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PUNCHES, COLD.
334
CLARET PUNCH.
Place one tablespoonful of sugar and the juice of one lemon in a large
mixing-gl ass. Fill the glass with fine ice and pour in as much claret as the
glass will hold . Shake well, ornament with fruits and serve with straws.
335
CLARET PUNCH.
FOR A PARTY.
Place ten tablespoonfuls of sugar in a punch-bowl and add the juice of
a dozen lemons and a small bottle of plain soda. Stir until dissolved, add a
j igger of creme de vanilla ancl one ancl one-half b6ttles of good claret . Stir,
decora te, ice and serve in thin glassware. A pint of cold champagne pourecl
over this punch just before ser ving is a great benefit to the flavor and adds
life to it which it would not otherwise possess.
If
too strong, add a siphon of
seltzer or a bottle of any effer vescent water.
336
CREAM PUNCH.
Into a large mixing-glass place a small spoonful of sugar, a jigger of
cognac and a dash of St. Croix rum; flll the glass with pure fresh cream and
shake thoroughly with three or four lumps of ice, strain into large gob1et,
grate nutmeg over the top and ser ve with straws.
337
DANIEL WEBSTER MADE THIS PUNCH.
RECIPE USED BY THE GREAT STATESMAN FOR FOURTH OF JULY NECTAR.
This is the recipe for Daniel Webster's punch which has been preserved
f or the great expounder's successors, and the veteran punch-maker, L.
J.
Powers, of Springfield, Mass., annually compounds it on the glorious Fourth.
Two dozen lemons, strained ; t wo pounds of sugar, one-half pint green tea,
strained ; one quart· best bran dy ; three quarts claret; bottle and keep over
night. Th en add champagne to suit the t aste, strawberries, bananas, oranges,
cherries, pineapples and any fruit desired. Serve in punch-bowl with ice.