This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
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.
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.
1 quart cranberries Juice 4 oranges 4 quarts water
Juice 7 lemons
1 pint can shredded pineapple
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.
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.
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.
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.
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.