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II
—
FRUIT
PUNCHES,
FRUIT
CUPS
AND
FRUIT
BOWLS
The
art
of
mixing
a
satisfying
punch
is
not
at
all
as
mystifying
as
it
is
often
thought
to
be.
To
mix
enough
for a
number
of
guests
one
should
own
a
punch
bowl,
and
while
one
may
spend
almost
any
amount
of
money
on
such
a
thing,
there
are
very
inexpensive
pressed
glass
bowls
to
be
purchased.
It
is
always
advisable
to
select
the
very
plainest
style
one
can
find.
One
of
the
better
pressed
glass
bowls
is
in
the
desirable
colonial
pattern
and
will
be
found
to
be
most
satisfactory.
APPLEBLOOM
PUNCH
i
pint
of
sweet
cider,
i
pint
of
Apollinaris,
i
pint
of
white
grape
juice,
Ice.
Place
a square
of
ice
in
the
punch
bowl
and
pour
the
sweet
cider
and
white
grape
juice
over
it,
allow
this
to
become
very
cold,
and
last
pour
the
Apollinaris
over.
Serve
in
low
punch
glasses.
BRISTOL
PUNCH
1
quart
of
boiling
water,
2
tablespoonfuls
of
tea,
6
sprays
of
fresh
mint,
i
cupful
of
sugar,
2
lemons,
i
quart
of
sparkling
apple
juice
(
commercial
)\
Crush
the mint,
add
the
tea
and
pour
the
boiling
water
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