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21
—
BRANDY
PUNCH.
(Use
large
liar
glass.)
Half
tablespoon
of
sugar;
Three
to
four
raspberry
syrup
Juice
of
quarter
lemon
Use
spoon
and
dissolve
well
in
a
little
water;
Fill
glass
with
shaved
ice;
add
one
and
one-half
wine
glass
Otard
brandy;
shake
well;
flavor
with
a
few
drops
of
Port
wine
;
ornament
with
fruit
in
season
and
serve
with
straws.
PORT
WINE
PUNCH.
(Use
large
bar
glass.)
Half
tablespoon
sugar;
Half
tablespoon
pineapple
syrup;
Two
or
three
dashes
of
lemon
juice
Dissolved
with
a
little
water;
Fill
up
with
shaved
ice;
shake
well;
ornament
with
fruit
in
season
and
serve
with
straw.
GENERAL
HARRISON
EGG
NOGG.
(Use
large
bar
glass.)
One
egg;
Three-quarters
tablespoon
sugar;
Fill
glass
with
shaved
ice;
fill
with
cider;
stir
well
with
a
spoon
;
strain
in
large
bar
glass
;
grate
nutmeg
on
top
and
serve.
ST.
CROIX
RUM
PUNCH.
(Use
large
bar
glass.)
Small
tablespoon
of
sugar
Squeeze
juice
of
half
lemon
Dissolve
well
in
little
water;
one-half
po^y
glass of
Jamaica
rum
;
add
one
wine
glass
of
St.
Croix
rum
;
fill
up
with
fine
ice
;
dress
with
fruit
;
serve
with
straws.