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2 whiskey glassfulls of gum
syrup.
I whiskey glassfull of pine
apple syrup.
I whiskey glassfull abricotine;
J pint of brandy.
3 quarts of Tokay wine.
I quart of claret wine.
Stir well, then put a square piece
of ice in the bowl and servo in fancy
wineglasses with sliced fruit.
CHAMPAGNE BOWL.
(li Gallon Mixture) '
1 pound of loaf sugar.
2 quart bottles Moselle wine;
1 quart bottle Burgundy wine;
2 quart bottles champagne.
Cover the bowl well and put it on
ice three to four hours; then stir
and serve with sliced fruit in punch
cups.
CLARET BOWL.
(ij Gallon Mixture)
Put in a punch bowl.
2 wineglasses curacoa.
2 wineglasses abricotine;
I quart Apollinaris or car
bonated water.
3 quarts claret wine. Stir,add
1 can pineapple.
3 oranges, sliced.
2 lemons, sliced.
Let this mixture stand three or
four hours. Put a piece of ice in
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