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PARTY DRINKS FOR TWO OR MORE
Balaldava Nectar, (for a party of fifteen)
Peel the rind of one-half a lemon very thin,
shred fine, and place in a punch bowl.
4 tablespoons crushed loaf sugar.
Juice of a lemon.
1 gill Maraschino.
2 bottles Soda Water.
2 bottles Claret.
2 bottles Champagne.
Stir well. Dress with fruit, and serve.
Bishop—a la Prusse.
1 bottle Port Wine.
J/2 pound crushed loaf sugar.
5 good-si2;ed bitter oranges.
Roast oranges until pale brown. Place in
a tureen and cover with the sugar, adding
three glasses of the Port Wine. Cover tureen
and let it stand until the next day. When
required for use, put tureen in a pan of boil
ing water, press the oranges with a spoon,
and run the juice through a sieve. Boil the
.remainder of the Port Wine; add the strained
juice, and serve warm in glasses.
Bishop—English, (use small punch bowl)
1 quart Port Wine.
1 orange, stuck well with cloves.
Roast the orange until brown, cut into
quarters. Pour over the Port Wine, which
was previously heated. Add sugar to taste,
and let the mixture simmer for half an hour.
Cup Burgundy.
glass pitcher cracked ice.
6 or 8 pieces sugar loaf.
1 lemon, sliced.
1 orange, sliced.
4 slices pineapple.
1 pony glass Cognac Brandy.
1 pony Apricotine.
1 pony Curacoa.
1 quart Burgundy.
1 pint Apollinaris.
Mix thoroughly, adding the thin rind of
a cucumber. Decorate with fruit, and serve.
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