133 / 174
SARATOGA CUP.
(2i Gallon Mixture)
Use a punch bowl.
4 quarts of claret wine.
I quart of brandy.
I pint of curacoa.
I pint of sherry wine.
J pint of raspberry syrup.
4 oranges, sliced.
3 lemons, sliced.
I can pineapple, sliced.
3 quarts of carbonated water.
I quart of ginger ale.
Sweeten with sugar to taste; place
a square piece of ice in bowl, and
serve in punch cups.
CHAMPAGNE CUP.
(Three Gallon Mixture)
Put in a punch bowl.
I quart curacoa.
I pint Chartreuse.
I pint abricotine.
I quart brandy.
I quart sweet catawba wine.
6 oranges, sliced.
3lemons, sliced.
1 can pineapple, sliced.
Stir; let it stand four hours, then
pour into a four gallon vessel. Add
2 quarts Apollinaris or car
bonated water.
6 quarts champagne.
Place square pieces of ice in the
punch bowl, decorate the ice with
fruit and serve in punch cups.
133