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PUNCHES, COLD.

79

DRY PUNCH.

338

Into a punch-bowl place eight tablespoonfuls of sugar, the juice of eight

lemons,. a j iggerful of Cura'loa and a quart of tea. Stir until the sugar is

dissolved, add a bottle of coguac an cl a piece of ice; decorate and serve in

thin glassware. This punch may be bottled and kept for any length of time

and is said to improve with age.

It

is a very strong beverage, however, and

some kind of effervescent water should be ser ved on the side, so that any

member of t he party who does not desire to partake of such a strong punch

may dilute his portion.

·

FIRST INFANTRY REG'T PUNCH.

339

Into a lar ge punch-bowl

p~ce

one pound of sugar and the freshly

squeezed juice of twenty lemons; add two jiggers of Curac;oa and a quart

of effer vescent water. Stir until the sugar is all dissolved, add two quarts

of champagne and half a bottle of good cognac. Stir well, place a large

lump of ice in t he bowl and decorate with fruits in season and a few sprigs

of mint.

S~rve

in t hin glassware.

GOTHIC PUNCH.

340

P lace twelve tablespoonful s of bar sugar in a large punch-bowl with the

juice of a dozen le±rlons. Dissolve in two bottles of Catawba wine and one

bottle of good claret. Add a quart of champagne, a large lump of ice and

some sliced pineapple. Serve in thin glassware.

GRENADINE PUNCH.

341

Into a large goblet place two j iggerfnls of grenadine syrup,. the _juice

of one freshly squeezed lemon and a piece of ice. Fill the. goblet with Siphon

soda, stir thoroughly, decorate with a slice of orange an d serve with straws.

HUB PUNCH, BOSTON STYLE.

342

Into a cut b ar-glass place about two barspoonfnls of gum syrup, the

juice of one

len~on,

a piece of ice, a jigger of cognac and a dash of St.

Croix rum; fill the glass with effervescent water, stir, decorate and serve.