1872 The Gentleman's Table Guide (2nd edition)

The Gentleman's Table Guide. 47

No. 96.-METR0P0LITAN HOTEL ICE PUNCH, U.S.A. a soda-water glass. 1 tablespooTiful of raspberry s^Tup, 2 do. powdered sugar Kit® Qj. candy, 1 glass of water to dissolve the sugar, glass of brandy, half a small lemon sliced, 2 slices of orange, 1 do. of pineapple; fill up with rasped ice; shake well, and ornament with berries in season; sip through 2straws or a glass tube. Sugar candy, capillaire, and fruit syrups can be used in making this punch when fruit cannot be obtained. • No. 97.-FIFTH AVENUE HOTEL ICE PUNCH. JAKE equal quantities of peach, orange, or cognac brandies and rum, the same of Curasao, do. currant or guava jelly; the same of lemon juice (fresh), with the peel of 1 lemon, cut very thin; sweeten witli powdered sugar candy or capillaire; fill up with shaved ice, and shake well all together; ornament with berries in season, a slice of pineapple. Imbibe through 2 straws. Fruit syrups can be used when the fruit cannot be obtained, and preserved pineapples, peaches, and apricots can be procured.