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CHAMPAGNE
PUNCH.
Prepare
one
pint
of
tea
as follows:
Steep
three
heaping
teaspoonfuls
Oolong
tea
five
minutes
in
one
pint
of
freshly
boiling
water.
Strain
and
when
cold
add
two
liqueur
glasses
each
of
brandy,
maraschino
and
medford
rum.
One
sliced,
peeled,
orange,
four
thin
slices
of
pineapple
and
six
lumps
of
loaf
sugar.
After
brewing
as
per
general
directions,
add
one
quart
of
champagne,
one-half
pint
of
Rhine
wine
and
one
bottle
cold
plain
soda.
Pour
in
punch
bowl
and
serve
immediately.