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PINK TEA PUNCH.
(Three Quarts)
Put in a punch bowl
I dozen lumps of loaf sugar,
dissolved with water.
I quart claret wine.
I whiskey glass brandy.
I quart Apollinaris or carbo
nated water.
I quart champagne.
I lemon, sliced.
I orange, sliced.
Stir well; one square piece of ice;
serve in champagne glasses.
APPLE BOWL.
(One Gallon)
Peel 12 juicy apples, remove the
seeds, slice them, put in a dish cover
with I pound of fine sugar, let stand
for 24 hours, add a wine glass of
Jamaica rum, let this stand 2 hours,
then pour 3 bottles of Rhine wine
over it; let this stand 2 hours, then
strain the above into a punch bowl;
add I pint of champagne, a piece of
ice, and serve.
CLARET CUP.
(One Gallon)
Use a good sized bowl.
i pony of Maraschino.
I pony of curacoa.
i pony of Benedictine,
jpony of Chartreuse.
6 limes (juice only).
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