No. 717. Iced-tea Punch

35 cts.

A : 6 tsps. tea (see mixture in No. 716 (Russian Tea)) ;

B : 1 qt. freshly boiling water ;

C : |c. granulated sugar, 6 tbsps. lemon-juice, 1 lemon and 1 orange, sliced thin, 1 qt. fresh strawberries, 2 cs.

pounded ice ;

D : 1 bunch fresh mint dusted with powdered sugar ;

E : 1 pt. carbonated water, Apollinaris or champagne.

Pour B over A, steep 5 m., strain, when cold pour in pitcher containing C, fill mouth of pitcher with D, when ready to serve add E.

No. 718. Champagne Punch

$3.30

For 20 Persons

A : 3 pts. plain soda, 2 qts. American champagne ;

B : 1/4 c. each brown curacoa, brandy, sherry, and maraschino, 1 small, impeded cucumber, cut in slices, large piece of ice. Mix B, when ready to serve, add A.

No. 719. Champagne Fruit Punch

$3.60.

For 20 Persons

A : 2 qts. champagne, large piece of ice, 1 pt. plain soda or Apollinaris ;

B : 1 pineapple, 12 oranges, 6 lemons, cut in slices, 1 c. white grapes cut in halves, 1 c. strawberries, 1 c. maraschino cherries, 1/2 c. yellow Chartreuse, 1/2 c. brandy. Mix B 2 or 3 hours before needed, when ready to serve, add A.

No. 720. Claret Punch

$1.67.

For 20 Persons

A : 2 qts. claret, large piece ice ;

B : 6 lemons, sliced, 2 doz. whole cloves, 1 c. sugar;

C : 2 qts. Apolliuaris, or use 1 qt. and more claret.

Mix B 12 hours before needed, then add A, when ready to serve add C.

No. 721. Claret and Tea Punch

$1.80.

For 20 Persons

A : 3 qts. claret, 2 cs. strong infusion of English Break-fast tea ;

B : 1 c. sugar, juice 4 lemons, 1/2 c. curacoa or maraschino, large piece of ice.

Mix B, add A, and serve.

No. 722. Currant Punch

50 cts.

for 20 PERSONS.

A : 2 cs. currant jelly, 1 c. sugar, 3 qts. water ;

B : 3 lemons and 3 oranges, sliced, large piece of ice.

Boil A 5 m., strain, when cool add to B.

No. 723. Fruit Punch

75 cts.

For 20 Persons

A : 1 c. each pineapple, strawberries, red raspberries, bananas, white grapes, and maraschino cherries, 6 oranges and 6 lemons, sliced ;

B : 2 cs. cold water, 1 c. sugar ;

C : Large piece ice, 2 qts. seltzer water.

Boil B 10 m., strain, add A, when ready to serve add C.

No. 724. Rum Punch, with Fruit

$ 1.95.

For 20 Persons

A : 1 qt. rum, 4 oranges, 4 lemons, and 1 pineapple, sliced, 1 qt. strawberries, 2 cs. sugar, 1 pt. strong infusion of tea, 1 pt. sherry ;

B : Large piece ice, 3 pts. plain soda or Apollinaris.

Mix A several hours before needed, when ready to serve add 13.

No. 725. White Wine Punch

$3.95.

For 20 Persons

A : 2 qts. white wine, 1 pt. claret, 1/2 c. brandy, .{ c. Benedictine or Chartreuse, 2 oranges, sliced, juice 3 lemons, 1 small unpeeled cucumber, cut in two, and sliced thin ;

B : lc. sugar, 2 cs. water, L stick cinnamon, 2 cloves; C : Large piece ice, 1 qt. champagne.

Boil B 5 m., when cold add A, when ready to serve add 0.

No. 726. A Few Cocktails

25 to 60 cts.

Put all ingredients in a glass or silver mixer, add 1 c. finely pounded ice, shake thoroughly, and strain into 6 small glasses, serve just before dinner in the drawing-room or at table before the first course.

Grape Fruit: 2/3 c. grape-fruit juice, 1/3 c. sherry, 1 tbsp. rum.

Manhattan: \ c Italian Vermouth, \ c. whiskey, 11/2 tsps. Boker's bitters, 1/2 tsp. gum syrup, serve with a brandied cherry in each glass, or omit syrup and serve with olives instead of cherries.

Martini: 1/2 c. Tom gin, \ c. Italian Vermouth, 1 tsp. orange bitters, serve with a curled lemon-peel in each glass, or rub rim of glass with lemon zest, then dip in powdered sugar.

Orange: Juice of 2 oranges and 1 small lemon or lime, 4 tbsps. brandy, 1 tsp. sugar, 1/2 pt. club soda.

Strawberry: 12 large strawberries, mashed, 1 tbsp. maraschino, 1 tsp. orange bitters, 1 c. brandy, serve one strawberry in each glass.

Rum: 3/4 c.Jamaica rum, 1/2 tsp. gum syrup, 1 tsp. Angostura bitters, 4 tbsps. lemon-juice, serve in lemon skins, remove top and pulp, cut off piece from bottom to make them stand, serve with straws.