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CLARET BOWL
1 pony Brandy
1 pony Maraschino
1 pony White Curacao
1 wineglass Sherry
11/^ quarts Claret
2 bottles Soda
3 teaspoons powdered Sugar
Juice of one L'emon
1 Lemon rind whole
12 pieces
Put in plenty large lumps
6 slices Orange
1 teaspoon powdered Cinna
mon, Cloves and Allspice
mixed
6 slices Lemon
Blackberries
3 Peaches, cut up
12 slices Cucumber peel
Grapes
Pineapple
of ice, ornament with mint.
THE KEY PUNCH
gallon Concord Wine
bottle Brandy
bottle Gin
dozen Ginger Ale
THE KEYHOLE
2 quarts Champagne
1 quart Gin
OLD COLONIAL MINT CUP
1 bunch fresh Mint
6 Oranges •
2 Lemons
% ounce pulverized Gum Arabic
% cupful cold Water
1 cupful Sugar
Whites of 2 Eggs
1 cup Sherry
Steep mint in sufficient hot water to extract the flavor, adding
the juice of the oranges and lemons. Dissolve over hot water the
gum arable, soaked in cold water for twenty minutes, add the sugar
and cook until it spins a thread; pour this boiling hot upon the
stiffly beaten whites of eggs, beating until cold and smooth. Stir in
the strained mint flavoring and fruit juice. Dilute to the required
strength with carbonated water and serve in tumblers containing
finely cracked ice, garnishing each portion with lemon peel and
sprigs of mint.
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