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1.
Cups and Bowls
Brandy Bowl (50 glasses)
Cherry Bowl (50 glasses)
F. M. Bowl (10 glasses)
(Freemason)
May Bowl (30 glasses)
Juice of 15 Lemons
Juice of 4 Oranges
1 lb. powdered Sugar
2 "Wineglasses Cura9ao
1 Wineglass Grenadine
2 Bottles of Brandy
2 Qts. Soda Water
^ Pint Juice of sweet Cherries
^ Pint Juice of Sour Cherries
1 Bottle Gomme Syrup or
2 lb. of Sugar and ^ pint of
Water
Y2 piiit of boiling Water
Juice of 2 Lemons
Rind of 1 Lemon
1 Pint of red Wine
1 Pint of white Wine
1 Bottle Arrak (Rum)
If desired add fresh or
conserved Cherries
1 Pint of Ale Brandy
Yi Pint of Sherry
1 lb. of Sugar candy (dissolved)
Nutmeg
Cooked up, to be served
hot or in Ice
Put bundle woodruff
in wine for 20 Min.
1 lb. powdered Sugar
3 Bottles white Wine
1 Bottle Mineral Water or
1 Bottle Champagne — Iced