Have a pretty champagne bowl large enough to hold three quarts.

Prepare a pot of Oolong tea (by preference) the equivalent of two teacupfuls; lay it aside until cool, without placing it on the ice, etc. Pour one pony of eurak into the bowl (which can be obtained at Park & Tilford's, Acker, Merrall & Condit's or, I think, at any pharmacist's), two wineglassfuls of Rhein wine, one pony of brandy, one pony of maraschino, one bottle of cold plain soda, and one quart of champagne, and then strain in the prepared tea also. Mix the whole thoroughly together with a ladle; then put in the punch a piece of clean and clear ice of about one pound. Peel a fine, medium-sized, sound banana, slice it into thin slices, scatter them all over the punch. Neatly peel and slice, also, a fine, juicy, sound orange, and spread the slices all over the punch, and then send it to the table with six fine punch-glasses.

86. Champagne Punch

Have half the quantity of preparation described for orange water-ice (No. 76), strain it through a sieve into the freezer, and add half a pint of good champagne. Place the cover on, and proceed to freeze it exactly as for vanilla ice-cream (No. 68), serving it in six punch-glasses. Punch a. la Lalla Rookh. - Have ready half the quantity of preparation of vanilla ice-cream (No. 68); strain it through a fine sieve into the freezer, adding one gill of Jamaica rum; freeze it the same, and serve it in glasses.