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MIXER'S GUIDE
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ROYAL PUNCH ( FOR A PARTY OF TWENTY)
Use large punch bowl or other vessel.
One quart of brandy.
One and one-half pints of Jamaica rum.
Two wine glasses of Arrac.
Two wine-glasses of Curacoa.
One pound of fine sugar.
Juice of 3 lemons.
Two slices of lemon.
Four quarts of hot tea.
Mix well; add 1 wine glass of calves' foot jelly. Serve in punch
cups. To be served hot.
SAUTERNE PUNCH
Use large bar glass.
One-half teaspoonful of sugar.
Juice of y2 lemon.
Two or 3 slices of orange.
One-half teaspoonful of raspberry syrup.
One-half wine glass of Sauterne.
Shake well; ornament with berries in season and serve with
straws.
SHERRY WINE PUNCH
Use large bar glass.
Three dashes of lemon juice.
One-half tablespoonful of sugar.
Three slices or orange.
One-half tablespoonful of raspberry syrup.
One and one-half wine glasses of sherry wine.
Fill up with cracked ice; shake well; ornament with berries in
season and serve with straws.
SODA NEGUS (FOR A PARTY OF TEN)
Use a punch bowl or other suitable vessel.
Twenty-four lumps of loaf sugar.
Fourteen cloves.
Two teaspoonfuls of grated nutmeg.
One quart of port wine.
Put above ingredients into a saucepan; heat and stir well, do
not allow mixture to boil.
Pour in two bottles of soda water.
Serve in punch glasses.