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COCKTAIL AND FOOD RECIPES
BRANDY PUNCH
Brandy, 1 Quart
Powdered Sugar,
1
Pound
Curacao,
1
Glass
Grenadine,
1
Glass
Add the juice of eight lemons and four
oranges, and one quart of carbonated water.
Place bowl in ice and add the above ingredi–
ents. Stir until cold before serving. Sweeten
more to suit taste.
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.CARDINAL PUNCH
Claret,
1
Quart
Brandy,
1
Glass
Rum, 1
Glass
-:
Italian Vermouth, 2 .Jiggers
Sugar, 1 Pound
Dissolve the sugar with one quart of carbo–
nated water and then pour in the other
in–
gredients. Add one glass of Italian Ver–
mouth and sliced fruit and place the bowl on
ice. Stir until cold before serving.
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