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PUNCHES
B·EST W'AY TO SERVE PUN<i:HES
1
Secure a deep tray or roast pan; cover it with a table
cloth or napkin clean and white, place newspapers under-
. neath; then put large piece of' ice in center and
in
center
of ice put a large container full of boiling hot water. Let
it make a large hole•ini ice good and deep. '])hen clean.out
with clean white cloth. On top of ice and around• the
bottom of the Ice lays sprigs of mint. Always serve with
fresh fruits in season. Lay fresh fruits around bowl.
2
After making hole in ice set your punch bowl in center
and fill. Have ladel handy always. Decorate around bowl
and bottom of ice with clean fresh mint, serve in wine
cups always, sprig of mint if desired. Also have a clean
white cloth handy also buckets to mop up drippings of
w·ater. Squeeze or wring water into the bucket or pail.
3
Or else take one watermelon cut in half, take out red
fruit carefully and leave white and outside green. Take
clean white rag and clean outside of melon, put in hole in
ice and fill melon with punch and piece of ice, take a
parisian ball cutter and cut rounds of Red Melon, and put
one on top of each punch with Sprig of Mint. Serve.
PUNCH
WASSAIL
A christmas and festive occasion on which good wishes
are expressed in drinking, celebrating and aliio singjng of
Carols.
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