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HOW TO MLX 'fHEM
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Stir well ancl let sta nd over night
and when ready to use a
·1
'!:
Ice, 1 large piece.
Apollinaris, 3 quarts.
Champa~ne,
6
quar ts.
Dress with fruit; fl oat two pieces. of
shaclclock on top antl serve in cham·
pagne cups.
Cup Claret (2 gallon mixture).
Use large punch bowl.
P ineapple, 1 can.
Oranges, slice l, 4.
Lemons, sliced, 3.
Abricotine, 3 wineglasses.
Curacoa, 2 wineglasses.
Mineral water
1
2 quart bottles.
Claret, 4 quar t bottles.
'
Stir well a nd let st and 4 hours b e·
fore using ; t hen p ut i n bowl.
Tee, 1 large piece.
Champagne or other spark ling wine,
2 quart s.
Decorate the ice with fruits; float
a large slice of shaddock on top, and
serve in champagne glasses.
Cup Claret (3 gallon mixture).
Use large punch bowl.
Pineapple, 2 cans.
Oranges, sliced, 8.
L emons, sliced, 4.
Curacoa, 4 wineglasses.
Abricotine, 2 wineglasses.
Apollinaris, 2 quart bottles.
Claret,
6
quart bottles.
Stir well and let staucl 3 or 4 hours
before using ; t hen fil ter it into an·
other bowl with a lar ge piece of ice
ancl aclcl :
Champagn e or any other sparkling
win e, 4 quarts.
Decorate the ice with fruits ; fl oat
a large slice of shaclclock on top, and
serve in champagne glasses.
c
Ii
R
s
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