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HOW TO :MIX THEM
57
ing vessel, k eeping the bowl always
well filled. Serve in champagn e
glas~es,
dipping out with a ladle and
us~ng
care not to wet the outside of servrng
glass.
If
servecl at a private family r ecep–
tion, provide a supply of punch cup_s
with hanclles
:rnCL
pla ce them bounti–
fully around the punch bowls wherever
the bowls may bo Clistributecl through–
out t he enter tainment r ooms, , so that
the guests may help themselves with
a ladle into drinking cups. The hostess
or her butler will see that the t able,
napkins, cups, etc., ar e k ept
in
n eat
condition during t he reception.
Punch, Holiday No.
2 (10
gallon mix–
ture f or
200
people) .
Prepar e this punch according to t he
directions given for Holiday Punch
No.
1.
Sugar, 5 lbs. cut loaf.
Pineapple, 4 cans.
Oranges, 48 sliced.
Lemons, 24, sliced.
Abricotine, 1 quart bottle.
Catawba wine,
1h
dry,
1h
sweet, 7
gallons.
Claret wine, 2 gallons.
Brandy, 1 gallon.
, ' Punch, Holiday No. 3 (5 gallon mixture
for
100
people).
Prepare this punch according to
directions given for Holiday Punch No.
1, omitting sugar, the wine making the
mixture sweet enough.
Pineapple, 2 cans.
Oranges, 24, sliced.
L emons, 12, sliced.
J amaica rum, 1 pint.
Abricotine, 1 pine.
·Curacoa, 1 pint.
Tokay or Sweet Catawba, 4 gallons.
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