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ROMAN PUNCH
Use punch bowl
1 lb. Brown Sugar
Juice
3
Oranges
Juice
6
Lemons
4
dashes Angostura Bitters
Whites of
6
F.ggs
1
qt.
Cuban Rum
1 qt. Champagne
1 qt. Sparkling Water
Dissolve Sugar with fruit juices and bitter-.;
add whites of eggs beaten to a stiff froth;
mix
well. then add RUM; stir, add large bloclc
of
ice; add Champagne and Sparkling . Water
just before serving. Serves twenty-five 4 oz.
glasses.
CLARET PUNCH
Use punch bow l
10 barspoons Sugar
1 bottle Ca'rbonated Water
2
Lemons sliced
thin
2
oranges sliced thin
1/2 Pinapple cut in small
thin
pieces
4 jiggers Maraschino or Curacoa
Stir until Suga'r dissolves
When ready to serve add large block ice
over w hich pour
4 bottles fine Claret Wine
1 bottle Champagne or any Sparkling Wine.
Stir thoroughly. Let set for 15 minutes before
serving. Serves thirty-two 4 oz. glasses. This
is a qood claret Punch.
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