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CHRISTMAS PUNCH
FOR ABOUT FIFTY DRINKS
In three-gallon tureen or other
container:a quartofstrongTea,
a bottle each of Rum, Rye
Whiskey and Brandy, one-half
bottle of Benedictine; a table
spoon ofAngosturaBltters,peel
and grate Into mixture atwoor
three-pound ripe Pineapple;
add the juice of twelve Oran
ges, a pound or more of Sugar
dissolved In ample water; mix
well and put Into Frlgidalre
until very cold. Have two
quarts of thoroughly chilled
Champagne ready to add,serve
In wineglass with spoon.
/a
CHRISTMASPUNCH HOT
FOR TWENTY DRINKS ^
In gallon or bigger saucepan
or tureen:two bottles of Bran
dy,two bottles ofChampagne,
one pound ofSugar,one pound
of ripe Pineapple cut In cubes
and crushed; heat to foam, but
do not boll; pour on top a little
Brandy, set aflame, allow to
burn one minute and serve In
heated wineglass with spoon.
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