tea and a pint of Apollinaris.
Boil two cups of sugar in one cup of water, and cool. Mix the juice of six oranges, six lemons, and the pulp and juice of two grapefruits, one grated pineapple, or one can of preserved pineapple, and one cup of strong tea. Sweeten with sugar syrup and chill in the ice box. When ready to serve, pour into the punch bowl. Add a large piece of ice and four quarts of ice water. Garnish with cherries or oranges sliced.
Mix one half pint of pineapple juice, one half pint grape juice, and one pint of ginger ale. Sweeten with one half pint of plain syrup. Add one quart of water and pour over cracked ice in a punch bowl.
Rub the rinds of one lemon and one orange over fifteen lumps of sugar to remove the oil, and put with one pint of grape juice, one third cup of lemon juice, one third cup of orange juice, one cup of grated pineapple, three or four sprigs of mint, a pinch of salt, and a bit of grated nutmeg. Cover, and put in the ice box until well blended. Add a pint of soda water and plenty of ice. Put a spoonful of whipped cream on top of each glass and a sprig of mint.
Mix one half pint of strawberry syrup, one half pint of orange syrup, one half pint of pineapple syrup, and four tablespoonfuls of lemon juice. To serve, put four tablespoonfuls in a glass one third full of cracked ice, and fill up with soda water. Decorate with fresh strawberries and slices of orange and pineapple.
Stone one cup of cherries and cut in halves, one grated pineapple, one pint mashed strawberries, and one small glass of Bar-le-duc jelly. Put in a large bowl and sprinkle with a generous amount of powdered sugar, a bit of nutmeg, and the grated rind of one orange. Put in ice box for several hours to chill thoroughly. Make a syrup by boiling for ten minutes, three cups of sugar and a quart of water. When cool add one half pint of lemon juice and one cucumber peeled and cut in dice. Mix the fruit with the syrup and pour over a large piece of ice in the punch bowl. Garnish with cherries and sprigs of rosemary.
To one quart of blackberry juice and one quart of grape juice add four and one half pounds of sugar. Stir until sugar is dissolved and then bring to the boiling point. Strain through a jelly bag or a fine sieve, and when cool add one pint of lemon syrup. Pour into punch bowl over a block of ice. A few blackberries may be added.
Bake until half done six green apples with five or six cloves stuck in each apple. Put them while hot into a large dish with one lemon sliced thin, and three dozen allspice; cover all with granulated sugar and let stand overnight. The next morning add a quart of plain syrup and simmer until the apples separate from the cores. When cool, put into a punch bowl with slices of lemon, one fourth teaspoonful of powdered cinnamon, two teaspoonfuls of vanilla, and slice two bananas and put on the top. Dilute with more plain syrup. Serve two tablespoonfuls in each glass, with the same amount of plain cream, or ice cream, and fill up the glass with any charged water. Decorate with slices of lemon and banana.
Wash and peel very thin two dozen lemons and squeeze the juice over the grated rinds. Let stand overnight, and in the morning add two glasses of grape jelly. Add four cupfuls of sugar to three quarts of milk, and heat slowly until the sugar is dissolved. Pour over the fruit juices. When cold strain through a jelly bag, being careful not to squeeze it. Pour into a punch bowl and serve with cracked ice.
To the grated rind of one lemon and the juice of two lemons, add the bruised leaves of one bunch of mint, and let steep for one half hour. Make a syrup of one pint of water and one pound of sugar, by boiling ten minutes. Add the lemon juice with the mint, the juice of one orange, and a cupful of pineapple juice. Strain, and chill thoroughly. Serve in small glasses with a sprig of mint and a cherry in each glass.