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2 quarts of Rhine wine.
I quart of whiskey..
1 quart of mixed cordial.
3 gallons of claret wine.
Stir and add
2 bottles of carbonated water.
Put a block of ice in bowl, add
sliced fruit, and serve in punch cups.
TOLEDO PUNCH.
(Five Gallons)
Use a six-gallon vessel to mix in.
2 pounds of loaf sugar, dis
solved in
6 quarts of water; add
6lemons (juice only).
1 quart of brandy.
2 quarts of claret.
4 quarts of Rhine wine;
6 pints of champagne.
4 bottles of carbonated water.
Stir well; add fruit, cool in punch
bowl and serve in punch cups.
WHISKEY COCKTAIL.
(Five Gallons)
ij pound loaf sugar, dissolve
in
2 quarts of water, strain, add
6 ounces of Benedictine.
'8 ounces of Aromatic bitters,
lo ounces of curacoa.
4 gallons of whiskey.
Stir well; let it rest a few hours,
serve from punch bowl that is sur
rounded with ice;
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