Cardinal Punch

4 cups water 2 cups sugar 2/3 cup orange juice

1/3 cup lemon juice 1/4 cup brandy 1/4 cup Curaçoa

1/4 cup tea infusion

Make syrup as for Lemon Ice, add fruit juice and tea, freeze to a mush; add strong liquors and continue freezing Serve in frappé glasses.

Punch Hollaudaise

4 cups water

1 1/3 cups sugar 1/3 cup lemon juice

Rind one lemon

1 can grated pineapple

1/4 cup brandy

2 tablespoons gin

Cook sugar, water, and lemon rind fifteen minutes, add lemon juice and pineapple, cool, strain, freeze to a mush, add strong liquors, and continue freezing. Serve in frappé glasses on a plate covered with a doily.

Victoria Punch

31/2 cups water 2 cups sugar 1/2 cup lemon juice 1/2 cup orange juice

Grated rind two oranges 1 cup angelica wine 1 cup cider 1 1/2 tablespoons gin

Prepare same as Cardinal Punch; strain before freezing, to remove orange rind.

Lenox Punch

2 cups water

3/4 cup sugar

2/3 tumbler currant jelly

Ice

1 cup orange juice 1/2 cup lemon juice

2 bottles ginger ale 1/3 cup brandy

Make a syrup by boiling sugar and water fifteen minutes. Add jelly, and, as soon as dissolved, add a piece of ice to cool mixture; then add fruit juices, ale, and brandy. Color red, freeze to a mush, serve in glasses, and insert in each glass a small sprig of holly with berries.

German Punch

2 cups water

13/4 cups tomatoes

3 apples, cored, pared, and chopped

1 cup sugar

3 tablespoons lemon juice Piece ginger root

3 tablespoons Maraschino

Mix ingredients, except cordial, and cook thirty-five minutes. Rub through a sieve, add Maraschino, and freeze to a mush.

Roman Punch

4 cups water 2 cups sugar 1/2 cup lemon juice

1/2 cup orange juice 1/2 cup tea infusion 1/2 cup rum

Prepare and freeze same as Cardinal Punch.

Coup Sicilienne

1 shredded pineapple 3 oranges (pulp) 3 bananas sliced

2 tablespoons Maraschino 1 tablespoon lemon juice Few grains salt powdered sugar

Mix ingredients, sweeten to taste, and chill. Serve in champagne glasses having glasses two-thirds full. Cover fruit to fill glasses with Strawberry Ice II. and garnish with strawberries and angelica.

Coup Sicilienne. Coup a l'Ananas. - Page 442.

Coup A L'Ananas

Cut canned sliced pineapple in pieces, pour over pineapple syrup to which is added Orange Curaqoa, allowing one-half as much syrup as fruit, cover and let stand one hour. Fill champagne glasses one-third full, add vanilla ice cream to fill glasses, and garnish with candied cherries and candied pineapple cut in pieces.