This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
3 pounds sugar Grated rind 3 lemons 1 quart water Juice 1½ doz. lemons 1 pint pineapple juice.
1 quart bottle Sauterne.
1 cup creme de menthe Green coloring.
2 quarts Apollinaris water.
1 cup Malaga grapes.
Make a syrup by boiling sugar, grated rind, and water fifteen minutes. Strain, cool, and add lemon juice, pineapple juice, Sauterne, and creme de menthe. Color green and pour over a large piece of ice in punch bowl. Add more sugar if necessary, and just before serving, Apollinaris water, and grapes, skinned, seeded, and cut in halves.
2 1/2 tablespoons Maraschino 2 1/2 tablespoons Benedictine.
1 tablespoon lime juice 2½ teaspoons powdered sugar.
2 thin slices cucumber rind.
1 quart bottle ginger ale Chopped ice.
1 slice lemon.
2 slices oranges.
Few sprigs fresh mint.
Mix first six ingredients and pour into pitcher one-third full of chopped ice. Garnish with thin slice of lemon from which seeds have been removed, cut in halves; orange slices from which seeds have been removed, and a few large sprigs fresh mint leaves, sprinkled with powdered sugar.
Ginger Ale Cup. - Page 11.
2 1/2 tablespoons Benedictine 2 1/2 tablespoons Maraschino 2 1/2 tablespoons Yellow.
Chartreuse 1 tablespoon lemon juice 2 1/2 teaspoons powdered sugar.
Chopped ice 6 strawberries 2 slices orange.
2 strips cucumber rind.
3 sprigs fresh mint.
1 quart bottle claret.
Mix first five ingredients, shake thoroughly, and strain into a pitcher containing chopped ice. Add strawberries, cut in halves, slices of orange (from which seeds have been removed), cucumber rind, and claret. Garnish with sprigs of mint, the leaves of which have been sprinkled with powdered sugar.
Claret Cup. - Page 12.
Make same as Claret Cup, using Sauterne in place of claret.
Make same as Claret Cup, using "Great Western" Champagne in place of claret.
1 quart "Great Western" Champagne.
3 pints orange sherbet.
Put sherbet in punch bowl and pour over Champagne. When sherbet is nearly melted serve in sauterne glasses.
A luncheon beverage.