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I lemon and orange, sliced.
I pint of Apollinaris.
Put all together in a punch bowl
or pitcher with a few lumps of ice.
Stir and serve in champagne glasses.
PARLOR CLARET CUP.
(Two Quarts)
Fill glass pitcher one-half full of
cracked ice.
I whiskey glassfull syrup.
I wineglass abricotine.
I wineglass curacoa.
I quart claret wine.
I quart carbonated water.
Mix well; add sliced fruit and
serve in champagne glasses.
PARLOR CHAMPAGNE PUNCH.
(Two Quarts)
Mix in a punch bowl.
I quart champagne.
I quart Apollinaris water.
I wineglass gum syrup.
I wineglass pineapple syrup.
I wineglass abricotine.
I orange and i lemon, sliced.
7 or 8 slices of pineapple.
Stir, one piece of ice, and serve in
champagne glasses.
PRESS CLUB PUNCH.
(Two Quarts)
One-quarter pound of sugar, dis
solved in one-half pint of hot water,
cool, strain in a punch bowl, add
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