150 / 164
Party Beverages
PUNCHES, SHERBETS, SHRUBS, ETC.
Serve punches or cups in glass punch cups or in short highball glasses.
Sherbets are served in sherbet glasses. All may be decorated with small
portions of fruit (fresh, canned or candied), or Maraschino cherries, as
desired. A few sprigs of fresh mint may be used to advantage.
When serving punches, the body of which is composed of wine or wine
and seltzer, the addition of brandy (2 jiggers) and rum (1 jigger) to each
quart of pxmch will prove pleasant. A gallon of punch will serve about
twenty persons.
See, also. Individual Punches, which may be enlarged, at will, to serve
required number of guests.
AMBROSIAL NECTAR
(Sherbet for Ten)
Burgundy
2 quarts Orange
12 sliced
Pineapple ....2 cans sliced Cocoanut
1 grated
Use porcelain or glass mould. Build up alternate layers of fruit, sprinkling
cococinut between each. Pour over burgundy and place in refrigerator to
freeze. Turn out and serve in sherbet glasses.
APPLE CIDER PUNCH
(For Ten)
Apple Cider
2 quarts Brandy
4 jiggers
Lemon
juice of 4 Sugar
1 teacupful
Cucumber
see recipe Apples
2 diced
Place ingredients in punch bowl, to which add 1 teaspoonful cucumber
juice and few pieces of cucumber rind. Add large lump of ice, stir well
and it is ready to serve.
ARRACK PUNCH
(For Ten)
Arrack
1 quart Eum
54 pint
Champagne
2 jiggers Lemon
6 sliced
Sugar
1 pound Hot Water
1 quart
Place sliced lemons with liquor in punch bowl and let steep for an hour
or more. Dissolve sugar in hot water and add. Add large lump of ice,
stir until cool, add champagne, decorate and it is ready to serve.