Fruit Punch IV

9 oranges

6 lemons

1 cup grated pineapple

1 cup raspberry syrup

1 1/2 cups tea infusion 1 1/4 cups sugar 1 cup hot water 1 quart Apollinaris

Mix juice of oranges and lemons with pineapple, raspberry syrup, and tea; then add a syrup made by boiling sugar and water fifteen minutes. Turn in punch-bowl over a large piece of ice. Chill thoroughly, and just before serving add Apollinaris.

Ginger Punch

1 quart cold water 1 cup sugar

1/2 lb. Canton ginger 1/2 cup orange juice

1/2 cup lemon juice

Chop ginger, add to water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and dilute with crushed ice.

Champagne Punch

1 cup water

2 cups sugar

1 quart California champagne 4 tablespoons brandy

2 tablespoons Medford rum

2 tablespoons Orange Curaçoa

Juice 2 lemons

2 cups tea infusion

Ice

1 quart soda water

Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curaçoa, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punchbowl over a large piece of ice. Just before serving add soda water.

Club Punch

1 cup water

2 cups sugar

1 quart Burgundy 1 cup rum 1/3 cup brandy 1/3 cup Benedictine

1 quart Vichy 3 sliced oranges 1/2 can pineapple Juice 2 lemons 1 cup'tea infusion Ice.

Make a syrup by boiling water and sugar ten minutes. Mix remaining ingredients, except ice, sweeten to taste with syrup, and pour into punch-bowl over a large piece of ice.

Unfermented Grape Juice

10 lbs. grapes

1 cup water

3 lbs. sugar

Put grapes and water in granite stew-pan. Heat until stones and pulp separate; then strain through jelly-bag, add sugar, heat to boiling-point, and bottle. This will make one gallon. When served, it should be diluted one-half with water.

Punch Service. - Page 43.

Claret Cup Service. - Page 45.

Double Loaves of Milk and Water Bread. - Page 54.

Boston Brown Bread. - Page 57.

Claret Cup

1 quart claret wine 1/2 cup Curaçoa 1 quart Apollinaris 1/3 cup orange juice

2 tablespoons brandy Sugar

Mint Leaves Cucumber Rind

12 strawberries

Mix ingredients, except Apollinaris, using enough sugar to sweeten to taste. Stand on ice to chill, and add chilled Apollinaris just before serving.

Sauterne Cup

1 quart soda water

2 cups Sauterne wine Rind 1/2 orange Rind 1/2 lemon

2 tablespoons Orange Curacoa 1/2 cup sugar (scant). Mint leaves Few slices orange

12 strawberries

Add Curaçoa to rind of fruit and sugar; cover, and let stand two hours. Add Sauterne, strain, and stand on ice to chill. Add chilled soda water, mint leaves, slices of orange, and strawberries. The success of cups depends upon the addition of charged water just before serving.

Cider Punch

1 quart new or bottled cider 3/4 cup lemon juice

Sugar

1 quart Apollinaris

Ice

Mix cider and lemon juice, and sweeten to taste. Strain into punch bowl over a large piece of ice. Just before serving add Apollinaris.