Cranberry Punch

Wash one pint of cranberries; add one pint of cold water, cover and cook five minutes. Press them through a sieve, add a half pint of sugar, and when the mixture is cold, freeze it lightly. Serve in glasses, with the game or meat course at dinner. Currants may be used in place of cranberries.

Currant Jelly Punch

Add one pint of boiling water and the juice of one lemon to one glass of red currant jelly. Stir the mixture over the fire until the jelly is thoroughly dissolved. When cold, freeze lightly. Beat the white of an egg until light, add one tablespoonful of powdered sugar, beat again, and stir it in the frozen punch. Serve in glasses with the meat or game course at dinner.

Grape Punch

Add the juice of one lemon and a half cup of sugar to one pint of grape juice. Mix and add a pint of cold water. Freeze and serve in glasses with the red meat course at dinner.

Mint Punch

Pick the leaves from twelve nice stalks of mint. Wash, chop and pound them to a pulp. Boil together for five minutes a half pound of sugar and a pint of water; add the mint, stir well and cool. When cold, add the juice of two lemons, and freeze. Serve in glasses with lamb or mutton at dinner.

Ginger Punch

Slice or chop a quarter pound of candied ginger, add a quart of water, soak it two hours and simmer for thirty minutes; add a half pint of sugar and the juice of two lemons. When cold, freeze and serve in glasses with the meat course at dinner.

Plain frozen ginger ale is also nice.

All dinner punches are made in the same way; they must not be very sweet, especially when served with red meats.

Watermelon Punch

Cut the stem end from a ripe melon and scoop out all the pulp, leaving the rind nice and evenly cleaned inside. Cut a very thin slice from the blossom end, stand the "shell"in a deep chop plate and surround it with dainty flowers and greens. Remove all seeds and mash the pulp, add to it a pint of orange juice and a cup of powdered sugar. Freeze, turning the crank very slowly. Serve in the shell, using it the same as a punch bowl. This is nice for little afternoon affairs. Pass lady fingers or rolled wafers.

Orange Punch

1 pound of sugar

2 lemons

1 quart of water

6 oranges

2 tablespoonfuls of granulated gelatin

Put the sugar, water and grated lemon and one orange rind and the gelatin in a saucepan; let them stand for fifteen minutes, and then stir over the fire until the mixture reaches the boiling point; take from the fire, and when cool add the juice of the lemons and oranges and a bottle of ginger ale; strain the mixture, turn it into the freezing can, and stir it now and then until frozen like wet snow.

Serve in punch glasses at afternoon teas or evening affairs, or as a punch course at dinner.

Jamaica Ginger Punch

1 two-ounce bottle of the best Jamaica ginger

1/2 ounce of cream of tartar

1/2 pound of sugar

1 Grated yellow rind and juice of a lemon

1 quart of water

Add the sugar and the grated rind of the lemon to the water, bring to boiling point and cool; strain, add the lemon juice and the Jamaica ginger; turn into the freezer, stir slowly until frozen like wet snow.

This is exceedingly nice for a lawn party during hot weather. Serve with it chocolate or plain wafers.

Tea Punch

6 lemons

2 oranges

2 pounds of sugar

1 teaspoonful of almond extract

2 ripe red bananas

4 tablespoonfuls of English breakfast tea

3 quarts of Apollinaris

1 pint of ginger ale

Put the tea into a pitcher and pour over one quart of the water, boiling hot; cover and stand aside for twenty minutes and strain. Add the grated yellow rinds of three lemons, and the oranges, to the sugar, and add the remaining two quarts of water. Stir until the sugar is dissolved, boil five minutes, strain and cool. To this add the orange and lemon juice and the almond extract. When very, very cold, and ready to serve, turn it into the punch bowl over a block of ice; add the ginger ale, and, if you like, a few white grapes or other fresh fruit, cut into small bits,