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4 quarts of claret wine, stir.
I can pineapple.
4 oranges, sliced.
4lemons, sliced.
Let this mixture stand two or
three hours,then place a square piece
of ice in a punch bowl; add two
quarts champagne; stir, decorate
the ice with fruit and serve in punch
cups.
CLARET PUNCH.
(Two Gallon Mixture)
Use three to four gallon vessel to
mix in.
2 pounds of loaf sugar, dis
solved in a little water.
Juice of 12 lemons, strain.
2 whiskey glasses, abricotine.
I quart of brandy.
4 quarts of claret wine.
3 quarts Apollinaris or car
bonated water.
6 oranges, sliced.
I can pineapple, sliced.
Stir well, then pour some of the
above mixture into a punch bowl
containing a square piece of ice, and
serve in small punch glasses with
fruit.
E5IPIRE BRANDY PUNCH.
(Two Gallons)
Use a punch bowl.
I gallon of water,
ij pounds of sugar.
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