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6lemons (juice only);
I quart Santa Cruz rum;
I quart of raspberry syrup;
Stir, add piece of ice, and serve.
HOTEL CAFE BOWL.
(One Gallon)
Use punch bowl, a block of ice,
and fruit.
2 lemons (juice only).
2 oranges (juice only).
I wineglass of Maraschino.
J wineglass of St. Croix rum.
I wineglass of rock candy
syrup.
1 wineglass of curacoa.
2 wineglasses of brandy.
2 quarts of champagne.
I quart of Burgundy.
Stir, add one quart carbonated
water and serve.
NORFOLK PUNCH.
For Bottling.
(One Gallon)
2 quarts brandy.
I quart of white wine;
I quart of milk.
ijpounds of white sugar;
6 lemons.
3 oranges.
Pare off the peel of the oranges
and lemons very thin. Put the peel
and all the juice into a vessel with a
close fitting lid. Pour on brandy,
wine and milk, and add the sugar
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