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Cider Punch.
Half-pint of sherry.
One glass of brandy.
One bottle of cider.
Quarter pound of sugar.
One lemon.
Pare the peel of half the lemon very thin;
pour the sherry upon it; add the sugar, the
juice of the lemon, and the cider, with a little
grated nutmeg. Mix well and place it on
ice. When cold, add the brandy and a few
pieces of cucumber rind.
American Punch.
Use large bowl.
One-half pint raspberry syrup.
One pint Curacoa.
One pint Creme de Chocolate.
Two bottles Hungarian wine.
Two bottles Tokay wine.
Six oranges cut in slices.
Six fresh eggs.
One pint Cognac brandy.
Stir up well with a punch ladle and sur
round the bowl with ice and serve in a wine
glass; grate a little nutmeg on top.
Imperial Punch.
To make one quart.
One bottle claret.
One bottle soda water.
Four tablespoonfuls powdered sugar, dis
solved in a little of the soda.
One-quarter teaspoonful grated nutnieg.
One liquor glass Maraschino.
About one-half pound ice.
Three slices cucumber rind.
Put aU ingredients in pitcher and mix well.
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