Grapefruit Punch

1 quart water

1 3/4 cupfuls sugar

1 pint grapefruit juice

1 cupful bits grapefruit pulp

Juice 1 lemon 1 cupful shredded Maraschino cherries Shaved ice

Boil the sugar and water together for ten minutes. Cool, add the fruits and fruit juices and let stand an hour to ripen. Serve in glasses half-filled with shaved ice. If necessary, use additional sugar. This amount will fill twenty small punch glasses.

Grape Punch

1 pint grape juice Juice 2 lemons Juice 2 oranges 1 cupful cut oranges

2 quarts water 1 cupful sugar

1 cupful halved and seeded Tokay grapes

Boil the sugar and water together for ten minutes. Cool, add the fruit juices and fruit and either serve with cracked ice, or iced in a punch bowl. This amount serves twelve guests.

Cranberry Punch

1 quart cranberries Juice 4 oranges 4 quarts water

Juice 7 lemons

1 pint can shredded pineapple

Granulated sugar

Boil the cranberries in one-half the water for thirty minutes; sift, add two-thirds as much sugar as cranberry juice to the remaining water and boil five minutes. Chill both mixtures, combine, add fruit juices and pineapple and serve with cracked ice. This amount will serve forty guests.


1 pint cold water 1 pint cranberries

Juice 2 lemons 3/4 cupful sugar

Cook the cranberries in the water until they burst. Add the sugar and boil one minute; cool, strain, add the lemon juice and dilute with cold water to the desired strength. This amount will serve from eight to ten guests.

Apricot Punch

1 quart can apricots 1 quart boiling water

1 1/2 cupfuls sugar Juice 2 lemons

Chop the apricots very fine and add the juice to them. Boil together the sugar and water for ten minutes; add to the apricots and let cool. Then add the lemon juice and dilute with ice water or cracked ice to the desired strength. This serves twenty guests.

Hot Grape Juice

For each cupful of grape juice allow a clove and a half-inch stick of cinnamon bark. Heat barely to boiling point, remove the spice, and serve with plain toasted crackers.

Colonial Fruit Punch

1 quart of canned red cherries

1 cupful orange juice 1/2 cupful lemon juice

2 sliced bananas

1 quart bottle Apollinaris Sugar to sweeten, about 1 cupful dissolved in I quart boiling water

Dissolve the sugar in the boiling water and cool the mixture. Combine with the cherries and fruit juices; chill and, just before serving, add the bananas and Apollinaris.

Fruit Punch

2 cupfuls sugar

1 cupful water

1 cupful tea

1 quart Apollinaris

Ice water to make 1 1/2 gallons

1 pint strawberry syrup

Juice 5 lemons

Juice 5 oranges

1 can grated pineapple

1/2 pint Maraschino cherries

Boil the sugar and water ten minutes. Add tea, fruit juices, pineapple and syrup. Let stand thirty minutes.

Strain, and add ice water to make 1 1/2 gallons of liquid. Turn into a punch bowl over a large piece of ice and add the cherries and Apollinaris. This serves fifty people.

Tolland Cup

To each service allow from two to three tablespoonfuls of maple syrup, and 3/4 cupful coffee of medium strength. Let stand to become very cold. Serve in tall, slender glasses, garnish with whipped cream, sweetened with maple syrup, and sprinkled with scraped maple sugar.